相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review
Lei Zhou et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Thermomechanical-induced polyelectrolyte complexation between chitosan and carboxymethyl cellulose enabling unexpected hydrolytic stability
Pei Chen et al.
COMPOSITES SCIENCE AND TECHNOLOGY (2020)
Synergistic effects of amorphous OSA-modified starch, unsaturated lipid-carrier, and sonocavitation treatment in fabricating of Lavandula angustifolia essential oil nanoparticles
Marwan M. A. Rashed et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Ultrasound-assisted preparation of flaxseed oil nanoemulsions coated with alginate-whey protein for targeted delivery of omega-3 fatty acids into the lower sections of gastrointestinal tract to enrich broiler meat
Fatemeh Abbasi et al.
ULTRASONICS SONOCHEMISTRY (2019)
Ultrasound-assisted preparation of different nanocarriers loaded with food bioactive ingredients
Roya Koshani et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2019)
A comparative study of batch and recirculating flow ultrasonication system for preparation of multilayer olive oil in water emulsion stabilized with whey protein isolate and sodium alginate
Jitendra Carpenter et al.
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION (2018)
Physical properties of oil-in-water nanoemulsions stabilized by OSA-modified starch for the encapsulation of lycopene
Dahong Li et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2018)
Anticancer Properties of Essenttal Oils: An Overview
Milene Aparecida Andrade et al.
CURRENT CANCER DRUG TARGETS (2018)
Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteins
Zhenbao Zhu et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Physical and antimicrobial properties of sodium alginate/carboxymethyl cellulose films incorporated with cinnamon essential oil
Yingying Han et al.
FOOD PACKAGING AND SHELF LIFE (2018)
Mono and double-layer emulsions of chia oil produced with ultrasound mediation
Eliana Marcela Velez-Erazo et al.
FOOD AND BIOPRODUCTS PROCESSING (2018)
Stabilizing Oil-in-Water Emulsion with Amorphous and Granular Octenyl Succinic Anhydride Modified Starches
Wei Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Oregano Essential Oil as an Antimicrobial and Antioxidant Additive in Food Products
I. Rodriguez-Garcia et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
Evaluation of alginate - whey protein microcapsules for intestinal delivery of lipophilic compounds in pigs
Yonggang Zhang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils
Maria Ines Guerra-Rosas et al.
FOOD HYDROCOLLOIDS (2016)
Comparative Emulsifying Properties of Octenyl Succinic Anhydride (OSA)-Modified Starch: Granular Form vs Dissolved State
Maria Matos et al.
PLOS ONE (2016)
Preparation, characterization and utilization of starch nanoparticles
Hee-Young Kim et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2015)
Eucalyptus oil nanoemulsion-impregnated chitosan film: antibacterial effects against a clinical pathogen, Staphylococcus aureus, in vitro
Natarajan Chandrasekaran et al.
International Journal of Nanomedicine (2015)
Fabrication of polymeric nanocapsules from curcumin-loaded nanoemulsion templates by self-assembly
Shabbar Abbas et al.
ULTRASONICS SONOCHEMISTRY (2015)
Process optimization of ultrasound-assisted curcumin nanoemulsions stabilized by OSA-modified starch
Shabbar Abbas et al.
ULTRASONICS SONOCHEMISTRY (2014)
Structure and physicochemical properties of octenyl succinic anhydride modified starches: A review
Michael C. Sweedman et al.
CARBOHYDRATE POLYMERS (2013)
Buildup mechanism of carboxymethyl cellulose and chitosan self-assembled films
Shouwei Zhang et al.
CELLULOSE (2013)
Inulin potential for encapsulation and controlled delivery of Oregano essential oil
Sara Beirao-da-Costa et al.
FOOD HYDROCOLLOIDS (2013)
Nano-structure of octenyl succinic anhydride modified starch micelle
Jie Zhu et al.
FOOD HYDROCOLLOIDS (2013)
Stability and Bioaccessibility of β-Carotene in Nanoemulsions Stabilized by Modified Starches
Rong Liang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Physico-mechanical properties of chitosan films with carvacrol and grape seed extract
Javiera F. Rubilar et al.
JOURNAL OF FOOD ENGINEERING (2013)
Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials
Helena C. F. Carneiro et al.
JOURNAL OF FOOD ENGINEERING (2013)
Ultrasonic energy input influence on the production of sub-micron o/w emulsions containing whey protein and common stabilizers
O. Kaltsa et al.
ULTRASONICS SONOCHEMISTRY (2013)
Ultrasonic emulsification of food-grade nanoemulsion formulation and evaluation of its bactericidal activity
Vijayalakshmi Ghosh et al.
ULTRASONICS SONOCHEMISTRY (2013)
An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions
Shabbar Abbas et al.
FOOD ENGINEERING REVIEWS (2013)
Technological Aspects of Nanoemulsion Formation of Low-Fat Foods Enriched with Vitamin E by High-Pressure Homogenization
Omayma S. El Kinawy et al.
CHEMICAL ENGINEERING & TECHNOLOGY (2012)
Nanoemulsions for Food Applications: Development and Characterization
Helder Daniel Silva et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties
Kashif Ahmed et al.
FOOD CHEMISTRY (2012)
Electron microscopy of nanoemulsions: An essential tool for characterisation and stability assessment
Victoria Klang et al.
MICRON (2012)
Effects of processing parameters on particle size of ultrasound prepared chitosan nanoparticles: An Artificial Neural Networks Study
Elina Esmaeilzadeh-Gharedaghi et al.
PHARMACEUTICAL DEVELOPMENT AND TECHNOLOGY (2012)
Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials
Nino Terjung et al.
FOOD & FUNCTION (2012)
Oregano essential oil as an inhibitor of higher fatty acid oxidation
M. B. Terenina et al.
APPLIED BIOCHEMISTRY AND MICROBIOLOGY (2011)
Micellar properties of OSA starch and interaction with xanthan gum in aqueous solution
Veljko Krstonosic et al.
FOOD HYDROCOLLOIDS (2011)
Influence of Surfactant Charge on Antimicrobial Efficacy of Surfactant-Stabilized Thyme Oil Nanoemulsions
Khalid Ziani et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Comparison of Biopolymer Emulsifier Performance in Formation and Stabilization of Orange Oil-in-Water Emulsions
Cheng Qian et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2011)
Encapsulation of ascorbyl palmitate in chitosan nanoparticles by oil-in-water emulsion and ionic gelation processes
Rangrong Yoksan et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2010)
The effect of the molecular weight of chitosan nanoparticles and its application on drug delivery
Hui-Chia Yang et al.
MICROCHEMICAL JOURNAL (2009)
The use of ultrasonics for nanoemulsion preparation
S. Kentish et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)
Influence of simulated upper intestinal parameters on the efficiency of beta carotene micellarisation using an in vitro model of digestion
Amanda J. Wright et al.
FOOD CHEMISTRY (2008)
X-ray diffraction study of the structure of carboxymethylcellulose-cationic surfactant complexes
Siwar Trabelsi et al.
CHEMPHYSCHEM (2007)
Optimization of nano-emulsions production by microfluidization
Seid Mahdi Jafari et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2007)
Formation, stability and properties of multilayer emulsions for application in the food industry
Demet Guzey et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2006)
Interaction of chitosan with natural or synthetic anionic polyelectrolytes. 1. The chitosan-carboxymethylcellulose complex
C Rosca et al.
CARBOHYDRATE POLYMERS (2005)
Use of different methods for testing antioxidative activity of oregano essential oil
T Kulisic et al.
FOOD CHEMISTRY (2004)