193 related articles for article (PubMed ID: 31310554)
21. Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactant.
Thanasukarn P; Pongsawatmanit R; McClements DJ
J Agric Food Chem; 2006 May; 54(10):3591-7. PubMed ID: 19127730
[TBL] [Abstract][Full Text] [Related]
22. Effect of ripening inhibitor type on formation, stability, and antimicrobial activity of thyme oil nanoemulsion.
Ryu V; McClements DJ; Corradini MG; McLandsborough L
Food Chem; 2018 Apr; 245():104-111. PubMed ID: 29287320
[TBL] [Abstract][Full Text] [Related]
23. 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]
24. 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]
25. Preferential solubilization behaviours and stability of some phenolic-bearing essential oils formulated in different microemulsion systems.
Edris AE; Malone CF
Int J Cosmet Sci; 2012 Oct; 34(5):441-50. PubMed ID: 22738164
[TBL] [Abstract][Full Text] [Related]
26. Antifungal effect of Mexican oregano (Lippia berlandieri Schauer) essential oil on a wheat flour-based medium.
Portillo-Ruiz MC; Sánchez RA; Ramos SV; Muñoz JV; Nevárez-Moorillón GV
J Food Sci; 2012 Aug; 77(8):M441-5. PubMed ID: 22860593
[TBL] [Abstract][Full Text] [Related]
27. Physical and antimicrobial properties of cinnamon bark oil co-nanoemulsified by lauric arginate and Tween 80.
Hilbig J; Ma Q; Davidson PM; Weiss J; Zhong Q
Int J Food Microbiol; 2016 Sep; 233():52-59. PubMed ID: 27322724
[TBL] [Abstract][Full Text] [Related]
28. Exploring the influence of ultrasound on the antibacterial emulsification stability of lysozyme-oregano essential oil.
Zhong M; Ma L; Liu X; Liu Y; Wei S; Gao Y; Wang Z; Chu S; Dong S; Yang Y; Gao S; Li S
Ultrason Sonochem; 2023 Mar; 94():106348. PubMed ID: 36871524
[TBL] [Abstract][Full Text] [Related]
29. Influence of emulsion interfacial membrane characteristics on Ostwald ripening in a model emulsion.
Han SW; Song HY; Moon TW; Choi SJ
Food Chem; 2018 Mar; 242():91-97. PubMed ID: 29037741
[TBL] [Abstract][Full Text] [Related]
30. Can droplet size influence antibacterial activity in ultrasound-prepared essential oil nanoemulsions?
da Silva BD; Rosario DKAD; Conte-Junior CA
Crit Rev Food Sci Nutr; 2023 Nov; 63(33):12567-12577. PubMed ID: 35900149
[TBL] [Abstract][Full Text] [Related]
31. Development of rosemary essential oil nanoemulsions using a wheat biomass-derived surfactant.
Martin-Piñero MJ; Ramirez P; Muñoz J; Alfaro MC
Colloids Surf B Biointerfaces; 2019 Jan; 173():486-492. PubMed ID: 30336410
[TBL] [Abstract][Full Text] [Related]
32. Effect of the coexistence of sodium caseinate and Tween 20 as stabilizers of food emulsions at acidic pH.
Perugini L; Cinelli G; Cofelice M; Ceglie A; Lopez F; Cuomo F
Colloids Surf B Biointerfaces; 2018 Aug; 168():163-168. PubMed ID: 29433910
[TBL] [Abstract][Full Text] [Related]
33. Formulation, characterisation and antibacterial activity of lemon myrtle and anise myrtle essential oil in water nanoemulsion.
Nirmal NP; Mereddy R; Li L; Sultanbawa Y
Food Chem; 2018 Jul; 254():1-7. PubMed ID: 29548427
[TBL] [Abstract][Full Text] [Related]
34. The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage.
Govaris A; Solomakos N; Pexara A; Chatzopoulou PS
Int J Food Microbiol; 2010 Feb; 137(2-3):175-80. PubMed ID: 20060188
[TBL] [Abstract][Full Text] [Related]
35. Development of antimicrobial nanoemulsion-based delivery systems against selected pathogenic bacteria using a thymol-rich Thymus daenensis essential oil.
Ghaderi L; Moghimi R; Aliahmadi A; McClements DJ; Rafati H
J Appl Microbiol; 2017 Oct; 123(4):832-840. PubMed ID: 28714250
[TBL] [Abstract][Full Text] [Related]
36. 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]
37. Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions: A comparison of polysorbate 80 and hydrophobically modified inulin.
Sedaghat Doost A; Dewettinck K; Devlieghere F; Van der Meeren P
Food Chem; 2018 Aug; 258():237-244. PubMed ID: 29655728
[TBL] [Abstract][Full Text] [Related]
38. 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]
39. Impact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: Ingredient engineering.
Gomes A; Costa ALR; Cardoso DD; Furtado GF; Cunha RL
Food Res Int; 2020 Nov; 137():109360. PubMed ID: 33233063
[TBL] [Abstract][Full Text] [Related]
40. Determination of required hydrophilic-lipophilic balance of citronella oil and development of stable cream formulation.
Meher JG; Yadav NP; Sahu JJ; Sinha P
Drug Dev Ind Pharm; 2013 Oct; 39(10):1540-6. PubMed ID: 23025241
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]