메뉴 건너뛰기




Volumn 17, Issue 5, 2012, Pages 235-245

Advances in fabrication of emulsions with enhanced functionality using structural design principles

Author keywords

Colloidosomes; Delivery systems; Emulsions; Hydrogel particles; Microspheres; Nanoemulsions; Nanoparticles; Structural design; Structured emulsions

Indexed keywords

BASIC BUILDING BLOCK; COLLOIDOSOMES; COMMERCIAL PRODUCTS; CONVENTIONAL EMULSIONS; DELIVERY SYSTEMS; DIVERSE RANGE; EMULSION DROPLETS; FUNCTIONAL PERFORMANCE; HYDROGEL MICROSPHERES; IMMISCIBLE LIQUIDS; INTERFACIAL PROPERTY; MICRO-CLUSTERS; MULTIPLE EMULSIONS; NANO-EMULSIONS; OIL-IN-WATER EMULSIONS; PERSONAL CARE PRODUCTS; PHYSICAL STATE; POTENTIAL APPLICATIONS; SCIENCE AND TECHNOLOGY;

EID: 84865354296     PISSN: 13590294     EISSN: 18790399     Source Type: Journal    
DOI: 10.1016/j.cocis.2012.06.002     Document Type: Review
Times cited : (373)

References (96)
  • 1
    • 79952224749 scopus 로고    scopus 로고
    • Oral self-emulsifying drug delivery systems, from biopharmaceutical to technical formulation aspects
    • Kuentz M. Oral self-emulsifying drug delivery systems, from biopharmaceutical to technical formulation aspects. J Drug Deliv Sci Tech 2011, 21:17-26.
    • (2011) J Drug Deliv Sci Tech , vol.21 , pp. 17-26
    • Kuentz, M.1
  • 2
    • 79952390166 scopus 로고    scopus 로고
    • Edible nanoemulsions: fabrication, properties, and functional performance
    • McClements D.J. Edible nanoemulsions: fabrication, properties, and functional performance. Soft Matter 2011.
    • (2011) Soft Matter
    • Mcclements, D.J.1
  • 4
    • 74249110832 scopus 로고    scopus 로고
    • Design of nano-laminated coatings to control bioavailability of lipophilic food components
    • McClements D.J. Design of nano-laminated coatings to control bioavailability of lipophilic food components. J Food Sci 2010, 75:R30-R42.
    • (2010) J Food Sci , vol.75
    • Mcclements, D.J.1
  • 5
    • 74849119194 scopus 로고    scopus 로고
    • Influence of tripolyphosphate cross-linking on the physical stability and lipase digestibility of chitosan-coated lipid droplets
    • Hu M., Li Y., Decker E.A., Xiao H., McClements D.J. Influence of tripolyphosphate cross-linking on the physical stability and lipase digestibility of chitosan-coated lipid droplets. J Agric Food Chem 2010, 58:1283-1289.
    • (2010) J Agric Food Chem , vol.58 , pp. 1283-1289
    • Hu, M.1    Li, Y.2    Decker, E.A.3    Xiao, H.4    Mcclements, D.J.5
  • 6
    • 80052740180 scopus 로고    scopus 로고
    • A novel improvement in whey protein isolate emulsion stability: generation of an enzymatically cross-linked beet pectin layer using horseradish peroxidase
    • Li J.L., Cheng Y.Q., Wang P., Zhao W.T., Yin L.J., Saito M. A novel improvement in whey protein isolate emulsion stability: generation of an enzymatically cross-linked beet pectin layer using horseradish peroxidase. Food Hydrocolloids 2012, 26:448-455.
    • (2012) Food Hydrocolloids , vol.26 , pp. 448-455
    • Li, J.L.1    Cheng, Y.Q.2    Wang, P.3    Zhao, W.T.4    Yin, L.J.5    Saito, M.6
  • 7
    • 44349190019 scopus 로고    scopus 로고
    • Bio-mimetic approach to improving emulsion stability: cross-linking adsorbed beet pectin layers using laccase
    • Littoz F., McClements D.J. Bio-mimetic approach to improving emulsion stability: cross-linking adsorbed beet pectin layers using laccase. Food Hydrocolloids 2008, 22:1203-1211.
    • (2008) Food Hydrocolloids , vol.22 , pp. 1203-1211
    • Littoz, F.1    Mcclements, D.J.2
  • 8
    • 79952536391 scopus 로고    scopus 로고
    • Modulation of bulk physicochemical properties of emulsions by hetero-aggregation of oppositely charged protein-coated lipid droplets
    • Mao Y.Y., McClements D.J. Modulation of bulk physicochemical properties of emulsions by hetero-aggregation of oppositely charged protein-coated lipid droplets. Food Hydrocolloids 2011, 25:1201-1209.
    • (2011) Food Hydrocolloids , vol.25 , pp. 1201-1209
    • Mao, Y.Y.1    Mcclements, D.J.2
  • 9
    • 79955827751 scopus 로고    scopus 로고
    • Impact of gastric structuring on the lipolysis of emulsified lipids
    • Golding M., Wooster T.J., Day L., Xu M., Lundin L., Keogh J., et al. Impact of gastric structuring on the lipolysis of emulsified lipids. Soft Matter 2011, 7:3513-3523.
