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Influence of Environmental Conditions on the Stability of Oil in Water Emulsions Containing Droplets Stabilized by Lecithin−Chitosan Membranes
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Effect of Emulsifier Type on the Crystallization Kinetics of Oil-in-Water Emulsions Containing a Mixture of Solid and Liquid Droplets
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Coalescence of Lipid Emulsions in Floating and Freeze–Thawing Processes: Examination of the Coalescence Transition State Theory
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Development of positively charged colloidal drug carriers: Chitosan-coated polyester nanocapsules and submicron-emulsions
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Demulsification of oil‐in‐water emulsion under freezing conditions: Effect of crystal structure modifier
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Principles of emulsion formation
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The protective effect of free and membrane-bound cryoprotectants during freezing and freeze-drying of liposomes
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Adsorption kinetics of emulsifiers at oil—water interfaces and their effect on mechanical emulsification
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Stabilization by chitosan of soybean oil emulsions coated with phospholipid and glycocholic acid
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Phospholipids as Emulsion Stabilizers*12. Phase Behavior versus Emulsion Stability
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Influence of copper on the stability of whey protein stabilized emulsions
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Stability of emulsions to dispersed phase crystallization: effect of oil type, dispersed phase volume fraction, and cooling rate
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Rheology and stability of whey protein stabilized emulsions with high CaCl2 concentrations
inferredcites →https://doi.org/10.1021/jf020590fopenalex-snapshot
Production and Characterization of O/W Emulsions Containing Cationic Droplets Stabilized by Lecithin−Chitosan Membranes
inferredcites →https://doi.org/10.1021/jf9806661openalex-snapshot
Evidence of Iron Association with Emulsion Droplets and Its Impact on Lipid Oxidation
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Lipid Oxidation in Emulsions As Affected by Charge Status of Antioxidants and Emulsion Droplets
inferredcites →https://doi.org/10.1021/jf991162lopenalex-snapshot
Ability of Surfactant Headgroup Size To Alter Lipid and Antioxidant Oxidation in Oil-in-Water Emulsions
inferredcites →https://doi.org/10.1021/js960166ropenalex-snapshot
Suppressive Effects of Salts on Droplet Coalescence in a Commercially Available Fat Emulsion During Freezing for Storage
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Relationship between microemulsion phase behavior and macroemulsion type in systems containing nonionic surfactant
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Macroemulsion Stability: The Oriented Wedge Theory Revisited
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Ultrasonic Spectroscopy Study of Globule Aggregation in Parenteral Fat Emulsions Containing Calcium Chloride
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Stabilization of lipid bilayer vesicles by sucrose during freezing
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Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
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Formation of positively charged microcapsules based on chitosan-lecithin interactions
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An introduction to food colloids
