| Item Type | Name |
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Academic Article
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Solubilization of oil droplets by micellar surfactant solutions.
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Academic Article
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Ultrasonic analysis of edible fats and oils.
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Academic Article
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The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsions.
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Academic Article
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Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion droplets.
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Academic Article
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Impact of weighting agents and sucrose on gravitational separation of beverage emulsions.
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Academic Article
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Color changes in hydrocarbon oil-in-water emulsions caused by Ostwald ripening.
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Academic Article
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Ability of surfactant micelles to alter the partitioning of phenolic antioxidants in oil-in-water emulsions.
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Academic Article
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Impact of protein surface denaturation on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin.
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Academic Article
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Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions.
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Academic Article
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Antioxidant activity of a proanthocyanidin-rich extract from grape seed in whey protein isolate stabilized algae oil-in-water emulsions.
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Academic Article
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Influence of iota-carrageenan on droplet flocculation of beta-lactoglobulin-stabilized oil-in-water emulsions during thermal processing.
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Academic Article
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Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature.
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Academic Article
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Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-iota-carrageenan membranes.
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Academic Article
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Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranes.
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Academic Article
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Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions.
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Academic Article
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Ability of surfactant hydrophobic tail group size to alter lipid oxidation in oil-in-water emulsions.
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Academic Article
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Non-covalent interactions between proteins and polysaccharides.
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Academic Article
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Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase.
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Academic Article
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Role of physical structures in bulk oils on lipid oxidation.
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Academic Article
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Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectin.
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Academic Article
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Impact of tween 20 hydroperoxides and iron on the oxidation of methyl linoleate and salmon oil dispersions.
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Academic Article
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Role of continuous phase anionic polysaccharides on the oxidative stability of menhaden oil-in-water emulsions.
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Academic Article
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Oxidative stability and in vitro digestibility of fish oil-in-water emulsions containing multilayered membranes.
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Academic Article
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Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch.
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Academic Article
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Inhibition of Ostwald ripening in model beverage emulsions by addition of poorly water soluble triglyceride oils.
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Academic Article
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Low-energy formation of edible nanoemulsions: factors influencing droplet size produced by emulsion phase inversion.
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Academic Article
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Impact of lemon oil composition on formation and stability of model food and beverage emulsions.
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Academic Article
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Fabrication of vitamin E-enriched nanoemulsions: factors affecting particle size using spontaneous emulsification.
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Academic Article
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Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on ?-carotene bioavailability.
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Academic Article
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Vitamin E-enriched nanoemulsions formed by emulsion phase inversion: factors influencing droplet size and stability.
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Academic Article
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Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions.
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Academic Article
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Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology.
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Academic Article
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The relationship between the physicochemical properties of antioxidants and their ability to inhibit lipid oxidation in bulk oil and oil-in-water emulsions.
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Academic Article
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Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion.
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Academic Article
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Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions.
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Academic Article
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Comparison of droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin at pH 3 and 7.
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Academic Article
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Influence of interfacial characteristics on Ostwald ripening in hydrocarbon oil-in-water emulsions.
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Academic Article
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Factors affecting lycopene oxidation in oil-in-water emulsions.
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Academic Article
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Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactant.
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Academic Article
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Stability of citral in oil-in-water emulsions prepared with medium-chain triacylglycerols and triacetin.
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Academic Article
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Citral stability in oil-in-water emulsions with solid or liquid octadecane.
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Academic Article
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Stabilization of phase inversion temperature nanoemulsions by surfactant displacement.
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Academic Article
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Impact of electrostatic deposition of anionic polysaccharides on the stability of oil droplets coated by lactoferrin.
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Academic Article
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Influence of droplet charge on the chemical stability of citral in oil-in-water emulsions.
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Academic Article
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Formation of flavor oil microemulsions, nanoemulsions and emulsions: influence of composition and preparation method.
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Academic Article
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Inhibition of lipase-catalyzed hydrolysis of emulsified triglyceride oils by low-molecular weight surfactants under simulated gastrointestinal conditions.
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Academic Article
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Influence of surfactant charge on antimicrobial efficacy of surfactant-stabilized thyme oil nanoemulsions.
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Academic Article
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Role of reverse micelles on lipid oxidation in bulk oils: impact of phospholipids on antioxidant activity of a-tocopherol and Trolox.
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Academic Article
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Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions.
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Academic Article
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Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsions.
