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Protein-Stabilized Nanoemulsions and Emulsions: Comparison of Physicochemical Stability, Lipid Oxidation, and Lipase Digestibility
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Outgoing claims: the papers this work cites, builds on, or argues with.
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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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Oxidative stability of stripped and nonstripped borage and evening primrose oils and their emulsions in water
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Preparation of Protein‐Stabilized β‐Carotene Nanodispersions by Emulsification–Evaporation Method
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Principles of emulsion formation
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Principles of colloid and surface chemistry
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Competitive adsorption of β-lactoglobulin + tween 20 at the oil-water interface
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Effects of droplet size, triacylglycerol composition, and calcium on the hydrolysis of complex emulsions by pancreatic lipase: an in vitro study
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Formation and stability of nano-emulsions
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Nanoemulsions: a new vehicle for skincare products
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Protein-stabilized emulsions
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Bioavailability of nanoparticles in nutrient and nutraceutical delivery
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The influence of emulsion structure and stability on lipid digestion
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Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by whey protein isolate
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β-Carotene nanodispersions: preparation, characterization and stability evaluation
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Influence of emulsifier type on freeze-thaw stability of hydrogenated palm oil-in-water emulsions
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Performance of selected emulsifiers and their combinations in the preparation of β-carotene nanodispersions
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Fabrication of protein-stabilized nanoemulsions using a combined homogenization and amphiphilic solvent dissolution/evaporation approach
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Nano-emulsion formulation using spontaneous emulsification: solvent, oil and surfactant optimisation
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Nano-emulsions and nanocapsules by the PIT method: An investigation on the role of the temperature cycling on the emulsion phase inversion
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The universality of low-energy nano-emulsification
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Microencapsulation by solvent extraction/evaporation: reviewing the state of the art of microsphere preparation process technology
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Design and production of nanoparticles formulated from nano-emulsion templates—A review
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Structuring food emulsions in the gastrointestinal tract to modify lipid digestion
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Theoretical prediction of emulsion color
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Physical Chemistry of Foods
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Food emulsions: principles, practice, and techniques
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Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization
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Influence of pH and CaCl2 on the stability of dilute whey protein stabilized emulsions
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Impact of Fat and Water Crystallization on the Stability of Hydrogenated Palm Oil-in-Water Emulsions Stabilized by a Nonionic Surfactant
inferredcites →https://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
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Preparation and Characterization of β-Carotene Nanodispersions Prepared by Solvent Displacement Technique
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Effects of Oxidized Dietary Oil and Vitamin E Supplementation on Lipid Profile and Oxidation of Muscle and Liver of Juvenile Atlantic Cod (Gadus morhua)
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Impact of Surface-Active Compounds on Physicochemical and Oxidative Properties of Edible Oil
