488 related articles for article (PubMed ID: 24050638)
1. Effect of glycerol on formation, stability, and properties of vitamin-E enriched nanoemulsions produced using spontaneous emulsification.
Saberi AH; Fang Y; McClements DJ
J Colloid Interface Sci; 2013 Dec; 411():105-13. PubMed ID: 24050638
[TBL] [Abstract][Full Text] [Related]
2. Fabrication of vitamin E-enriched nanoemulsions: factors affecting particle size using spontaneous emulsification.
Saberi AH; Fang Y; McClements DJ
J Colloid Interface Sci; 2013 Feb; 391():95-102. PubMed ID: 23116862
[TBL] [Abstract][Full Text] [Related]
3. Effect of salts on formation and stability of vitamin E-enriched mini-emulsions produced by spontaneous emulsification.
Saberi AH; Fang Y; McClements DJ
J Agric Food Chem; 2014 Nov; 62(46):11246-53. PubMed ID: 25343750
[TBL] [Abstract][Full Text] [Related]
4. Stabilization of vitamin E-enriched nanoemulsions: influence of post-homogenization cosurfactant addition.
Saberi AH; Fang Y; McClements DJ
J Agric Food Chem; 2014 Feb; 62(7):1625-33. PubMed ID: 24460007
[TBL] [Abstract][Full Text] [Related]
5. Optimization of orange oil nanoemulsion formation by isothermal low-energy methods: influence of the oil phase, surfactant, and temperature.
Chang Y; McClements DJ
J Agric Food Chem; 2014 Mar; 62(10):2306-12. PubMed ID: 24564878
[TBL] [Abstract][Full Text] [Related]
6. Vitamin E-enriched nanoemulsions formed by emulsion phase inversion: factors influencing droplet size and stability.
Mayer S; Weiss J; McClements DJ
J Colloid Interface Sci; 2013 Jul; 402():122-30. PubMed ID: 23660020
[TBL] [Abstract][Full Text] [Related]
7. Physicochemical properties and antimicrobial efficacy of carvacrol nanoemulsions formed by spontaneous emulsification.
Chang Y; McLandsborough L; McClements DJ
J Agric Food Chem; 2013 Sep; 61(37):8906-13. PubMed ID: 23998790
[TBL] [Abstract][Full Text] [Related]
8. Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: factors affecting particle size and stability.
Guttoff M; Saberi AH; McClements DJ
Food Chem; 2015 Mar; 171():117-22. PubMed ID: 25308650
[TBL] [Abstract][Full Text] [Related]
9. Stabilization of phase inversion temperature nanoemulsions by surfactant displacement.
Rao J; McClements DJ
J Agric Food Chem; 2010 Jun; 58(11):7059-66. PubMed ID: 20476765
[TBL] [Abstract][Full Text] [Related]
10. Thermal reversibility of vitamin E-enriched emulsion-based delivery systems produced using spontaneous emulsification.
Saberi AH; Fang Y; McClements DJ
Food Chem; 2015 Oct; 185():254-60. PubMed ID: 25952866
[TBL] [Abstract][Full Text] [Related]
11. Behavior of vitamin E acetate delivery systems under simulated gastrointestinal conditions: lipid digestion and bioaccessibility of low-energy nanoemulsions.
Mayer S; Weiss J; McClements DJ
J Colloid Interface Sci; 2013 Aug; 404():215-22. PubMed ID: 23721832
[TBL] [Abstract][Full Text] [Related]
12. Optimization of isothermal low-energy nanoemulsion formation: hydrocarbon oil, non-ionic surfactant, and water systems.
Komaiko J; McClements DJ
J Colloid Interface Sci; 2014 Jul; 425():59-66. PubMed ID: 24776664
[TBL] [Abstract][Full Text] [Related]
13. Formation of stable nanoemulsions by ultrasound-assisted two-step emulsification process for topical drug delivery: Effect of oil phase composition and surfactant concentration and loratadine as ripening inhibitor.
Sarheed O; Shouqair D; Ramesh KVRNS; Khaleel T; Amin M; Boateng J; Drechsler M
Int J Pharm; 2020 Feb; 576():118952. PubMed ID: 31843549
[TBL] [Abstract][Full Text] [Related]
14. Emulsification mechanism and storage instabilities of hydrocarbon-in-water sub-micron emulsions stabilised with Tweens (20 and 80), Brij 96v and sucrose monoesters.
Henry JV; Fryer PJ; Frith WJ; Norton IT
J Colloid Interface Sci; 2009 Oct; 338(1):201-6. PubMed ID: 19589533
[TBL] [Abstract][Full Text] [Related]
15. Physical properties and antimicrobial efficacy of thyme oil nanoemulsions: influence of ripening inhibitors.
Chang Y; McLandsborough L; McClements DJ
J Agric Food Chem; 2012 Dec; 60(48):12056-63. PubMed ID: 23140446
[TBL] [Abstract][Full Text] [Related]
16. Nanoemulsion-based delivery systems for polyunsaturated (ω-3) oils: formation using a spontaneous emulsification method.
Gulotta A; Saberi AH; Nicoli MC; McClements DJ
J Agric Food Chem; 2014 Feb; 62(7):1720-5. PubMed ID: 24475908
[TBL] [Abstract][Full Text] [Related]
17. Encapsulation of functional lipophilic components in surfactant-based colloidal delivery systems: vitamin E, vitamin D, and lemon oil.
Ziani K; Fang Y; McClements DJ
Food Chem; 2012 Sep; 134(2):1106-12. PubMed ID: 23107734
[TBL] [Abstract][Full Text] [Related]
18. The influence of surfactant mixing ratio on nano-emulsion formation by the pit method.
Izquierdo P; Feng J; Esquena J; Tadros TF; Dederen JC; Garcia MJ; Azemar N; Solans C
J Colloid Interface Sci; 2005 May; 285(1):388-94. PubMed ID: 15797437
[TBL] [Abstract][Full Text] [Related]
19. The influence of droplet size on the stability, in vivo digestion, and oral bioavailability of vitamin E emulsions.
Parthasarathi S; Muthukumar SP; Anandharamakrishnan C
Food Funct; 2016 May; 7(5):2294-302. PubMed ID: 27101870
[TBL] [Abstract][Full Text] [Related]
20. Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials.
Terjung N; Löffler M; Gibis M; Hinrichs J; Weiss J
Food Funct; 2012 Mar; 3(3):290-301. PubMed ID: 22183117
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]