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발행년	- (예 : 2010-2015)

전체선택

Formulation and physicochemical stability of oil-in-water nanoemulsion loaded with α-terpineol as flavor oil using Quillaja saponins as natural emulsifier

Academic Journal

de Oliveira Felipe, Lorena; Lemos Bicas, Juliano; Bouhoute, Meryem; Vodo, Sekove; Taarji, Noamane; Nakajima, Mitsutoshi; Neves, Marcos A.

In Food Research International March 2022 153

Full Text (ScienceDirect) Web of Science JCR 저널정보 Scopus Find it@PNU

Formation and stability of emulsions using crude extracts as natural emulsifiers from Argan shells

Academic Journal

Bouhoute, Meryem; Taarji, Noamane; Vodo, Sekove; Kobayashi, Isao; Zahar, Mohamed; Isoda, Hiroko; Nakajima, Mitsutoshi; Neves, Marcos A.

In Colloids and Surfaces A: Physicochemical and Engineering Aspects 20 April 2020 591

Full Text (ScienceDirect 종량제) Web of Science JCR 저널정보 Scopus Find it@PNU

Preparation of monodisperse O/W emulsions using a crude surface-active extract from argan by-products in microchannel emulsification

Academic Journal

Taarji, Noamane; Vodo, Sekove; Bouhoute, Meryem; Khalid, Nauman; Hafidi, Abdellatif; Kobayashi, Isao ; Neves, Marcos A.; Isoda, Hiroko; Nakajima, Mitsutoshi

In Colloids and Surfaces A: Physicochemical and Engineering Aspects 20 January 2020 585

Full Text (ScienceDirect 종량제) Web of Science JCR 저널정보 Scopus Find it@PNU

Physicochemical Stability Enhancement of β-carotene-rich O/W Nanoemulsions using a New Natural Emulsifier Developed from Pistacia lentiscus Fruit Residue.

Academic Journal

Feki, Firas; Taarji, Noamane; Vodo, Sekove; Chamkha, Mohamed; Bouallagui, Zouhaier; Nakajima, Mitsutoshi; Isoda, Hiroko; Neves, Marcos A.; Sayadi, Sami

Food Biophysics; Jun2023, Vol. 18 Issue 2, p249-261, 13p

Web of Science JCR 저널정보 Scopus Find it@PNU

Conversion of aqueous extracts from thermochemical treatment of bagasse into functional emulsifiers.

Academic Journal

Vodo, Sekove; Uemura, Kunihiko; Nakajima, Mitsutoshi; Neves, Marcos A.

International Journal of Food Science & Technology. Dec2021, Vol. 56 Issue 12, p6697-6706. 10p.

Full Text (Wiley Journals) Full Text (Wiley-DB) Web of Science JCR 저널정보 Scopus Find it@PNU

Physicochemical Stability Enhancement of beta-carotene-rich O/W Nanoemulsions using a New Natural Emulsifier Developed from Pistacia lentiscus Fruit Residue

Academic Journal

Feki, Firas; Taarji, Noamane; Vodo, Sekove; Chamkha, Mohamed; Bouallagui, Zouhaier; Nakajima, Mitsutoshi; Isoda, Hiroko; Neves, Marcos A.; Sayadi, Sami

FOOD BIOPHYSICS; NOV 24 2022, 13p.

Full Text (ProQuest Central) Web of Science JCR 저널정보 Scopus Find it@PNU

Formulation and physicochemical stability of oil-in-water nanoemulsion loaded with a-terpineol as flavor oil using Quillaja saponins as natural emulsifier

Academic Journal

Felipe, Lorena de Oliveira; Bicas, Juliano Lemos; Bouhoute, Meryem; Vodo, Sekove; Taarji, Noamane; Nakajima, Mitsutoshi; Neves, Marcos A.

FOOD RESEARCH INTERNATIONAL; MAR 2022, 153 p110894 10p.

Full Text (ScienceDirect) Web of Science JCR 저널정보 Scopus Find it@PNU

Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifier.

Academic Journal

Vodo, Sekove; Taarji, Noamane; Bouhoute, Meryem; Felipe, Lorena de Oliveira; Neves, Marcos A.; Kobayashi, Isao; Uemura, Kunihiko; Nakajima, Mitsutoshi

International Journal of Food Science & Technology. Apr2020, Vol. 55 Issue 4, p1485-1496. 12p. 1 Color Photograph, 1 Black and White Photograph, 1 Diagram, 2 Charts, 2 Graphs.

Full Text (Wiley Journals) Full Text (Wiley-DB) Web of Science JCR 저널정보 Scopus Find it@PNU

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