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Items: 1 to 20 of 214

1.

Effects of Fatty Acid Addition to Oil-in-water Emulsions Stabilized with Sucrose Fatty Acid Ester.

Watanabe T, Kawai T, Nonomura Y.

J Oleo Sci. 2018 Mar 1;67(3):307-313. doi: 10.5650/jos.ess17097. Epub 2018 Feb 19.

3.

Effect of surfactant sucrose ester on physical properties of dairy whipped emulsions in relation to those of O/W interfacial layers.

Tual A, Bourles E, Barey P, Houdoux A, Desprairies M, Courthaudon JL.

J Colloid Interface Sci. 2006 Mar 15;295(2):495-503. Epub 2005 Oct 6.

PMID:
16213513
4.

Influences of fatty acid moiety and esterification of polyglycerol fatty acid esters on the crystallization of palm mid fraction in oil-in-water emulsion.

Sakamoto M, Ohba A, Kuriyama J, Maruo K, Ueno S, Sato K.

Colloids Surf B Biointerfaces. 2004 Aug 15;37(1-2):27-33.

PMID:
15450305
6.

Influence of hydrophilic surfactants on the properties of multiple W/O/W emulsions.

Schmidts T, Dobler D, Nissing C, Runkel F.

J Colloid Interface Sci. 2009 Oct 1;338(1):184-92. doi: 10.1016/j.jcis.2009.06.033. Epub 2009 Jun 18.

PMID:
19595359
7.

Principles of emulsion stabilization with special reference to polymeric surfactants.

Tadros T.

J Cosmet Sci. 2006 Mar-Apr;57(2):153-69. Review.

PMID:
16688378
8.

Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics.

Verkempinck SHE, Salvia-Trujillo L, Moens LG, Charleer L, Van Loey AM, Hendrickx ME, Grauwet T.

Food Chem. 2018 Apr 25;246:179-191. doi: 10.1016/j.foodchem.2017.11.001. Epub 2017 Nov 2.

PMID:
29291837
9.

Surface-active properties of lipophilic antioxidants tyrosol and hydroxytyrosol fatty acid esters: a potential explanation for the nonlinear hypothesis of the antioxidant activity in oil-in-water emulsions.

Lucas R, Comelles F, Alcántara D, Maldonado OS, Curcuroze M, Parra JL, Morales JC.

J Agric Food Chem. 2010 Jul 14;58(13):8021-6. doi: 10.1021/jf1009928.

PMID:
20524658
10.

Refolding of denatured lysozyme by water-in-oil microemulsions of sucrose fatty acid esters.

Noritomi H, Takasugi T, Kato S.

Biotechnol Lett. 2008 Apr;30(4):689-93. Epub 2007 Dec 8.

PMID:
18066501
11.

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. doi: 10.3109/03639045.2012.719902. Epub 2012 Oct 1.

PMID:
23025241
12.

Formulation and characterization of esterified xylo-oligosaccharides-stabilized oil-in-water emulsions using microchannel emulsification.

Udomrati S, Khalid N, Gohtani S, Nakajima M, Uemura K, Kobayashi I.

Colloids Surf B Biointerfaces. 2016 Dec 1;148:333-342. doi: 10.1016/j.colsurfb.2016.09.003. Epub 2016 Sep 6.

PMID:
27616069
13.

Interfacial Concentrations of Hydroxytyrosol and Its Lipophilic Esters in Intact Olive Oil-in-Water Emulsions: Effects of Antioxidant Hydrophobicity, Surfactant Concentration, and the Oil-to-Water Ratio on the Oxidative Stability of the Emulsions.

Almeida J, Losada-Barreiro S, Costa M, Paiva-Martins F, Bravo-Díaz C, Romsted LS.

J Agric Food Chem. 2016 Jun 29;64(25):5274-83. doi: 10.1021/acs.jafc.6b01468. Epub 2016 Jun 15.

PMID:
27157893
14.

Effect of surfactant and surfactant blends on pseudoternary phase diagram behavior of newly synthesized palm kernel oil esters.

Mahdi ES, Sakeena MH, Abdulkarim MF, Abdullah GZ, Sattar MA, Noor AM.

Drug Des Devel Ther. 2011;5:311-23. doi: 10.2147/DDDT.S15698. Epub 2011 Jun 1.

15.

Factors affecting lycopene oxidation in oil-in-water emulsions.

Boon CS, Xu Z, Yue X, McClements DJ, Weiss J, Decker EA.

J Agric Food Chem. 2008 Feb 27;56(4):1408-14. doi: 10.1021/jf072929+. Epub 2008 Feb 1.

PMID:
18237137
16.

Effect of Alcohols on the Phase Behavior and Emulsification of a Sucrose Fatty Acid Ester/Water/Edible Oil System.

Matsuura T, Ogawa A, Ohara Y, Nishina S, Nakanishi M, Gohtani S.

J Oleo Sci. 2018 Feb 1;67(2):167-176. doi: 10.5650/jos.ess17146. Epub 2018 Jan 23.

17.
18.

Preparation and Thermal Properties of Fatty Alcohol/Surfactant/Oil/Water Nanoemulsions and Their Cosmetic Applications.

Okamoto T, Tomomasa S, Nakajima H.

J Oleo Sci. 2016;65(1):27-36. doi: 10.5650/jos.ess15183.

19.

Sensory and instrumental characterization of fast inverting oil-in-water emulsions for cosmetic application.

Korać R, Krajišnik D, Milić J.

Int J Cosmet Sci. 2016 Jun;38(3):246-56. doi: 10.1111/ics.12282. Epub 2015 Nov 4.

PMID:
26444550
20.

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. doi: 10.1080/02652048.2018.1559246.

PMID:
30557070

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