    • (2011) Soft Matter , vol.7 , pp. 3513-3523
    • Golding, M.1    Wooster, T.J.2    Day, L.3    Xu, M.4    Lundin, L.5    Keogh, J.6
  • 12
    • 57349166030 scopus 로고    scopus 로고
    • Impact of oil type on nanoemulsion formation and Ostwald ripening stability
    • Wooster T.J., Golding M., Sanguansri P. Impact of oil type on nanoemulsion formation and Ostwald ripening stability. Langmuir 2008, 24:12758-12765.
    • (2008) Langmuir , vol.24 , pp. 12758-12765
    • Wooster, T.J.1    Golding, M.2    Sanguansri, P.3
  • 14
    • 44749087481 scopus 로고    scopus 로고
    • Design and production of nanoparticles formulated from nano-emulsion templates - a review
    • Anton N., Benoit J.P., Saulnier P. Design and production of nanoparticles formulated from nano-emulsion templates - a review. J Control Release 2008, 128:185-199.
    • (2008) J Control Release , vol.128 , pp. 185-199
    • Anton, N.1    Benoit, J.P.2    Saulnier, P.3
  • 15
    • 79952390166 scopus 로고    scopus 로고
    • Edible nanoemulsions: fabrication, properties, and functional performance
    • McClements D.J. Edible nanoemulsions: fabrication, properties, and functional performance. Soft Matter 2011, 7:2297-2316.
    • (2011) Soft Matter , vol.7 , pp. 2297-2316
    • Mcclements, D.J.1
  • 16
    • 79953217389 scopus 로고    scopus 로고
    • Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity
    • McClements D.J., Rao J. Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity. Crit Rev Food Sci Nutr 2011, 51:285-330.
    • (2011) Crit Rev Food Sci Nutr , vol.51 , pp. 285-330
    • Mcclements, D.J.1    Rao, J.2
  • 17
    • 79751533661 scopus 로고    scopus 로고
    • Comparison of biopolymer emulsifier performance in formation and stabilization of orange oil-in-water emulsions
    • Qian C., Decker E.A., Xiao H., McClements D.J. Comparison of biopolymer emulsifier performance in formation and stabilization of orange oil-in-water emulsions. J Am Oil Chem Soc 2011, 88:47-55.
    • (2011) J Am Oil Chem Soc , vol.88 , pp. 47-55
    • Qian, C.1    Decker, E.A.2    Xiao, H.3    Mcclements, D.J.4
  • 18
    • 79952534865 scopus 로고    scopus 로고
    • Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size
    • Qian C., McClements D.J. Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size. Food Hydrocolloids 2011, 25:1000-1008.
    • (2011) Food Hydrocolloids , vol.25 , pp. 1000-1008
    • Qian, C.1    Mcclements, D.J.2
  • 19
    • 33746198333 scopus 로고    scopus 로고
    • Nano-emulsion production by sonication and microfluidization - a comparison
    • Jafari S.M., He Y.H., Bhandari B. Nano-emulsion production by sonication and microfluidization - a comparison. Int J Food Prop 2006, 9:475-485.
    • (2006) Int J Food Prop , vol.9 , pp. 475-485
    • Jafari, S.M.1    He, Y.H.2    Bhandari, B.3
  • 21
    • 41949117336 scopus 로고    scopus 로고
    • Comparison of fuel properties and emission characteristics of two- and three-phase emulsions prepared by ultrasonically vibrating and mechanically homogenizing emulsification methods
    • Lin C.Y., Chen L.W. Comparison of fuel properties and emission characteristics of two- and three-phase emulsions prepared by ultrasonically vibrating and mechanically homogenizing emulsification methods. Fuel 2008, 87:2154-2161.
    • (2008) Fuel , vol.87 , pp. 2154-2161
    • Lin, C.Y.1    Chen, L.W.2
  • 22
    • 34848858977 scopus 로고    scopus 로고
    • Nano-emulsions and nanocapsules by the PIT method: an investigation on the role of the temperature cycling on the emulsion phase inversion
    • Anton N., Gayet P., Benoit J.P., Saulnier P. Nano-emulsions and nanocapsules by the PIT method: an investigation on the role of the temperature cycling on the emulsion phase inversion. Int J Pharm 2007, 344:44-52.
    • (2007) Int J Pharm , vol.344 , pp. 44-52
    • Anton, N.1    Gayet, P.2    Benoit, J.P.3    Saulnier, P.4
  • 23
    • 77955090797 scopus 로고    scopus 로고
    • Fabrication of protein-stabilized nanoemulsions using a combined homogenization and amphiphilic solvent dissolution/evaporation approach
    • Lee S.J., McClements D.J. Fabrication of protein-stabilized nanoemulsions using a combined homogenization and amphiphilic solvent dissolution/evaporation approach. Food Hydrocolloids 2010, 24:560-569.
    • (2010) Food Hydrocolloids , vol.24 , pp. 560-569
    • Lee, S.J.1    Mcclements, D.J.2
  • 24
    • 80052271032 scopus 로고    scopus 로고
    • Spontaneous droplet formation techniques for monodisperse emulsions preparation - perspectives for food applications
    • Maan A.A., Schroen K., Boom R. Spontaneous droplet formation techniques for monodisperse emulsions preparation - perspectives for food applications. J Food Eng 2011, 107:334-346.
