376 related articles for article (PubMed ID: 28623692)
1. Formulation and characterization of monodisperse O/W emulsions encapsulating astaxanthin extracts using microchannel emulsification: Insights of formulation and stability evaluation.
Khalid N; Shu G; Kobayashi I; Nakajima M; Barrow CJ
Colloids Surf B Biointerfaces; 2017 Sep; 157():355-365. PubMed ID: 28623692
[TBL] [Abstract][Full Text] [Related]
2. Microchannel emulsification study on formulation and stability characterization of monodisperse oil-in-water emulsions encapsulating quercetin.
Khalid N; Kobayashi I; Neves MA; Uemura K; Nakajima M; Nabetani H
Food Chem; 2016 Dec; 212():27-34. PubMed ID: 27374502
[TBL] [Abstract][Full Text] [Related]
3. Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature.
Kuroiwa T; Ito M; Okuyama Y; Yamashita K; Kanazawa A
Molecules; 2020 Oct; 25(20):. PubMed ID: 33086710
[TBL] [Abstract][Full Text] [Related]
4. Monodisperse aqueous microspheres encapsulating high concentration of l-ascorbic acid: insights of preparation and stability evaluation from straight-through microchannel emulsification.
Khalid N; Kobayashi I; Neves MA; Uemura K; Nakajima M; Nabetani H
Biosci Biotechnol Biochem; 2015; 79(11):1852-9. PubMed ID: 26039096
[TBL] [Abstract][Full Text] [Related]
5. Formulation and characterization of esterified xylo-oligosaccharides-stabilized oil-in-water emulsions using microchannel emulsification.
Udomrati S; Khalid N; Gohtani S; Nakajima M; Uemura K; Kobayashi I
Colloids Surf B Biointerfaces; 2016 Dec; 148():333-342. PubMed ID: 27616069
[TBL] [Abstract][Full Text] [Related]
6. Antioxidant Properties of Astaxanthin in Oil-in-Water Emulsions with Differently-Charged Emulsifiers Under Chlorophyll Photosensitization.
Yi B; Kim MJ; Lee J
J Food Sci; 2018 Mar; 83(3):589-596. PubMed ID: 29412454
[TBL] [Abstract][Full Text] [Related]
7. Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiers.
Shu G; Khalid N; Chen Z; Neves MA; Barrow CJ; Nakajima M
Food Chem; 2018 Jul; 255():67-74. PubMed ID: 29571499
[TBL] [Abstract][Full Text] [Related]
8. Formulation and characterization of O/W nanoemulsions encapsulating high concentration of astaxanthin.
Khalid N; Shu G; Holland BJ; Kobayashi I; Nakajima M; Barrow CJ
Food Res Int; 2017 Dec; 102():364-371. PubMed ID: 29195960
[TBL] [Abstract][Full Text] [Related]
9. Water-in-oil-in-water double emulsions: an excellent delivery system for improving the oral bioavailability of pidotimod in rats.
Qi X; Wang L; Zhu J
J Pharm Sci; 2011 Jun; 100(6):2203-11. PubMed ID: 21491444
[TBL] [Abstract][Full Text] [Related]
10. Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions.
Kibici D; Kahveci D
J Food Sci; 2019 Jun; 84(6):1273-1280. PubMed ID: 31059587
[TBL] [Abstract][Full Text] [Related]
11. Stability and Oil Migration of Oil-in-Water Emulsions Emulsified by Phase-Separating Biopolymer Mixtures.
Yang N; Mao P; Lv R; Zhang K; Fang Y; Nishinari K; Phillips GO
J Food Sci; 2016 Aug; 81(8):E1971-80. PubMed ID: 27384744
[TBL] [Abstract][Full Text] [Related]
12. Gypenosides as natural emulsifiers for oil-in-water nanoemulsions loaded with astaxanthin: Insights of formulation, stability and release properties.
Chen Z; Shu G; Taarji N; Barrow CJ; Nakajima M; Khalid N; Neves MA
Food Chem; 2018 Sep; 261():322-328. PubMed ID: 29739600
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Preparation of monodisperse aqueous microspheres containing high concentration of l-ascorbic acid by microchannel emulsification.
Khalid N; Kobayashi I; Neves MA; Uemura K; Nakajima M; Nabetani H
J Microencapsul; 2015; 32(6):570-7. PubMed ID: 26190217
[TBL] [Abstract][Full Text] [Related]
15. Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin.
Okuro PK; Gomes A; Costa ALR; Adame MA; Cunha RL
Food Res Int; 2019 Aug; 122():252-262. PubMed ID: 31229079
[TBL] [Abstract][Full Text] [Related]
16. Efficient breaking of water/oil emulsions by a newly isolated de-emulsifying bacterium, Ochrobactrum anthropi strain RIPI5-1.
Mohebali G; Kaytash A; Etemadi N
Colloids Surf B Biointerfaces; 2012 Oct; 98():120-8. PubMed ID: 22698673
[TBL] [Abstract][Full Text] [Related]
17. The optimization of technological processes, stability and microbiological evaluation of innovative natural ingredients-based multiple emulsion.
Cizauskaite U; Marksa M; Bernatoniene J
Pharm Dev Technol; 2018 Jul; 23(6):636-645. PubMed ID: 28675344
[TBL] [Abstract][Full Text] [Related]
18. Water-in-Oil-in-Water Nanoemulsions Containing Temulawak (
Harimurti N; Nasikin M; Mulia K
Molecules; 2021 Jan; 26(1):. PubMed ID: 33401775
[TBL] [Abstract][Full Text] [Related]
19. Impact of osmotic pressure and gelling in the generation of highly stable single core water-in-oil-in-water (W/O/W) nano multiple emulsions of aspirin assisted by two-stage ultrasonic cavitational emulsification.
Tang SY; Sivakumar M; Nashiru B
Colloids Surf B Biointerfaces; 2013 Feb; 102():653-8. PubMed ID: 23107943
[TBL] [Abstract][Full Text] [Related]
20. Microchannel emulsification using gelatin and surfactant-free coacervate microencapsulation.
Nakagawa K; Iwamoto S; Nakajima M; Shono A; Satoh K
J Colloid Interface Sci; 2004 Oct; 278(1):198-205. PubMed ID: 15313655
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