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New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility
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Effect of Interfacial Protein Cross-Linking on the in Vitro Digestibility of Emulsified Corn Oil by Pancreatic Lipase
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Emulsion-Based Delivery Systems for Tributyrin, a Potential Colon Cancer Preventative Agent
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Role of Postadsorption Conformation Changes of β-Lactoglobulin on Its Ability To Stabilize Oil Droplets against Flocculation during Heating at Neutral pH
inferredcites →https://doi.org/10.1021/la048019topenalex-snapshot
Influence of Protein Concentration and Order of Addition on Thermal Stability of β-Lactoglobulin Stabilized n-Hexadecane Oil-in-Water Emulsions at Neutral pH
inferredcites →https://doi.org/10.1021/la801685vopenalex-snapshot
Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability
inferredcites →https://doi.org/10.1039/b804863kopenalex-snapshot
Colloidal delivery systems for micronutrients and nutraceuticals
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Breakup mechanisms of electrostatic atomization of corn oil and diesel fuel
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Controlling Lipid Bioavailability through Physicochemical and Structural Approaches
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Disulfide‐mediated Polymerization Reactions and Physical Properties of Heated WPI‐stabilized Emulsions
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Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaCl
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Physicochemical Properties of Whey Protein‐Stabilized Emulsions as affected by Heating and Ionic Strength
inferredcites →https://doi.org/10.1111/j.1365-2621.2000.tb10606.xopenalex-snapshot
Antioxidant Activity of Whey in a Salmon Oil Emulsion
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Comparison of Gum Arabic, Modified Starch, and Whey Protein Isolate as Emulsifiers: Influence of pH, CaCl 2 and Temperature
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MEASURING OXIDATIVE STABILITY OF STRUCTURED LIPIDS BY PROTON NUCLEAR MAGNETIC RESONANCE
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Adsorption and Aggregation of Surfactants in Solution
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ENCYCLOPEDIA OF Surface and Colloid Science
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Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Solid self emulsifying drug delivery system: Superior mode for oral delivery of hydrophobic cargos
inferred← citeshttps://doi.org/10.1016/j.jfda.2015.04.004openalex-snapshot
Effect of high-pressure homogenization preparation on mean globule size and large-diameter tail of oil-in-water injectable emulsions
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2012.01.016openalex-snapshot
Flaxseed oil – Whey protein isolate emulsions: Effect of high pressure homogenization
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2012.05.019openalex-snapshot
Nanodispersing thymol in whey protein isolate-maltodextrin conjugate capsules produced using the emulsion–evaporation technique
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2015.08.012openalex-snapshot
Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: An evaluation of process parameters and physico-chemical stability
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2018.11.021openalex-snapshot
Co-encapsulation of α-tocopherol and resveratrol within zein nanoparticles: Impact on antioxidant activity and stability
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2018.11.028openalex-snapshot
Comparison of whey protein particles and emulsions for the encapsulation and protection of α-tocopherol
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2020.110129openalex-snapshot
Sea buckthorn pulp oil nanoemulsions fabricated by ultra-high pressure homogenization process: A promising carrier for nutraceutical
inferred← citeshttps://doi.org/10.1016/j.lwt.2020.110344openalex-snapshot
Spray drying of whey protein stabilized nanoemulsions containing different wall materials – maltodextrin or trehalose
inferred← citeshttps://doi.org/10.1016/j.lwt.2020.110361openalex-snapshot
Nano-emulsification improves physical properties and bioactivities of litsea cubeba essential oil
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.115926openalex-snapshot
The physicochemical properties of β-carotene emulsions stabilized by whey protein/octenyl succinic anhydride (OSA)-modified-starch complexes: Influence of OSA substitution degree of starch
