Encapsulation of Lipid-Soluble Bioactives by Nanoemulsions

Extraction of Essential Oils from Medicinal Plants and their Utilization as Food Antioxidants

(2020) Giovanna Ferrentino et al.   CURRENT PHARMACEUTICAL DESIGN

Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability

(2020) Seung Jun Choi et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Formulation and Optimization of Nanoemulsions Using the Natural Surfactant Saponin from Quillaja Bark

(2020) Tatiana B. Schreiner et al.   MOLECULES

Vitamin E encapsulation within oil-in-water emulsions: Impact of emulsifier type on physicochemical stability and bioaccessibility

(2019) Shanshan Lv et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Vitamin A and Pregnancy: A Narrative Review

(2019) Sabina Bastos Maia et al.   Nutrients

A phase inversion based nanoemulsion fabrication process to encapsulate vitamin D3 for food applications

(2019) Vaibhav Kumar Maurya et al.   JOURNAL OF STEROID BIOCHEMISTRY AND MOLECULAR BIOLOGY

Physical and chemical stability of β-carotene nanoemulsions during storage and thermal process

(2019) Carina M. Borba et al.   FOOD RESEARCH INTERNATIONAL

Preparation of Nanoemulsions of Vitamin A and C by Microfluidization: Efficacy on the Expression Pattern of Milk-Specific Proteins in MAC-T Cells

(2019) Tae-Il Kim et al.   MOLECULES

Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds

(2019) Liu et al.   MOLECULES

Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E

(2019) Hongqiang Chen et al.   FOOD HYDROCOLLOIDS

Physical properties of oil-in-water nanoemulsions stabilized by OSA-modified starch for the encapsulation of lycopene

(2018) Dahong Li et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Formulation of vitamin D encapsulated cinnamon oil nanoemulsion: Its potential anti-cancerous activity in human alveolar carcinoma cells

(2018) Nikita Meghani et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates

(2018) Mojtaba Delfanian et al.   FOOD RESEARCH INTERNATIONAL

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

Characterization of physical properties and electronic sensory analyses of citrus oil-based nanoemulsions

(2018) Ying Yang et al.   FOOD RESEARCH INTERNATIONAL

Clove and lemongrass oil based non-ionic nanoemulsion for suppressing the growth of plant pathogenic Fusarium oxysporum f.sp. lycopersici

(2018) Abhishek Sharma et al.   INDUSTRIAL CROPS AND PRODUCTS

Phenolic residues in spruce galactoglucomannans improve stabilization of oil-in-water emulsions

(2018) M. Lehtonen et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Development of food grade O/W nanoemulsions as carriers of vitamin D for the fortification of emulsion based food matrices: A structural and activity study

(2018) Ioanna Golfomitsou et al.   JOURNAL OF MOLECULAR LIQUIDS

The antioxidant activity of nanoemulsions based on lipids and peptides from Spirulina sp. LEB18

(2018) Andressa Maio Costa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2018) Vassilios Raikos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of nano-sizing on lipid bioaccessibility and ex vivo bioavailability from EPA-DHA rich oil in water nanoemulsion

(2018) Tanmoy Kumar Dey et al.   FOOD CHEMISTRY

Nanoemulsions for food fortification with lipophilic vitamins: Production challenges, stability, and bioavailability

(2017) Bengü Öztürk   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Physicochemical properties of β-carotene and eugenol co-encapsulated flax seed oil powders using OSA starches as wall material

(2017) Hafiz Rizwan Sharif et al.   FOOD HYDROCOLLOIDS

Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages: Influence of heating temperature on physicochemical stability during chilled storage

(2017) Vassilios Raikos   FOOD HYDROCOLLOIDS

Utilisation of spontaneous emulsification to fabricate lutein-loaded nanoemulsion-based delivery systems: factors influencing particle size and colour

(2017) Jeonghee Surh et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of the antitumor effects of vitamin K2 (menaquinone-7) nanoemulsions modified with sialic acid-cholesterol conjugate

