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Y. Li, S. L. Maux, H. Xiao, and D. J. McClements, Emulsion-based delivery systems for tributyrin, a potential colon cancer preventative agent. J. Agr. Food Chem., 57(19), 9243(2009).
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S. S. Lim, M. Y. Baik, E. A. Decker, L. Henson, L. M. Popplewell, D. J. McClements, and S. J. Choi. Stabilization of orange oil-in-water emulsions: A new role for ester gum as an ostwald ripening inhibitor. Food Chem., 128(4), 1023(2011).
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S. Mun, and D. J. McClements, Influence of interfacial characteristics on ostwald ripening in hydrocarbon oil-in-water emulsions, Langmuir, 22(4), 1551(2006).
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D. J. McClements a, "Food emulsions: principles, practices, and techniques", 2nd ed., p 333-335, CRC press, Florida, USA(2005).
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X. Xin, H. Zhang, G. Xu, Y. Tan, J. Zhang, and X. Lv. Influence of CTAB and SDS on the properties of oil-in-water nano-emulsion with paraffin and span 20/Tween 20, Colloid Surface A., 418, 60(2013).
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T. Aoyama, N. Nosaka, and M. Kasai, Research on the nutritional characteristics of medium chain fatty acids, J. Med Invest., 54(3,4), 385(2007).
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T. J. Wooster, H. F. Andrews, and P. Sanguansri, Nanoemulsions, U. S. Patent, 20100305218 (2010).
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D. Allende, A. Cambiella, J. M. Benito, C. Pazos, and J. Coca, Destabilization enhanced centrifugation of metalworking oil-in-water emulsions: Effect of demulsifying agents, Chem. Eng. Technol., 317(7), 1007(2008).
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J. Weiss, N. Herrmann, and D. J. McClements, Ostwald ripening of hydrocarbon emulsion droplets in surfactant solutions, Langmuir, 15(20), 6652(1999).
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P. Taylor, Ostwald ripening in emulsions, Adv. Colloid Interfac., 75(2), 107(1998).
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O. Mengual, G. Meunier, I Cayre, K. Puech, and P. Snabre, Turbiscan MA 2000: multiple light scattering measurement for concentrated emulsion and suspension instability analysis. Talanta. 50(2), 445(1999).
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A. H. Saberi, Y. Fang, and D. J. McClements, Effect of glycerol on formation, stability, and properties of vitamin-E enriched nanoemulsions produced using spontaneous emulsification. J. Colloid Interf. Sci., 411(1), 105(2013).
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L. Mao, D. Xu, J. Yang, F. Yuan, Y. Gao, and J. Zhao, Effects of small and large molecule emulsifiers on the characteristics of -carotene nanoemulsions prepared by high pressure homogenization, Food Technol. Biotechnol., 47(3), 336(2009).
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D. J. McClements b, "Food emulsions: principles, practices, and techniques", 2nd ed., p 131-133, CRC press, Florida(2005).
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S. Rebolleda, M. Teresa, J. M. Benito, S. Beltan, I. Escudero, and M. L. Gonzalez San-Jose, Formulation and characterisation of wheat bran oil-in-water nanoemulsions. Food Chem., 167. 16(2015).
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M. M. Affandi, T. Julianto, and A. Majeed, Development and stability evaluation of astaxanthin nanoemulsion, Asian J. Pharm. Clin. Res., 4(1), 142(2011).
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R. J. Whitehurst, "Food Emulsifiers in Food Technology", 1st ed. p 206-225, Blackwell publishing. Oxford(2004).
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J. Weiss, C. Canceliere, and D. J. McClements, Mass transport phenomena in oil-in-water emulsions containing surfactant micelles: Ostwald ripening. Langmuir, 16(17), 6833(2000).
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T. G. Mason, J. N. Wilking, K. Meleson, C. B. Chang, and S. M. Graves, Nanoemulsions: formation, structure, and physical properties, J. Phys-Condens Mat., 18(41), R635(2006).
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D. J. Mcclements, and J. Rao, Food-grade Nanoemulsions: formation, fabrication, properties, performance, biological fate, and potential toxicity, Crit. Rev. Food Sci., 51(4), 285(2011).
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C. Solans, P. Izquierdo, J. Nolla, N. Azemar, and M. J. Garcia-Celma, Nano-emulsions, Curr. Opin. Colloid In., 10(3-4), 102(2005).
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D. J. McClements, Nanoemulsions versus Microemulsions: terminology, differences, and similarities, Soft Matter, 8, 1719(2012).
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K. Ahmed, Y. Li, D. J. McClements, and H. Xiao, Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties, Food Chem., 132(2), 799(2012).
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N. Anton, J. Benoit, and P. Saulnier, Design and production of nanoparticles formulated from nano-emulsion templates-A review, J. Control Release, 128(3), 185(2008).
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P. Izquierdo, J. Esquena, T. F. Tadros, C. Dederen, M. J. Garcia, N. Azemar, and C. Solans. Formation and stability of nano-emulsions prepared using the phase inversion temperature method. Langmuir. 18(1), 26(2002).
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J. W. Tim, G. Matt, and S. Peerasak, Impact of oil type on nanoemulsion formation and Ostwald ripening stability. Langmuir, 24(22), 12758(2008).
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