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。A Novel and Facile Liquid Whistle Hydrodynamic Cavitation Reactor to Produce Submicron Multiple Emulsions
Siah Ying Tang et al.
AICHE JOURNAL (2013)
Microencapsulation of Docosahexaenoic Acid by Spray-Freeze-Drying Method and Comparison of its Stability with Spray-Drying and Freeze-Drying Methods
P. Karthik et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Exploitation of Polyphenolic Extracts from Grape Marc as Natural Antioxidants by Encapsulation in Lipid-Based Nanodelivery Systems
Mariarenata Sessa et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Nanoencapsulation Techniques for Food Bioactive Components: A Review
P. N. Ezhilarasi et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions
Laura Salvia-Trujillo 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)
Bio-based nanoemulsion formulation, characterization and antibacterial activity against food-borne pathogens
Saranya Sugumar et al.
JOURNAL OF BASIC MICROBIOLOGY (2013)
Plum Coatings of Lemongrass Oil-incorporating Carnauba Wax-based Nanoemulsion
In-Hah Kim et al.
JOURNAL OF FOOD SCIENCE (2013)
Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on -carotene bioavailability
Jiajia Rao et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Ultrasonic emulsification of food-grade nanoemulsion formulation and evaluation of its bactericidal activity
Vijayalakshmi Ghosh et al.
ULTRASONICS SONOCHEMISTRY (2013)
Characterization of structural stability of palm oil esters-based nanocosmeceuticals loaded with tocotrienol
Sook Han Ng et al.
JOURNAL OF NANOBIOTECHNOLOGY (2013)
Antimicrobial activity of nanoemulsion on cariogenic planktonic and biofilm organisms
Karthikeyan Ramalingam et al.
ARCHIVES OF ORAL BIOLOGY (2012)
Nano-emulsions: Formation by low-energy methods
Conxita Solans et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (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)
Impact of lemon oil composition on formation and stability of model food and beverage emulsions
Jiajia Rao et al.
FOOD CHEMISTRY (2012)
Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type
Cheng Qian et al.
FOOD CHEMISTRY (2012)
Nanoemulsion-based delivery systems for poorly water-soluble bioactive compounds: Influence of formulation parameters on polymethoxyflavone crystallization
Yan Li et al.
FOOD HYDROCOLLOIDS (2012)
Comparative study of gastrointestinal absorption of EPA & DHA rich fish oil from nano and conventional emulsion formulation in rats
Tanmoy Kumar Dey et al.
FOOD RESEARCH INTERNATIONAL (2012)
Neem oil (Azadirachta indica) nanoemulsionua potent larvicidal agent against Culex quinquefasciatus
C. H. Anjali et al.
PEST MANAGEMENT SCIENCE (2012)
Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity
David Julian McClements et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2011)
Nanotechnology for the Food and Bioprocessing Industries
Suresh Neethirajan et al.
FOOD AND BIOPROCESS TECHNOLOGY (2011)
Re-assembled casein micelles and casein nanoparticles as nano-vehicles for ω-3 polyunsaturated fatty acids
Patricia Zimet et al.
FOOD HYDROCOLLOIDS (2011)
Food-grade microemulsions, nanoemulsions and emulsions: Fabrication from sucrose monopalmitate & lemon oil
Jiajia Rao et al.
FOOD HYDROCOLLOIDS (2011)
Influence of emulsion droplet size on antimicrobial properties
Umaporn Buranasuksombat et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2011)
Protein-Stabilized Nanoemulsions and Emulsions: Comparison of Physicochemical Stability, Lipid Oxidation, and Lipase Digestibility
Sung Je Lee et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Evaluation of the Stability and Antioxidant Activity of Nanoencapsulated Resveratrol during in Vitro Digestion
Mariarenata Sessa et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (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)
How To Prepare and Stabilize Very Small Nanoemulsions
Thomas Delmas et al.
LANGMUIR (2011)
Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods
Francesco Donsi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Modifications in stability and structure of whey protein-coated o/w emulsions by interacting chitosan and gum arabic mixed dispersions
Thomas Moschakis et al.
FOOD HYDROCOLLOIDS (2010)
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)
Oxidative kinetics of salmon oil in bulk and in nanoemulsion stabilized by marine lecithin
Nabila Belhaj et al.
PROCESS BIOCHEMISTRY (2010)
Nanoencapsulation: A New Trend in Food Engineering Processing
Maria Ximena Quintanilla-Carvajal et al.
FOOD ENGINEERING REVIEWS (2010)
Bioavailability of nanoparticles in nutrient and nutraceutical delivery
Edgar Acosta
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2009)
Performance of selected emulsifiers and their combinations in the preparation of β-carotene nanodispersions
Li-Jun Yin et al.
