Optimising the ratio of long- to short-chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene-loaded beverage emulsions

Increasing the heat stability of whey protein-rich emulsions by combining the functional role of WPM and caseins

(2018) Marie Chevallier et al.   FOOD HYDROCOLLOIDS

Formulating orange oil-in-water beverage emulsions for effective delivery of bioactives: Improvements in chemical stability, antioxidant activity and gastrointestinal fate of lycopene using carrier oils

(2018) Erika Meroni et al.   FOOD RESEARCH INTERNATIONAL

In Vitro Bioaccessibility of Colored Carotenoids in Tomato Derivatives as Affected by Ripeness Stage and the Addition of Different Types of Oil

(2018) Sandra González-Casado et al.   JOURNAL OF FOOD SCIENCE

Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size

(2017) L. Salvia-Trujillo et al.   FOOD CHEMISTRY

Enhancement of lycopene bioaccessibility from tomato juice using excipient emulsions: Influence of lipid droplet size

(2016) L. Salvia-Trujillo et al.   FOOD CHEMISTRY

Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components - a review of recent advances

(2016) Vassilios Raikos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant activity and bioaccessibility of size-different nanoemulsions for lycopene-enriched tomato extract

(2015) Thi Van Anh Ha et al.   FOOD CHEMISTRY

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions

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

Characterization of Optical Properties in Water-in-Oil Emulsion

(2013) Byeong-Gyu Park et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

A Dose-Response Study on the Effects of Purified Lycopene Supplementation on Biomarkers of Oxidative Stress

(2013) Sridevi Devaraj et al.   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

Nutraceutical nanoemulsions: influence of carrier oil composition (digestibleversusindigestible oil) onβ-carotene bioavailability

(2013) Jiajia Rao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

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

(2012) Cheng Qian et al.   FOOD CHEMISTRY

Tomato paste supplementation improves endothelial dynamics and reduces plasma total oxidative status in healthy subjects

(2012) Panagiotis Xaplanteris et al.   NUTRITION RESEARCH

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

Inhibition of Ostwald Ripening in Model Beverage Emulsions by Addition of Poorly Water Soluble Triglyceride Oils

(2011) David Julian McClements et al.   JOURNAL OF FOOD SCIENCE

Emulsion-Based Delivery Systems for Tributyrin, a Potential Colon Cancer Preventative Agent

(2009) Yan Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Properties of water-in-oil (W/O) nano-emulsions prepared by a low-energy emulsification method

(2008) M. Porras et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability

(2008) Tim J. Wooster et al.   LANGMUIR