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Items: 1 to 20 of 226

1.

Effect of glycerol on formation, stability, and properties of vitamin-E enriched nanoemulsions produced using spontaneous emulsification.

Saberi AH, Fang Y, McClements DJ.

J Colloid Interface Sci. 2013 Dec 1;411:105-13. doi: 10.1016/j.jcis.2013.08.041.

PMID:
24050638
2.

Fabrication of vitamin E-enriched nanoemulsions: factors affecting particle size using spontaneous emulsification.

Saberi AH, Fang Y, McClements DJ.

J Colloid Interface Sci. 2013 Feb 1;391:95-102. doi: 10.1016/j.jcis.2012.08.069.

PMID:
23116862
3.

Effect of salts on formation and stability of vitamin E-enriched mini-emulsions produced by spontaneous emulsification.

Saberi AH, Fang Y, McClements DJ.

J Agric Food Chem. 2014 Nov 19;62(46):11246-53. doi: 10.1021/jf503862u.

PMID:
25343750
4.

Stabilization of vitamin E-enriched nanoemulsions: influence of post-homogenization cosurfactant addition.

Saberi AH, Fang Y, McClements DJ.

J Agric Food Chem. 2014 Feb 19;62(7):1625-33. doi: 10.1021/jf404182b.

PMID:
24460007
5.

Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: factors affecting particle size and stability.

Guttoff M, Saberi AH, McClements DJ.

Food Chem. 2015 Mar 15;171:117-22. doi: 10.1016/j.foodchem.2014.08.087.

PMID:
25308650
6.

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 12;62(10):2306-12. doi: 10.1021/jf500160y.

PMID:
24564878
7.

Vitamin E-enriched nanoemulsions formed by emulsion phase inversion: factors influencing droplet size and stability.

Mayer S, Weiss J, McClements DJ.

J Colloid Interface Sci. 2013 Jul 15;402:122-30. doi: 10.1016/j.jcis.2013.04.016.

PMID:
23660020
8.

Thermal reversibility of vitamin E-enriched emulsion-based delivery systems produced using spontaneous emulsification.

Saberi AH, Fang Y, McClements DJ.

Food Chem. 2015 Oct 15;185:254-60. doi: 10.1016/j.foodchem.2015.03.080.

PMID:
25952866
9.

Physicochemical properties and antimicrobial efficacy of carvacrol nanoemulsions formed by spontaneous emulsification.

Chang Y, McLandsborough L, McClements DJ.

J Agric Food Chem. 2013 Sep 18;61(37):8906-13. doi: 10.1021/jf402147p.

PMID:
23998790
10.

Stabilization of phase inversion temperature nanoemulsions by surfactant displacement.

Rao J, McClements DJ.

J Agric Food Chem. 2010 Jun 9;58(11):7059-66. doi: 10.1021/jf100990r.

PMID:
20476765
11.

Behavior of vitamin E acetate delivery systems under simulated gastrointestinal conditions: lipid digestion and bioaccessibility of low-energy nanoemulsions.

Mayer S, Weiss J, McClements DJ.

J Colloid Interface Sci. 2013 Aug 15;404:215-22. doi: 10.1016/j.jcis.2013.04.048.

PMID:
23721832
12.

Optimization of isothermal low-energy nanoemulsion formation: hydrocarbon oil, non-ionic surfactant, and water systems.

Komaiko J, McClements DJ.

J Colloid Interface Sci. 2014 Jul 1;425:59-66. doi: 10.1016/j.jcis.2014.03.035.

PMID:
24776664
13.

Emulsification mechanism and storage instabilities of hydrocarbon-in-water sub-micron emulsions stabilised with Tweens (20 and 80), Brij 96v and sucrose monoesters.

Henry JV, Fryer PJ, Frith WJ, Norton IT.

J Colloid Interface Sci. 2009 Oct 1;338(1):201-6. doi: 10.1016/j.jcis.2009.05.077.

PMID:
19589533
14.

Physical properties and antimicrobial efficacy of thyme oil nanoemulsions: influence of ripening inhibitors.

Chang Y, McLandsborough L, McClements DJ.

J Agric Food Chem. 2012 Dec 5;60(48):12056-63. doi: 10.1021/jf304045a.

PMID:
23140446
15.

Nanoemulsion-based delivery systems for polyunsaturated (ω-3) oils: formation using a spontaneous emulsification method.

Gulotta A, Saberi AH, Nicoli MC, McClements DJ.

J Agric Food Chem. 2014 Feb 19;62(7):1720-5. doi: 10.1021/jf4054808.

PMID:
24475908
16.

Encapsulation of functional lipophilic components in surfactant-based colloidal delivery systems: vitamin E, vitamin D, and lemon oil.

Ziani K, Fang Y, McClements DJ.

Food Chem. 2012 Sep 15;134(2):1106-12. doi: 10.1016/j.foodchem.2012.03.027.

PMID:
23107734
17.

The influence of surfactant mixing ratio on nano-emulsion formation by the pit method.

Izquierdo P, Feng J, Esquena J, Tadros TF, Dederen JC, Garcia MJ, Azemar N, Solans C.

J Colloid Interface Sci. 2005 May 1;285(1):388-94.

PMID:
15797437
18.

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. doi: 10.1039/c2fo10198j.

PMID:
22183117
19.

Highly stable concentrated nanoemulsions by the phase inversion composition method at elevated temperature.

Yu L, Li C, Xu J, Hao J, Sun D.

Langmuir. 2012 Oct 16;28(41):14547-52. doi: 10.1021/la302995a.

PMID:
22985401
20.

Formation and stability of paraffin oil-in-water nano-emulsions prepared by the emulsion inversion point method.

Liu W, Sun D, Li C, Liu Q, Xu J.

J Colloid Interface Sci. 2006 Nov 15;303(2):557-63.

PMID:
16905141
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