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Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake

Noamane Taarji, Cezar A. Rabelo da Silva, Nauman Khalid, Chemseddoha Gadhi, Abdellatif Hafidi, Isao Kobayashi, Marcos A. Neves, Hiroko Isoda, Mitsutoshi Nakajima

Food Chemistry · 2017 · 60 citations · 35 references

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References

35

A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding

Mark A. Bradford · Analytical Biochemistry · 1976 · 225.4K citations

, , +7

A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

Marion M. Bradford · Analytical Biochemistry · 1976 · 211.2K citations

, , +7

Formation and stability of nano-emulsions

Tharwat F. Tadros, P. Izquierdo, Jordi Esquena et al. · Advances in Colloid and Interface Science · 2003 · 2K citations

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Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size

Cheng Qian, David Julian McClements · Food Hydrocolloids · 2010 · 895 citations

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Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability

Tim J. Wooster, Matt Golding, Peerasak Sanguansri · Langmuir · 2008 · 827 citations

, , +15