    • (2011) J Food Eng , vol.107 , pp. 334-346
    • Maan, A.A.1    Schroen, K.2    Boom, R.3
  • 25
    • 22444439593 scopus 로고    scopus 로고
    • Influence of droplet characteristics on the formation of oil-in-water emulsions stabilized by surfactant-chitosan layers
    • Mun S., Decker E.A., McClements D.J. Influence of droplet characteristics on the formation of oil-in-water emulsions stabilized by surfactant-chitosan layers. Langmuir 2005, 21:6228-6234.
    • (2005) Langmuir , vol.21 , pp. 6228-6234
    • Mun, S.1    Decker, E.A.2    Mcclements, D.J.3
  • 26
    • 79955068418 scopus 로고    scopus 로고
    • Food-grade microemulsions, nanoemulsions and emulsions: fabrication from sucrose monopalmitate & lemon oil
    • Rao J.J., McClements D.J. Food-grade microemulsions, nanoemulsions and emulsions: fabrication from sucrose monopalmitate & lemon oil. Food Hydrocolloids 2011, 25:1413-1423.
    • (2011) Food Hydrocolloids , vol.25 , pp. 1413-1423
    • Rao, J.J.1    Mcclements, D.J.2
  • 27
    • 70449432670 scopus 로고    scopus 로고
    • Surfactants used in food industry: a review
    • Kralova I., Sjoblom J. Surfactants used in food industry: a review. J Disper Sci Technol 2009, 30:1363-1383.
    • (2009) J Disper Sci Technol , vol.30 , pp. 1363-1383
    • Kralova, I.1    Sjoblom, J.2
  • 28
    • 60849099650 scopus 로고    scopus 로고
    • Analysis of the interactions of a cationic surfactant (lauric arginate) with an anionic biopolymer (pectin): isothermal titration calorimetry, light scattering, and microelectrophoresis
    • Asker D., Weiss J., McClements D.J. Analysis of the interactions of a cationic surfactant (lauric arginate) with an anionic biopolymer (pectin): isothermal titration calorimetry, light scattering, and microelectrophoresis. Langmuir 2009, 25:116-122.
    • (2009) Langmuir , vol.25 , pp. 116-122
    • Asker, D.1    Weiss, J.2    Mcclements, D.J.3
  • 29
    • 79957802719 scopus 로고    scopus 로고
    • Manipulating interactions between functional colloidal particles and polyethylene surfaces using interfacial engineering
    • Ziani K., Barish J.A., McClements D.J., Goddard J.M. Manipulating interactions between functional colloidal particles and polyethylene surfaces using interfacial engineering. J Colloid Interface Sci 2011, 360:31-38.
    • (2011) J Colloid Interface Sci , vol.360 , pp. 31-38
    • Ziani, K.1    Barish, J.A.2    Mcclements, D.J.3    Goddard, J.M.4
  • 30
    • 78651460546 scopus 로고    scopus 로고
    • Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch
    • Charoen R., Jangchud A., Jangchud K., Harnsilawat T., Naivikul O., McClements D.J. Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch. J Food Sci 2011, 76:E165-E172.
    • (2011) J Food Sci , vol.76
    • Charoen, R.1    Jangchud, A.2    Jangchud, K.3    Harnsilawat, T.4    Naivikul, O.5    Mcclements, D.J.6
  • 31
    • 79952534966 scopus 로고    scopus 로고
    • Modulation of physicochemical properties of lipid droplets using beta-lactoglobulin and/or lactoferrin interfacial coatings
    • Schmelz T., Lesmes U., Weiss J., McClements D.J. Modulation of physicochemical properties of lipid droplets using beta-lactoglobulin and/or lactoferrin interfacial coatings. Food Hydrocolloids 2011, 25:1181-1189.
    • (2011) Food Hydrocolloids , vol.25 , pp. 1181-1189
    • Schmelz, T.1    Lesmes, U.2    Weiss, J.3    Mcclements, D.J.4
  • 32
    • 33845397243 scopus 로고    scopus 로고
    • Formation, stability and properties of multilayer emulsions for application in the food industry
    • Guzey D., McClements D.J. Formation, stability and properties of multilayer emulsions for application in the food industry. Adv Colloid Interface Sci 2006, 128:227-248.
    • (2006) Adv Colloid Interface Sci , vol.128 , pp. 227-248
    • Guzey, D.1    McClements, D.J.2
  • 33
    • 77950174111 scopus 로고    scopus 로고
    • Biodegradable click capsules with engineered drug-loaded multilayers
    • Ochs C.J., Such G.K., Yan Y., van Koeverden M.P., Caruso F. Biodegradable click capsules with engineered drug-loaded multilayers. ACS Nano 2010, 4:1653-1663.
    • (2010) ACS Nano , vol.4 , pp. 1653-1663
    • Ochs, C.J.1    Such, G.K.2    Yan, Y.3    van Koeverden, M.P.4    Caruso, F.5
  • 34
    • 38449083477 scopus 로고    scopus 로고
    • Polyelectrolyte blend multilayers: a versatile route to engineering interfaces and films
    • Quinn A., Such G.K., Quinn J.F., Caruso F. Polyelectrolyte blend multilayers: a versatile route to engineering interfaces and films. Adv Funct Mater 2008, 18:17-26.
