1 |
Ma X, Chatterton DE. Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review. Food Hydrocolloids 2021;119:106853. [DOI: 10.1016/j.foodhyd.2021.106853] [Cited by in Crossref: 5] [Cited by in F6Publishing: 3] [Article Influence: 5.0] [Reference Citation Analysis]
|
2 |
Ivanova YO, Kostromicheva MM, Ofitserov EN, Koroleva MY. Nanoemulsions with Amaranth and Sea Buckthorn Oils. Colloid J 2022;84:31-8. [DOI: 10.1134/s1061933x22010045] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
|
3 |
Eisinaitė V, Vinauskienė R, Syrpas M, Venskutonis PR, Leskauskaitė D. Oleogel formulation using lipophilic sea buckthorn extract isolated from pomace with supercritical CO2. J Texture Stud 2021;52:520-33. [PMID: 34076280 DOI: 10.1111/jtxs.12615] [Reference Citation Analysis]
|
4 |
Tireki S. A review on packed non-alcoholic beverages: Ingredients, production, trends and future opportunities for functional product development. Trends in Food Science & Technology 2021;112:442-54. [DOI: 10.1016/j.tifs.2021.03.058] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
|
5 |
Li G, Zhang Z, Liu H, Hu L. Nanoemulsion-based delivery approaches for nutraceuticals: fabrication, application, characterization, biological fate, potential toxicity and future trends. Food Funct 2021;12:1933-53. [PMID: 33596279 DOI: 10.1039/d0fo02686g] [Cited by in Crossref: 4] [Cited by in F6Publishing: 1] [Article Influence: 4.0] [Reference Citation Analysis]
|
6 |
Fuentes K, Matamala C, Martínez N, Zúñiga RN, Troncoso E. Comparative Study of Physicochemical Properties of Nanoemulsions Fabricated with Natural and Synthetic Surfactants. Processes 2021;9:2002. [DOI: 10.3390/pr9112002] [Cited by in Crossref: 5] [Cited by in F6Publishing: 1] [Article Influence: 5.0] [Reference Citation Analysis]
|
7 |
Qi H, Chen S, Zhang J, Liang H. Robust stability and antimicrobial activity of d-limonene nanoemulsion by sodium caseinate and high pressure homogenization. Journal of Food Engineering 2022;334:111159. [DOI: 10.1016/j.jfoodeng.2022.111159] [Reference Citation Analysis]
|
8 |
Liang D, Feng B, Li N, Su L, Wang Z, Kong F, Bi Y. Preparation, characterization, and biological activity of Cinnamomum cassia essential oil nano-emulsion. Ultrasonics Sonochemistry 2022;86:106009. [DOI: 10.1016/j.ultsonch.2022.106009] [Reference Citation Analysis]
|
9 |
Bai L, Huan S, Rojas OJ, McClements DJ. Recent Innovations in Emulsion Science and Technology for Food Applications. J Agric Food Chem 2021;69:8944-63. [PMID: 33982568 DOI: 10.1021/acs.jafc.1c01877] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
|
10 |
Zhang Q, Liang D, Guo J, Guo R, Bi Y. Inclusion Complex of Sea Buckthorn Fruit Oil with β‐Cyclodextrin: Preparation Characterization and Antioxidant Activity. Eur J Lipid Sci Technol 2021;123:2100006. [DOI: 10.1002/ejlt.202100006] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
|
11 |
Zhang Q, Zhang C, Luo X, Wang Z, Guo J, Bi Y. Protein stabilized seabuckthorn fruit oil Nanoemulsion:Preparation, characterization and performance research. Food Bioscience 2022;46:101597. [DOI: 10.1016/j.fbio.2022.101597] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
|
12 |
Guo Y, Xu Y, Zhang T, Wang Y, Liu R, Chang M, Wang X. Medium and long-chain structured triacylglycerol enhances vitamin D bioavailability in an emulsion-based delivery system: combination of in vitro and in vivo studies. Food Funct 2022. [PMID: 35112696 DOI: 10.1039/d1fo03407c] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
|