Related references
Note: Only part of the references are listed.Formation of stable nanoemulsions by ultrasound-assisted two-step emulsification process for topical drug delivery: Effect of oil phase composition and surfactant concentration and loratadine as ripening inhibitor
Omar Sarheed et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2020)
Ginger essential oil nanoemulsions: Preparation and physicochemical characterization and antibacterial activities evaluation
Mitra Firoozi et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2020)
Protective action of lemongrass essential oil on mucilage from chia (Salvia hispanica) seeds
Francesca Cuomo et al.
FOOD HYDROCOLLOIDS (2020)
Chia seed mucilage as a potential encapsulating agent of a natural food dye
Jessica Loraine D. Antigo et al.
JOURNAL OF FOOD ENGINEERING (2020)
Seasonality study of essential oil from leaves of Cymbopogon densiflorus and nanoemulsion development with antioxidant activity
Janaina Brandao Seibert et al.
FLAVOUR AND FRAGRANCE JOURNAL (2019)
Effect of enzyme-assisted extraction on the physicochemical properties of mucilage from the fronds of Asplenium australasicum (J. Sm.) Hook
Chia-Fang Chiang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Design of microparticles of chia seed oil by using the electrostatic layer-by-layer deposition technique
Luciana M. Julio et al.
POWDER TECHNOLOGY (2019)
A new alternative insight of nanoemulsion conjugated with κ-carrageenan for wound healing study in diabetic mice: In vitro and in vivo evaluation
Karuppusamy Shanmugapriya et al.
EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES (2019)
Whey protein isolate-guar gum stabilized cumin seed oil nanoemulsion
Parastou Farshi et al.
FOOD BIOSCIENCE (2019)
Efficacy of ω-3 supplementation on nutritional status, skeletal muscle, and chemoradiotherapy toxicity in cervical cancer patients: A randomized, triple-blind, clinical trial conducted in a middle-income country
Mariah Azevedo Aredes et al.
NUTRITION (2019)
Formulation and in vitro evaluation of topical nanoemulsion and nanoemulsion-based gels containing daidzein
Afife Busra Ugur Kaplan et al.
JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY (2019)
Production of clove oil nanoemulsion with rapid and enhanced antimicrobial activity against gram-positive and gram-negative bacteria
Alessandra C. de Meneses et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2019)
Influence of the emulsion homogenization method on the stability of chia oil microencapsulated by spray drying
Maristela Alves Alcantara et al.
POWDER TECHNOLOGY (2019)
Efficacy of free and encapsulated natural antioxidants in oxidative stability of edible oil: Special emphasis on nanoemulsion-based encapsulation
Simran Sharma et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Synthesis of omega-3 ethyl esters from chia oil catalyzed by polyethylene glycol-modified lipases with improved stability
Natalia Castejon et al.
FOOD CHEMISTRY (2019)
Nanoencapsulation of linseed oil with chia mucilage as structuring material: Characterization, stability and enrichment of orange juice
Fernanda da Silva Stefani et al.
FOOD RESEARCH INTERNATIONAL (2019)
Yield and quality of chia oil extracted via different methods
Sibele Santos Fernandes et al.
JOURNAL OF FOOD ENGINEERING (2019)
Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia (Salvia Hispanica L.) Mucilage
Sibele Santos Fernandes et al.
JOURNAL OF FOOD SCIENCE (2018)
Encapsulation of carotenoids extracted from halophilic Archaea in oil-in-water (O/W) micro- and nano-emulsions
Marwa Chaari et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2018)
Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiers
Gaofeng Shu et al.
FOOD CHEMISTRY (2018)
Emulsions stabilized by nanofibers from bacterial cellulose: New potential food-grade Pickering emulsions
Xichuan Zhai et al.
FOOD RESEARCH INTERNATIONAL (2018)
Optimization of cinnamon oil nanoemulsions using phase inversion temperature method: Impact of oil phase composition and surfactant concentration
Piyanan Chuesiang et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2018)
Utilization of cold pressed chia seed oil waste in a low-fat salad dressing as natural fat replacer
Alican Akcicek et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2018)
Development and characterization of spray-dried chia oil microcapsules using by-products from chia as wall material
Ulil Us-Medina et al.
