Garlic essential oil‐based nanoemulsion carrier: Release and stability kinetics of volatile components

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(2019) M. Kiralan et al.   GRASAS Y ACEITES

Curcumin-loaded nanoemulsions stability as affected by the nature and concentration of surfactant

(2018) María Artiga-Artigas et al.   FOOD CHEMISTRY

Formulation of garlic oil-in-water nanoemulsion: antimicrobial and physicochemical aspects

(2018) Hamed Hasssanzadeh et al.   IET Nanobiotechnology

Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking

(2018) Takahiko Doi et al.   FOOD RESEARCH INTERNATIONAL

Effect of cultivar and harvest time on C6 and C5 volatile compounds of Turkish olive oils

(2016) Sermin G. Karagoz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Physicochemical characterization and antimicrobial activity of food-grade emulsions and nanoemulsions incorporating essential oils

(2015) Laura Salvia-Trujillo et al.   FOOD HYDROCOLLOIDS

Optimization of lipid nanoparticle formation for beverage applications: Influence of oil type, cosolvents, and cosurfactants on nanoemulsion properties

(2013) Jiajia Rao et al.   JOURNAL OF FOOD ENGINEERING

Encapsulation of functional lipophilic components in surfactant-based colloidal delivery systems: Vitamin E, vitamin D, and lemon oil

(2012) Khalid Ziani et al.   FOOD CHEMISTRY

Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility

(2012) Cheng Qian et al.   FOOD CHEMISTRY

Fabrication of ultrafine edible emulsions: Comparison of high-energy and low-energy homogenization methods

(2012) Ying Yang et al.   FOOD HYDROCOLLOIDS

Physical and Antimicrobial Properties of Peppermint Oil Nanoemulsions

(2012) Rong Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fabrication of vitamin E-enriched nanoemulsions: Factors affecting particle size using spontaneous emulsification

(2012) Amir Hossein Saberi et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods

(2011) Francesco Donsì et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nanoemulsions versus microemulsions: terminology, differences, and similarities

(2011) David Julian McClements   Soft Matter

Colloidal delivery systems for micronutrients and nutraceuticals

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