Effects of hydrosoluble calcium ions and organic acids on citrus oil emulsions stabilized with citrus pectin

Advances in fabrication of emulsions with enhanced functionality using structural design principles

David Julian McClements · Current Opinion in Colloid & Interface Science · 2012 · 456 citations

Engineering, Materials Engineering, Materials Science +13

Delivery systems for liquid food products

Laurent Sagalowicz, Martin E. Leser · Current Opinion in Colloid & Interface Science · 2009 · 372 citations

Pharmacy, Food Science, Pharmaceutics +5

Citrus processing wastes: Environmental impacts, recent advances, and future perspectives in total valorization

Behzad Satari, Keikhosro Karimi · Resources Conservation and Recycling · 2017 · 360 citations

Engineering, Chemical Engineering, Environmental Engineering +17

Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species

Don C. Abeysinghe, Xiaoping Li, Chaomin Sun et al. · Food Chemistry · 2007 · 332 citations

Agriculture, Biochemistry, Food Science +17

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

Pharmacy, Food Science, Pharmaceutics +17