Concepedia

Sekove Vodo

SV

4

Publications

86

Citations

4

H-Index

2019

Active since

Affiliations

University of Tsukuba(Current)

Food Research Institute

Sekove Vodo is an author at University of Tsukuba specializing in food chemistry, engineering, and chemical engineering.

Top concepts

EngineeringFood ChemistryChemical EngineeringHealthBioenergyLiquefactionMicrofluidicsBiomanufacturingBiomass ConversionHydrothermal Processing

Publications per year

2019–2021

4

Publications

4

Formation and stability of emulsions using crude extracts as natural emulsifiers from Argan shells

Meryem Bouhoute, Noamane Taarji, Sekove Vodo et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2020 · 40 citations

Food Chemistry, Food Colloid, Crude Extracts +4

Preparation of monodisperse O/W emulsions using a crude surface-active extract from argan by-products in microchannel emulsification

Noamane Taarji, Sekove Vodo, Meryem Bouhoute et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2019 · 19 citations

Solvent Extraction, Chemical Engineering, Engineering +7

Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifier

Sekove Vodo, Noamane Taarji, Meryem Bouhoute et al. · International Journal of Food Science & Technology · 2020 · 17 citations

Liquefaction, Engineering, Bioenergy +16

Formulation and physicochemical stability of oil-in-water nanoemulsion loaded with α-terpineol as flavor oil using Quillaja saponins as natural emulsifier

Lorena de Oliveira Felipe, Juliano Lemos Bicas, Meryem Bouhoute et al. · Food Research International · 2021 · 10 citations

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