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Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Utilization of polysaccharide coatings to improve freeze–thaw and freeze–dry stability of protein-coated lipid droplets
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Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2020.109976openalex-snapshot
Physicochemical properties of chitosan-coated nanoliposome loaded with orange seed protein hydrolysate
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2026.112997openalex-snapshot
High internal phase emulsions stabilized by milk protein-arabinoxylan-quercetin ternary complex: Enhanced environmental stability and fat digestive property (Milk protein-AX-Q complex-stabilized HIPEs: Stability and digestion)
inferred← citeshttps://doi.org/10.1016/j.jwpe.2020.101292openalex-snapshot
Adsorption behavior of oil-displacing surfactant at oil/water interface: Molecular simulation and experimental
inferred← citeshttps://doi.org/10.1016/j.lwt.2014.10.066openalex-snapshot
Optimization of formulation and influence of environmental stresses on stability of lycopene-microemulsion
inferred← citeshttps://doi.org/10.1016/j.lwt.2017.11.044openalex-snapshot
Chia bilayer emulsions with modified sunflower lecithins and chitosan as delivery systems of omega-3 fatty acids
inferred← citeshttps://doi.org/10.1016/j.plipres.2008.12.001openalex-snapshot
Structuring food emulsions in the gastrointestinal tract to modify lipid digestion
inferred← citeshttps://doi.org/10.1016/j.polymer.2019.121744openalex-snapshot
Highly interconnected macroporous structures made from starch nanoparticle-stabilized medium internal phase emulsion polymerization for use in cell culture
inferred← citeshttps://doi.org/10.1016/j.profoo.2011.09.010openalex-snapshot
Impact of emulsifier-polysaccharide interactions on the stability and rheology of stabilised oil-in-water emulsions
inferred← citeshttps://doi.org/10.1016/j.tifs.2010.11.003openalex-snapshot
Mechanisms of lipid oxidation in food dispersions
inferred← citeshttps://doi.org/10.1021/acs.jafc.8b02871openalex-snapshot
Droplet-Stabilized Oil-in-Water Emulsions Protect Unsaturated Lipids from Oxidation
inferred← citeshttps://doi.org/10.1021/acs.jafc.8b05867openalex-snapshot
Effects of Chelating Agents and Salts on Interfacial Properties and Lipid Oxidation in Oil-in-Water Emulsions
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b01355openalex-snapshot
Absorption Characteristics of Chitobiose and Chitopentaose in the Human Intestinal Cell Line Caco-2 and Everted Gut Sacs
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b05467openalex-snapshot
Preparation and Characterization of a Modified-β-Cyclodextrin/β-Carotene Inclusion Complex and Its Application in Pickering Emulsions
inferred← citeshttps://doi.org/10.1021/acs.langmuir.5b03556openalex-snapshot
Chitosan-Based Conventional and Pickering Emulsions with Long-Term Stability
inferred← citeshttps://doi.org/10.1021/am100818jopenalex-snapshot
Antioxidant Coating of Micronsize Droplets for Prevention of Lipid Peroxidation in Oil-in-Water Emulsion
inferred← citeshttps://doi.org/10.1021/bk-2009-1007.ch001openalex-snapshot
Structural Design Principles for Improved Food Performance: Nanolaminated Biopolymer Structures in Foods
inferred← citeshttps://doi.org/10.1021/bm050656qopenalex-snapshot
Influence of pH and Ionic Strength on Formation and Stability of Emulsions Containing Oil Droplets Coated by β-Lactoglobulin−Alginate Interfaces
inferred← citeshttps://doi.org/10.1021/ie8002232openalex-snapshot
Investigation on the Uniformity and Stability of Sunflower Oil/Water Emulsions Prepared by a Shirasu Porous Glass Membrane
inferred← citeshttps://doi.org/10.1021/jf034436kopenalex-snapshot
Production and Characterization of O/W Emulsions Containing Droplets Stabilized by Lecithin−Chitosan−Pectin Mutilayered Membranes