    • (2008) Adv Funct Mater , vol.18 , pp. 17-26
    • Quinn, A.1    Such, G.K.2    Quinn, J.F.3    Caruso, F.4
  • 36
    • 2242472082 scopus 로고    scopus 로고
    • Solid lipid nanoparticles (SLN) and nanostructured lipid carriers (NLC) in cosmetic and dermatological preparations
    • Müller R.H., Radtke M., Wissing S.A. Solid lipid nanoparticles (SLN) and nanostructured lipid carriers (NLC) in cosmetic and dermatological preparations. Adv Drug Deliv Rev 2002, 54(Suppl. 1):S131-S155.
    • (2002) Adv Drug Deliv Rev , vol.54 , Issue.SUPPL. 1
    • Müller, R.H.1    Radtke, M.2    Wissing, S.A.3
  • 38
    • 4544275025 scopus 로고    scopus 로고
    • Challenges and solutions for the delivery of biotech drugs - a review of drug nanocrystal technology and lipid nanoparticles
    • Muller R.H., Keck C.M. Challenges and solutions for the delivery of biotech drugs - a review of drug nanocrystal technology and lipid nanoparticles. J Biotechnol 2004, 113:151-170.
    • (2004) J Biotechnol , vol.113 , pp. 151-170
    • Muller, R.H.1    Keck, C.M.2
  • 39
    • 1942453805 scopus 로고    scopus 로고
    • Solid lipid nanoparticles for parenteral drug delivery
    • Wissing S.A., Kayser O., Muller R.H. Solid lipid nanoparticles for parenteral drug delivery. Adv Drug Deliv Rev 2004, 56:1257-1272.
    • (2004) Adv Drug Deliv Rev , vol.56 , pp. 1257-1272
    • Wissing, S.A.1    Kayser, O.2    Muller, R.H.3
  • 41
    • 32944479306 scopus 로고    scopus 로고
    • Recent developments in double emulsions for food applications
    • Marcel Dekker, New York, S.E. Friberg, K. Larsson, J. Sjoblom (Eds.)
    • Garti N., Benichou A. Recent developments in double emulsions for food applications. Food emulsions 2004, Marcel Dekker, New York. 4th ed. S.E. Friberg, K. Larsson, J. Sjoblom (Eds.).
    • (2004) Food emulsions
    • Garti, N.1    Benichou, A.2
  • 42
    • 79651472499 scopus 로고    scopus 로고
    • Double emulsions stabilized by food biopolymers
    • Dickinson E. Double emulsions stabilized by food biopolymers. Food Biophys 2011, 6:1-11.
    • (2011) Food Biophys , vol.6 , pp. 1-11
    • Dickinson, E.1
  • 43
    • 50049102275 scopus 로고    scopus 로고
    • Microstructured devices for preparing controlled multiple emulsions
    • Nisisako T. Microstructured devices for preparing controlled multiple emulsions. Chem Eng Technol 2008, 31:1091-1098.
    • (2008) Chem Eng Technol , vol.31 , pp. 1091-1098
    • Nisisako, T.1
  • 44
    • 79959900368 scopus 로고    scopus 로고
    • Fabrication of advanced particles and particle-based materials assisted by droplet-based microfluidics
    • Wang J.T., Wang J., Han J.J. Fabrication of advanced particles and particle-based materials assisted by droplet-based microfluidics. Small 2011, 7:1728-1754.
    • (2011) Small , vol.7 , pp. 1728-1754
    • Wang, J.T.1    Wang, J.2    Han, J.J.3
  • 45
    • 1842712363 scopus 로고    scopus 로고
    • Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters
    • Benichou A., Aserin A., Garti N. Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters. Adv Colloid Interface 2004, 108-09:29-41.
    • (2004) Adv Colloid Interface , pp. 29-41
    • Benichou, A.1    Aserin, A.2    Garti, N.3
  • 46
    • 78751704012 scopus 로고    scopus 로고
    • Rheology of simple and multiple emulsions
    • Pal R. Rheology of simple and multiple emulsions. Curr Opin Colloid Interface Sci 2011, 16:41-60.
    • (2011) Curr Opin Colloid Interface Sci , vol.16 , pp. 41-60
    • Pal, R.1
  • 47
    • 1842712363 scopus 로고    scopus 로고
    • Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters
    • Benichou A., Aserin A., Garti N. Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters. Adv Colloid Interface 2004, 108-109:29-41.
    • (2004) Adv Colloid Interface , pp. 29-41
    • Benichou, A.1    Aserin, A.2    Garti, N.3
  • 48
    • 79960233323 scopus 로고    scopus 로고
    • LbL coated microcapsules for delivering lipid-based drugs
    • Shchukina E.M., Shchukin D.G. LbL coated microcapsules for delivering lipid-based drugs. Adv Drug Deliv Rev 2011, 63:837-846.
