Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate

Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion

(2015) N.P. Aditya et al.   FOOD CHEMISTRY

Stability indicating HPLC–UV method for detection of curcumin in Curcuma longa extract and emulsion formulation

(2015) Haroon Khalid Syed et al.   FOOD CHEMISTRY

Control of lipid digestion and nutraceutical bioaccessibility using starch-based filled hydrogels: Influence of starch and surfactant type

(2015) Saehun Mun et al.   FOOD HYDROCOLLOIDS

Preparation and characterization of nanoemulsion encapsulating curcumin

(2015) T.P. Sari et al.   FOOD HYDROCOLLOIDS

Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber (pectin)

(2015) Ruojie Zhang et al.   FOOD HYDROCOLLOIDS

Utilizing Food Matrix Effects To Enhance Nutraceutical Bioavailability: Increase of Curcumin Bioaccessibility Using Excipient Emulsions

(2015) Liqiang Zou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fabrication of Curcumin Micellar Nanoparticles with Enhanced Anti-Cancer Activity

(2015) Wing-Hin Lee et al.   Journal of Biomedical Nanotechnology

Enhancing nutraceutical bioavailability using excipient emulsions: Influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin

(2015) Liqiang Zou et al.   Journal of Functional Foods

Curcumin, a component of golden spice: From bedside to bench and back

(2014) Sahdeo Prasad et al.   BIOTECHNOLOGY ADVANCES

Physico-chemical state influences in vitro release profile of curcumin from pectin beads

(2014) An Thi-Binh Nguyen et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Enhanced bioavailability and bioefficacy of an amorphous solid dispersion of curcumin

(2014) Ai Mey Chuah et al.   FOOD CHEMISTRY

Encapsulation of curcumin in recombinant human H-chain ferritin increases its water-solubility and stability

(2014) Lingli Chen et al.   FOOD RESEARCH INTERNATIONAL

Curcumin loaded and protective system based on complex of κ-carrageenan and lysozyme

(2014) Wei Xu et al.   FOOD RESEARCH INTERNATIONAL

Insight into Curcumin-Loaded β-Lactoglobulin Nanoparticles: Incorporation, Particle Disintegration, and Releasing Profiles

(2014) Zi Teng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of different desolvating agents on BSA nanoparticle properties and encapsulation of curcumin

(2014) R. Sadeghi et al.   JOURNAL OF NANOPARTICLE RESEARCH

Optimization, characterization and in vitro evaluation of curcumin microemulsions

(2014) M.C. Bergonzi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enhanced stability of curcumin in colloidosomes stabilized by silica aggregates

(2014) Yuan Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Selective factors governing in vitro β-carotene bioaccessibility: negative influence of low filtration cutoffs and alterations by emulsifiers and food matrices

(2014) Joana Corte-Real et al.   NUTRITION RESEARCH

Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals

(2014) David Julian McClements et al.   Food & Function

Effect of interfacial composition on uptake of curcumin–piperine mixtures in oil in water emulsions by Caco-2 cells

(2014) İbrahim Gülseren et al.   Food & Function

Unsaturated fatty acids promote bioaccessibility and basolateral secretion of carotenoids and α-tocopherol by Caco-2 cells

(2014) Mark L. Failla et al.   Food & Function

Vitamin E bioaccessibility: Influence of carrier oil type on digestion and release of emulsified α-tocopherol acetate

(2013) Ying Yang et al.   FOOD CHEMISTRY

Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

(2013) L. Salvia-Trujillo et al.   FOOD CHEMISTRY

Interactions of buttermilk with curcuminoids

(2013) Shishan Fu et al.   FOOD CHEMISTRY

The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions

(2013) Jiang Yi et al.   FOOD HYDROCOLLOIDS

Stability and Bioaccessibility of β-Carotene in Nanoemulsions Stabilized by Modified Starches

(2013) Rong Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Delivery of Lipophilic Bioactives: Assembly, Disassembly, and Reassembly of Lipid Nanoparticles

(2013) Mingfei Yao et al.   Annual Review of Food Science and Technology

Stability and in vitro digestibility of emulsions containing lecithin and whey proteins

(2013) Raphaela Araujo Mantovani et al.   Food & Function

Crystals and crystallization in oil-in-water emulsions: Implications for emulsion-based delivery systems

(2012) David Julian McClements   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility

(2012) Cheng Qian et al.   FOOD CHEMISTRY

Effect of emulsifier type against the action of bile salts at oil–water interfaces

(2012) A. Torcello-Gómez et al.   FOOD RESEARCH INTERNATIONAL

Effects of physicochemical properties of carotenoids on their bioaccessibility, intestinal cell uptake, and blood and tissue concentrations

(2012) Charlotte Sy et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Influence of electrostatic heteroaggregation of lipid droplets on their stability and digestibility under simulated gastrointestinal conditions

(2012) Yingyi Mao et al.   Food & Function

Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties

(2011) Kashif Ahmed et al.   FOOD CHEMISTRY

The type and quantity of lipids present during digestion influence the in vitro bioaccessibility of lycopene from raw tomato pulp

(2011) Ines J.P. Colle et al.   FOOD RESEARCH INTERNATIONAL

Curcumin: A review of anti-cancer properties and therapeutic activity in head and neck squamous cell carcinoma

(2011) Reason Wilken et al.   Molecular Cancer

Potential biological fate of ingested nanoemulsions: influence of particle characteristics

(2011) David Julian McClements et al.   Food & Function

Digestibility and β-carotene release from lipid nanodispersions depend on dispersed phase crystallinity and interfacial properties

(2011) Amir Malaki Nik et al.   Food & Function

Interaction of Curcumin with β-Lactoglobulin—Stability, Spectroscopic Analysis, and Molecular Modeling of the Complex

(2010) Athahalli H. Sneharani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility

(2010) Yan Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fluorescence Study of the Curcumin−Casein Micelle Complexation and Its Application as a Drug Nanocarrier to Cancer Cells

(2008) Abhishek Sahu et al.   BIOMACROMOLECULES

Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion

(2008) Sun Jin Hur et al.   FOOD CHEMISTRY