FOOD HYDROCOLLOIDS (2009)
Stability of emulsions for parenteral feeding: Preparation and characterization of o/w nanoemulsions with natural oils and Pluronic f68 as surfactant
M. Wulff-Perez et al.
FOOD HYDROCOLLOIDS (2009)
Hydrocolloids as emulsifiers and emulsion stabilizers
Eric Dickinson
FOOD HYDROCOLLOIDS (2009)
The universality of low-energy nano-emulsification
Nicolas Anton et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2009)
Emulsion-Based Delivery Systems for Tributyrin, a Potential Colon Cancer Preventative Agent
Yan Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Review of health safety aspects of nanotechnologies in food production
Hans Bouwmeester et al.
REGULATORY TOXICOLOGY AND PHARMACOLOGY (2009)
Nanotechnology and its applications in the food sector
Nesli Sozer et al.
TRENDS IN BIOTECHNOLOGY (2009)
Minimising oil droplet size using ultrasonic emulsification
T. S. H. Leong et al.
ULTRASONICS SONOCHEMISTRY (2009)
Preparation and characterization of a new lipid nano-emulsion containing two cosurfactants, sodium palmitate for droplet size reduction and sucrose palmitate for stability enhancement
Shigehiko Takegami et al.
CHEMICAL & PHARMACEUTICAL BULLETIN (2008)
Dynamic emulsification and catastrophic phase inversion of lecithin-based emulsions
Rajeev K. Thakur et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2008)
Properties of water-in-oil (W/O) nano-emulsions prepared by a low-energy emulsification method
M. Porras et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2008)
Nano-emulsions:: New applications and optimization of their preparation
J. M. Gutierrez et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2008)
Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions
Xiaoyong Wang et al.
FOOD CHEMISTRY (2008)
Characterization and stability evaluation of beta-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions
Yuan Yuan et al.
FOOD RESEARCH INTERNATIONAL (2008)
The use of ultrasonics for nanoemulsion preparation
S. Kentish et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)
Design and production of nanoparticles formulated from nano-emulsion templates - A review
Nicolas Anton et al.
JOURNAL OF CONTROLLED RELEASE (2008)
Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability
Tim J. Wooster et al.
LANGMUIR (2008)
What do we (need to) know about the kinetic properties of nanoparticles in the body?
Werner I. Hagens et al.
REGULATORY TOXICOLOGY AND PHARMACOLOGY (2007)
Optimization of nano-emulsions production by microfluidization
Seid Mahdi Jafari et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2007)
Antimicrobial effects of a microemulsion and a nanoemulsion on enteric and other pathogens and biofilms
Paula C. Teixeira et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
Formation and stability of paraffin oil-in-water nano-emulsions prepared by the emulsion inversion point method
Weirong Liu et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2006)
Functional materials in food nanotechnology
Jochen Weiss et al.
JOURNAL OF FOOD SCIENCE (2006)
Nano-emulsions preparation by low energy methods in an ionic surfactant system
I. Sole et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2006)
Nanoscale materials development - a food industry perspective
Peerasak Sanguansri et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Nano-emulsion production by sonication and microfluidization - A comparison
Seid Mahdi Jafari et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2006)
Food protein-based materials as nutraceutical delivery systems
LY Chen et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Flavour encapsulation and controlled release - a review
A Madene et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)
Degradation of kinetically-stable o/w emulsions
I Capek
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2004)
Product and formulation engineering of emulsions
H Schubert et al.
CHEMICAL ENGINEERING RESEARCH & DESIGN (2004)
Nano-emulsion formation by emulsion phase inversion
P Fernandez et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2004)
Formation and stability of nano-emulsions
T Tadros et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2004)
Physico-chemical stability of colloidal lipid particles
B Heurtault et al.
BIOMATERIALS (2003)
Systematic characterization of oil-in-water emulsions for formulation design
I Roland et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2003)
Impact of protein surface denaturation on droplet flocculation in hexadecane oil-in-water emulsions stabilized by β-lactoglobulin
HJ Kim et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Formation of sunflower oil emulsions stabilized by whey proteins with high-pressure homogenization (up to 350 MPa): effect of pressure on emulsion characteristics
A Desrumaux et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2002)
Ostwald ripening and related phenomena
A Kabalnov
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2001)
Microemulsion-based media as novel drug delivery systems
MJ Lawrence et al.
ADVANCED DRUG DELIVERY REVIEWS (2000)
Evolutionary behaviour of miniemulsion phases: II. Growth mechanism of miniemulsion droplets
Y Katsumoto et al.
JOURNAL OF PHYSICS-CONDENSED MATTER (2000)