Delivery of green tea catechins through Oil-in-Water (O/W) nanoemulsion and assessment of storage stability

Food emulsions and foams: Stabilization by particles

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Agriculture, Chemical Engineering, Food Science +12

Preparation and characterization of nanoemulsion encapsulating curcumin

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Pharmacy, Materials Science, Pharmaceutics +10

Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions

Juliane Floury, Anne Desrumaux, Jérémie Lardières · Innovative Food Science & Emerging Technologies · 2000 · 492 citations

Engineering, Chemical Engineering, Colloid Science +15

Production of sub-micron emulsions by ultrasound and microfluidization techniques

Seid Mahdi Jafari, Yinghe He, Bhesh Bhandari · Journal of Food Engineering · 2007 · 486 citations

Engineering, Biotechnology, Chemical Engineering +13

Extraction of active ingredients from green tea (Camellia sinensis): Extraction efficiency of major catechins and caffeine

Amra Perva-Uzunalić, Mojca Škerget, Željko Knez et al. · Food Chemistry · 2005 · 472 citations

Agriculture, Food Science, Pharmacology +13