Results 181 to 190 of about 18,808 (198)

Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicity

Progress in Lipid Research, 2021
David Julian McClements
exaly  

A critical review on selection of microemulsions or nanoemulsions for enhanced oil recovery

Journal of Molecular Liquids, 2022
Achinta Bera
exaly  

Crude oil/water nanoemulsions stabilized by rhamnolipid biosurfactant: Effects of acidity/basicity and salinity on emulsion characteristics, stability, and demulsification

Fuel, 2023
Sagheer Onaizi, Mohammed Al-Sakkaf
exaly  

Effect of salinity on the characteristics, pH-triggered demulsification and rheology of crude oil/water nanoemulsions

Separation and Purification Technology, 2022
Sagheer Onaizi
exaly  

Rheology, characteristics, stability, and pH-responsiveness of biosurfactant-stabilized crude oil/water nanoemulsions

Fuel, 2022
Sagheer Onaizi, Mohammed Al-Sakkaf
exaly  

Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity

Critical Reviews in Food Science and Nutrition, 2011
David Julian McClements, Jiajia Rao
exaly  

Formulation and characterization of O/W nanoemulsions encapsulating high concentration of astaxanthin

Food Research International, 2017
Isao Kobayashi, Colin Barrow, Mitsutoshi Nakajima   +2 more
exaly  

Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils

Food Hydrocolloids, 2016
Laura Salvia-Trujillo, Luz Araceli Ochoa-Martínez, Olga Martín-Belloso   +2 more
exaly  

Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt

Food Chemistry, 2016
Jingyuan Wen, Indrawati Oey, Kelvin Goh
exaly  

Preparation and digestibility of fish oil nanoemulsions stabilized by soybean protein isolate-phosphatidylcholine

Food Hydrocolloids, 2020
Fei Teng, Yang Li, Changling Wu
exaly