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Food science & technology, ISSN 0023-6438, 2019, Volume 111, pp. 291 - 300
Curcumin nanoemulsions were produced by ultrasonication and microfluidization, two of the most used emulsification methods. The impact of the processing and... 
Ultrasonication | Microfluidization | Nanoemulsions | Curcumin | Over-processing | STABILITY | FOOD SCIENCE & TECHNOLOGY | LOADED NANOEMULSIONS | BIOAVAILABILITY | FOOD APPLICATIONS | ULTRASOUND | EMULSIFIER TYPE | HIGH-PRESSURE HOMOGENIZATION | OPTIMIZATION | EMULSIONS | OIL NANOEMULSIONS
Journal Article
Advances in colloid and interface science, ISSN 0001-8686, 2018, Volume 251, pp. 55 - 79
Journal Article
Food Chemistry, ISSN 0308-8146, 08/2018, Volume 256, pp. 62 - 70
•Physical properties of nanoemulsions had influence over thermal and thermodynamical stabilities.•HOPO nanoemulsions were establish until 80 °C, it could... 
Nanoemulsions | Stability | Ostwald ripening | High oleic palm oil | Thermodynamic | FOOD SCIENCE & TECHNOLOGY | RHEOLOGICAL BEHAVIOR | SURFACE-TENSION | WHEY PROTEINS | HOMOGENIZER | NUTRITION & DIETETICS | CHEMISTRY, APPLIED | FOOD-GRADE NANOEMULSIONS | EMULSIONS | Tocopherols | Thermodynamics | Analysis | Beta carotene
Journal Article
Nanotechnology, ISSN 1361-6528, 2018, Volume 29, Issue 50, p. 505103
Nanoparticles are submicrometer in size and are used in a variety of ways in the biomedical field. They can carry therapeutic drugs, either in the particle... 
nanoemulsions | cancer therapy and imaging | multimodal | photoacoustic | theranostic | ultrasound | CELLS | PHYSICS, APPLIED | MATERIALS SCIENCE, MULTIDISCIPLINARY | NANOSCIENCE & NANOTECHNOLOGY | NANOPARTICLES | FLUORESCENT | PERFLUOROCARBON NANOEMULSIONS | PHASE-TRANSITION NANODROPLETS
Journal Article
Food chemistry, ISSN 0308-8146, 2016, Volume 197, Issue Pt A, pp. 297 - 306
•Formation of nanoemulsions using different types and concentrations of emulsifiers.•Whey protein isolate or lactoferrin produced smaller droplets than Tween... 
Tween 20 | Whey protein isolate (WPI) | Solvent evaporation | Lactoferrin | High pressure homogenisation | Nanoemulsions | Physicochemical properties | LACTOGLOBULIN | FOOD SCIENCE & TECHNOLOGY |