Concepedia

Evaluation of surface-active and antioxidant effect of olive oil endogenous compounds on the stabilization of water-in-olive-oil nanoemulsions

Vasiliki Polychniatou, Constantina Tzia

Food Chemistry · 2017 · 27 citations · 32 references

DOI

Concepts

References

32

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

Claire Berton‐Carabin, Marie‐Hélène Ropers, Claude Génot · Comprehensive Reviews in Food Science and Food Safety · 2014 · 557 citations

, , +16

Ultrasonic emulsification of food-grade nanoemulsion formulation and evaluation of its bactericidal activity

Vijayalakshmi Ghosh, Amitava Mukherjee, Natarajan Chandrasekaran · Ultrasonics Sonochemistry · 2012 · 449 citations

, , +15

Food Emulsions: Principles, Practice, and Techniques

Peter A. Williams · International Journal of Food Science & Technology · 2001 · 390 citations

, , +12

Nutraceutical delivery systems: Resveratrol encapsulation in grape seed oil nanoemulsions formed by spontaneous emulsification

Gabriel Davidov‐Pardo, David Julian McClements · Food Chemistry · 2014 · 324 citations

, , +17

Food-grade microemulsions, nanoemulsions and emulsions: Fabrication from sucrose monopalmitate & lemon oil

Jiajia Rao, David Julian McClements · Food Hydrocolloids · 2011 · 248 citations

, , +15