inferred← citeshttps://doi.org/10.1016/j.lwt.2026.119426openalex-snapshot
Fabrication of Pickering emulsions stabilized by coconut globulin-sodium alginate complexes: The role of electrostatic assembly and oil phase fraction in microstructure and rheology
inferred← citeshttps://doi.org/10.1016/j.microc.2019.104543openalex-snapshot
Biologically active properties of plant extracts in cosmetic emulsions
inferred← citeshttps://doi.org/10.1016/j.nxnano.2026.100809openalex-snapshot
Toward sustainable food encapsulation: Eco-innovative and energy-efficient fabrication of phospholipid-stabilized nanoemulsions
inferred← citeshttps://doi.org/10.1016/j.plipres.2013.04.008openalex-snapshot
Edible lipid nanoparticles: Digestion, absorption, and potential toxicity
inferred← citeshttps://doi.org/10.1016/j.reactfunctpolym.2024.106100openalex-snapshot
Improving the stability and digestive property of Bifidobacterium bifidum encapsulated in whey protein isolate/pectin emulsions
inferred← citeshttps://doi.org/10.1016/j.ultsonch.2013.12.017openalex-snapshot
Process optimization of ultrasound-assisted curcumin nanoemulsions stabilized by OSA-modified starch
inferred← citeshttps://doi.org/10.1016/j.ultsonch.2014.10.006openalex-snapshot
Fabrication of polymeric nanocapsules from curcumin-loaded nanoemulsion templates by self-assembly
inferred← citeshttps://doi.org/10.1016/j.ultsonch.2014.12.007openalex-snapshot
Preparation of betulinic acid nanoemulsions stabilized by ω-3 enriched phosphatidylcholine
inferred← citeshttps://doi.org/10.1017/s0022029923000456openalex-snapshot
The effect of homogenisation pressure on the microstructure of milk during evaporation and drying: particle-size distribution, electronic scanning microscopy, water activity and isotherm
inferred← citeshttps://doi.org/10.1021/acs.jafc.7b02674openalex-snapshot
Modulation of Lipid Digestion Profiles Using Filled Egg White Protein Microgels
inferred← citeshttps://doi.org/10.1021/acs.jafc.8b00590openalex-snapshot
Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers
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.9b04956openalex-snapshot
Application of Flow Cytometry As Novel Technology in Studying the Effect of Droplet Size on Lipid Oxidation in Oil-in-Water Emulsions
inferred← citeshttps://doi.org/10.1021/acs.langmuir.8b01596openalex-snapshot
Ultrasonic-Assisted Fabrication of Concentrated Triglyceride Nanoemulsions and Nanogels
inferred← citeshttps://doi.org/10.1021/acsfoodscitech.2c00276openalex-snapshot
Nanoencapsulation of Vitamin D3 by the Emulsion Inversion Point Method for Enrichment of Coconut Yogurts
inferred← citeshttps://doi.org/10.1021/acsfoodscitech.3c00032openalex-snapshot
Interfacially Modified Hybrid Nanoemulsion-Based Alginate Capsules: A Novel Food Grade System with Enhanced Oxidative Stability of Linoleic Acid with a Potential Antioxidant Property
inferred← citeshttps://doi.org/10.1021/jf304506nopenalex-snapshot
Nanoscale Understanding of Thermal Aggregation of Whey Protein Pretreated by Transglutaminase
inferred← citeshttps://doi.org/10.1021/jf404073copenalex-snapshot
Cellular Uptake of β-Carotene from Protein Stabilized Solid Lipid Nanoparticles Prepared by Homogenization–Evaporation Method
inferred← citeshttps://doi.org/10.1038/s41538-022-00146-2openalex-snapshot
Effects of peroxidase and superoxide dismutase on physicochemical stability of fish oil-in-water emulsion
inferred← citeshttps://doi.org/10.1038/s41598-019-43439-5openalex-snapshot
Stability Mechanism of Two Soybean Protein-Phosphatidylcholine Nanoemulsion Preparation Methods from a Structural Perspective: A Raman Spectroscopy Analysis
inferred← citeshttps://doi.org/10.1038/s41598-020-60455-yopenalex-snapshot
Improving emulsion stability based on ovalbumin-carboxymethyl cellulose complexes with thermal treatment near ovalbumin isoelectric point
inferred← citeshttps://doi.org/10.1038/s43246-024-00670-6openalex-snapshot
Design of stimuli-responsive minimalist heptad surfactants for stable emulsions
inferred← citeshttps://doi.org/10.1039/c1fo10193eopenalex-snapshot
Potential biological fate of ingested nanoemulsions: influence of particle characteristics
inferred← citeshttps://doi.org/10.1039/c4fo00723aopenalex-snapshot
Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry
inferred← citeshttps://doi.org/10.1039/c5ra12876eopenalex-snapshot
Fabrication of a nutrient delivery system of docosahexaenoic acid nanoemulsions via high energy techniques
inferred← citeshttps://doi.org/10.1080/00914037.2020.1798436openalex-snapshot
Drug-loaded polymeric nanoparticles: a review
inferred← citeshttps://doi.org/10.1080/01932691.2019.1610421openalex-snapshot