    • (2011) Adv Drug Deliv Rev , vol.63 , pp. 837-846
    • Shchukina, E.M.1    Shchukin, D.G.2
  • 49
    • 79961025299 scopus 로고    scopus 로고
    • Mixed biopolymers at interfaces: competitive adsorption and multilayer structures
    • Dickinson E. Mixed biopolymers at interfaces: competitive adsorption and multilayer structures. Food Hydrocolloids 2011, 25:1966-1983.
    • (2011) Food Hydrocolloids , vol.25 , pp. 1966-1983
    • Dickinson, E.1
  • 51
    • 77952583539 scopus 로고    scopus 로고
    • Impact of surface deposition of lactoferrin on physical and chemical stability of omega-3 rich lipid droplets stabilised by caseinate
    • Lesmes U., Sandra S., Decker E.A., McClements D.J. Impact of surface deposition of lactoferrin on physical and chemical stability of omega-3 rich lipid droplets stabilised by caseinate. Food Chem 2010, 123:99-106.
    • (2010) Food Chem , vol.123 , pp. 99-106
    • Lesmes, U.1    Sandra, S.2    Decker, E.A.3    McClements, D.J.4
  • 52
    • 27144445875 scopus 로고    scopus 로고
    • Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersions
    • McClements D.J. Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersions. Langmuir 2005, 21:9777-9785.
    • (2005) Langmuir , vol.21 , pp. 9777-9785
    • McClements, D.J.1
  • 53
    • 66749089838 scopus 로고    scopus 로고
    • Theoretical stability maps for guiding preparation of emulsions stabilized by protein-polysaccharide interfacial complexes
    • Cho Y.H., McClements D.J. Theoretical stability maps for guiding preparation of emulsions stabilized by protein-polysaccharide interfacial complexes. Langmuir 2009, 25:6649-6657.
    • (2009) Langmuir , vol.25 , pp. 6649-6657
    • Cho, Y.H.1    McClements, D.J.2
  • 54
    • 77956238788 scopus 로고    scopus 로고
    • Impact of electrostatic deposition of anionic polysaccharides on the stability of oil droplets coated by lactoferrin
    • Tokle T., Lesmes U., McClements D.J. Impact of electrostatic deposition of anionic polysaccharides on the stability of oil droplets coated by lactoferrin. J Agric Food Chem 2010, 58:9825-9832.
    • (2010) J Agric Food Chem , vol.58 , pp. 9825-9832
    • Tokle, T.1    Lesmes, U.2    McClements, D.J.3
  • 55
    • 79651471297 scopus 로고    scopus 로고
    • Impact of layer structure on physical stability and lipase digestibility of lipid droplets coated by biopolymer nanolaminated coatings
    • Hu M., Li Y., Decker E.A., Xiao H., McClements D.J. Impact of layer structure on physical stability and lipase digestibility of lipid droplets coated by biopolymer nanolaminated coatings. Food Biophys 2011, 6:37-48.
    • (2011) Food Biophys , vol.6 , pp. 37-48
    • Hu, M.1    Li, Y.2    Decker, E.A.3    Xiao, H.4    McClements, D.J.5
  • 56
    • 33846186717 scopus 로고    scopus 로고
    • Application of multi-component biopolymer layers to improve the freeze-thaw stability of oil-in-water emulsions: beta-lactoglobulin-iota-carrageenan-gelatin
    • Gu Y.S., Decker E.A., McClements D.J. Application of multi-component biopolymer layers to improve the freeze-thaw stability of oil-in-water emulsions: beta-lactoglobulin-iota-carrageenan-gelatin. J Food Eng 2007, 80:1246-1254.
    • (2007) J Food Eng , vol.80 , pp. 1246-1254
    • Gu, Y.S.1    Decker, E.A.2    McClements, D.J.3
  • 57
    • 33947425055 scopus 로고    scopus 로고
    • Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes
    • Guzey D., McClements D.J. Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes. J Agric Food Chem 2007, 55:475-485.
    • (2007) J Agric Food Chem , vol.55 , pp. 475-485
    • Guzey, D.1    McClements, D.J.2
  • 58
    • 33746918647 scopus 로고    scopus 로고
    • Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface
    • Harnsilawat T., Pongsawatmanit R., McClements D. Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface. J Agric Food Chem 2006, 54:5540-5547.
    • (2006) J Agric Food Chem , vol.54 , pp. 5540-5547
    • Harnsilawat, T.1    Pongsawatmanit, R.2    McClements, D.3
  • 59
    • 77954560351 scopus 로고    scopus 로고
    • Formation of protein-rich coatings around lipid droplets using the electrostatic deposition method
    • Cho Y.H., Decker E.A., McClements D.J. Formation of protein-rich coatings around lipid droplets using the electrostatic deposition method. Langmuir 2010, 26:7937-7945.
    • (2010) Langmuir , vol.26 , pp. 7937-7945
    • Cho, Y.H.1    Decker, E.A.2    McClements, D.J.3
  • 60
    • 33644504892 scopus 로고    scopus 로고
    • Influence of interfacial characteristics on Ostwald ripening in hydrocarbon oil-in-water emulsions
    • Mun S.H., McClements D.J. Influence of interfacial characteristics on Ostwald ripening in hydrocarbon oil-in-water emulsions. Langmuir 2006, 22:1551-1554.
