Concepedia

Olive oil nanoemulsion preparation using high-pressure homogenization and d-phase emulsification – A design space approach

Megumi Nishitani Yukuyama, Edna Tomiko Myiake Kato, Gabriel Lima Barros de Araújo, Raimar Löbenberg, Lis Marie Monteiro, Felipe Rebello Lourenço, Nádia Araci Bou‐Chacra

Journal of Drug Delivery Science and Technology · 2019 · 54 citations · 21 references

DOI

Concepts

References

21

Nano-emulsions

Conxita Solans, P. Izquierdo, J. Nolla et al. · Current Opinion in Colloid & Interface Science · 2005 · 1.3K citations

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 · 884 citations

, , +10

Olive Oil and Red Wine Antioxidant Polyphenols Inhibit Endothelial Activation

Maria Annunziata Carluccio, Luisa Siculella, Maria Assunta Ancora et al. · Arteriosclerosis Thrombosis and Vascular Biology · 2003 · 636 citations · Full text

The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health

E Tripoli, Marco Giammanco, Garden Tabacchi et al. · Nutrition Research Reviews · 2005 · 613 citations · Full text

, , +14

Lipid nano scale cargos for the protection and delivery of food bioactive ingredients and nutraceuticals

Sahar Akhavan, Elham Assadpour, Iman Katouzian et al. · Trends in Food Science & Technology · 2018 · 387 citations

, , +5