Comparison of emulsifying characteristics of different macromolecule emulsifiers and their effects on the physical properties of lycopene nanoemulsions
inferred← citeshttps://doi.org/10.1080/10408398.2014.970267openalex-snapshot
Standardization of Nanoparticle Characterization: Methods for Testing Properties, Stability, and Functionality of Edible Nanoparticles
inferred← citeshttps://doi.org/10.1080/10408398.2015.1006767openalex-snapshot
Challenges associated in stability of food grade nanoemulsions
inferred← citeshttps://doi.org/10.1080/10408398.2021.1925869openalex-snapshot
Effects of antioxidants, proteins, and their combination on emulsion oxidation
inferred← citeshttps://doi.org/10.1080/10408398.2021.1964063openalex-snapshot
Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends
inferred← citeshttps://doi.org/10.1080/10408398.2021.2006138openalex-snapshot
Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles
inferred← citeshttps://doi.org/10.1080/17458080.2021.1952185openalex-snapshot
In-vitro stress stability, digestibility and bioaccessibility of curcumin-loaded polymeric nanocapsules
inferred← citeshttps://doi.org/10.1093/gpnutr/woag002openalex-snapshot
Optimizing soy protein-octenylsuccinylated starch emulsions to enhance lutein stability and bioavailability in infant-relevant models
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/10.1111/1541-4337.13134openalex-snapshot
Oxidation and oxidative stability in emulsions
inferred← citeshttps://doi.org/10.1111/ijfs.13499openalex-snapshot
Feasibility of incorporating buriti (Mauritia flexuosa L.) oil nanoemulsions in isotonic sports drink
inferred← citeshttps://doi.org/10.1111/ijfs.16292openalex-snapshot
Stability of whey protein bioactive peptide‐stabilised nanoemulsions: effect of pH, ions, heating and freeze–thawing
inferred← citeshttps://doi.org/10.11301/jsfe.15.43openalex-snapshot
Effect of Reducing Oil Droplet Size on Lipid Oxidation in an Oil-in-water Emulsion
inferred← citeshttps://doi.org/10.1155/2023/6640103openalex-snapshot
Nanoemulsion: An Emerging Novel Technology for Improving the Bioavailability of Drugs
inferred← citeshttps://doi.org/10.11606/d.60.2020.tde-01072021-152933openalex-snapshot
Desenvolvimento de nanoemulsão lipídica à base de extratos vegetais e avaliação da atividade cicatrizante em modelo de pele humana>i< ex vivo>/i<
inferred← citeshttps://doi.org/10.11606/d.74.2015.tde-17092015-102029openalex-snapshot
Nanoemulsões produzidas pelo método do ponto de inversão da emulsão (EIP) para encapsulação de curcumina: parâmetros de produção, estabilidade físico-química e incorporação em sorvete
inferred← citeshttps://doi.org/10.11606/d.74.2016.tde-02022016-102410openalex-snapshot
Óleo de buriti (Mauritia flexuosa L.) nanoemulsionado: produção por método de baixa energia, caracterização físico-química das dispersões e incorporação em bebida isotônica
inferred← citeshttps://doi.org/10.11606/d.74.2019.tde-14062021-120613openalex-snapshot
Nanoemulsificação de óleo de castanha do Brasil (>i /i<) pelo método do ponto de inversão da emulsão e encapsulação de vitamina D>sub<3>/sub<
inferred← citeshttps://doi.org/10.11606/d.74.2020.tde-07052021-152726openalex-snapshot
Desenvolvimento de géis de isolado proteico de soja carregados com emulsões de óleo de castanha do Brasil para veiculação de vitamina D>sub<3>/sub<
inferred← citeshttps://doi.org/10.11606/t.74.2015.tde-08092015-101647openalex-snapshot
Produção por método da temperatura de inversão de fases, estudo de estabilidade físico-química, digestabilidade in vitro e citotoxicidade de nanopartículas lipídicas sólidas encapsulando beta-caroteno
inferred← citeshttps://doi.org/10.11606/t.74.2017.tde-01122017-144603openalex-snapshot
Produção, caracterização e avaliação da digestibilidade in vitro de géis biopoliméricos mistos carregados com micropartículas lipídicas
inferred← citeshttps://doi.org/10.11606/t.74.2018.tde-16102018-111227openalex-snapshot
Filmes à base de blenda gelatina-quitosana com agentes ativos nanoemulsificados: desenvolvimento, caracterização e aplicação na conservação de mortadela fatiada refrigerada
inferred← citeshttps://doi.org/10.11606/t.74.2021.tde-15022022-110252openalex-snapshot
Avaliação dos aspectos tecnológicos de iogurtes enriquecidos com inulina e emulsão encapsulando óleo de açaí
inferred← citeshttps://doi.org/10.1201/9781315370859-8openalex-snapshot
Nanoemulsions in Food Science and Nutrition
inferred← citeshttps://doi.org/10.13050/foodengprog.2019.23.4.243openalex-snapshot
Production of Evening Primrose Oil in Water (O/W) Emulsion by High Speed or High Pressure Homogenization
inferred← citeshttps://doi.org/10.1515/ijfe-2016-0273openalex-snapshot
Stability and Bioaccessibility of Fucoxanthin in Nanoemulsions Prepared from Pinolenic Acid-contained Structured Lipid
