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Publications by Eefje School
Double Emulsions for Iron Encapsulation: Is a High Concentration of Lipophilic Emulsifier Ideal for Physical and Chemical Stability?
Journal of the Science of Food and Agriculture
Nutrition
Dietetics
Crop Science
Food Science
Biotechnology
Agronomy
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Double Emulsions (W/O/W Emulsions): Encapsulation of Plant Bioactives
Lekovite sirovine
Investigation of the Stability of Cosmetic Emulsions Using a Hydrophilic Emulsifier
Scientific notes of Taurida National V.I. Vernadsky University. Series: Technical Sciences
Structured Biopolymer-Based Delivery Systems for Encapsulation, Protection, and Release of Lipophilic Compounds
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Combined Physical and Chemical Immobilization of Glucose Oxidase in Alginate Microspheres Improves Stability of Encapsulation and Activity
Bioconjugate Chemistry
Organic Chemistry
Biotechnology
Pharmacology
Pharmaceutical Science
Bioengineering
Biomedical Engineering
Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications
Comprehensive Reviews in Food Science and Food Safety
Food Science
Microfluidic Encapsulation of Pickering Oil Microdroplets Into Alginate Microgels for Lipophilic Compound Delivery
Physical and Oxidative Stability of High Fat Fish Oil-In-Water Emulsions Stabilized With Sodium Caseinate and Phosphatidylcholine as Emulsifiers
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Mechanism of High Stability of Water-In-Oil Emulsions at High Temperature
The Effects of Biomacromolecules on the Physical Stability of W/O/W Emulsions
Journal of Food Science and Technology
Food Science
