Development, Characterization, and Stability of O/W Pepper Nanoemulsions Produced by High-Pressure Homogenization

Phytochemicals in Capsicum oleoresin from different varieties of hot chilli peppers with their antidiabetic and antioxidant activities due to some phenolic compounds

(2017) Phitchan Sricharoen et al.   ULTRASONICS SONOCHEMISTRY

Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite

(2016) Yung Hung et al.   MEAT SCIENCE

Creation of well-defined particle stabilized oil-in-water nanoemulsions

(2014) Karin H. Persson et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Characterization of the addition of lipophilic Span 80 to the hydrophilic Tween 80-stabilized emulsions

(2014) Guojun Lv et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Cavitation technology – A greener processing technique for the generation of pharmaceutical nanoemulsions

(2014) Manickam Sivakumar et al.   ULTRASONICS SONOCHEMISTRY

The Influence of Surfactant HLB and Oil/Surfactant Ratio on the Formation and Properties of Self-emulsifying Pellets and Microemulsion Reconstitution

(2012) Irini Matsaridou et al.   AAPS PHARMSCITECH

Influence of environmental stresses on the stability of W/O/W emulsions containing enzymatically modified starch

(2012) Saehun Mun et al.   CARBOHYDRATE POLYMERS

Encapsulation of vitamin E in edible emulsions fabricated using a natural surfactant

(2012) Ying Yang et al.   FOOD HYDROCOLLOIDS

Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions

(2012) Laura Salvia-Trujillo et al.   FOOD HYDROCOLLOIDS

Comparing droplet breakup for a high-pressure valve homogeniser and a Microfluidizer for the potential production of food-grade nanoemulsions

(2012) Laura Lee et al.   JOURNAL OF FOOD ENGINEERING

Nanoemulsions for Food Applications: Development and Characterization

(2011) Hélder Daniel Silva et al.   Food and Bioprocess Technology

Freeze–thaw stability of lecithin and modified starch-based nanoemulsions

(2011) Francesco Donsì et al.   FOOD HYDROCOLLOIDS

Lemon oil solubilization in mixed surfactant solutions: Rationalizing microemulsion & nanoemulsion formation

(2011) Jiajia Rao et al.   FOOD HYDROCOLLOIDS

Electron microscopy of nanoemulsions: An essential tool for characterisation and stability assessment

(2011) Victoria Klang et al.   MICRON

Chemical and Pharmacological Aspects of Capsaicin

(2011) Maria Reyes-Escogido et al.   MOLECULES

Nanoemulsions versus microemulsions: terminology, differences, and similarities

(2011) David Julian McClements   Soft Matter

Formation and stability of oil-in-water nanoemulsions containing rice bran oil: in vitro and in vivo assessments

(2011) Daniela S Bernardi et al.   JOURNAL OF NANOBIOTECHNOLOGY

Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions

(2010) Navideh Anarjan et al.   FOOD CHEMISTRY

Fabrication of protein-stabilized nanoemulsions using a combined homogenization and amphiphilic solvent dissolution/evaporation approach

(2010) Sung Je Lee et al.   FOOD HYDROCOLLOIDS

Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size

(2010) Cheng Qian et al.   FOOD HYDROCOLLOIDS

Nanoemulsions of β-carotene using a high-energy emulsification–evaporation technique

(2010) Hélder D. Silva et al.   JOURNAL OF FOOD ENGINEERING

Nano-emulsions and Micro-emulsions: Clarifications of the Critical Differences

(2010) Nicolas Anton et al.   PHARMACEUTICAL RESEARCH

Atividade antioxidante de pimentas do gênero Capsicum

(2009) Luciene Mendonça da Costa et al.   Food Science and Technology

Application of atomic force microscopy and ultrasonic resonator technology on nanoscale: Distinction of nanoemulsions from nanocapsules

(2009) Claudia Preetz et al.   EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES

Influence of hydrophilic surfactants on the properties of multiple W/O/W emulsions

(2009) T. Schmidts et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Bioavailability and Delivery of Nutraceuticals Using Nanotechnology

(2009) Qingrong Huang et al.   JOURNAL OF FOOD SCIENCE

Physicochemical and sensory characteristics of yoghurt produced from mixtures of cows' and goats' milk

(2008) Maria Vargas et al.   INTERNATIONAL DAIRY JOURNAL

α-Tocopherol nanodispersions: Preparation, characterization and stability evaluation

(2008) Jean Ne Cheong et al.   JOURNAL OF FOOD ENGINEERING

Re-coalescence of emulsion droplets during high-energy emulsification

(2007) Seid Mahdi Jafari et al.   FOOD HYDROCOLLOIDS

The use of ultrasonics for nanoemulsion preparation

(2007) S. Kentish et al.   Innovative Food Science & Emerging Technologies