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There are 41175 results for: content related to: Stability of Anthocyanin-Rich W/O/W-Emulsions Designed for Intestinal Release in Gastrointestinal Environment

  1. Macroporous Polymer Beads and Monoliths From Pickering Simple, Double, and Triple Emulsions

    Macromolecular Chemistry and Physics

    Volume 213, Issue 17, September 14, 2012, Pages: 1815–1832, Amro K. F. Dyab

    Version of Record online : 27 JUL 2012, DOI: 10.1002/macp.201200172

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    Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications

    Comprehensive Reviews in Food Science and Food Safety

    Gerald Muschiolik and Eric Dickinson

    Version of Record online : 23 MAR 2017, DOI: 10.1111/1541-4337.12261

  3. 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

  4. A new approach to improved stability and controlled release in double emulsions, by the use of graft-comb polymeric amphiphiles

    Acta Polymerica

    Volume 49, Issue 10-11, October 1998, Pages: 606–616, N. Garti

    Version of Record online : 14 DEC 1998, DOI: 10.1002/(SICI)1521-4044(199810)49:10/11<606::AID-APOL606>3.0.CO;2-G

  5. Water-in-oil-in-water double emulsions: An excellent delivery system for improving the oral bioavailability of pidotimod in rats

    Journal of Pharmaceutical Sciences

    Volume 100, Issue 6, June 2011, Pages: 2203–2211, Xiaole Qi, Lishuang Wang and Jiabi Zhu

    Version of Record online : 23 DEC 2010, DOI: 10.1002/jps.22443

  6. Controlled Generation of Ultrathin-Shell Double Emulsions and Studies on Their Stability

    ChemPhysChem

    Dr. Chun-Xia Zhao, Dr. Dong Chen, Yue Hui, Prof. David A. Weitz and Prof. Anton P. J. Middelberg

    Version of Record online : 20 MAR 2017, DOI: 10.1002/cphc.201601334

  7. Double emulsions of immiscible polymer blends stabilized by interfacially active nanoparticles

    AIChE Journal

    Volume 59, Issue 11, November 2013, Pages: 4373–4382, Qiong Li, Yajiang Huang, Shuting Xi, Qi Yang and Guangxian Li

    Version of Record online : 5 JUL 2013, DOI: 10.1002/aic.14173

  8. Visualization of Stability and Transport in Double Emulsions

    Multiple Emulsions: Technology and Applications

    Louise Braud Lawson, Kyriakos Papadopoulos, Pages: 45–65, 2007

    Published Online : 14 MAY 2007, DOI: 10.1002/9780470209264.ch3

  9. Osmotically Driven Formation of Double Emulsions Stabilized by Amphiphilic Block Copolymers

    Angewandte Chemie

    Volume 126, Issue 31, July 28, 2014, Pages: 8379–8384, Jinhye Bae, Prof. Thomas P. Russell and Prof. Ryan C. Hayward

    Version of Record online : 16 JUN 2014, DOI: 10.1002/ange.201405229

  10. Osmotically Driven Formation of Double Emulsions Stabilized by Amphiphilic Block Copolymers

    Angewandte Chemie International Edition

    Volume 53, Issue 31, July 28, 2014, Pages: 8240–8245, Jinhye Bae, Prof. Thomas P. Russell and Prof. Ryan C. Hayward

    Version of Record online : 16 JUN 2014, DOI: 10.1002/anie.201405229

  11. Designer colloids in structured food for the future

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 13, October 2013, Pages: 3147–3154, Maelle Douaire and Ian T Norton

    Version of Record online : 8 JUL 2013, DOI: 10.1002/jsfa.6246

  12. Fabrication of Advanced Particles and Particle-Based Materials Assisted by Droplet-Based Microfluidics

    Small

    Volume 7, Issue 13, July 4, 2011, Pages: 1728–1754, Jing-Tao Wang, Juan Wang and Jun-Jie Han

    Version of Record online : 25 MAY 2011, DOI: 10.1002/smll.201001913

  13. Formulation and rheological characterization of reduced-calorie food emulsions

    International Journal of Food Science & Technology

    Volume 30, Issue 4, August 1995, Pages: 505–514, BRUNO DE CINDIO and DOMENICO CACACE

    Version of Record online : 1 JUL 2007, DOI: 10.1111/j.1365-2621.1995.tb01397.x

  14. 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

  15. The Effect of Stabilizer on the Mechanical Response of Double-Emulsion-Templated Polymersomes

    Macromolecular Rapid Communications

    Volume 36, Issue 4, February 2015, Pages: 378–384, Woo-Sik Jang, Seung Chul Park, Miju Kim, Junsang Doh, Daeyeon Lee and Daniel A. Hammer

    Version of Record online : 16 DEC 2014, DOI: 10.1002/marc.201400472

  16. Nanoparticle-Stabilized Double Emulsions and Compressed Droplets

    Angewandte Chemie

    Volume 124, Issue 1, January 2, 2012, Pages: 149–153, Caroline Miesch, Irem Kosif, Dr. Eunji Lee, Dr. Jung-Keun Kim, Prof. Thomas P. Russell, Prof. Ryan C. Hayward and Prof. Todd Emrick

    Version of Record online : 23 NOV 2011, DOI: 10.1002/ange.201106665

    Corrected by:

    Berichtigung: Berichtigung: Nanoparticle-Stabilized Double Emulsions and Compressed Droplets

    Vol. 124, Issue 16, 3803, Version of Record online: 11 APR 2012

  17. Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions

    Journal of the Science of Food and Agriculture

    Volume 97, Issue 7, May 2017, Pages: 2075–2083, Burcu Öztürk, Müge Urgu and Meltem Serdaroğlu

    Version of Record online : 11 OCT 2016, DOI: 10.1002/jsfa.8012

  18. Nanoparticle-Stabilized Double Emulsions and Compressed Droplets

    Angewandte Chemie International Edition

    Volume 51, Issue 1, January 2, 2012, Pages: 145–149, Caroline Miesch, Irem Kosif, Dr. Eunji Lee, Dr. Jung-Keun Kim, Prof. Thomas P. Russell, Prof. Ryan C. Hayward and Prof. Todd Emrick

    Version of Record online : 23 NOV 2011, DOI: 10.1002/anie.201106665

    Corrected by:

    Corrigendum: Corrigendum: Nanoparticle-Stabilized Double Emulsions and Compressed Droplets

    Vol. 51, Issue 16, 3740, Version of Record online: 11 APR 2012

  19. Release Properties and Stability of Double W1/O/W2 Emulsions Containing Pumpkin Seed Oil

    Journal of Food Process Engineering

    Volume 40, Issue 2, April 2017, Jelena D. Ilić, Branislava G. Nikolovski, Ivana S. Lončarević, Jovana S. Petrović, Branimir M. Bajac and Milica Vučinić-Vasić

    Version of Record online : 18 FEB 2016, DOI: 10.1111/jfpe.12349

  20. Elaborate Design Strategies Toward Novel Microcarriers for Controlled Encapsulation and Release

    Particle & Particle Systems Characterization

    Volume 30, Issue 1, January, 2013, Pages: 9–45, Tae Soup Shim, Shin-Hyun Kim and Seung-Man Yang

    Version of Record online : 7 NOV 2012, DOI: 10.1002/ppsc.201200044