Anan Yaghmur

Anan Yaghmur

Associate Professor

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    ORCID: 0000-0003-1608-773X

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    1. Published

      Crystallography of dispersed liquid crystalline phases studied by cryo-transmission electron microscopy

      Sagalowicz, L., Michel, M., Adrian, M., Frossard, P., Rouvet, M., Watzke, H. J., Yaghmur, Anan, De Campo, L., Glatter, O. & Leser, M. E., 1 Feb 2006, In: Journal of Microscopy. 221, 2, p. 110-121 12 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    2. Published

      Influence of vitamin E acetate and other lipids on the phase behavior of mesophases based on usaturated monoglycerides

      Sagalowicz, L., Guillot, S., Acquistapace, S., Schmitt, B., Maurer, M., Yaghmur, Anan, Campo, L. D., Rouvet, M., Leser, M. & Glatter, O., 2013, In: Langmuir. 29, 26, p. 8222-8232

      Research output: Contribution to journal › Journal article › Research › peer-review

    3. Preparation of highly concentrated nanostructured dispersions of controlled size

      Salentinig, S., Yaghmur, Anan, Guillot, S. & Glatter, O., 1 Oct 2008, In: Journal of Colloid and Interface Science. 326, 1, p. 211-20 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    4. Published

      In Situ Monitoring of Nanostructure Formation during the Digestion of Mayonnaise

      Salentinig, S., Amenitsch, H. & Yaghmur, Anan, 30 Apr 2017, In: ACS Omega. 2, 4, p. 1441-1446 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    5. Published

      Structural characterization of self-assemblies of new omega-3 lipids: docosahexaenoic acid and docosapentaenoic acid monoglycerides

      Shao, X., Bor, G., Al-Hosayni, S., Salentinig, S. & Yaghmur, Anan, 7 Oct 2018, In: Physical chemistry chemical physics : PCCP. 20, 37, p. 23928-23941 14 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    6. Food-grade microemulsions based on nonionic emulsifiers: media to enhance lycopene solubilization

      Spernath, A., Yaghmur, Anan, Aserin, A., Hoffman, R. E. & Garti, N., 6 Nov 2002, In: Journal of Agricultural and Food Chemistry. 50, 23, p. 6917-22 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    7. Published

      Self-diffusion nuclear magnetic resonance, microstructure transitions, and solubilization capacity of phytosterols and cholesterol in Winsor IV food-grade microemulsions

      Spernath, A., Yaghmur, Anan, Aserin, A., Hoffman, R. E. & Garti, N., 9 Apr 2003, In: Journal of Agricultural and Food Chemistry. 51, 8, p. 2359-64 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    8. Published

      An integrated assessment of morphology, size, and complement activation of the PEGylated liposomal doxorubicin products Doxil®, Caelyx®, DOXOrubicin, and SinaDoxosome

      Wibroe, P. P., Ahmadvand, D., Oghabian, M. A., Yaghmur, Anan & Moghimi, S. M., 10 Jan 2016, In: Journal of controlled release : official journal of the Controlled Release Society. 221, p. 1-8 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    9. Published

      Citrem Modulates Internal Nanostructure of Glyceryl Monooleate Dispersions and Bypasses Complement Activation: Towards Development of Safe Tunable Intravenous Lipid Nanocarriers

      Wibroe, P. P., Mat Azmi, I. D. B., Nilsson, C., Yaghmur, Anan & Moghimi, S. M., 5 Sep 2015, In: Nanomedicine: Nanotechnology, Biology and Medicine. 11, 8, p. 1909-14 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    10. Published

      Sub-zero temperature behaviour of non-ionic microemulsions in the presence of propylene glycol by DSC

      Yaghmur, Anan, Aserin, A., Tiunova, I. & Garti, N., 26 Aug 2002, In: Journal of thermal analysis and calorimetry. 69, 1, p. 163-177 15 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

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