Physicochemical Properties and Cellular Uptake of Astaxanthin-Loaded Emulsions

Synergistic and antagonistic effects of plant and dairy protein blends on the physicochemical stability of lycopene-loaded emulsions

(2018) Kacie K.H.Y. Ho et al.   FOOD HYDROCOLLOIDS

Physicochemical Properties of Whey-Protein-Stabilized Astaxanthin Nanodispersion and Its Transport via a Caco-2 Monolayer

(2018) Xue Shen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stability of lutein encapsulated whey protein nano-emulsion during storage

(2018) Changhui Zhao et al.   PLoS One

Kinetic stability and cellular uptake of lutein in WPI-stabilised nanoemulsions and emulsions prepared by emulsification and solvent evaporation method

(2017) Anges Teo et al.   FOOD CHEMISTRY

Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation

(2017) Xue Shen et al.   FOOD HYDROCOLLOIDS

Microencapsulation of astaxanthin in alginate using modified emulsion technology: Preparation, characterization, and cytostatic activity

(2016) Xiujuan Zhang et al.   CANADIAN JOURNAL OF CHEMICAL ENGINEERING

Chemical and Physical Stability of Astaxanthin-Enriched Emulsion-Based Delivery Systems

(2016) Xiaojuan Liu et al.   Food Biophysics

Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80

(2016) Yaoguang Chang et al.   FOOD HYDROCOLLOIDS

Correlation of Emulsion Structure with Cellular Uptake Behavior of Encapsulated Bioactive Nutrients: Influence of Droplet Size and Interfacial Structure

(2016) Wei Lu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein

(2015) Chaoying Qiu et al.   FOOD CHEMISTRY

Investigation into the in vitro release properties of β-carotene in emulsions stabilized by different emulsifiers

(2014) Zhanqun Hou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Astaxanthin: Sources, Extraction, Stability, Biological Activities and Its Commercial Applications—A Review

(2014) Ranga Ambati et al.   Marine Drugs

Stability and cellular uptake of lutein-loaded emulsions

(2014) Katja Frede et al.   Journal of Functional Foods

Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems

(2013) Navideh Anarjan et al.   FOOD CHEMISTRY

The effects of particle size on the physicochemical properties of optimized astaxanthin-rich Xanthophyllomyces dendrorhous-loaded microparticles

(2013) Sun-Ah Park et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions

(2013) Shabbar Abbas et al.   Food Engineering Reviews

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

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

Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type

(2011) Cheng Qian et al.   FOOD CHEMISTRY

Inhibition of Citral Degradation by Oil-in-Water Nanoemulsions Combined with Antioxidants

(2011) Xiaoqing Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models

(2010) Amir Malaki Nik et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Improved membrane transport of astaxanthine by liposomal encapsulation

(2010) Chiung-Huei Peng et al.   EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS

Stabilization of Phase Inversion Temperature Nanoemulsions by Surfactant Displacement

(2010) Jiajia Rao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Homogenization Models and Emulsifiers on the Physicochemical Properties of β-Carotene Nanoemulsions

(2010) Like Mao et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Emulsion Design to Improve the Delivery of Functional Lipophilic Components

(2010) David Julian McClements   Annual Review of Food Science and Technology

Mechanistic study of the adjuvant effect of biodegradable nanoparticles in mucosal vaccination

(2009) Bram Slütter et al.   JOURNAL OF CONTROLLED RELEASE

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

(2008) Sun Jin Hur et al.   FOOD CHEMISTRY

Carotenoids and Antioxidants in Age-Related Maculopathy Italian Study

(2007) Vincenzo Parisi et al.   OPHTHALMOLOGY