Nanoemulsions of β-carotene using a high-energy emulsification–evaporation technique

By H. D. Silva, M. Cerqueira, B. Souza, Clara Ribeiro, M. D. C. Avides, M. Quintas, J. Coimbra, M. G. Carneiro-DA-Cunha, António Augusto Vicente. 2011

192 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/6b8deedf848e7ef8ac9b9614c3ea7c5616684a0f

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. António Augusto Vicente

In Food Science

1. M. Cerqueira
2. António Augusto Vicente
3. H. D. Silva

In Organic Chemistry

1. M. Cerqueira
2. António Augusto Vicente
3. H. D. Silva

Citations in the corpus

• Influence of surfactant and processing conditions in the stability of oil-in-water nanoemulsions (2015, background): “chance of collision, allowing aggregation to become a dominant mechanism for emulsion instability (Silva et al., 2011).”