| Microemulsions as carriers for drugs and nutraceuticals A Spernath, A Aserin Advances in colloid and interface science 128, 47-64, 2006 | 398 | 2006 |
| Properties, main applications and perspectives of worm micelles S Ezrahi, E Tuval, A Aserin Advances in colloid and interface science 128, 77-102, 2006 | 356 | 2006 |
| Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters A Benichou, A Aserin, N Garti Advances in colloid and interface science 108, 29-41, 2004 | 329 | 2004 |
| Protein-polysaccharide interactions for stabilization of food emulsions A Benichou, A Aserin, N Garti Journal of Dispersion Science and Technology 23 (1-3), 93-123, 2002 | 321 | 2002 |
| Advanced nucleating agents for polypropylene D Libster, A Aserin, N Garti Polymers for advanced technologies 18 (9), 685-695, 2007 | 240 | 2007 |
| Double emulsions stabilized by macromolecular surfactants N Garti, A Aserin Surfactants in Solution, 297-332, 2020 | 222 | 2020 |
| Multiple emulsion: technology and applications A Aserin John Wiley & Sons, 2007 | 220 | 2007 |
| Fenugreek galactomannans as food emulsifiers N Garti, Z Madar, A Aserin, B Sternheim LWT-Food Science and Technology 30 (3), 305-311, 1997 | 213 | 1997 |
| Food-grade microemulsions based on nonionic emulsifiers: media to enhance lycopene solubilization A Spernath, A Yaghmur, A Aserin, RE Hoffman, N Garti Journal of Agricultural and Food Chemistry 50 (23), 6917-6922, 2002 | 198 | 2002 |
| W/O/W double emulsions stabilized with WPI–polysaccharide complexes A Benichou, A Aserin, N Garti Colloids and Surfaces A: Physicochemical and Engineering Aspects 294 (1-3 …, 2007 | 191 | 2007 |
| Phase behavior of microemulsions based on food-grade nonionic surfactants: effect of polyols and short-chain alcohols A Yaghmur, A Aserin, N Garti Colloids and Surfaces A: Physicochemical and Engineering Aspects 209 (1), 71-81, 2002 | 191 | 2002 |
| Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI)/xanthan to improve surface activity A Benichou, A Aserin, R Lutz, N Garti Food Hydrocolloids 21 (3), 379-391, 2007 | 177 | 2007 |
| Nano-sized self-assemblies of nonionic surfactants as solubilization reservoirs and microreactors for food systems N Garti, A Spernath, A Aserin, R Lutz Soft Matter 1 (3), 206-218, 2005 | 173 | 2005 |
| A study of the microstructure of a four-component nonionic microemulsion by cryo-TEM, NMR, SAXS, and SANS O Regev, S Ezrahi, A Aserin, N Garti, E Wachtel, EW Kaler, A Khan, ... Langmuir 12 (3), 668-674, 1996 | 160 | 1996 |
| Structure and physical properties of pectins with block-wise distribution of carboxylic acid groups R Lutz, A Aserin, L Wicker, N Garti Food Hydrocolloids 23 (3), 786-794, 2009 | 156 | 2009 |
| A DSC study of water behavior in water-in-oil microemulsions stabilized by sucrose esters and butanol N Garti, A Aserin, I Tiunova, M Fanun Colloids and surfaces A: Physicochemical and engineering aspects 170 (1), 1-18, 2000 | 151 | 2000 |
| Hexosome and hexagonal phases mediated by hydration and polymeric stabilizer I Amar-Yuli, E Wachtel, EB Shoshan, D Danino, A Aserin, N Garti Langmuir 23 (7), 3637-3645, 2007 | 143 | 2007 |
| Double emulsions stabilized by a charged complex of modified pectin and whey protein isolate R Lutz, A Aserin, L Wicker, N Garti Colloids and Surfaces B: Biointerfaces 72 (1), 121-127, 2009 | 140 | 2009 |
| Interactions between whey protein isolate and gum Arabic M Klein, A Aserin, PB Ishai, N Garti Colloids and Surfaces B: Biointerfaces 79 (2), 377-383, 2010 | 137 | 2010 |
| Solubilization patterns of lutein and lutein esters in food grade nonionic microemulsions I Amar, A Aserin, N Garti Journal of Agricultural and Food Chemistry 51 (16), 4775-4781, 2003 | 136 | 2003 |
