482 related articles for article (PubMed ID: 30359887)
1. Comparison of natural and synthetic surfactants at forming and stabilizing nanoemulsions: Tea saponin, Quillaja saponin, and Tween 80.
Zhu Z; Wen Y; Yi J; Cao Y; Liu F; McClements DJ
J Colloid Interface Sci; 2019 Feb; 536():80-87. PubMed ID: 30359887
[TBL] [Abstract][Full Text] [Related]
2. Physical Stability, Autoxidation, and Photosensitized Oxidation of ω-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants.
Uluata S; McClements DJ; Decker EA
J Agric Food Chem; 2015 Oct; 63(42):9333-40. PubMed ID: 26452408
[TBL] [Abstract][Full Text] [Related]
3. Formation and Physical Stability of
Zeng L; Liu Y; Yuan Z; Wang Z
Molecules; 2021 Dec; 26(24):. PubMed ID: 34946544
[TBL] [Abstract][Full Text] [Related]
4. Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures.
Salminen H; Bischoff S; Weiss J
J Food Sci; 2020 Apr; 85(4):1213-1222. PubMed ID: 32249411
[TBL] [Abstract][Full Text] [Related]
5. Formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids.
Bai L; McClements DJ
J Colloid Interface Sci; 2016 Oct; 479():71-79. PubMed ID: 27372634
[TBL] [Abstract][Full Text] [Related]
6. Formulation and Optimization of Nanoemulsions Using the Natural Surfactant Saponin from
Schreiner TB; Santamaria-Echart A; Ribeiro A; Peres AM; Dias MM; Pinho SP; Barreiro MF
Molecules; 2020 Mar; 25(7):. PubMed ID: 32230976
[TBL] [Abstract][Full Text] [Related]
7. Impact of Surfactants on Nanoemulsions based on Fractionated Coconut Oil: Emulsification Stability and in vitro Digestion.
Gao W; Jiang Z; Du X; Zhang F; Liu Y; Bai X; Sun G
J Oleo Sci; 2020 Mar; 69(3):227-239. PubMed ID: 32051356
[TBL] [Abstract][Full Text] [Related]
8. Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin).
Luo X; Zhou Y; Bai L; Liu F; Zhang R; Zhang Z; Zheng B; Deng Y; McClements DJ
Food Res Int; 2017 Jun; 96():103-112. PubMed ID: 28528089
[TBL] [Abstract][Full Text] [Related]
9. Novel colloidal particles and natural small molecular surfactants co-stabilized Pickering emulsions with hierarchical interfacial structure: Enhanced stability and controllable lipolysis.
Wei Y; Tong Z; Dai L; Ma P; Zhang M; Liu J; Mao L; Yuan F; Gao Y
J Colloid Interface Sci; 2020 Mar; 563():291-307. PubMed ID: 31884251
[TBL] [Abstract][Full Text] [Related]
10. Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation.
Liu F; Zhu Z; Ma C; Luo X; Bai L; Decker EA; Gao Y; McClements DJ
J Agric Food Chem; 2016 Dec; 64(50):9532-9541. PubMed ID: 27936671
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Concentration effect of Quillaja saponin - Co-surfactant mixtures on emulsifying properties.
Reichert CL; Salminen H; Badolato Bönisch G; Schäfer C; Weiss J
J Colloid Interface Sci; 2018 Jun; 519():71-80. PubMed ID: 29482098
[TBL] [Abstract][Full Text] [Related]
13. Emulsification efficacy of Quillaja saponins at very low concentration: Model development and role of alcohols.
Schober A; Zhang J; Subramaniam A; Normand V
Colloids Surf B Biointerfaces; 2017 Nov; 159():829-837. PubMed ID: 28888200
[TBL] [Abstract][Full Text] [Related]
14. Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin.
Chung C; Sher A; Rousset P; McClements DJ
Food Res Int; 2017 Sep; 99(Pt 1):770-777. PubMed ID: 28784543
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Bioparticles of flaxseed protein and mucilage enhance the physical and oxidative stability of flaxseed oil emulsions as a potential natural alternative for synthetic surfactants.
Nikbakht Nasrabadi M; Goli SAH; Sedaghat Doost A; Dewettinck K; Van der Meeren P
Colloids Surf B Biointerfaces; 2019 Dec; 184():110489. PubMed ID: 31522025
[TBL] [Abstract][Full Text] [Related]
17. Miscibility of Quillaja Saponins with other Co-surfactants under Different pH Values.
Reichert CL; Salminen H; Leuenberger BH; Hinrichs J; Weiss J
J Food Sci; 2015 Nov; 80(11):E2495-503. PubMed ID: 26458074
[TBL] [Abstract][Full Text] [Related]
18. Production of thymol nanoemulsions stabilized using Quillaja Saponin as a biosurfactant: Antioxidant activity enhancement.
Sedaghat Doost A; Van Camp J; Dewettinck K; Van der Meeren P
Food Chem; 2019 Sep; 293():134-143. PubMed ID: 31151593
[TBL] [Abstract][Full Text] [Related]
19. Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation.
Kharat M; Zhang G; McClements DJ
Food Res Int; 2018 Sep; 111():178-186. PubMed ID: 30007674
[TBL] [Abstract][Full Text] [Related]
20. Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stability.
Weigel F; Weiss J; Decker EA; McClements DJ
Food Chem; 2018 Mar; 242():395-403. PubMed ID: 29037706
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
