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Items: 1 to 20 of 153

1.

Development of low-energy methods for preparing food Nano-emulsions.

Miyanoshita M, Hashida C, Ikeda S, Gohtani S.

J Oleo Sci. 2011;60(7):355-62.

2.

Effects of sugars on the formation of nanometer-sized droplets of vegetable oil by an isothermal low-energy emulsification method.

Ikeda S, Miyanoshita M, Gohtani S.

J Food Sci. 2013 Jul;78(7):E1017-21. doi: 10.1111/1750-3841.12159. Epub 2013 May 22.

PMID:
23701718
3.
4.

Nanoemulsions prepared by a low-energy emulsification method applied to edible films.

Bilbao-Sáinz C, Avena-Bustillos RJ, Wood DF, Williams TG, McHugh TH.

J Agric Food Chem. 2010 Nov 24;58(22):11932-8. doi: 10.1021/jf102341r. Epub 2010 Oct 26.

PMID:
20977191
6.
7.

Formation of polymeric nano-emulsions by a low-energy method and their use for nanoparticle preparation.

Calderó G, García-Celma MJ, Solans C.

J Colloid Interface Sci. 2011 Jan 15;353(2):406-11. doi: 10.1016/j.jcis.2010.09.073. Epub 2010 Sep 29.

PMID:
20971472
8.

Impact of weighting agents and sucrose on gravitational separation of beverage emulsions.

Chanamai R, McClements DJ.

J Agric Food Chem. 2000 Nov;48(11):5561-5.

PMID:
11087519
9.

Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsions.

Yi J, Zhu Z, McClements DJ, Decker EA.

J Agric Food Chem. 2014 Mar 5;62(9):2104-11. doi: 10.1021/jf404593f. Epub 2014 Feb 20.

PMID:
24446832
10.

Influence of an optimized non-ionic emulsifier blend on properties of oil-in-water emulsions.

Gullapalli RP, Sheth BB.

Eur J Pharm Biopharm. 1999 Nov;48(3):233-8.

PMID:
10612034
11.

Nano-emulsion formulation using spontaneous emulsification: solvent, oil and surfactant optimisation.

Bouchemal K, Briançon S, Perrier E, Fessi H.

Int J Pharm. 2004 Aug 6;280(1-2):241-51.

PMID:
15265563
12.

Optimization of nano-emulsion preparation by low-energy methods in an ionic surfactant system.

Solè I, Maestro A, Gonzalez C, Solans C, Gutiérrez JM.

Langmuir. 2006 Sep 26;22(20):8326-32.

PMID:
16981744
13.

The universality of low-energy nano-emulsification.

Anton N, Vandamme TF.

Int J Pharm. 2009 Jul 30;377(1-2):142-7. doi: 10.1016/j.ijpharm.2009.05.014. Epub 2009 May 18.

PMID:
19454306
14.

Effects of emulsifier hydrophile-lipophile balance and emulsifier concentration on the distributions of gallic acid, propyl gallate, and α-tocopherol in corn oil emulsions.

Losada-Barreiro S, Sánchez-Paz V, Bravo-Díaz C.

J Colloid Interface Sci. 2013 Jan 1;389(1):1-9. doi: 10.1016/j.jcis.2012.07.036. Epub 2012 Jul 25.

PMID:
22939258
15.
16.

The preparation and evaluation of self-nanoemulsifying systems containing Swietenia oil and an examination of its anti-inflammatory effects.

Eid AM, El-Enshasy HA, Aziz R, Elmarzugi NA.

Int J Nanomedicine. 2014 Oct 7;9:4685-95. doi: 10.2147/IJN.S66180. eCollection 2014.

17.

Formation of flavor oil microemulsions, nanoemulsions and emulsions: influence of composition and preparation method.

Rao J, McClements DJ.

J Agric Food Chem. 2011 May 11;59(9):5026-35. doi: 10.1021/jf200094m. Epub 2011 Mar 16.

PMID:
21410259
18.

Identification and molecular interpretation of the effects of drug incorporation on the self-emulsification process using spectroscopic, micropolarimetric and microscopic measurements.

Mercuri A, Belton PS, Royall PG, Barker SA.

Mol Pharm. 2012 Sep 4;9(9):2658-68. doi: 10.1021/mp300219h. Epub 2012 Aug 22.

PMID:
22913291
19.

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 17;54(10):3591-7.

PMID:
19127730
20.

Characterisation of microemulsions containing orange oil with water and propylene glycol as hydrophilic components.

Yotsawimonwat S, Okonoki S, Krauel K, Sirithunyalug J, Sirithunyalug B, Rades T.

Pharmazie. 2006 Nov;61(11):920-6.

PMID:
17152984

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