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High Acyl Gellan As An Emulsion Stabilizer.

Vilela, Joice Aline Pires; Cunha, Rosiane Lopes da (2016)

Stability And In Vitro Digestibility Of Emulsions Containing Lecithin And Whey Proteins.

Mantovani, Raphaela Araujo; Cavallieri, Ângelo Luiz Fazani; Netto, Flavia Maria; Cunha, Rosiane Lopes (2013)

Development of gelled emulsions with improved oxidative and pH stability

Sato, ACK; Moraes, KEFP; Cunha, RL (Elsevier Sci LtdOxfordInglaterra, 2014)

Accelerated Stability and Moisturizing Capacity of Emulsions Presenting Lamellar Gel Phase Obtained from Brazilian Natural Raw Material

OLIVEIRA, E. C. V.; BOOCK, K. P.; MARUNO, M.; ROCHA-FILHO, P. A. (TAYLOR & FRANCIS INC, 2011)

Oil-in-water (O/W) emulsions containing gel phase were developed with cupuassu and/or cocoa butter from Brazilian ecosystem. They were subjected to storage advanced stability tests (SAST) and to in vivo corneometry evaluation. ...

Development of lamellar gel phase emulsion containing marigold oil (Calendula officinalis) as a potential modern wound dressing

Universidade de São Paulo (USP); Peking University; Harvard Medical School; Universidade Estadual Paulista (Unesp); Universidade Federal do Triângulo Mineiro (UFTM) (Elsevier B.V., 2015-04-25)

Appropriate therapeutics for wound treatments can be achieved by studying the pathophysiology of tissue repair. Here we develop formulations of lamellar gel phase (LGP) emulsions containing marigold (Calendula officinalis) ...

Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins : Creaming stability of oil-in-water emulsions

Palazolo, Gonzalo Gastón; Sorgentini, Delia A.; Wagner, Jorge (2004)

Cross-linking Proteins By Laccase: Effects On The Droplet Size And Rheology Of Emulsions Stabilized By Sodium Caseinate

Sato; A. C. K.; Perrechil; F. A.; Costa; A. A. S.; Santana; R. C.; Cunha; R. L. (ELSEVIER SCIENCE BVAMSTERDAM, 2015)

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High Acyl Gellan As An Emulsion Stabilizer.

Stability And In Vitro Digestibility Of Emulsions Containing Lecithin And Whey Proteins.

Development of gelled emulsions with improved oxidative and pH stability

Accelerated Stability and Moisturizing Capacity of Emulsions Presenting Lamellar Gel Phase Obtained from Brazilian Natural Raw Material

Development of lamellar gel phase emulsion containing marigold oil (Calendula officinalis) as a potential modern wound dressing

High Acyl Gellan As An Emulsion Stabilizer

Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure, stability, and rheology

Evaluation Of The Enzymatic Activity And Stability Of Commercial Bromelain Incorporated In Topical Formulations.

Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins : Creaming stability of oil-in-water emulsions

Cross-linking Proteins By Laccase: Effects On The Droplet Size And Rheology Of Emulsions Stabilized By Sodium Caseinate

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High Acyl Gellan As An Emulsion Stabilizer.

Stability And In Vitro Digestibility Of Emulsions Containing Lecithin And Whey Proteins.

Development of gelled emulsions with improved oxidative and pH stability

Accelerated Stability and Moisturizing Capacity of Emulsions Presenting Lamellar Gel Phase Obtained from Brazilian Natural Raw Material

Development of lamellar gel phase emulsion containing marigold oil (Calendula officinalis) as a potential modern wound dressing

High Acyl Gellan As An Emulsion Stabilizer

Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure, stability, and rheology

Evaluation Of The Enzymatic Activity And Stability Of Commercial Bromelain Incorporated In Topical Formulations.

Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins : Creaming stability of oil-in-water emulsions

Cross-linking Proteins By Laccase: Effects On The Droplet Size And Rheology Of Emulsions Stabilized By Sodium Caseinate