2218 related articles for article (PubMed ID: 12713279)
41. Some preparative variables influencing the properties of W/O/W multiple emulsions.
Vaziri A; Warburton B
J Microencapsul; 1994; 11(6):649-56. PubMed ID: 7884630
[TBL] [Abstract][Full Text] [Related]
42. Rheology and stability of acidified food emulsions treated with high pressure.
Arora A; Chism GW; Shellhammer TH
J Agric Food Chem; 2003 Apr; 51(9):2591-6. PubMed ID: 12696942
[TBL] [Abstract][Full Text] [Related]
43. Production of W/O/W (water-in-oil-in-water) multiple emulsions: droplet breakup and release of water.
Schuch A; Deiters P; Henne J; Köhler K; Schuchmann HP
J Colloid Interface Sci; 2013 Jul; 402():157-64. PubMed ID: 23643254
[TBL] [Abstract][Full Text] [Related]
44. Synergistic performance of lecithin and glycerol monostearate in oil/water emulsions.
Moran-Valero MI; Ruiz-Henestrosa VMP; Pilosof AMR
Colloids Surf B Biointerfaces; 2017 Mar; 151():68-75. PubMed ID: 27987457
[TBL] [Abstract][Full Text] [Related]
45. Role of aqueous phase composition and hydrophilic emulsifier type on the stability of W/O/W emulsions.
Chevalier RC; Gomes A; Cunha RL
Food Res Int; 2022 Jun; 156():111123. PubMed ID: 35651003
[TBL] [Abstract][Full Text] [Related]
46. Fractional crystallization of oil droplets in O/W emulsions dispersed by Synperonic F127.
Avendaño-Gómez JR; Balmori-Ramírez H; Durán-Páramo E
J Colloid Interface Sci; 2012 Aug; 380(1):75-82. PubMed ID: 22652588
[TBL] [Abstract][Full Text] [Related]
47. Two-step emulsification process for water-in-oil-in-water multiple emulsions stabilized by lamellar liquid crystals.
Ito T; Tsuji Y; Aramaki K; Tonooka N
J Oleo Sci; 2012; 61(8):413-20. PubMed ID: 22864511
[TBL] [Abstract][Full Text] [Related]
48. Texture optimization of water-in-oil emulsions.
Lemaitre-Aghazarian V; Piccerelle P; Reynier JP; Joachim J; Phan-Tan-Luu R; Sergent M
Pharm Dev Technol; 2004; 9(2):125-34. PubMed ID: 15202571
[TBL] [Abstract][Full Text] [Related]
49. An investigation into the role of surfactants in controlling particle size of polymeric nanocapsules containing penicillin-G in double emulsion.
Khoee S; Yaghoobian M
Eur J Med Chem; 2009 Jun; 44(6):2392-9. PubMed ID: 19010570
[TBL] [Abstract][Full Text] [Related]
50. Preparation of emulsions by rotor-stator homogenizer and ultrasonic cavitation for the cosmeceutical industry.
Han NS; Basri M; Abd Rahman MB; Abd Rahman RN; Salleh AB; Ismail Z
J Cosmet Sci; 2012; 63(5):333-44. PubMed ID: 23089355
[TBL] [Abstract][Full Text] [Related]
51. Esterified xylo-oligosaccharides for stabilization of Tween 80-stabilized oil-in-water emulsions: stabilization mechanism, rheological properties, and stability of emulsions.
Udomrati S; Gohtani S
J Sci Food Agric; 2014 Dec; 94(15):3241-7. PubMed ID: 24683155
[TBL] [Abstract][Full Text] [Related]
52. Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers.
Chung C; Sher A; Rousset P; McClements DJ
Food Res Int; 2018 Mar; 105():913-919. PubMed ID: 29433288
[TBL] [Abstract][Full Text] [Related]
53. Viscoelastic properties of sterically stabilised emulsions and their stability.
Tadros T
Adv Colloid Interface Sci; 2015 Aug; 222():692-708. PubMed ID: 25900262
[TBL] [Abstract][Full Text] [Related]
54. Interfacial adsorption of peptides in oil-in-water emulsions costabilized by Tween 20 and antioxidative potato peptides.
Cheng Y; Chen J; Xiong YL
J Agric Food Chem; 2014 Nov; 62(47):11575-81. PubMed ID: 25372669
[TBL] [Abstract][Full Text] [Related]
55. Water-in-oil-in-water double emulsions loaded with chlorogenic acid: release mechanisms and oxidative stability.
Dima C; Dima S
J Microencapsul; 2018 Sep; 35(6):584-599. PubMed ID: 30557070
[TBL] [Abstract][Full Text] [Related]
56. Scanning microbeam small-angle X-ray diffraction study of interfacial heterogeneous crystallization of fat crystals in oil-in-water emulsion droplets.
Arima S; Ueno S; Ogawa A; Sato K
Langmuir; 2009 Sep; 25(17):9777-84. PubMed ID: 19588887
[TBL] [Abstract][Full Text] [Related]
57. Oil-in-Water Emulsions Stabilized by Saponified Epoxidized Soybean Oil-Grafted Hydroxyethyl Cellulose.
Huang X; Li Q; Liu H; Shang S; Shen M; Song J
J Agric Food Chem; 2017 May; 65(17):3497-3504. PubMed ID: 28418657
[TBL] [Abstract][Full Text] [Related]
58. Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface.
Xiong W; Ren C; Tian M; Yang X; Li J; Li B
Food Chem; 2018 Jun; 252():181-188. PubMed ID: 29478530
[TBL] [Abstract][Full Text] [Related]
59. Effect of surfactant surface coverage on formation of solid lipid nanoparticles (SLN).
Helgason T; Awad TS; Kristbergsson K; McClements DJ; Weiss J
J Colloid Interface Sci; 2009 Jun; 334(1):75-81. PubMed ID: 19380149
[TBL] [Abstract][Full Text] [Related]
60. Food grade duplex emulsions designed and stabilised with different osmotic pressures.
Pawlik A; Cox PW; Norton IT
J Colloid Interface Sci; 2010 Dec; 352(1):59-67. PubMed ID: 20828706
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]