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There are 53398 results for: content related to: Refractive Index of the Dispersed Phase in Oil-in-Water Emulsions: Its Dependence on Droplet Size and Aging

  1. Development of ionic and non-ionic natural gum-based bigels: Prospects for drug delivery application

    Journal of Applied Polymer Science

    Volume 132, Issue 38, October 10, 2015, Saikat Sahoo, Vinay K. Singh, K. Uvanesh, Dibyajyoti Biswal, Arfat Anis, Usman Ali Rana, Saeed M. Al-Zahrani and Kunal Pal

    Version of Record online : 17 JUN 2015, DOI: 10.1002/app.42561

  2. Influence of the emulsion components and preparation method on the laboratory-scale preparation of o/w emulsions containing different types of dispersed phases and/or emulsifiers

    Food / Nahrung

    Volume 46, Issue 4, 1 July 2002, Pages: 294–301, U. Einhorn-Stoll, M. Weiss and H. Kunzek

    Version of Record online : 2 AUG 2002, DOI: 10.1002/1521-3803(20020701)46:4<294::AID-FOOD294>3.0.CO;2-2

  3. Influence of oil phase concentration on droplet size distribution and stability of oil-in-water emulsions

    European Journal of Lipid Science and Technology

    Volume 115, Issue 3, March 2013, Pages: 313–321, Tamara Dapčević Hadnađev, Petar Dokić, Veljko Krstonošić and Miroslav Hadnađev

    Version of Record online : 1 FEB 2013, DOI: 10.1002/ejlt.201100321

  4. Advances in membrane emulsification. Part A: recent developments in processing aspects and microstructural design approaches

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 4, 15 March 2014, Pages: 613–627, Fotis Spyropoulos, David M. Lloyd, Robin D Hancocks and Aleksandra K Pawlik

    Version of Record online : 8 NOV 2013, DOI: 10.1002/jsfa.6444

  5. Formulation of monodisperse oil-in-water emulsions loaded with ergocalciferol and cholecalciferol by microchannel emulsification: insights of production characteristics and stability

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1807–1814, Nauman Khalid, Isao Kobayashi, Zheng Wang, Marcos A. Neves, Kunihiko Uemura, Mitsutoshi Nakajima and Hiroshi Nabetani

    Version of Record online : 9 MAY 2015, DOI: 10.1111/ijfs.12832

  6. Formulation Engineering of Food Emulsions

    Formulation Engineering of Foods

    A.K. Pawlik, P.J. Fryer, I.T. Norton, Pages: 82–106, 2013

    Published Online : 2 JUL 2013, DOI: 10.1002/9781118597651.ch5

  7. Physical Properties of Lipids

    Handbook of Food Analytical Chemistry

    Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise Smith, Peter Sporns, Pages: 565–646, 2005

    Published Online : 27 JAN 2005, DOI: 10.1002/0471709085.ch14

  8. Effect of droplet size on the rheology of emulsions

    AIChE Journal

    Volume 42, Issue 11, November 1996, Pages: 3181–3190, Rajinder Pal

    Version of Record online : 17 JUN 2004, DOI: 10.1002/aic.690421119

  9. Viscous properties of polymer-thickened water-in-oil emulsions

    Journal of Applied Polymer Science

    Volume 49, Issue 1, 5 July 1993, Pages: 65–80, Rajinder Pal

    Version of Record online : 10 MAR 2003, DOI: 10.1002/app.1993.070490108

  10. Shelf-life and mechanisms of destabilization in dilute beverage emulsions

    Flavour and Fragrance Journal

    Volume 16, Issue 1, January/February 2001, Pages: 7–12, Roberto A. Buffo and Gary A. Reineccius

    Version of Record online : 11 JAN 2001, DOI: 10.1002/1099-1026(200101/02)16:1<7::AID-FFJ938>3.0.CO;2-A

  11. Stability of oil-in-water emulsions

    Journal of Pharmaceutical Sciences

    Volume 54, Issue 11, November 1965, Pages: 1557–1570, Edward R. Garrett

    Version of Record online : 16 SEP 2006, DOI: 10.1002/jps.2600541102

  12. Effects of Constituent Concentration on Rheological Properties of Corn Oil-In-Water Emulsions

    Journal of Food Science

    Volume 56, Issue 3, May 1991, Pages: 796–798, KANICHI SUZUKI, TAKUYA MAEDA, KUNIHIKO MATSUOKA and KIYOSHI KUBOTA

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1991.tb05384.x

  13. Preparation and characterization of highly stable monodisperse argan oil-in-water emulsions using microchannel emulsification

    European Journal of Lipid Science and Technology

    Volume 115, Issue 2, February 2013, Pages: 224–231, Abdelilah El-Abbassi, Marcos A. Neves, Isao Kobayashi, Abdellatif Hafidi and Mitsutoshi Nakajima

    Version of Record online : 17 DEC 2012, DOI: 10.1002/ejlt.201200085

  14. Oscillatory, creep and steady flow behavior of Xanthan-thickened oil-in-water emulsions

    AIChE Journal

    Volume 41, Issue 4, April 1995, Pages: 783–794, Rajinder Pal

    Version of Record online : 17 JUN 2004, DOI: 10.1002/aic.690410405

  15. Production of O/W Emulsions Containing Astaxanthin by Repeated Premix Membrane Emulsification

    Journal of Food Science

    Volume 70, Issue 2, March 2005, Pages: E117–E123, Henelyta S. Ribeiro, Lino Gran Rico, Gabriela G. Badolato and Helmar Schubert

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb07083.x

  16. Recent Developments in Manufacturing Particulate Products from Double-Emulsion Templates Using Membrane and Microfluidic Devices

    Multiple Emulsions: Technology and Applications

    Goran T. Vladisavljević, Richard A. Williams, Pages: 121–164, 2007

    Published Online : 14 MAY 2007, DOI: 10.1002/9780470209264.ch6

  17. Enzymatically interesterified fats based on mutton tallow and walnut oil suitable for cosmetic emulsions

    International Journal of Cosmetic Science

    Volume 37, Issue 1, February 2015, Pages: 82–91, M. Kowalska, M. Mendrycka, A. Zbikowska and S. Stawarz

    Version of Record online : 19 NOV 2014, DOI: 10.1111/ics.12173

  18. Preparation and characterization of nanoemulsions stabilized by food biopolymers using microfluidization

    Flavour and Fragrance Journal

    Volume 30, Issue 4, July 2015, Pages: 288–294, Jian Zhang, Terry L. Peppard and Gary A. Reineccius

    Version of Record online : 26 MAR 2015, DOI: 10.1002/ffj.3244

  19. Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 9, July 2012, Pages: 1841–1847, Marilyn Rayner, Anna Timgren, Malin Sjöö and Petr Dejmek

    Version of Record online : 8 FEB 2012, DOI: 10.1002/jsfa.5610

  20. Emulsion Delivery Systems for Functional Foods

    Functional Food Product Development

    P. Fustier, A. R. Taherian, H. S. Ramaswamy, Pages: 79–97, 2010

    Published Online : 26 APR 2010, DOI: 10.1002/9781444323351.ch4