    • (2006) Langmuir , vol.22 , pp. 1551-1554
    • Mun, S.H.1    McClements, D.J.2
  • 61
    • 77954561665 scopus 로고    scopus 로고
    • Oxidative stability and in vitro digestibility of fish oil-in-water emulsions containing multilayered membranes
    • Gudipati V., Sandra S., McClements D.J., Decker E.A. Oxidative stability and in vitro digestibility of fish oil-in-water emulsions containing multilayered membranes. J Agric Food Chem 2010, 58:8093-8099.
    • (2010) J Agric Food Chem , vol.58 , pp. 8093-8099
    • Gudipati, V.1    Sandra, S.2    McClements, D.J.3    Decker, E.A.4
  • 62
    • 79151481595 scopus 로고    scopus 로고
    • Antioxidant coating of micronsize droplets for prevention of lipid peroxidation in oil-in-water emulsion
    • Lomova M.V., Sukhorukov G.B., Antipina M.N. Antioxidant coating of micronsize droplets for prevention of lipid peroxidation in oil-in-water emulsion. ACS Appl Mater Interfaces 2010, 2:3669-3676.
    • (2010) ACS Appl Mater Interfaces , vol.2 , pp. 3669-3676
    • Lomova, M.V.1    Sukhorukov, G.B.2    Antipina, M.N.3
  • 63
    • 77955692173 scopus 로고    scopus 로고
    • Investigation into the physicochemical stability and rheological properties of beta-carotene emulsion stabilized by soybean soluble polysaccharides and chitosan
    • Hou Z.Q., Gao Y.X., Yuan F., Liu Y.W., Li C.L., Xu D.X. Investigation into the physicochemical stability and rheological properties of beta-carotene emulsion stabilized by soybean soluble polysaccharides and chitosan. J Agric Food Chem 2010, 58:8604-8611.
    • (2010) J Agric Food Chem , vol.58 , pp. 8604-8611
    • Hou, Z.Q.1    Gao, Y.X.2    Yuan, F.3    Liu, Y.W.4    Li, C.L.5    Xu, D.X.6
  • 65
    • 79952378252 scopus 로고    scopus 로고
    • Kinetic stability of water-dispersed oil droplets encapsulated in a polyelectrolyte multilayer shell
    • Sadovoy A.V., Kiryukhin M.V., Sukhorukov G.B., Antipina M.N. Kinetic stability of water-dispersed oil droplets encapsulated in a polyelectrolyte multilayer shell. Phys Chem Chem Phys 2011, 13:4005-4012.
    • (2011) Phys Chem Chem Phys , vol.13 , pp. 4005-4012
    • Sadovoy, A.V.1    Kiryukhin, M.V.2    Sukhorukov, G.B.3    Antipina, M.N.4
  • 66
    • 79952844292 scopus 로고    scopus 로고
    • Stimuli-responsive LbL capsules and nanoshells for drug delivery
    • Delcea M., Mohwald H., Skirtach A.G. Stimuli-responsive LbL capsules and nanoshells for drug delivery. Adv Drug Deliv Rev 2011, 63:730-747.
    • (2011) Adv Drug Deliv Rev , vol.63 , pp. 730-747
    • Delcea, M.1    Mohwald, H.2    Skirtach, A.G.3
  • 67
    • 79953047684 scopus 로고    scopus 로고
    • Controlling lipid nanoemulsion digestion using nanolaminated biopolymer coatings
    • Li Y., Hu M., Du Y.M., McClements D.J. Controlling lipid nanoemulsion digestion using nanolaminated biopolymer coatings. J Microencapsul 2011, 28:166-175.
    • (2011) J Microencapsul , vol.28 , pp. 166-175
    • Li, Y.1    Hu, M.2    Du, Y.M.3    McClements, D.J.4
  • 68
    • 33747789023 scopus 로고    scopus 로고
    • Particles on droplets: from fundamental physics to novel materials
    • Zeng C., Bissig H., Dinsmore A.D. Particles on droplets: from fundamental physics to novel materials. Solid State Commun 2006, 139:547-556.
    • (2006) Solid State Commun , vol.139 , pp. 547-556
    • Zeng, C.1    Bissig, H.2    Dinsmore, A.D.3
  • 70
    • 75849137203 scopus 로고    scopus 로고
    • Food emulsions and foams: stabilization by particles
    • Dickinson E. Food emulsions and foams: stabilization by particles. Curr Opin Colloid Interface Sci 2010, 15:40-49.
    • (2010) Curr Opin Colloid Interface Sci , vol.15 , pp. 40-49
    • Dickinson, E.1
  • 71
    • 78650092804 scopus 로고    scopus 로고
    • Colloidal microcapsules: self-assembly of nanoparticles at the liquid-liquid interface
    • Patra D., Sanyal A., Rotello V.M. Colloidal microcapsules: self-assembly of nanoparticles at the liquid-liquid interface. Chem Asian J 2010, 5:2442-2453.
    • (2010) Chem Asian J , vol.5 , pp. 2442-2453
    • Patra, D.1    Sanyal, A.2    Rotello, V.M.3
  • 72
    • 33846263497 scopus 로고    scopus 로고
    • Formation of colloidosomes by adsorption of small charged oil droplets onto the surface of largely oppositely charged oil droplets
    • Gu Y.S., Decker E.A., McClements D.J. Formation of colloidosomes by adsorption of small charged oil droplets onto the surface of largely oppositely charged oil droplets. Food Hydrocolloids. 2007, 21:516-526.
