Microencapsulation of capsanthin by self-emulsifying nanoemulsions and stability evaluation

Ultrasound-assisted formation of the canthaxanthin emulsions stabilized by arabic and xanthan gums

(2013) Seyed Mohammad Taghi Gharibzahedi et al.   CARBOHYDRATE POLYMERS

Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

(2013) L. Salvia-Trujillo et al.   FOOD CHEMISTRY

Beverage emulsions: Recent developments in formulation, production, and applications

(2013) Daniel T. Piorkowski et al.   FOOD HYDROCOLLOIDS

Stability and Bioaccessibility of β-Carotene in Nanoemulsions Stabilized by Modified Starches

(2013) Rong Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Nanoemulsion Composite Microgels for Orthogonal Encapsulation and Release

(2012) Harry Z. An et al.   ADVANCED MATERIALS

Advanced Nanoemulsions

(2012) Michael M. Fryd et al.   Annual Review of Physical Chemistry

Nano-emulsions: Formation by low-energy methods

(2012) Conxita Solans et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Exploring oral nanoemulsions for bioavailability enhancement of poorly water-soluble drugs

(2012) Sabna Kotta et al.   Expert Opinion on Drug Delivery

Encapsulation and Delivery of Crystalline Hydrophobic Nutraceuticals using Nanoemulsions: Factors Affecting Polymethoxyflavone Solubility

(2012) Yan Li et al.   Food Biophysics

Inhibition of β-carotene degradation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble antioxidants

(2012) Cheng Qian et al.   FOOD CHEMISTRY

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

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

(2012) Ying Yang et al.   FOOD HYDROCOLLOIDS

Food-grade microemulsions and nanoemulsions: Role of oil phase composition on formation and stability

(2012) Jiajia Rao et al.   FOOD HYDROCOLLOIDS

Characteristics of spontaneously formed nanoemulsions in octane/AOT/brine systems

(2012) Gautam C. Kini 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

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

Nanoemulsions: the properties, methods of preparation and promising applications

(2012) M Yu Koroleva et al.   RUSSIAN CHEMICAL REVIEWS

Fabrication, characterization and lipase digestibility of food-grade nanoemulsions

(2011) Elizabeth Troncoso et al.   FOOD HYDROCOLLOIDS

Novel self-nanoemulsifying drug delivery system for enhanced solubility and dissolution of lutein

(2010) Jeoung Hee Yoo et al.   ARCHIVES OF PHARMACAL RESEARCH

Multiple W/O/W emulsions—Using the required HLB for emulsifier evaluation

(2010) T. Schmidts et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

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

(2010) Cheng Qian et al.   FOOD HYDROCOLLOIDS

Stabilization of Phase Inversion Temperature Nanoemulsions by Surfactant Displacement

(2010) Jiajia Rao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Self-nanoemulsifying drug delivery systems: formulation insights, applications and advances

(2010) Abhijit A Date et al.   Nanomedicine

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

(2010) Nicolas Anton et al.   PHARMACEUTICAL RESEARCH

Edible nanoemulsions: fabrication, properties, and functional performance

(2010) David Julian McClements   Soft Matter

Emulsion Design to Improve the Delivery of Functional Lipophilic Components

(2010) David Julian McClements   Annual Review of Food Science and Technology

Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

(2009) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Analysis, Bioavailability, and Potential Healthy Effects of Capsanthin, Natural Red Pigment fromCapsicum spp.

(2009) Suna Kim et al.   FOOD REVIEWS INTERNATIONAL

The universality of low-energy nano-emulsification

(2009) Nicolas Anton et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Emulsion-Based Delivery Systems for Tributyrin, a Potential Colon Cancer Preventative Agent

(2009) Yan Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Properties of water-in-oil (W/O) nano-emulsions prepared by a low-energy emulsification method

(2008) M. Porras et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Nano-emulsions: New applications and optimization of their preparation

(2008) J.M. Gutiérrez et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Design and optimization of a new self-nanoemulsifying drug delivery system

(2008) Lijuan Wang et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

A Density Functional Theory Study of the Structure and Vibrational Spectra of β-Carotene, Capsanthin, and Capsorubin

(2008) A. Requena et al.   JOURNAL OF PHYSICAL CHEMISTRY A

Re-coalescence of emulsion droplets during high-energy emulsification

(2007) Seid Mahdi Jafari et al.   FOOD HYDROCOLLOIDS