Study of Formulation and Stability of Co-surfactant Free Water-in-Olive Oil Nano- and Submicron Emulsions with Food Grade Non-ionic Surfactants

Water solubilization capacity, interfacial compositions and thermodynamic parameters of anionic and cationic microemulsions

(2012) Achinta Bera et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Ultrasonic emulsification of food-grade nanoemulsion formulation and evaluation of its bactericidal activity

(2012) Vijayalakshmi Ghosh et al.   ULTRASONICS SONOCHEMISTRY

Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity

(2011) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The Applications of Nanotechnology in Food Industry

(2011) Ladan Rashidi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Formulation development and optimization of a novel Cremophore EL-based nanoemulsion using ultrasound cavitation

(2011) Siah Ying Tang et al.   ULTRASONICS SONOCHEMISTRY

Microemulsions based on virgin olive oil: A model biomimetic system for studying native oxidative enzymatic activities

(2010) V. Papadimitriou et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Nanoemulsion Components Screening and Selection: a Technical Note

(2009) Adnan Azeem et al.   AAPS PHARMSCITECH

Formulation of a Cosurfactant-Free O/W Microemulsion Using Nonionic Surfactant Mixtures

(2008) Y.-H. Cho et al.   JOURNAL OF FOOD SCIENCE

Colloidal delivery systems for micronutrients and nutraceuticals

(2008) Krassimir P. Velikov et al.   Soft Matter

Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion

(2007) Hamed Mirhosseini et al.   FOOD HYDROCOLLOIDS