Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities-Reference-Cited by-同舟云学术

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Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities

Published:2016-05 Issue: Volume:83 Page:25-30
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Calligaris Sonia,Plazzotta Stella,Bot Francesca,Grasselli Silvia,Malchiodi Annalisa,Anese Monica^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. An overview of ultrasound assisted food-grade nanoemulsions;Abbas;Food Engineering Reviews,2013

2. Factors affecting stability of nanoemulsions-use of artificial neural networks;Amani;Pharmaceutical Research,2010

3. Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility;Anese;Food Chemistry,2013

4. The characterization of acoustic cavitation bubbles—An overview;Ashokkumar;Ultrasonics Sonochemistry,2011

5. New approaches for the use of non-conventional cell disruption technologies to extract potential food additives and nutraceuticals from microalgae;Barba;Food Engineering Reviews,2015

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3. Encapsulation and Delivery of Clove Essential Oil Using Nanoemulsions: Impact on the Physicochemical, Microbial, and Sensory Properties of Chicken Meatballs;Food Biophysics;2024-07-08

4. Preparation of protein-stabilized Litsea cubeba essential oil nano-emulsion by ultrasonication: Bioactivity, stability, in vitro digestion, and safety evaluation;Ultrasonics Sonochemistry;2024-07

5. Oil-in-water nanoemulsion adhesive system: Preparation by ultrasonic homogenization and its application in 3D direct writing composite energetic materials;Journal of Materials Research and Technology;2024-05

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