inferred← citeshttps://doi.org/10.1021/jf0479158openalex-snapshot
Increasing the Oxidative Stability of Liquid and Dried Tuna Oil-in-Water Emulsions with Electrostatic Layer-by-Layer Deposition Technology
inferred← citeshttps://doi.org/10.1021/jf047944iopenalex-snapshot
Influence of Environmental Stresses on Stability of O/W Emulsions Containing Cationic Droplets Stabilized by SDS−Fish Gelatin Membranes
inferred← citeshttps://doi.org/10.1021/jf050761ropenalex-snapshot
Stability of Spray-Dried Tuna Oil Emulsions Encapsulated with Two-Layered Interfacial Membranes
inferred← citeshttps://doi.org/10.1021/jf0524630openalex-snapshot
Impact of Fat and Water Crystallization on the Stability of Hydrogenated Palm Oil-in-Water Emulsions Stabilized by a Nonionic Surfactant
inferred← citeshttps://doi.org/10.1021/jf062342fopenalex-snapshot
Impact of Electrostatic Interactions on Formation and Stability of Emulsions Containing Oil Droplets Coated by β-Lactoglobulin−Pectin Complexes
inferred← citeshttps://doi.org/10.1021/jf063472ropenalex-snapshot
Chemical and Physical Stability of Citral and Limonene in Sodium Dodecyl Sulfate−Chitosan and Gum Arabic-Stabilized Oil-in-Water Emulsions
inferred← citeshttps://doi.org/10.1021/jf073060yopenalex-snapshot
Stabilization of Soybean Oil Bodies Using Protective Pectin Coatings Formed by Electrostatic Deposition
inferred← citeshttps://doi.org/10.1021/jf1015686openalex-snapshot
Investigation into the Physicochemical Stability and Rheological Properties of β-Carotene Emulsion Stabilized by Soybean Soluble Polysaccharides and Chitosan
inferred← citeshttps://doi.org/10.1021/jf202220zopenalex-snapshot
Cross-Linking of Interfacial Layers Affects the Salt and Temperature Stability of Multilayered Emulsions Consisting of Fish Gelatin and Sugar Beet Pectin
inferred← citeshttps://doi.org/10.1021/jf304834nopenalex-snapshot
Effect of Thermal Behavior of β-Lactoglobulin on the Oxidative Stability of Menhaden Oil-in-Water Emulsions
inferred← citeshttps://doi.org/10.1021/jf4003945openalex-snapshot
Enhanced Physical and Oxidative Stabilities of Soy Protein-Based Emulsions by Incorporation of a Water-Soluble Stevioside–Resveratrol Complex
inferred← citeshttps://doi.org/10.1021/jf4011615openalex-snapshot
Volatile Release from Whey Protein Isolate–Pectin Multilayer Stabilized Emulsions: Effect of pH, Salt, and Artificial Salivas
inferred← citeshttps://doi.org/10.1021/jf403285zopenalex-snapshot
Effect of Cross-Linking of Interfacial Sodium Caseinate by Natural Processing on the Oxidative Stability of Oil-in-Water (O/W) Emulsions
inferred← citeshttps://doi.org/10.1021/jf800574sopenalex-snapshot
Physical and Oxidative Stability of Fish Oil-in-Water Emulsions Stabilized with β-Lactoglobulin and Pectin
inferred← citeshttps://doi.org/10.1021/jf8032705openalex-snapshot
Physicochemical Properties of Selectively Oxidized 1-Monolaurin from 2,2,6,6-Tetramethyl-1-Piperidinyl Oxoammonium Ion/Sodium Hypochlorite-Mediated Reaction
inferred← citeshttps://doi.org/10.1021/jf900563aopenalex-snapshot
Ca2+ Cross-Linked Alginic Acid Nanoparticles for Solubilization of Lipophilic Natural Colorants
inferred← citeshttps://doi.org/10.1021/jf903170bopenalex-snapshot
Phytoglycogen Octenyl Succinate, an Amphiphilic Carbohydrate Nanoparticle, and ε-Polylysine To Improve Lipid Oxidative Stability of Emulsions
inferred← citeshttps://doi.org/10.1021/la046888copenalex-snapshot
Production and Characterization of Oil-in-Water Emulsions Containing Droplets Stabilized by Multilayer Membranes Consisting of β-Lactoglobulin, ι-Carrageenan and Gelatin
inferred← citeshttps://doi.org/10.1021/la048609ropenalex-snapshot
Influence of ι-Carrageenan on Droplet Flocculation of β-Lactoglobulin-Stabilized Oil-in-Water Emulsions during Thermal Processing
