Related references
Note: Only part of the references are listed.Emulsion Formation and Stabilizing Properties of Olive Oil Cake Crude Extracts
Firdaous Fainassi et al.
PROCESSES (2021)
Comparative study of oil-in-water emulsions encapsulating fucoxanthin formulated by microchannel emulsification and high-pressure homogenization
Zhaoxiang Ma et al.
FOOD HYDROCOLLOIDS (2020)
Preparation and Evaluation of Release Formulation of γ-Oryzanol/Algae Oil Self-Emulsified with Alginate Beads
Kai-Min Yang et al.
MARINE DRUGS (2019)
Absorption and Metabolism of γ-Oryzanol, a Characteristic Functional Ingredient in Rice Bran
Kazue SAWADA et al.
JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY (2019)
Water-In-Oil Pickering Emulsions Stabilized by Water-Insoluble Polyphenol Crystals
Morfo Zembyla et al.
LANGMUIR (2018)
Surface enhanced Raman spectroscopy of phenolic antioxidants: A systematic evaluation of ferulic acid, p-coumaric acid, caffeic acid and sinapic acid
Iris Aguilar-Hernandez et al.
VIBRATIONAL SPECTROSCOPY (2017)
Comparison of ergocalciferol nanodispersions prepared using modified lecithin and sodium caseinate: Insights of formulation, stability and bioaccessibility
Gaofeng Shu et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
γ-Oryzanol nanoemulsions produced by a low-energy emulsification method: an evaluation of process parameters and physicochemical stability
Jinfeng Zhong et al.
FOOD & FUNCTION (2017)
Forming a lutein nanodispersion via solvent displacement method: The effects of processing parameters and emulsifiers with different stabilizing mechanisms
Tai Boon Tan et al.
FOOD CHEMISTRY (2016)
Comparing the formation of lutein nanodispersion prepared by using solvent displacement method and high-pressure valve homogenization: Effects of formulation parameters
Tai Boon Tan et al.
JOURNAL OF FOOD ENGINEERING (2016)
Presence of orally administered rice bran oil γ-oryzanol in its intact form in mouse plasma
Eri Kobayashi et al.
FOOD & FUNCTION (2016)
Beverage emulsions: Recent developments in formulation, production, and applications
Daniel T. Piorkowski et al.
FOOD HYDROCOLLOIDS (2014)
Optimization of Mixing Parameters for α-Tocopherol Nanodispersions Prepared Using Solvent Displacement Method
Navideh Anarjan et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2014)
Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (Q-Naturale®)
Ying Yang et al.
FOOD HYDROCOLLOIDS (2013)
Liquid antisolvent precipitation and stabilization of nanoparticles of poorly water soluble drugs in aqueous suspensions: Recent developments and future perspective
Alpana A. Thorat et al.
CHEMICAL ENGINEERING JOURNAL (2012)
Effects of pH on the ability of flavonoids to act as Pickering emulsion stabilizers
Zijun Luo et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2012)
Influence of process and formulation parameters on the formation of submicron particles by solvent displacement and emulsification-diffusion methods Critical comparison
C. E. Mora-Huertas et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2011)
The Influence of Secondary Emulsifiers on Lipid Oxidation within Sodium Caseinate-Stabilized Oil-in-Water Emulsions
Amy Richards et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2011)
Preparation of nanoparticles by solvent displacement for drug delivery: A shift in the ouzo region upon drug loading
Moritz Beck-Broichsitter et al.
EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES (2010)
Preparation of nanodispersions containing beta-carotene by solvent displacement method
Henelyta S. Ribeiro et al.
FOOD HYDROCOLLOIDS (2008)
Rice bran oil and oryzanol reduce plasma lipid and lipoprotein cholesterol concentrations and aortic cholesterol ester accumulation to a greater extent than ferulic acid in hypercholesterolemic hamsters
Thomas A. Wilson et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2007)
Content of γ-oryzanol and composition of steryl ferulates in brown rice (Oryza sativa L.) of European origin
Andreas Miller et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Nanoparticles and nanocapsules created using the Ouzo effect: Spontaneous emulsification as an alternative to ultrasonic and high-shear devices
F Ganachaud et al.
CHEMPHYSCHEM (2005)
Physicochemical parameters associated with nanoparticle formation in the salting-out, emulsification-diffusion, and nanoprecipitation methods
S Galindo-Rodriguez et al.
PHARMACEUTICAL RESEARCH (2004)
Liquid droplet dispersions formed by homogeneous liquid-liquid nucleation: The ouzo effect
SA Vitale et al.
LANGMUIR (2003)