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Optimization of Green Multiple Emulsions Processing to Improve Their Physical Stability.
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- Chemical Engineering & Technology, 2017, v. 40, n. 6, p. 1043, doi. 10.1002/ceat.201600501
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- Article
Influence of Processing on the Physical Stability of Multiple Emulsions Containing a Green Solvent.
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- Chemical Engineering & Technology, 2016, v. 39, n. 6, p. 1137, doi. 10.1002/ceat.201500283
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- Article
Avances en la formulación de emulsiones.
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- Grasas y Aceites, 2007, v. 58, n. 1, p. 64
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- Article
Influence of nanoemulsion/gum ratio on droplet size distribution, rheology and physical stability of nanoemulgels containing inulin and omega‐3 fatty acids.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 14, p. 6397, doi. 10.1002/jsfa.12005
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- Article
Strategies for reducing Ostwald ripening phenomenon in nanoemulsions based on thyme essential oil.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 4, p. 1671, doi. 10.1002/jsfa.10181
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- Article
Preparation of Nanoemulgels Containing Lemon Essential Oil and Pectin: Physical Stability and Rheological Properties.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 23, p. 12662, doi. 10.3390/app132312662
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- Article
Relation between Droplet Size Distributions and Physical Stability for Zein Microfluidized Emulsions.
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- Polymers (20734360), 2022, v. 14, n. 11, p. 2195, doi. 10.3390/polym14112195
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- Article
Impact of Microfluidization on the Emulsifying Properties of Zein-Based Emulsions: Influence of Diutan Gum Concentration.
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- Materials (1996-1944), 2021, v. 14, n. 13, p. 3695, doi. 10.3390/ma14133695
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- Article
Effect of a Change in the CaCl 2 /Pectin Mass Ratio on the Particle Size, Rheology and Physical Stability of Lemon Essential Oil/W Emulgels.
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- Foods, 2023, v. 12, n. 6, p. 1137, doi. 10.3390/foods12061137
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- Article