inferred← citeshttps://doi.org/10.1021/la8019217openalex-snapshot
Emulsification and Stabilization Mechanisms of O/W Emulsions in the Presence of Chitosan
inferred← citeshttps://doi.org/10.1021/polymscitech.5c00100openalex-snapshot
The Pivotal Step of Structure Formation and Oil-Binding Capacity of Polyglucosamine
inferred← citeshttps://doi.org/10.1038/s41538-023-00202-5openalex-snapshot
Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions
inferred← citeshttps://doi.org/10.1039/c2fo10197aopenalex-snapshot
Engineering interfacial properties by anionic surfactant–chitosan complexes to improve stability of oil-in-water emulsions
inferred← citeshttps://doi.org/10.1039/c3sm52051jopenalex-snapshot
Effect and mechanism of sodium chloride on the formation of chitosan–cellulose sulfate–tripolyphosphate crosslinked beads
inferred← citeshttps://doi.org/10.1039/c4ra00089gopenalex-snapshot
Facile fabrication of nanocomposite microcapsules by combining layer-by-layer self-assembly and Pickering emulsion templating
inferred← citeshttps://doi.org/10.1039/c6fo00045bopenalex-snapshot
Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions
inferred← citeshttps://doi.org/10.1039/d1fo02409dopenalex-snapshot
Effect of the chitosan second layer on the gelation and controlled digestion of Citrem–chitosan bilayer emulsions
inferred← citeshttps://doi.org/10.1039/d1ra03512fopenalex-snapshot
Towards the systematic design of multilayer O/W emulsions with tannic acid as an interfacial antioxidant
inferred← citeshttps://doi.org/10.1080/01932690903546785openalex-snapshot
The Effect of Whey Protein Isolate-Dextran Conjugates on the Freeze-Thaw Stability of Oil-in-Water Emulsions
inferred← citeshttps://doi.org/10.1080/01932691.2013.813395openalex-snapshot
Hofmeister Salts Affect Buildup of Thin Multilayer Films Surrounding Oil Droplets
inferred← citeshttps://doi.org/10.1080/01932691.2016.1141294openalex-snapshot
Flaxseed Oil-In-Water Emulsions Stabilized by Multilayer Membranes: Oxidative Stability and the Effects of pH
inferred← citeshttps://doi.org/10.1080/07373937.2014.993474openalex-snapshot
Influence of Oil Load and Maltodextrin Concentration on Properties of Tuna Oil Microcapsules Encapsulated in Two-Layer Membrane
inferred← citeshttps://doi.org/10.1080/10408390701289292openalex-snapshot
Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability
inferred← citeshttps://doi.org/10.1080/10408390701764245openalex-snapshot
Controlling Lipid Bioavailability through Physicochemical and Structural Approaches
inferred← citeshttps://doi.org/10.1080/10408390902841529openalex-snapshot
Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods
inferred← citeshttps://doi.org/10.1080/10408398.2023.2204509openalex-snapshot
A critical review of RG-I pectin: sources, extraction methods, structure, and applications
inferred← citeshttps://doi.org/10.1080/10942912.2016.1186691openalex-snapshot
Production and stabilization of a flaxseed oil multi-layer emulsion containing sodium caseinate and pectin
inferred← citeshttps://doi.org/10.1080/87559129.2013.818013openalex-snapshot
The Role of Chitosan in Emulsion Formation and Stabilization
inferred← citeshttps://doi.org/10.1103/physrevlett.119.138002openalex-snapshot
Surface Polarization Effects on Ion-Containing Emulsions
inferred← citeshttps://doi.org/10.1111/1541-4337.12097openalex-snapshot
Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer
inferred← citeshttps://doi.org/10.1111/1750-3841.15104openalex-snapshot
Formation and stability of emulsions stabilized by Quillaja saponin–egg lecithin mixtures
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2007.00507.xopenalex-snapshot
Emulsion‐Based Delivery Systems for Lipophilic Bioactive Components
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2008.00747.xopenalex-snapshot
