330 related articles for article (PubMed ID: 30381213)
1. Curcumin-loaded nanoemulsions stability as affected by the nature and concentration of surfactant.
Artiga-Artigas M; Lanjari-Pérez Y; Martín-Belloso O
Food Chem; 2018 Nov; 266():466-474. PubMed ID: 30381213
[TBL] [Abstract][Full Text] [Related]
2. Antioxidant and antibacterial activities of omega-3 rich oils/curcumin nanoemulsions loaded in chitosan and alginate-based microbeads.
Hashim AF; Hamed SF; Abdel Hamid HA; Abd-Elsalam KA; Golonka I; Musiał W; El-Sherbiny IM
Int J Biol Macromol; 2019 Nov; 140():682-696. PubMed ID: 31404604
[TBL] [Abstract][Full Text] [Related]
3. Microstructure and biopharmaceutical performances of curcumin-loaded low-energy nanoemulsions containing eucalyptol and pinene: Terpenes' role overcome penetration enhancement effect?
Nikolic I; Mitsou E; Pantelic I; Randjelovic D; Markovic B; Papadimitriou V; Xenakis A; Lunter DJ; Zugic A; Savic S
Eur J Pharm Sci; 2020 Jan; 142():105135. PubMed ID: 31682974
[TBL] [Abstract][Full Text] [Related]
4. Enhanced Curcumin Bioavailability through Nonionic Surfactant/Caseinate Mixed Nanoemulsions.
Cuomo F; Perugini L; Marconi E; Messia MC; Lopez F
J Food Sci; 2019 Sep; 84(9):2584-2591. PubMed ID: 31436860
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Optimization of soya lecithin and Tween 80 based novel vitamin D nanoemulsions prepared by ultrasonication using response surface methodology.
Mehmood T; Ahmed A; Ahmed Z; Ahmad MS
Food Chem; 2019 Aug; 289():664-670. PubMed ID: 30955662
[TBL] [Abstract][Full Text] [Related]
7. Thyme oil nanoemulsions coemulsified by sodium caseinate and lecithin.
Xue J; Zhong Q
J Agric Food Chem; 2014 Oct; 62(40):9900-7. PubMed ID: 25233801
[TBL] [Abstract][Full Text] [Related]
8. Microemulsions based on a sunflower lecithin-Tween 20 blend have high capacity for dissolving peppermint oil and stabilizing coenzyme Q10.
Chen H; Guan Y; Zhong Q
J Agric Food Chem; 2015 Jan; 63(3):983-9. PubMed ID: 25560905
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Effects of lecithin-based nanoemulsions on skin: Short-time cytotoxicity MTT and BrdU studies, skin penetration of surfactants and additives and the delivery of curcumin.
Vater C; Hlawaty V; Werdenits P; Cichoń MA; Klang V; Elbe-Bürger A; Wirth M; Valenta C
Int J Pharm; 2020 Apr; 580():119209. PubMed ID: 32165223
[TBL] [Abstract][Full Text] [Related]
11. Formulation and physiochemical study of α-tocopherol based oil in water nanoemulsion stabilized with non toxic, biodegradable surfactant: Sodium stearoyl lactate.
Kaur K; Kaur J; Kumar R; Mehta SK
Ultrason Sonochem; 2017 Sep; 38():570-578. PubMed ID: 27566966
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. 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]
15. Physical, morphological and storage stability of clove oil nanoemulsion based delivery system.
Singh P; Kaur G; Singh A
Food Sci Technol Int; 2023 Mar; 29(2):156-167. PubMed ID: 34939458
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. A novel approach to develop spray-dried encapsulated curcumin powder from oil-in-water emulsions stabilized by combined surfactants and chitosan.
Hamad A; Suriyarak S; Devahastin S; Borompichaichartkul C
J Food Sci; 2020 Nov; 85(11):3874-3884. PubMed ID: 33067839
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Physicochemical and Antimicrobial Properties of Oleoresin Capsicum Nanoemulsions Formulated with Lecithin and Sucrose Monopalmitate.
Akbas E; Soyler UB; Oztop MH
Appl Biochem Biotechnol; 2019 May; 188(1):54-71. PubMed ID: 30311173
[TBL] [Abstract][Full Text] [Related]
20. Development of stable curcumin nanoemulsions: effects of emulsifier type and surfactant-to-oil ratios.
Ma P; Zeng Q; Tai K; He X; Yao Y; Hong X; Yuan F
J Food Sci Technol; 2018 Sep; 55(9):3485-3497. PubMed ID: 30150807
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
