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。Impact of microfluidization or ultrasound processing on the antimicrobial activity against Escherichia coli of lemongrass oil-loaded nanoemulsions
Laura Salvia-Trujillo et al.
FOOD CONTROL (2014)
Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions
L. Salvia-Trujillo et al.
FOOD CHEMISTRY (2013)
Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions
Laura Salvia-Trujillo et al.
FOOD HYDROCOLLOIDS (2013)
Depletion Flocculation Induced by Synergistic Effects of Nanoparticles and Polymers
Shunxi Ji et al.
JOURNAL OF PHYSICAL CHEMISTRY B (2013)
Synergistic Effects of Nanoparticles and Polymers on Depletion and Structural Interactions
Shunxi Ji et al.
LANGMUIR (2013)
Impact of lemon oil composition on formation and stability of model food and beverage emulsions
Jiajia Rao et al.
FOOD CHEMISTRY (2012)
Food-grade microemulsions and nanoemulsions: Role of oil phase composition on formation and stability
Jiajia Rao et al.
FOOD HYDROCOLLOIDS (2012)
Fabrication and stability of colloidal delivery systems for flavor oils: Effect of composition and storage conditions
Khalid Ziani et al.
FOOD RESEARCH INTERNATIONAL (2012)
Inhibition of Ostwald Ripening in Model Beverage Emulsions by Addition of Poorly Water Soluble Triglyceride Oils
David Julian McClements et al.
JOURNAL OF FOOD SCIENCE (2012)
Formation of Flavor Oil Microemulsions, Nanoemulsions and Emulsions: Influence of Composition and Preparation Method
Jiajia Rao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods
Francesco Donsi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Structural forces in soft matter systems: unique flocculation pathways between deformable droplets
Rico F. Tabor et al.
SOFT MATTER (2011)
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)
Enhancement of Ostwald ripening by depletion flocculation
Alex M. Djerdjev et al.
LANGMUIR (2008)
Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability
Tim J. Wooster et al.
LANGMUIR (2008)
Particle tracking using confocal microscopy to probe the microrheology in a phase-separating emulsion containing nonadsorbing polysaccharide
T Moschakis et al.
LANGMUIR (2006)
Stability and rheology of corn oil-in-water emulsions containing maltodextrin
U Klinkesorn et al.
FOOD RESEARCH INTERNATIONAL (2004)
Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and non-ionic surfactant
E Dickinson et al.
FOOD HYDROCOLLOIDS (2003)