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Number Cited by Other Article(s)
1
Fuciños C, Rodríguez-Sanz A, García-Caamaño E, Gerbino E, Torrado A, Gómez-Zavaglia A, Rúa ML. Microfluidics potential for developing food-grade microstructures through emulsification processes and their application. Food Res Int 2023;172:113086. [PMID: 37689862 DOI: 10.1016/j.foodres.2023.113086] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 05/26/2023] [Accepted: 06/06/2023] [Indexed: 09/11/2023]
2
Mohd Isa NS, El Kadri H, Vigolo D, Gkatzionis K. Optimisation of bacterial release from a stable microfluidic-generated water-in-oil-in-water emulsion. RSC Adv 2021;11:7738-7749. [PMID: 35423274 PMCID: PMC8695039 DOI: 10.1039/d0ra10954a] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Accepted: 02/09/2021] [Indexed: 11/25/2022]  Open
3
Chen XW, Ning XY, Yang XQ. Fabrication of Novel Hierarchical Multicompartment Highly Stable Triple Emulsions for the Segregation and Protection of Multiple Cargos by Spatial Co-encapsulation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019;67:10904-10912. [PMID: 31508953 DOI: 10.1021/acs.jafc.9b03509] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
4
El Kadri H, Lalou S, Mantzouridou F, Gkatzionis K. Utilisation of water-in-oil-water (W 1 /O/W 2 ) double emulsion in a set-type yogurt model for the delivery of probiotic Lactobacillus paracasei. Food Res Int 2018;107:325-336. [DOI: 10.1016/j.foodres.2018.02.049] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Revised: 02/15/2018] [Accepted: 02/18/2018] [Indexed: 12/25/2022]
5
Devanthi PVP, Linforth R, El Kadri H, Gkatzionis K. Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce. Food Chem 2018;257:243-251. [PMID: 29622206 DOI: 10.1016/j.foodchem.2018.03.022] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 02/25/2018] [Accepted: 03/06/2018] [Indexed: 10/17/2022]
6
Devanthi PVP, El Kadri H, Bowden A, Spyropoulos F, Gkatzionis K. Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W1/O/W2 double emulsion for use in mixed culture fermentation. Food Res Int 2018;105:333-343. [PMID: 29433222 DOI: 10.1016/j.foodres.2017.11.044] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2017] [Revised: 11/16/2017] [Accepted: 11/19/2017] [Indexed: 11/15/2022]
7
Incorporation of water-in-oil-in-water (W 1 /O/W 2 ) double emulsion in a set-type yogurt model. Food Res Int 2017;100:122-131. [DOI: 10.1016/j.foodres.2017.08.027] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Revised: 08/07/2017] [Accepted: 08/12/2017] [Indexed: 11/18/2022]
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