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Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity
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Effect of surfactant and surfactant blends on pseudoternary phase diagram behavior of newly synthesized palm kernel oil esters
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Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components
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Effects of the components of two antimicrobial emulsions on food-borne pathogens
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Dynamic emulsification and catastrophic phase inversion of lecithin-based emulsions
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Mucoadhesive nanoemulsion-based intranasal drug delivery system of olanzapine for brain targeting
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