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Independent co-delivery of model actives with different degrees of hydrophilicity from oil-in-water and water-in-oil emulsions stabilised by solid lipid particles via a Pickering mechanism: a-proof-of-principle study.
J Colloid Interface Sci. 2021 Apr;587:644-649. doi: 10.1016/j.jcis.2020.11.021. Epub 2020 Nov 9.
J Colloid Interface Sci. 2021.
PMID: 33220956
Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality.
Zafeiri I, Smith P, Norton IT, Spyropoulos F.
Zafeiri I, et al.
Food Funct. 2017 Jul 19;8(7):2583-2591. doi: 10.1039/c7fo00559h.
Food Funct. 2017.
PMID: 28682410
Free article.
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The role of surface active species in the fabrication and functionality of edible solid lipid particles.
Zafeiri I, Norton JE, Smith P, Norton IT, Spyropoulos F.
Zafeiri I, et al.
J Colloid Interface Sci. 2017 Aug 15;500:228-240. doi: 10.1016/j.jcis.2017.03.085. Epub 2017 Mar 22.
J Colloid Interface Sci. 2017.
PMID: 28411430
Free article.
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Formulation design, production and characterisation of solid lipid nanoparticles (SLN) and nanostructured lipid carriers (NLC) for the encapsulation of a model hydrophobic active.
Sakellari GI, Zafeiri I, Batchelor H, Spyropoulos F.
Sakellari GI, et al. Among authors: zafeiri i.
Food Hydrocoll Health. 2021;1:None. doi: 10.1016/j.fhfh.2021.100024.
Food Hydrocoll Health. 2021.
PMID: 35028634
Free PMC article.
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Mechanical properties of starch-filled alginate gel particles.
Zafeiri I, Beri A, Linter B, Norton I.
Zafeiri I, et al.
Carbohydr Polym. 2021 Mar 1;255:117373. doi: 10.1016/j.carbpol.2020.117373. Epub 2020 Nov 8.
Carbohydr Polym. 2021.
PMID: 33436205
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Understanding the mechanical performance of raw and cooked potato cells.
Zafeiri I, Beri A, Linter B, Norton I.
Zafeiri I, et al.
Food Res Int. 2021 Sep;147:110427. doi: 10.1016/j.foodres.2021.110427. Epub 2021 May 19.
Food Res Int. 2021.
PMID: 34399447
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