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Academic Article
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New insights into the role of iron in the promotion of lipid oxidation in bulk oils containing reverse micelles.
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Academic Article
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Crystals and crystallization in oil-in-water emulsions: implications for emulsion-based delivery systems.
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Academic Article
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Inhibition of ?-carotene degradation in oil-in-water nanoemulsions: influence of oil-soluble and water-soluble antioxidants.
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Academic Article
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Nanoemulsion delivery systems: influence of carrier oil on ?-carotene bioaccessibility.
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Academic Article
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Encapsulation of functional lipophilic components in surfactant-based colloidal delivery systems: vitamin E, vitamin D, and lemon oil.
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Academic Article
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Physical properties and antimicrobial efficacy of thyme oil nanoemulsions: influence of ripening inhibitors.
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Academic Article
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Physicochemical properties and antimicrobial efficacy of carvacrol nanoemulsions formed by spontaneous emulsification.
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Concept
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Fish Oils
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Concept
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Oils
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Concept
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Plant Oils
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Concept
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Oils, Volatile
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Academic Article
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Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsions.
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Academic Article
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Nanoemulsion-based delivery systems for polyunsaturated (?-3) oils: formation using a spontaneous emulsification method.
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Academic Article
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Optimization of orange oil nanoemulsion formation by isothermal low-energy methods: influence of the oil phase, surfactant, and temperature.
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Academic Article
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Influence of whey protein-beet pectin conjugate on the properties and digestibility of ?-carotene emulsion during in vitro digestion.
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Academic Article
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What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox.
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Academic Article
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In situ SERS detection of emulsifiers at lipid interfaces using label-free amphiphilic gold nanoparticles.
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Academic Article
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Impact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: a simulated gastrointestinal tract study.
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Academic Article
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Fabrication, stability and efficacy of dual-component antimicrobial nanoemulsions: essential oil (thyme oil) and cationic surfactant (lauric arginate).
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Academic Article
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Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein.
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Academic Article
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Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pH.
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Academic Article
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Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility.
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Academic Article
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Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic.
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Academic Article
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Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli.
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Academic Article
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Physical Stability, Autoxidation, and Photosensitized Oxidation of ?-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants.
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Academic Article
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Impact of Association Colloids on Lipid Oxidation in Triacylglycerols and Fatty Acid Ethyl Esters.
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Academic Article
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Formation of oil-in-water emulsions from natural emulsifiers using spontaneous emulsification: sunflower phospholipids.
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Academic Article
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Formation of thermally reversible optically transparent emulsion-based delivery systems using spontaneous emulsification.
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Academic Article
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Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency.
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Academic Article
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Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation.
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Academic Article
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Encapsulation of Polymethoxyflavones in Citrus Oil Emulsion-Based Delivery Systems.
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Academic Article
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Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin).
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Academic Article
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Physical and Oxidative Stability of Flaxseed Oil-in-Water Emulsions Fabricated from Sunflower Lecithins: Impact of Blending Lecithins with Different Phospholipid Profiles.
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Academic Article
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Effects of Preheating and Storage Temperatures on Aroma Profile and Physical Properties of Citrus-Oil Emulsions.
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Academic Article
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Effect of ripening inhibitor type on formation, stability, and antimicrobial activity of thyme oil nanoemulsion.
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Academic Article
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Development of antimicrobial nanoemulsion-based delivery systems against selected pathogenic bacteria using a thymol-rich Thymus daenensis essential oil.
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Academic Article
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Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers.
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Academic Article
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Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers.
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Academic Article
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Characterization of physical properties and electronic sensory analyses of citrus oil-based nanoemulsions.
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Academic Article
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Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins.
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Academic Article
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Development of Oral Delivery Systems with Enhanced Antioxidant and Anticancer Activity: Coix Seed Oil and ?-Carotene Coloaded Liposomes.
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Academic Article
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Effects of Chelating Agents and Salts on Interfacial Properties and Lipid Oxidation in Oil-in-Water Emulsions.
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Academic Article
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Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action.
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Academic Article
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Fabrication of plant-based vitamin D3-fortified nanoemulsions: influence of carrier oil type on vitamin bioaccessibility.
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Academic Article
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Impact of amylose content on structural changes and oil absorption of fried maize starches.
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Academic Article
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Nanoemulsion-based delivery systems for testing nutraceutical efficacy using Caenorhabditis elegans: Demonstration of curcumin bioaccumulation and body-fat reduction.
