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Soft Materials Volume 7, 2009 - Issue 4
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Original Articles

MICROEMULSIONS WITH NONIONIC SURFACTANTS AND MIXED OILS

Monzer Fanun Colloids and Surfaces Research Laboratory, Faculty of Science and Technology, Al‐Quds University, East Jerusalem, PalestineCorrespondence[email protected] [email protected]
Pages 258-276 | Received 21 Jun 2009, Accepted 27 Jul 2009, Published online: 30 Nov 2009

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Nair S. Neta, José A. Teixeira & Lígia R. Rodrigues. (2015) Sugar Ester Surfactants: Enzymatic Synthesis and Applications in Food Industry. Critical Reviews in Food Science and Nutrition 55:5, pages 595-610.
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Articles from other publishers (15)

Claudia Benkert, Auriane Freyburger, Verena Huber, Didier Touraud & Werner Kunz. (2022) Development of a fully water-dilutable mint concentrate based on a food-approved microemulsion. Food Chemistry 372, pages 131230.
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Hujun Xie, Fangfang Ni, Chengzhi Liu, Jieyu Shi, Gerui Ren, Zunyi Wu & Zhijun Song. (2021) Characterization and stability of peppermint oil emulsions using polyglycerol esters of fatty acids and milk proteins as emulsifiers. Journal of Food Science 86:12, pages 5148-5158.
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Naveen Kumari, Man Singh, Hari Om, K.M. Sachin & Deepak Sharma. (2020) Study of surface and bulk physicochemical properties of biocompatible nanoemulsions at T = (293.15,303.15 and 313.15 K). Journal of Molecular Liquids 305, pages 112744.
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Raj Kumar, Khushwinder Kaur, Satish Kumar Pandey, Rajendra Kumar, Shivani Uppal & S.K. Mehta. (2018) Fabrication of benzylisothiocynate encapsulated nanoemulsion through ultrasonication: Augmentation of anticancer and antimicrobial attributes. Journal of Molecular Liquids 263, pages 324-333.
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Xiuhua Yan, Wei Xu, Ligen Chen & Rong Shao. (2018) Food-grade Water in Oil Microemulsion as a Potential Approach for Tea Polyphenols Encapsulation. Tenside Surfactants Detergents 55:2, pages 103-109.
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Tahir Mehmood, Asif Ahmad, Anwaar Ahmed & Zaheer Ahmed. (2017) Optimization of olive oil based O/W nanoemulsions prepared through ultrasonic homogenization: A response surface methodology approach. Food Chemistry 229, pages 790-796.
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Monzer Fanun. 2017. Sugar Esters Microemulsions. Sugar Esters Microemulsions 1 55 .
Tanja M. Isailović, Marija N. Todosijević, Sanela M. Đorđević & Snežana D. Savić. 2017. Microsized and Nanosized Carriers for Nonsteroidal Anti-Inflammatory Drugs. Microsized and Nanosized Carriers for Nonsteroidal Anti-Inflammatory Drugs 179 217 .
S. ParthasarathiS. P. Muthukumar & C. Anandharamakrishnan. (2016) The influence of droplet size on the stability, in vivo digestion, and oral bioavailability of vitamin E emulsions. Food & Function 7:5, pages 2294-2302.
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Jingjing Liang & Zhongni Wang. (2015) Phase Behavior of Biocompatible Microemulsions Formed by Sucrose Stearate in the Presence of Sodium Deoxycholate. Journal of Chemical & Engineering Data 60:11, pages 3430-3436.
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Soumik Bardhan, Kaushik Kundu, Swapan K. Saha & Bidyut K. Paul. (2013) Physicochemical studies of mixed surfactant microemulsions with isopropyl myristate as oil. Journal of Colloid and Interface Science 402, pages 180-189.
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Kaushik Kundu & Bidyut K. Paul. (2012) Interfacial composition, thermodynamic properties and structural parameters of water-in-oil microemulsions stabilized by 1-pentanol and mixed anionic + polyoxyethylene type nonionic surfactants. Colloid and Polymer Science 291:3, pages 613-632.
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Jiajia Rao & David Julian McClements. (2012) Food-grade microemulsions and nanoemulsions: Role of oil phase composition on formation and stability. Food Hydrocolloids 29:2, pages 326-334.
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Angéla Szűts & Piroska Szabó-Révész. (2012) Sucrose esters as natural surfactants in drug delivery systems—A mini-review. International Journal of Pharmaceutics 433:1-2, pages 1-9.
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Jiajia Rao & David Julian McClements. (2011) Food-grade microemulsions, nanoemulsions and emulsions: Fabrication from sucrose monopalmitate & lemon oil. Food Hydrocolloids 25:6, pages 1413-1423.
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