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Soumia Seddari, Nour El Wiam Ben Seghier & Nadji Moulai-Mostefa. (2023) Formulation and characterization of W/O/W crystallizable double emulsions stabilized by OSA starch/xanthan gum mixture as drug delivery systems. Journal of Dispersion Science and Technology 44:14, pages 2619-2627.
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Cang Huynh Mai, Tung Thanh Diep, Thuy T. T. Le & Viet Nguyen. (2020) Advances in colloidal dispersions: A review. Journal of Dispersion Science and Technology 41:4, pages 479-494.
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Yacine Nait Bachir, Ryma Nait Bachir & Amel Hadj-Ziane-Zafour. (2019) Nanodispersions stabilized by β-cyclodextrin nanosponges: application for simultaneous enhancement of bioactivity and stability of sage essential oil. Drug Development and Industrial Pharmacy 45:2, pages 333-347.
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Małgorzata Kowalska, Magdalena Woźniak, Anna Krzton-Maziopa, Serge Tavernier, Łukasz Pazdur & Anna Żbikowska. (2019) Development of the emulsions containing modified fats formed via enzymatic interesterification catalyzed by specific lipase with various amount of water. Journal of Dispersion Science and Technology 40:2, pages 192-205.
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Ezgi Tekin Pulatsü, Serpil Sahin & Gulum Sumnu. (2018) Characterization of different double-emulsion formulations based on food-grade emulsifiers and stabilizers. Journal of Dispersion Science and Technology 39:7, pages 996-1002.
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Merve Yildirim, Gulum Sumnu & Serpil Sahin. (2017) The effects of emulsifier type, phase ratio, and homogenization methods on stability of the double emulsion. Journal of Dispersion Science and Technology 38:6, pages 807-814.
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Soumia Seddari & Nadji Moulai-Mostefa. (2016) Double Emulsions Stabilized by Xanthan in the Absence of Hydrophilic Surfactant. Journal of Dispersion Science and Technology 37:4, pages 530-535.
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Articles from other publishers (11)
Houria Bouziane, Soumia Seddari, Fatiha Boudjema & Nadji Moulai‐Mostefa. (2024) Preparation and characterization of sodium caseinate/xanthan gum complexes in acidic conditions and their use for the stabilization of oil‐in‐water emulsions. Journal of the American Oil Chemists' Society.
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Jingxuan Ke, Yu Chang, Chenyang Nie, Rui Yang, Jie Ma, Tinghang Zhao, Xiaoting Deng & Zhiqing Zhang. (2023) Formation mechanism of complex coacervation of chayote (Sechium edule) pectin-sodium caseinate in aqueous solution. Food Hydrocolloids 143, pages 108902.
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Aniya, Yan Cao, Chenxing Liu, Shengming Lu, Yoshiharu Fujii, Jiaxiu Jin & Qile Xia. (2022) Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum. Foods 12:1, pages 151.
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S. Seddari, N. Moulai-Mostefa & H. Sabbache. (2022) Effect of pH on the stability of W/O/W double emulsions prepared by the mixture of biopolymers using direct method. Materials Today: Proceedings 49, pages 1030-1034.
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Andrew J. Gravelle, Reed A. Nicholson, Shai Barbut & Alejandro G. Marangoni. (2021) The impact of model rigid fillers in acid-induced sodium caseinate/xanthan gum cooperative protein gels. Food Hydrocolloids 113, pages 106439.
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Mastaneh Jahromi, Mehrdad Niakousari, Mohammad Taghi Golmakani & Mohammad Amin Mohammadifar. (2020) Physicochemical and structural characterization of sodium caseinate based film-forming solutions and edible films as affected by high methoxyl pectin. International Journal of Biological Macromolecules 165, pages 1949-1959.
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Morad Mousazadeh, Mohammad Mousavi, Gholamreza Askari, Hossein Kiani, Isabelle Adt & Adem Gharsallaoui. (2018) Thermodynamic and physiochemical insights into chickpea protein-Persian gum interactions and environmental effects. International Journal of Biological Macromolecules 119, pages 1052-1058.
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Noushin Eghbal, Pascal Degraeve, Nadia Oulahal, Mohammad Saeed Yarmand, Mohammad E. Mousavi & Adem Gharsallaoui. (2017) Low methoxyl pectin/sodium caseinate interactions and composite film formation at neutral pH. Food Hydrocolloids 69, pages 132-140.
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Gerald Muschiolik & Eric Dickinson. (2017) Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications. Comprehensive Reviews in Food Science and Food Safety 16:3, pages 532-555.
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Ashok R. Patel. (2017) Surfactant-free oil-in-water-in-oil emulsions stabilized solely by natural components-biopolymers and vegetable fat crystals. MRS Advances 2:19-20, pages 1095-1102.
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Merve Yildirim, Gulum Sumnu & Serpil Sahin. (2016) Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions. Food Science and Biotechnology 25:6, pages 1613-1618.
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