177 related articles for article (PubMed ID: 33027911)
1. Formulation and Preparation of Water-In-Oil-In-Water Emulsions Loaded with a Phenolic-Rich Inner Aqueous Phase by Application of High Energy Emulsification Methods.
Niknam SM; Escudero I; Benito JM
Foods; 2020 Oct; 9(10):. PubMed ID: 33027911
[TBL] [Abstract][Full Text] [Related]
2. Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach.
Niknam SM; Kashaninejad M; Escudero I; Sanz MT; Beltrán S; Benito JM
Foods; 2022 Jan; 11(3):. PubMed ID: 35159431
[TBL] [Abstract][Full Text] [Related]
3. Preparation of emulsions by rotor-stator homogenizer and ultrasonic cavitation for the cosmeceutical industry.
Han NS; Basri M; Abd Rahman MB; Abd Rahman RN; Salleh AB; Ismail Z
J Cosmet Sci; 2012; 63(5):333-44. PubMed ID: 23089355
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters.
Bamba BSB; Shi J; Tranchant CC; Xue SJ; Forney CF; Lim LT; Xu W; Xu G
Molecules; 2018 Oct; 23(10):. PubMed ID: 30279378
[TBL] [Abstract][Full Text] [Related]
6. Ethyl oleate food-grade O/W emulsions loaded with apigenin: Insights to their formulation characteristics and physico-chemical stability.
Abcha I; Souilem S; Neves MA; Wang Z; Nefatti M; Isoda H; Nakajima M
Food Res Int; 2019 Feb; 116():953-962. PubMed ID: 30717028
[TBL] [Abstract][Full Text] [Related]
7. Two-step emulsification process for water-in-oil-in-water multiple emulsions stabilized by lamellar liquid crystals.
Ito T; Tsuji Y; Aramaki K; Tonooka N
J Oleo Sci; 2012; 61(8):413-20. PubMed ID: 22864511
[TBL] [Abstract][Full Text] [Related]
8. Preparation and characterization of water/oil/water emulsions stabilized by polyglycerol polyricinoleate and whey protein isolate.
Mun S; Choi Y; Rho SJ; Kang CG; Park CH; Kim YR
J Food Sci; 2010 Mar; 75(2):E116-25. PubMed ID: 20492231
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets.
Surh J; Vladisavljevi Cacute GT; Mun S; McClements DJ
J Agric Food Chem; 2007 Jan; 55(1):175-84. PubMed ID: 17199330
[TBL] [Abstract][Full Text] [Related]
11. Comparison of oil-in-water emulsions manufactured by microfluidization and homogenization.
Pinnamaneni S; Das NG; Das SK
Pharmazie; 2003 Aug; 58(8):554-8. PubMed ID: 12967032
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications.
Muschiolik G; Dickinson E
Compr Rev Food Sci Food Saf; 2017 May; 16(3):532-555. PubMed ID: 33371556
[TBL] [Abstract][Full Text] [Related]
14. Influence of interfacial rheological properties of mixed emulsifier films on the stability of water-in-oil-in-water emulsions.
Opawale FO; Burgess DJ
J Pharm Pharmacol; 1998 Sep; 50(9):965-73. PubMed ID: 9811156
[TBL] [Abstract][Full Text] [Related]
15. Influence of the emulsion components and preparation method on the laboratory-scale preparation of o/w emulsions containing different types of dispersed phases and/or emulsifiers.
Einhorn-Stoll U; Weiss M; Kunzek H
Nahrung; 2002 Aug; 46(4):294-301. PubMed ID: 12224428
[TBL] [Abstract][Full Text] [Related]
16. Effects of Ultrasonic Operating Parameters and Emulsifier System on Sacha Inchi Oil Nanoemulsion Characteristics.
Sinsuebpol C; Changsan N
J Oleo Sci; 2020 May; 69(5):437-448. PubMed ID: 32281560
[TBL] [Abstract][Full Text] [Related]
17. Effect of slit dual-frequency ultrasonic emulsification technology on the stability of walnut emulsions.
Ouyang N; Ma H; Ding Y; Lu F; Guo L; Zhang X; Gu C
Ultrason Sonochem; 2022 Jan; 82():105876. PubMed ID: 34942470
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Preparation characteristics of water-in-oil-in-water multiple emulsions using microchannel emulsification.
Sugiura S; Nakajima M; Yamamoto K; Iwamoto S; Oda T; Satake M; Seki M
J Colloid Interface Sci; 2004 Feb; 270(1):221-8. PubMed ID: 14693154
[TBL] [Abstract][Full Text] [Related]
20. Preparation and characterization of water-in-oil-in-water emulsions containing a high concentration of L-ascorbic acid.
Khalid N; Kobayashi I; Neves MA; Uemura K; Nakajima M
Biosci Biotechnol Biochem; 2013; 77(6):1171-8. PubMed ID: 23748753
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
