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Inactivation of Salmonella on Sprouting Seeds Using a Spontaneous Carvacrol Nanoemulsion Acidified with Organic Acids.
J Food Prot. 2016 Jul;79(7):1115-26. doi: 10.4315/0362-028X.JFP-15-397.
J Food Prot. 2016.
PMID: 27357030
Free article.
Formation of Food-Grade Nanoemulsions Using Low-Energy Preparation Methods: A Review of Available Methods.
Komaiko JS, McClements DJ.
Komaiko JS, et al.
Compr Rev Food Sci Food Saf. 2016 Mar;15(2):331-352. doi: 10.1111/1541-4337.12189. Epub 2016 Jan 8.
Compr Rev Food Sci Food Saf. 2016.
PMID: 33371595
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Optimization of isothermal low-energy nanoemulsion formation: hydrocarbon oil, non-ionic surfactant, and water systems.
Komaiko J, McClements DJ.
Komaiko J, et al.
J Colloid Interface Sci. 2014 Jul 1;425:59-66. doi: 10.1016/j.jcis.2014.03.035. Epub 2014 Mar 25.
J Colloid Interface Sci. 2014.
PMID: 24776664
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Formation of oil-in-water emulsions from natural emulsifiers using spontaneous emulsification: sunflower phospholipids.
Komaiko J, Sastrosubroto A, McClements DJ.
Komaiko J, et al.
J Agric Food Chem. 2015 Nov 18;63(45):10078-88. doi: 10.1021/acs.jafc.5b03824. Epub 2015 Nov 10.
J Agric Food Chem. 2015.
PMID: 26528859
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Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids.
Komaiko J, Sastrosubroto A, McClements DJ.
Komaiko J, et al.
Food Chem. 2016 Jul 15;203:331-339. doi: 10.1016/j.foodchem.2016.02.080. Epub 2016 Feb 12.
Food Chem. 2016.
PMID: 26948622
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