POWDER TECHNOLOGY (2018)
The effect of surfactant on the physical properties of coconut oil nanoemulsions
Sirikarn Pengon et al.
ASIAN JOURNAL OF PHARMACEUTICAL SCIENCES (2018)
Zeaxanthin nanoencapsulation with Opuntia monacantha mucilage as structuring material: Characterization and stability evaluation under different temperatures
Camila de Campo et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2018)
Challenges associated in stability of food grade nanoemulsions
P. Karthik et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Nanoencapsulation of chia seed oil with chia mucilage (Salvia hispanica L.) as wall material: Characterization and stability evaluation
Camila de Campo et al.
FOOD CHEMISTRY (2017)
Addition of chia seed mucilage for reduction of fat content in bread and cakes
Sibele Santos Fernandes et al.
FOOD CHEMISTRY (2017)
Effect of Omega-3 Fatty Acids on Serum Lipid Profile and Oxidative Stress in Pediatric Patients on Regular Hemodialysis: A Randomized Placebo-Controlled Study
Areej Mohamed Ateya et al.
JOURNAL OF RENAL NUTRITION (2017)
Ultrasonic assisted formation and stability of mustard oil in water nanoemulsion: Effect of process parameters and their optimization
Jitendra Carpenter et al.
ULTRASONICS SONOCHEMISTRY (2017)
Effect of solvents on morphology, magnetic and dielectric properties of (α-Fe2O3@SiO2) core-shell nanoparticles
Deepika P. Joshi et al.
HELIYON (2017)
Molecular and functional characteristics of purified gum from Australian chia seeds
Yakindra Prasad Timilsena et al.
CARBOHYDRATE POLYMERS (2016)
Physicochemical properties and oxidative stability of fish oil nanoemulsions as affected by hydrophilic lipophilic balance, surfactant to oil ratio and storage temperature
Maryam Nejadmansouri et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2016)
Microencapsulation of chia seed oil using chia seed protein isolate-chia seed gum complex coacervates
Yakindra Prasad Timilsena et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)
Tragacanth gum as a natural polymeric wall for producing antimicrobial nanocapsules loaded with plant extract
Soraya Ghayempour et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2015)
Physical and oxidative stability of fish oil nanoemulsions produced by spontaneous emulsification: Effect of surfactant concentration and particle size
Rebecca M. Walker et al.
JOURNAL OF FOOD ENGINEERING (2015)
Physicochemical characterization and stability of chia oil rnicroencapsulated with sodium caseinate and lactose by spray-drying
Vanesa Y. Ixtaina et al.
POWDER TECHNOLOGY (2015)
Omega-3 Fatty Acids in Early Prevention of Inflammatory Neurodegenerative Disease: A Focus on Alzheimer's Disease
J. Thomas et al.
BIOMED RESEARCH INTERNATIONAL (2015)
Omega-3 fatty acids for breast cancer prevention and survivorship
Carol J. Fabian et al.
BREAST CANCER RESEARCH (2015)
Production and characterization of encapsulated antioxidative protein hydrolysates from Whitemouth croaker (Micropogonias furnieri) muscle and byproduct
Elessandra da Rosa Zavareze et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Fabrication of vitamin E-enriched nanoemulsions by spontaneous emulsification: Effect of propylene glycol and ethanol on formation, stability, and properties
Amir Hossein Saberi et al.
FOOD RESEARCH INTERNATIONAL (2013)
Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina
M. I. Capitani et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Formation and stability of oil-in-water nanoemulsions containing rice bran oil: in vitro and in vivo assessments
Daniela S. Bernardi et al.
JOURNAL OF NANOBIOTECHNOLOGY (2011)
The influence of phospholipids and food proteins on the size and stability of model sub-micron emulsions
John V. L. Henry et al.
FOOD HYDROCOLLOIDS (2010)
O/W Nanoemulsion After 15 Years of Preparation: A Suitable Vehicle for Pharmaceutical and Cosmetic Applications
Monica Maruno et al.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2010)
Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum
Emine Alben Ercelebi et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)
Production and characterization of Hesperetin nanosuspensions for dermal delivery
Prabhat R. Mishra et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2009)
Stability of oil-in-water nano-emulsions prepared using the phase inversion composition method
Hee Jung Yang et al.
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY (2009)