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Academic Article
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Ameliorative effects of snake (Deinagkistrodon acutus) oil and its main fatty acids against UVB-induced skin photodamage in mice.
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Academic Article
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A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in ?-carotene stability and bioaccessibility.
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Academic Article
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Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels.
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Academic Article
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Impact of ripening inhibitors on molecular transport of antimicrobial components from essential oil nanoemulsions.
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Academic Article
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Effect of pullulan on oil absorption and structural organization of native maize starch during frying.
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Academic Article
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Effects of anionic polysaccharides on the digestion of fish oil-in-water emulsions stabilized by hydrolyzed rice glutelin.
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Academic Article
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Enhancement of chemical stability of curcumin-enriched oil-in-water emulsions: Impact of antioxidant type and concentration.
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Academic Article
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Eco-friendly active packaging consisting of nanostructured biopolymer matrix reinforced with TiO2 and essential oil: Application for preservation of refrigerated meat.
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Academic Article
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Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate.
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Academic Article
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Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins.
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Academic Article
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Comparison of Emulsion and Nanoemulsion Delivery Systems: The Chemical Stability of Curcumin Decreases as Oil Droplet Size Decreases.
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Academic Article
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Development of antibacterial nanoemulsions incorporating thyme oil: Layer-by-layer self-assembly of whey protein isolate and chitosan hydrochloride.
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Academic Article
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Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins.
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Academic Article
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New Trends in the Microencapsulation of Functional Fatty Acid-Rich Oils Using Transglutaminase Catalyzed Crosslinking.
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Academic Article
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Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water Emulsions.
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Academic Article
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Spray drying and rehydration of macadamia oil-in-water emulsions: Impact of macadamia protein isolate to chitosan hydrochloride ratio.
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Academic Article
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Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A review.
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Academic Article
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Encapsulation of lipophilic polyphenols in plant-based nanoemulsions: impact of carrier oil on lipid digestion and curcumin, resveratrol and quercetin bioaccessibility.
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Academic Article
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Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems.
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Academic Article
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Impact of excipient emulsions made from different types of oils on the bioavailability and metabolism of curcumin in gastrointestinal tract.
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Academic Article
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Black pepper and vegetable oil-based emulsion synergistically enhance carotenoid bioavailability of raw vegetables in humans.
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Academic Article
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Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles.
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Academic Article
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Green Preparation of Robust Hydrophobic ?-Cyclodextrin/Chitosan Sponges for Efficient Removal of Oil from Water.
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Academic Article
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Bioinspired Eggosomes with Dual Stimuli-Responsiveness.
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Academic Article
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Fabrication, characterization, and performance of antimicrobial alginate-based films containing thymol-loaded lipid nanoparticles: Comparison of nanoemulsions and nanostructured lipid carriers.
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Academic Article
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Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability.
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Academic Article
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Targeted delivery and controlled released of essential oils using nanoencapsulation: A review.
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Academic Article
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In Vitro-In Vivo Study of the Impact of Excipient Emulsions on the Bioavailability and Antioxidant Activity of Flavonoids: Influence of the Carrier Oil Type.
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Academic Article
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Improving probiotic survival using water-in-oil-in-water (W1/O/W2) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase.
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Academic Article
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Recent advances in understanding the interfacial activity of antioxidants in association colloids in bulk oil.
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Academic Article
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Mesoporous silica nanoparticles: A versatile platform for encapsulation and delivery of essential oils for food applications.
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Academic Article
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Isolation and characterization of nettle (Urtica dioica L.) seed proteins: Conversion of underutilized by-products of the edible oil industry into food emulsifiers.
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Academic Article
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Modulating peppermint oil flavor release properties of emulsion-filled protein gels: Impact of cross-linking method and matrix composition.
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Academic Article
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Effectiveness of probiotic- and fish oil-loaded water-in-oil-in-water (W1/O/W2) emulsions at alleviating ulcerative colitis.
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Academic Article
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Impact of Air Bubbles on the Saltiness Perception of NaCl-Loaded Oleogel-Stabilized Water-in-Oil Emulsions.
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Academic Article
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Recent progress in the source, extraction, activity mechanism and encapsulation of bioactive essential oils.
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Academic Article
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Effects of soy protein isolates and transglutaminase addition on the structure, physicochemical properties, and oil absorption of wheat flour.
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Academic Article
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A promising perspective to boost the utilizability of oil bodies: Moderate regulation and modification of interface.
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