| Formation of food‐grade nanoemulsions using low‐energy preparation methods: A review of available methods JS Komaiko, DJ McClements Comprehensive reviews in food science and food safety 15 (2), 331-352, 2016 | 432 | 2016 |
| Low-energy formation of edible nanoemulsions by spontaneous emulsification: Factors influencing particle size J Komaiko, DJ McClements Journal of food engineering 146, 122-128, 2015 | 209 | 2015 |
| Optimization of isothermal low-energy nanoemulsion formation: Hydrocarbon oil, non-ionic surfactant, and water systems J Komaiko, DJ McClements Journal of colloid and interface science 425, 59-66, 2014 | 129 | 2014 |
| Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids J Komaiko, A Sastrosubroto, DJ McClements Food chemistry 203, 331-339, 2016 | 114 | 2016 |
| Food-grade nanoemulsion filled hydrogels formed by spontaneous emulsification and gelation: Optical properties, rheology, and stability J Komaiko, DJ McClements Food Hydrocolloids 46, 67-75, 2015 | 64 | 2015 |
| Formation of oil-in-water emulsions from natural emulsifiers using spontaneous emulsification: sunflower phospholipids J Komaiko, A Sastrosubroto, DJ McClements Journal of agricultural and food chemistry 63 (45), 10078-10088, 2015 | 47 | 2015 |
| Inactivation of Salmonella on sprouting seeds using a spontaneous carvacrol nanoemulsion acidified with organic acids KS Landry, J Komaiko, DE Wong, T Xu, DJ McCLEMENTS, ... Journal of food protection 79 (7), 1115-1126, 2016 | 29 | 2016 |
| Potential use of food synthetic colors as intrinsic luminescent probes of the physical state of foods A Kashi, SM Waxman, JS Komaiko, A Draganski, MG Corradini, ... The chemical sensory informatics of food: measurement, analysis, integration …, 2015 | 19 | 2015 |
| Formation of food-grade nanoemulsions using low-energy preparation methods: a review of available methods. Compr Rev Food Sci Food Saf [Internet]. 2016 Mar 1 [cited 2018 Apr 19 … JS Komaiko, DJ McClements Current Opinion in Colloid & Interface Science 17 (5), 246-54, 2012 | 9 | 2012 |
| Optimization of the fabrication, stability, and performance of food grade nanoemulsions with low and high energy methods J Komaiko | 7 | 2016 |
| Monoazo dyes as probes for bulk and local viscosity RD Ludescher, S Jennifer, MGC Komaiko Agro Food Ind Hi Tech 23, 12-14, 2012 | 6 | 2012 |
| Encapsulation of-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids J Komaiko | | 2015 |
| Potential application of monoazo dyes as probes for viscosity JS Komaiko, RG Albertson, GJ Resch, MG Corradini, RD Ludescher ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY 243, 2012 | | 2012 |
