Monitoring the effects of component structure and source on formulation stability and adjuvant activity of oil-in-water emulsions

Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems

David Julian McClements, Eric A. Decker · Journal of Food Science · 2000 · 1.3K citations

Food Chemistry, Molecular Environment, Chemical Engineering +15

Degradation of kinetically-stable o/w emulsions

Ignác Capek · Advances in Colloid and Interface Science · 2003 · 376 citations

Chemical Engineering, Engineering, Degradation Reaction +4

Structure and Interactions of Fully Hydrated Dioleoylphosphatidylcholine Bilayers

Stephanie Tristram‐Nagle, Horia I. Petrache, John F. Nagle · Biophysical Journal · 1998 · 338 citations · Full text

Medicine, Membrane Biology, Biophysics +1

Adsorption of protein and the stability of emulsions

Douglas G. Dalgleish · Trends in Food Science & Technology · 1997 · 252 citations

Natural Sciences, Protein Engineering, Biochemistry +1

Leish-111f, a Recombinant Polyprotein Vaccine That Protects against Visceral Leishmaniasis by Elicitation of CD4⁺T Cells

Rhea N. Coler, Yasuyuki Goto, Lisa Bogatzki et al. · Infection and Immunity · 2007 · 198 citations · Full text