inferred← citeshttps://doi.org/10.15586/qas.v12i2.645openalex-snapshot
Effect of surfactant type and droplet size on lipid oxidation in oil-in-water nano-emulsions
inferred← citeshttps://doi.org/10.1590/1678-457x.6769openalex-snapshot
Effect of different stress conditions on the stability of quercetin-loaded lipid microparticles produced with babacu ( Orbignya speciosa ) oil: evaluation of their potential use in food applications
inferred← citeshttps://doi.org/10.1590/fst.17521openalex-snapshot
Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation
inferred← citeshttps://doi.org/10.2147/ijn.s63777openalex-snapshot
Enhanced oral absorption and therapeutic effect of acetylpuerarin based on D-α-tocopheryl polyethylene glycol 1000 succinate nanoemulsions
inferred← citeshttps://doi.org/10.2174/0113892010267771240211124950openalex-snapshot
An Updated Review on Nanoemulsion: Factory for Food and Drug Delivery
inferred← citeshttps://doi.org/10.25258/ijddt.12.3.36openalex-snapshot
Enhanced Delivery of Sesame Oil through Nanoformulation: Edible Protein Excipients and Nanotechnology as Protagonists
inferred← citeshttps://doi.org/10.3389/fsufs.2023.1146873openalex-snapshot
Microencapsulated iron in food, techniques, coating material, efficiency, and sensory analysis: a review
inferred← citeshttps://doi.org/10.3390/foods11121812openalex-snapshot
Whey Protein Peptides Have Dual Functions: Bioactivity and Emulsifiers in Oil-In-Water Nanoemulsion
inferred← citeshttps://doi.org/10.3390/foods9030325openalex-snapshot
Nanostructured Lipid-Based Delivery Systems as a Strategy to Increase Functionality of Bioactive Compounds
inferred← citeshttps://doi.org/10.3390/gels11010012openalex-snapshot
Contribution of Phosphorylation Modification to Stability and Antibacterial Activity of Egg White Protein Nanogels Loaded with Cinnamon Bark Essential Oil
inferred← citeshttps://doi.org/10.3390/ijms22094615openalex-snapshot
Emerging Emulsifiers: Conceptual Basis for the Identification and Rational Design of Peptides with Surface Activity
inferred← citeshttps://doi.org/10.3390/pharmaceutics17010063openalex-snapshot
Self-Emulsifying Drug Delivery Systems (SEDDS): Transition from Liquid to Solid—A Comprehensive Review of Formulation, Characterization, Applications, and Future Trends
inferred← citeshttps://doi.org/10.3390/pharmaceutics3020275openalex-snapshot
Semi-solid Sucrose Stearate-Based Emulsions as Dermal Drug Delivery Systems
inferred← citeshttps://doi.org/10.3390/pr14182993openalex-snapshot
Development and Characterization of Blended Açaí-Sunflower Oil Emulsions Stabilized with Modified Starch and Maltodextrin for Incorporation into Yogurt
inferred← citeshttps://doi.org/10.3390/pr4020017openalex-snapshot
Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties
inferred← citeshttps://doi.org/10.3929/ethz-b-000477420openalex-snapshot
Complex fluids in animal survival strategies
inferred← citeshttps://doi.org/10.4018/978-1-5225-5363-2.ch009openalex-snapshot
Transglutaminase Applications in Dairy Technology
inferred← citeshttps://doi.org/10.4155/tde.13.46openalex-snapshot
Nanoemulsion-based Oral Delivery Systems for Lipophilic Bioactive Components: Nutraceuticals and Pharmaceuticals
inferred← citeshttps://doi.org/10.5338/kjea.2011.30.2.196openalex-snapshot
Pharmacokinetic Characterization of Nano-emulsion Vitamin A, D and E (LaVita) in Rats
inferred← citeshttps://doi.org/10.5851/kosfa.2017.37.6.889openalex-snapshot
Development of Turmeric Extract Nanoemulsions and Their Incorporation into Canned Ham.
inferred← citeshttps://doi.org/10.70675/511d96efze04ez4628z9715z6ce6ccb40201openalex-snapshot
Étude des mécanismes de l'oxydation lipidique et des antioxydants dans des matrices alimentaires complexes en vue d'améliorer leur stabilité et la bioaccessibilité des lipides : Exemple des préparations pour nourrissons et farines infantiles enrichies en acides gras polyinsaturés à longues chaînes
inferred← citeshttps://doi.org/10.70675/5634fa49z4fd3z4d0ez9389zeab6b87206b4openalex-snapshot
Action antioxydante et antimicrobienne de composés phénoliques dans des milieux modèles et des émulsions riches en lipides insaturés
inferred← citeshttps://doi.org/10.70675/ea5e39dez8340z4fb5z9e6eza888dbb56853openalex-snapshot
Study of fluorescent nano-emulsions : formulation, optimization and study of the encapsulation of model molecules
inferred← citeshttps://doi.org/10.7275/7127166openalex-snapshot
Fish Oil Nanoemulsions: Optimization of Physical and Chemical Stability for Food System Applications
inferred← citeshttps://doi.org/10.7764/tesisuc/ing/2931openalex-snapshot
In vitro digestibility of food-grade emulsions
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