Results 191 to 198 of about 18,808 (198)

Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities

Journal of Food Engineering, 2014
Peter Torley, Gregory S Doran
exaly  

Evaluating the behaviour of curcumin nanoemulsions and multilayer nanoemulsions during dynamic digestion

Journal of Functional Foods, 2018
Miguel Ângelo Parente Ribeiro Cerqueira, Joana Poejo, Catarina M.M. Duarte   +2 more
exaly  

Physical, thermal and thermodynamical study of high oleic palm oil nanoemulsions

Food Chemistry, 2018
María Ximena Quintanilla-Carvajal, María Hernández-Carrión, Leidy Ricaurte   +2 more
exaly  

Nutraceutical delivery systems: Resveratrol encapsulation in grape seed oil nanoemulsions formed by spontaneous emulsification

Food Chemistry, 2015
Gabriel Davidov-Pardo, David Julian McClements   +1 more
exaly  

Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties

Food Hydrocolloids, 2015
Laura Salvia-Trujillo, Alejandra Acevedo-Fani, Olga Martín-Belloso   +2 more
exaly  

Nanoemulsions: a new vehicle for skincare products

Advances in Colloid and Interface Science, 2004
exaly  

Curcumin-loaded nanoemulsions stability as affected by the nature and concentration of surfactant

Food Chemistry, 2018
Olga Martín-Belloso
exaly  

Production of thymol nanoemulsions stabilized using Quillaja Saponin as a biosurfactant: Antioxidant activity enhancement

Food Chemistry, 2019
Paul Provijn, Paul Van der Meeren, John Van Camp   +2 more
exaly