    • (2007) Food Hydrocolloids. , vol.21 , pp. 516-526
    • Gu, Y.S.1    Decker, E.A.2    McClements, D.J.3
  • 73
    • 79955842524 scopus 로고    scopus 로고
    • Colloidosomes constructed by the seamless connection of nanoparticles: a mobile and recyclable strategy to intelligent capsules
    • Yuan C.H., Xu Y.T., Jiang N.N., Chen G.J., Xu B.B., He N., et al. Colloidosomes constructed by the seamless connection of nanoparticles: a mobile and recyclable strategy to intelligent capsules. Soft Matter 2011, 7:3366-3372.
    • (2011) Soft Matter , vol.7 , pp. 3366-3372
    • Yuan, C.H.1    Xu, Y.T.2    Jiang, N.N.3    Chen, G.J.4    Xu, B.B.5    He, N.6
  • 75
    • 79851507689 scopus 로고    scopus 로고
    • Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins
    • Murray B.S., Durga K., Yusoff A., Stoyanov S.D. Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins. Food Hydrocolloids 2011, 25:627-638.
    • (2011) Food Hydrocolloids , vol.25 , pp. 627-638
    • Murray, B.S.1    Durga, K.2    Yusoff, A.3    Stoyanov, S.D.4
  • 76
    • 56049104876 scopus 로고    scopus 로고
    • Mixed-emulsifier stabilised emulsions: investigation of the effect of monoolein and hydrophilic silica particle mixtures on the stability against coalescence
    • Pichot R., Spyropoulos F., Norton I.T. Mixed-emulsifier stabilised emulsions: investigation of the effect of monoolein and hydrophilic silica particle mixtures on the stability against coalescence. J Colloid Interface Sci 2009, 329:284-291.
    • (2009) J Colloid Interface Sci , vol.329 , pp. 284-291
    • Pichot, R.1    Spyropoulos, F.2    Norton, I.T.3
  • 78
    • 41849147873 scopus 로고    scopus 로고
    • Microcapsules from self-assembled colloidal particles using aqueous phase-separated polymer solutions
    • Poortinga A.T. Microcapsules from self-assembled colloidal particles using aqueous phase-separated polymer solutions. Langmuir 2008, 24:1644-1647.
    • (2008) Langmuir , vol.24 , pp. 1644-1647
    • Poortinga, A.T.1
  • 79
    • 79551686439 scopus 로고    scopus 로고
    • Simple statistical thermodynamic model of the heteroaggregation and gelation of dispersions and emulsions
    • Dickinson E. Simple statistical thermodynamic model of the heteroaggregation and gelation of dispersions and emulsions. J Colloid Interface Sci 2011, 356:196-202.
    • (2011) J Colloid Interface Sci , vol.356 , pp. 196-202
    • Dickinson, E.1
  • 80
    • 77956012747 scopus 로고    scopus 로고
    • Flocculation of protein-stabilized oil-in-water emulsions
    • Dickinson E. Flocculation of protein-stabilized oil-in-water emulsions. Colloid Surf B Biointerfaces 2010, 81:130-140.
    • (2010) Colloid Surf B Biointerfaces , vol.81 , pp. 130-140
    • Dickinson, E.1
  • 81
    • 79958149898 scopus 로고    scopus 로고
    • The effect of tapioca maltodextrins on the stability of oil-in-water emulsions
    • Udomrati S., Ikeda S., Gohtani S. The effect of tapioca maltodextrins on the stability of oil-in-water emulsions. Starch-Starke 2011, 63:347-353.
    • (2011) Starch-Starke , vol.63 , pp. 347-353
    • Udomrati, S.1    Ikeda, S.2    Gohtani, S.3
  • 82
    • 70249100579 scopus 로고    scopus 로고
    • Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate
    • Krstonosic V., Dokic L., Dokic P., Dapcevic T. Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate. Food Hydrocolloids 2009, 23:2212-2218.
    • (2009) Food Hydrocolloids , vol.23 , pp. 2212-2218
    • Krstonosic, V.1    Dokic, L.2    Dokic, P.3    Dapcevic, T.4
  • 83
    • 13844271841 scopus 로고    scopus 로고
    • Heteroaggregation with nanoparticles: effect of particle size ratio on optimum particle dose
    • Yates P.D., Franks G.V., Biggs S., Jameson G.J. Heteroaggregation with nanoparticles: effect of particle size ratio on optimum particle dose. Colloids Surf., A 2005, 255:85-90.
    • (2005) Colloids Surf., A , vol.255 , pp. 85-90
    • Yates, P.D.1    Franks, G.V.2    Biggs, S.3    Jameson, G.J.4
  • 84
    • 33751030087 scopus 로고    scopus 로고
    • Stability of binary colloids: kinetic and structural aspects of heteroaggregation processes
    • Lopez-Lopez J.M., Schmitt A., Moncho-Jorda A., Hidalgo-Alvarez R. Stability of binary colloids: kinetic and structural aspects of heteroaggregation processes. Soft Matter 2006, 2:1025-1042.