Formation of Biopolymer‐Coated Liposomes by Electrostatic Deposition of Chitosan
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2009.01452.xopenalex-snapshot
Design of Nano‐Laminated Coatings to Control Bioavailability of Lipophilic Food Components
inferred← citeshttps://doi.org/10.11301/jsfe.21598openalex-snapshot
Improved Stability of the Palm Oil-in-Water Emulsion via the Surface Modification of Droplets with a Chitosan-Casein Complex Layer
inferred← citeshttps://doi.org/10.1146/annurev-food-030216-030154openalex-snapshot
Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions
inferred← citeshttps://doi.org/10.1146/annurev-food-081114-110822openalex-snapshot
Pickering Emulsions for Food Applications: Background, Trends, and Challenges
inferred← citeshttps://doi.org/10.1146/annurev.food.080708.100722openalex-snapshot
Emulsion Design to Improve the Delivery of Functional Lipophilic Components
inferred← citeshttps://doi.org/10.1179/1743280414y.0000000030openalex-snapshot
Micropackaging via layer-by-layer assembly: microcapsules and microchamber arrays
inferred← citeshttps://doi.org/10.1201/9781315373713-18openalex-snapshot
=Encapsulation of Flavors and Aromas: Controlled Release
inferred← citeshttps://doi.org/10.1201/9781315373713-28openalex-snapshot
Digestibility and Toxicology of Edible Films and Coatings
inferred← citeshttps://doi.org/10.1201/9781420046649.ch13openalex-snapshot
Polyunsaturated Lipid Oxidation in Aqueous System
inferred← citeshttps://doi.org/10.1201/b15636-4openalex-snapshot
Synthesis, Characterization and Biomedical Applications of Chitosan and Its Derivatives
inferred← citeshttps://doi.org/10.1208/s12249-010-9455-3openalex-snapshot
Stability Assessment of Injectable Castor Oil-Based Nano-sized Emulsion Containing Cationic Droplets Stabilized by Poloxamer–Chitosan Emulsifier Films
inferred← citeshttps://doi.org/10.1515/ijfe-2016-0105openalex-snapshot
Change of Multiple-Layered Phospholipid Vesicles Produced by Electrostatic Deposition of Polymers during Storage
inferred← citeshttps://doi.org/10.1533/9780857090331.2.306openalex-snapshot
Lipid oxidation in emulsified food products
inferred← citeshttps://doi.org/10.1533/9780857095664.1.66openalex-snapshot
Edible chitosan coatings for fresh and minimally processed foods
inferred← citeshttps://doi.org/10.1533/9781845694210.2.184openalex-snapshot
Emulsion droplet interfacial engineering to deliver bioactive lipids into functional foods
inferred← citeshttps://doi.org/10.1533/9781845699260.2.260openalex-snapshot
Emulsion breakdown in foods and beverages
inferred← citeshttps://doi.org/10.21203/rs.3.rs-2515369/v1openalex-snapshot
Effect of fat replacement with HPMC and lecithin stabilised nanoemulsion on the physical characteristics and sensory attributes of short dough biscuits
inferred← citeshttps://doi.org/10.2174/187231309788166415openalex-snapshot
Functional Characterization of Chitin and Chitosan
inferred← citeshttps://doi.org/10.2217/nnm.12.48openalex-snapshot
Tailoring Layer-By-Layer Capsules for Biomedical Applications
inferred← citeshttps://doi.org/10.3109/02652040902726994openalex-snapshot
Formation of size-controlled nano carrier systems by self-assembly
inferred← citeshttps://doi.org/10.3109/02652048.2010.544417openalex-snapshot
Controlling lipid nanoemulsion digestion using nanolaminated biopolymer coatings
inferred← citeshttps://doi.org/10.3109/02652048.2011.557748openalex-snapshot
Influence of chitosan coating on the liposomal surface on physicochemical properties and the release profile of nanocarrier systems
inferred← citeshttps://doi.org/10.3109/02652048.2011.599434openalex-snapshot
Application of the combined use of ultrasonic homogenization and electro-spraying in the formation of nano carrier systems
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