Basic principles of drug delivery systems – the case of paclitaxel von Ezrahi, S., Aserin, A., Garti, N.

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Properties, main applications and perspectives of worm micelles von Ezrahi, S., Tuval, E., Aserin, A.

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Structure and physical properties of pectins with block-wise distribution of carboxylic acid groups von Lutz, R., Aserin, A., Wicker, L., Garti, N.

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Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters von Benichou, A., Aserin, A., Garti, N.

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The dielectric study of insulin-loaded reverse hexagonal (HII) liquid crystals von Mishraki-Berkowitz, T, Ben Ishai, P, Aserin, A, Feldman, Yu, Garti, N

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On structural transitions in a discontinuous micellar cubic phase loaded with sodium diclofenac von Efrat, R., Aserin, A., Garti, N.

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A novel dispersion method comprising a nucleating agent solubilized in a microemulsion, in polymeric matrix. II. Microemulsion characterization von LIBSTER, D, ASERIN, A, GARTI, N

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A DSC study of water behavior in water-in-oil microemulsions stabilized by sucrose esters and butanol von Garti, N., Aserin, A., Tiunova, I., Fanun, M.

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A novel dispersion method comprising a nucleating agent solubilized in a microemulsion, in polymeric matrix I. Dispersion method and polymer characterization von LIBSTER, D, ASERIN, A, GARTI, N

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Non-ionic sucrose esters microemulsions for food applications. Part 1. Water solubilization von Garti, N., Aserin, A., Fanun, M.

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The effect of structural variation of alcohols on water solubilization in nonionic microemulsions. 1. From linear to branched amphiphiles : General considerations von EZRAHI, S, TUVAL, E, ASERIN, A, GARTI, N

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Structural characterization of five-component food grade oil-in-water nonionic microemulsions von YAGHMUR, A, DE CAMPO, L, ASERIN, A, GARTI, N, GLATTER, O

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The effect of structural variation of alcohols on water solubilization in nonionic microemulsions. 2. Branched alcohols as solubilization modifiers : Results and interpretation von EZRAHI, S, TUVAL, E, ASERIN, A, GARTI, N

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Fenugreek Galactomannans as Food Emulsifiers von Garti, N., Madar, Z., Aserin, A., Sternheim, B.

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A study of the microstructure of four-component sucrose ester microemulsions by SAXS and NMR von Fanun, M., Wachtel, E., Antalek, B., Aserin, A., Garti, N.

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Phase transition induced bywater dilution in phospholipid U-type food-grade microemulsions studied by DSC von Spernath, A, Aserin, A, Garti, N

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Sucrose ester microemulsions as microreactors for model Maillard reaction von Fanun, M, Leser, M, Aserin, A, Garti, N

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Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolate von Lutz, Rachel, Aserin, Abraham, Wicker, Louise, Garti, Nissim

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A Study of the Microstructure of a Four-Component Nonionic Microemulsion by Cryo-TEM, NMR, SAXS, and SANS von Regev, O, Ezrahi, S, Aserin, A, Garti, N, Wachtel, E, Kaler, E. W, Khan, A, Talmon, Y

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Double emulsions stabilized by a charged complex of modified pectin and whey protein isolate von Lutz, Rachel, Aserin, Abraham, Wicker, Louis, Garti, Nissim

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