Strategies for reducing Ostwald ripening phenomenon in nanoemulsions based on thyme essential oil
出版年份 2019 全文链接
标题
Strategies for reducing Ostwald ripening phenomenon in nanoemulsions based on thyme essential oil
作者
关键词
-
出版物
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 100, Issue 4, Pages 1671-1677
出版商
Wiley
发表日期
2019-12-05
DOI
10.1002/jsfa.10181
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Formulation and optimization of emulsions based on bitter fennel essential oil and EO/BO block copolymer surfactant
- (2018) R. Llinares et al. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
- Effects of ethoxylated fatty acid alkanolamide concentration and processing on d -limonene emulsions
- (2018) L.A. Trujillo-Cayado et al. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
- Development and characterisation of a continuous phase based on a fumed silica and a green surfactant with emulsion applications
- (2018) J. Santos et al. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
- Strategy for the development and characterization of environmental friendly emulsions by microfluidization technique
- (2018) Luis A. Trujillo-Cayado et al. JOURNAL OF CLEANER PRODUCTION
- A novel solid self-emulsifying delivery system (SEDS) for the encapsulation of linseed oil and quercetin: Preparation and evaluation
- (2018) Juan Huang et al. JOURNAL OF FOOD ENGINEERING
- Fabrication of Origanum compactum essential oil nanoemulsions stabilized using Quillaja Saponin biosurfactant
- (2018) Ali Sedaghat Doost et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Influence of primary homogenization step on microfluidized emulsions formulated with thyme oil and Appyclean 6548
- (2018) Luis A. Trujillo-Cayado et al. JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY
- Enhancing rosemary oil-in-water microfluidized nanoemulsion properties through formulation optimization by response surface methodology
- (2018) Rubén Llinares et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Development of rosemary essential oil nanoemulsions using a wheat biomass-derived surfactant
- (2018) M. José Martin-Piñero et al. COLLOIDS AND SURFACES B-BIOINTERFACES
- Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment
- (2018) Ahmet Faruk Yeşilsu et al. JOURNAL OF FOOD ENGINEERING
- Influence of a shear post-treatment on rheological properties, microstructure and physical stability of emulgels formed by rosemary essential oil and a fumed silica
- (2018) J. Santos et al. JOURNAL OF FOOD ENGINEERING
- Encapsulation of β-carotene in emulgels-based delivery systems formulated with sweet fennel oil
- (2018) Jenifer Santos et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Reverse micelles as nano-carriers of nisin against foodborne pathogens. Part II: The case of essential oils
- (2018) Maria D. Chatzidaki et al. FOOD CHEMISTRY
- Comparison of homogenization processes for the development of green O/W emulsions formulated with N,N-dimethyldecanamide
- (2017) Luis A. Trujillo-Cayado et al. JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY
- Biopharmaceutical Assessment and Irritation Potential of Microemulsions and Conventional Systems Containing Oil from Syagrus cearensis for Topical Delivery of Amphotericin B Using Alternative Methods
- (2016) Giovana D. Sousa et al. AAPS PHARMSCITECH
- Prediction of wheat tortilla quality using multivariate modeling of kernel, flour, and dough properties
- (2016) Tom O. Jondiko et al. Innovative Food Science & Emerging Technologies
- Silica/aluminum oxide hybrid as a filler for photocurable composites
- (2016) Mariola Sadej et al. PROGRESS IN ORGANIC COATINGS
- Critical review of the safety assessment of nano-structured silica additives in food
- (2016) Hans Christian Winkler et al. JOURNAL OF NANOBIOTECHNOLOGY
- Effect of applied voltage and frequency on extraction parameters and extracted essential oils from Mentha piperita by ohmic assisted hydrodistillation
- (2015) Mohsen Gavahian et al. Innovative Food Science & Emerging Technologies
- Development of eco-friendly submicron emulsions stabilized by a bio-derived gum
- (2014) Luis María Pérez-Mosqueda et al. COLLOIDS AND SURFACES B-BIOINTERFACES
- Food-grade microemulsions and nanoemulsions: Role of oil phase composition on formation and stability
- (2012) Jiajia Rao et al. FOOD HYDROCOLLOIDS
- Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions
- (2012) Benjamin Zeeb et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- On the growth mechanisms of nanoemulsions
- (2012) Elijah Nazarzadeh et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Stabilization of orange oil-in-water emulsions: A new role for ester gum as an Ostwald ripening inhibitor
- (2011) Sang Soo Lim et al. FOOD CHEMISTRY
- Microencapsulation of thyme oil by coacervation
- (2009) Isabel M. Martins et al. JOURNAL OF MICROENCAPSULATION
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started