| 1 |
The formation of double emulsions in skim milk using minimal food-grade emulsifiers - A comparison between ultrasonic and high pressure homogenisation efficiencies
Leong TSH, Zhou MF, Zhou DR, Ashokkumar M, Martin GJO
Journal of Food Engineering, 219, 81, 2018 |
| 2 |
Preparation optimisation and storage stability of nanoemulsion-based lutein delivery systems
Li JN, Guo R, Hu H, Wu XJ, Ai LZ, Wu Y
Journal of Microencapsulation, 35(6), 570, 2018 |
| 3 |
Effect of particle size on oral bioavailability of darunavir-loaded solid lipid nanoparticles
Desai J, Thakkar H
Journal of Microencapsulation, 33(7), 669, 2016 |
| 4 |
Energy evaluation of algal cell disruption by high pressure homogenisation
Yap BHJ, Dumsday GJ, Scales PJ, Martin GJO
Bioresource Technology, 184, 280, 2015 |
| 5 |
Production of water-in-oil nanoemulsions using high pressure homogenisation: A study on droplet break-up
Lee L, Hancocks R, Noble I, Norton IT
Journal of Food Engineering, 131, 33, 2014 |
| 6 |
Estimation of turbulent fragmenting forces in a high-pressure homogenizer from computational fluid dynamics
Hakansson A, Innings F, Revstedt J, Tragardh C, Bergenstahl B
Chemical Engineering Science, 75, 309, 2012 |
| 7 |
Precipitation of nanoparticles in submicron emulsions induced by droplet coalescence
Gedrat M, Mages-Sauter C, Schuchmann HP
Chemical Engineering and Processing, 50(2), 220, 2011 |
| 8 |
High-pressure-homogenised cream liqueurs: Emulsification and stabilization efficiency
Heffernan SP, Kelly AL, Mulvihill DM
Journal of Food Engineering, 95(3), 525, 2009 |
| 9 |
Effect of high pressure homogenisation on methylcellulose as food emulsifier
Floury J, Desrumaux A, Axelos MAV, Legrand J
Journal of Food Engineering, 58(3), 227, 2003 |
