234 related articles for article (PubMed ID: 26708427)
1. Crocin loaded nano-emulsions: Factors affecting emulsion properties in spontaneous emulsification.
Mehrnia MA; Jafari SM; Makhmal-Zadeh BS; Maghsoudlou Y
Int J Biol Macromol; 2016 Mar; 84():261-7. PubMed ID: 26708427
[TBL] [Abstract][Full Text] [Related]
2. O/W nano-emulsion formation using an isothermal low-energy emulsification method in a mixture of polyglycerol polyricinoleate and hexaglycerol monolaurate with glycerol system.
Wakisaka S; Nishimura T; Gohtani S
J Oleo Sci; 2015; 64(4):405-13. PubMed ID: 25766932
[TBL] [Abstract][Full Text] [Related]
3. Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions.
Assadpour E; Maghsoudlou Y; Jafari SM; Ghorbani M; Aalami M
Int J Biol Macromol; 2016 May; 86():197-207. PubMed ID: 26806649
[TBL] [Abstract][Full Text] [Related]
4. Nano-emulsion formulation using spontaneous emulsification: solvent, oil and surfactant optimisation.
Bouchemal K; Briançon S; Perrier E; Fessi H
Int J Pharm; 2004 Aug; 280(1-2):241-51. PubMed ID: 15265563
[TBL] [Abstract][Full Text] [Related]
5. Formation of oil-in-water emulsions from natural emulsifiers using spontaneous emulsification: sunflower phospholipids.
Komaiko J; Sastrosubroto A; McClements DJ
J Agric Food Chem; 2015 Nov; 63(45):10078-88. PubMed ID: 26528859
[TBL] [Abstract][Full Text] [Related]
6. Nanoemulsions prepared by a low-energy emulsification method applied to edible films.
Bilbao-Sáinz C; Avena-Bustillos RJ; Wood DF; Williams TG; McHugh TH
J Agric Food Chem; 2010 Nov; 58(22):11932-8. PubMed ID: 20977191
[TBL] [Abstract][Full Text] [Related]
7. Preparation and Thermal Properties of Fatty Alcohol/Surfactant/Oil/Water Nanoemulsions and Their Cosmetic Applications.
Okamoto T; Tomomasa S; Nakajima H
J Oleo Sci; 2016; 65(1):27-36. PubMed ID: 26743668
[TBL] [Abstract][Full Text] [Related]
8. Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and Quercetin.
Fan W; Shi Y; Hu Y; Zhang J; Liu W
Foods; 2023 Dec; 13(1):. PubMed ID: 38201158
[TBL] [Abstract][Full Text] [Related]
9. Relationship between rheological properties and one-step W/O/W multiple emulsion formation.
Morais JM; Rocha-Filho PA; Burgess DJ
Langmuir; 2010 Dec; 26(23):17874-81. PubMed ID: 21033721
[TBL] [Abstract][Full Text] [Related]
10. Tayloring W/O/W emulsion composition for effective encapsulation: The role of PGPR in water transfer-induced swelling.
Eisinaite V; Duque Estrada P; Schroën K; Berton-Carabin C; Leskauskaite D
Food Res Int; 2018 Apr; 106():722-728. PubMed ID: 29579980
[TBL] [Abstract][Full Text] [Related]
11. Study of nano-emulsion formation by dilution of microemulsions.
Solè I; Solans C; Maestro A; González C; Gutiérrez JM
J Colloid Interface Sci; 2012 Jun; 376(1):133-9. PubMed ID: 22480397
[TBL] [Abstract][Full Text] [Related]
12. A study of the stability of W/O/W multiple emulsions.
Yan N; Zhang M; Ni P
J Microencapsul; 1992; 9(2):143-51. PubMed ID: 1593397
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Phase behavior and formation of o/w nano-emulsion in vegetable oil/ mixture of polyglycerol polyricinoleate and polyglycerin fatty acid ester/water systems.
Wakisaka S; Nakanishi M; Gohtani S
J Oleo Sci; 2014; 63(3):229-37. PubMed ID: 24521844
[TBL] [Abstract][Full Text] [Related]
15. Spontaneous nano-emulsification: Process optimization and modeling for the prediction of the nanoemulsion's size and polydispersity.
Lefebvre G; Riou J; Bastiat G; Roger E; Frombach K; Gimel JC; Saulnier P; Calvignac B
Int J Pharm; 2017 Dec; 534(1-2):220-228. PubMed ID: 29038063
[TBL] [Abstract][Full Text] [Related]
16. O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration.
Pichot R; Spyropoulos F; Norton IT
J Colloid Interface Sci; 2010 Dec; 352(1):128-35. PubMed ID: 20817195
[TBL] [Abstract][Full Text] [Related]
17. Fabrication and stability of W/O/W emulsions stabilized by gum arabic and polyglycerol polyricinoleate.
Niu F; Zhao M; Tu W; Li Z; Gao Y; Du Y; Pan W
J Sci Food Agric; 2024 Jan; 104(2):797-808. PubMed ID: 37683081
[TBL] [Abstract][Full Text] [Related]
18. The universality of low-energy nano-emulsification.
Anton N; Vandamme TF
Int J Pharm; 2009 Jul; 377(1-2):142-7. PubMed ID: 19454306
[TBL] [Abstract][Full Text] [Related]
19. Investigation of surfactant/cosurfactant synergism impact on ibuprofen solubilization capacity and drug release characteristics of nonionic microemulsions.
Djekic L; Primorac M; Filipic S; Agbaba D
Int J Pharm; 2012 Aug; 433(1-2):25-33. PubMed ID: 22579578
[TBL] [Abstract][Full Text] [Related]
20. Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers.
Kaltsa O; Michon C; Yanniotis S; Mandala I
Ultrason Sonochem; 2013 May; 20(3):881-91. PubMed ID: 23266492
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]