    • (2006) Soft Matter , vol.2 , pp. 1025-1042
    • Lopez-Lopez, J.M.1    Schmitt, A.2    Moncho-Jorda, A.3    Hidalgo-Alvarez, R.4
  • 87
    • 70349761220 scopus 로고    scopus 로고
    • Modifications in stability and structure of whey protein-coated o/w emulsions by interacting chitosan and gum arabic mixed dispersions
    • Moschakis T., Murray B.S., Biliaderis C.G. Modifications in stability and structure of whey protein-coated o/w emulsions by interacting chitosan and gum arabic mixed dispersions. Food Hydrocolloids 2010, 24:8-17.
    • (2010) Food Hydrocolloids , vol.24 , pp. 8-17
    • Moschakis, T.1    Murray, B.S.2    Biliaderis, C.G.3
  • 88
    • 79961027717 scopus 로고    scopus 로고
    • Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds
    • Matalanis A., Jones O.G., McClements D.J. Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds. Food Hydrocolloids 2011, 25:1865-1880.
    • (2011) Food Hydrocolloids , vol.25 , pp. 1865-1880
    • Matalanis, A.1    Jones, O.G.2    McClements, D.J.3
  • 89
    • 33846978704 scopus 로고    scopus 로고
    • Composite aqueous microgels: an overview of recent advances in synthesis, characterization and application
    • Pich A.Z., Adler H.J.P. Composite aqueous microgels: an overview of recent advances in synthesis, characterization and application. Polym Int 2007, 56:291-307.
    • (2007) Polym Int , vol.56 , pp. 291-307
    • Pich, A.Z.1    Adler, H.J.P.2
  • 90
    • 45849088823 scopus 로고    scopus 로고
    • Hydrocolloid gel particles: formation, characterization, and application
    • Burey P., Bhandari B.R., Howes T., Gidley M.J. Hydrocolloid gel particles: formation, characterization, and application. Crit Rev Food Sci 2008, 48:361-377.
    • (2008) Crit Rev Food Sci , vol.48 , pp. 361-377
    • Burey, P.1    Bhandari, B.R.2    Howes, T.3    Gidley, M.J.4
  • 91
    • 77955781868 scopus 로고    scopus 로고
    • Functional biopolymer particles: design, fabrication, and applications
    • Jones O.G., McClements D.J. Functional biopolymer particles: design, fabrication, and applications. Comp Rev Food Sci Food Safety 2010, 9:374-397.
    • (2010) Comp Rev Food Sci Food Safety , vol.9 , pp. 374-397
    • Jones, O.G.1    McClements, D.J.2
  • 92
    • 80052093088 scopus 로고    scopus 로고
    • Physical hydrogels with self-assembled nanostructures as drug delivery systems
    • Tang Y.Q., Heaysman C.L., Willis S., Lewis A.L. Physical hydrogels with self-assembled nanostructures as drug delivery systems. Expert Opin Drug Deliv 2011, 8:1141-1159.
    • (2011) Expert Opin Drug Deliv , vol.8 , pp. 1141-1159
    • Tang, Y.Q.1    Heaysman, C.L.2    Willis, S.3    Lewis, A.L.4
  • 93
    • 41349093105 scopus 로고    scopus 로고
    • The development of microgels/nanogels for drug delivery applications
    • Oh J.K., Drumright R., Siegwart D.J., Matyjaszewski K. The development of microgels/nanogels for drug delivery applications. Prog Polym Sci 2008, 33:448-477.
    • (2008) Prog Polym Sci , vol.33 , pp. 448-477
    • Oh, J.K.1    Drumright, R.2    Siegwart, D.J.3    Matyjaszewski, K.4
  • 94
    • 80052824900 scopus 로고    scopus 로고
    • Mathematical modeling of drug release from lipid dosage forms
    • Siepmann J., Siepmann F. Mathematical modeling of drug release from lipid dosage forms. Int J Pharm 2011, 418:42-53.
    • (2011) Int J Pharm , vol.418 , pp. 42-53
    • Siepmann, J.1    Siepmann, F.2
  • 95
    • 77957839459 scopus 로고    scopus 로고
    • Control of lipase digestibility of emulsified lipids by encapsulation within calcium alginate beads
    • Li Y., Hu M., Du Y.M., Xiao H., McClements D.J. Control of lipase digestibility of emulsified lipids by encapsulation within calcium alginate beads. Food Hydrocolloids 2011, 25:122-130.
    • (2011) Food Hydrocolloids , vol.25 , pp. 122-130
    • Li, Y.1    Hu, M.2    Du, Y.M.3    Xiao, H.4    McClements, D.J.5
  • 96
    • 79952575262 scopus 로고    scopus 로고
    • Controlling lipid digestion by encapsulation of protein-stabilized lipid droplets within alginate-chitosan complex coacervates
    • Li Y., McClements D.J. Controlling lipid digestion by encapsulation of protein-stabilized lipid droplets within alginate-chitosan complex coacervates. Food Hydrocolloids 2011, 25:1025-1033.
    • (2011) Food Hydrocolloids , vol.25 , pp. 1025-1033
    • Li, Y.1    McClements, D.J.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.