(2017) Jia Shi et al.   Drug Delivery and Translational Research

Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

(2016) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Nanoemulsions of thymol and eugenol co-emulsified by lauric arginate and lecithin

(2016) Qiumin Ma et al.   FOOD CHEMISTRY

High carotenoid bioaccessibility through linseed oil nanoemulsions with enhanced physical and oxidative stability

(2016) Daniela Sotomayor-Gerding et al.   FOOD CHEMISTRY

Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils

(2016) María Inés Guerra-Rosas et al.   FOOD HYDROCOLLOIDS

Production of high-oleic palm oil nanoemulsions by high-shear homogenization (microfluidization)

(2016) Leidy Ricaurte et al.   Innovative Food Science & Emerging Technologies

Development of nanoemulsions for topical delivery of vitamin K1

(2016) Virginia Campani et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro digestibility through emulsifiers

(2016) P. Karthik et al.   JOURNAL OF FOOD ENGINEERING

The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food products

(2016) Katie E. Lane et al.   Journal of Functional Foods

Progress in natural emulsifiers for utilization in food emulsions

(2016) Bengu Ozturk et al.   Current Opinion in Food Science

Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: Factors affecting particle size and stability

(2015) Marrisa Guttoff et al.   FOOD CHEMISTRY

Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic

(2015) Bengu Ozturk et al.   FOOD CHEMISTRY

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

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

Preparation, characterization and evaluation of tea polyphenol–Zn complex loaded β-chitosan nanoparticles

(2015) Hongcai Zhang et al.   FOOD HYDROCOLLOIDS

Antimicrobial activity of thyme oil co-nanoemulsified with sodium caseinate and lecithin

(2015) Jia Xue et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fabrication of Food Grade Vitamin E Nanoemulsion by Low Energy Approach, Characterization and Its Application

(2015) Nandita Dasgupta et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Enrichment of cheese with vitamin D3 and vegetable omega-3

(2015) Iulia Stratulat et al.   Journal of Functional Foods

Influence of a mixed particle/surfactant emulsifier system on water-in-oil emulsion stability

(2014) Alla Nesterenko et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Nanoemulsion-Based Delivery Systems for Polyunsaturated (ω-3) Oils: Formation Using a Spontaneous Emulsification Method

(2014) Alessandro Gulotta et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Intracellular fate of retinyl acetate-loaded submicron delivery systems by in vitro intestinal epithelial cells: A comparison between whey protein-stabilised submicron droplets and micelles stabilised with polysorbate 80

(2013) Amal Benzaria et al.   FOOD RESEARCH INTERNATIONAL

The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle

(2013) Katie E. Lane et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions

(2013) Shabbar Abbas et al.   Food Engineering Reviews

Technological Aspects of Nanoemulsion Formation of Low-Fat Foods Enriched with Vitamin E by High-Pressure Homogenization

(2012) O. S. El Kinawy et al.   CHEMICAL ENGINEERING & TECHNOLOGY

Advances in fabrication of emulsions with enhanced functionality using structural design principles

(2012) David Julian McClements   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Inhibition of β-carotene degradation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble antioxidants

(2012) Cheng Qian et al.   FOOD CHEMISTRY

Encapsulation of functional lipophilic components in surfactant-based colloidal delivery systems: Vitamin E, vitamin D, and lemon oil

(2012) Khalid Ziani et al.   FOOD CHEMISTRY

Incorporation of lipid nanoparticles into calcium alginate beads and characterization of the encapsulated particles by differential scanning calorimetry

(2012) Birthe Strasdat et al.   FOOD HYDROCOLLOIDS

Encapsulation of vitamin E in edible emulsions fabricated using a natural surfactant

(2012) Ying Yang et al.   FOOD HYDROCOLLOIDS

Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions

(2012) Laura Salvia-Trujillo et al.   FOOD HYDROCOLLOIDS

Investigation into the bioaccessibility and microstructure changes of β-carotene emulsions during in vitro digestion

(2012) Yuwei Liu et al.   Innovative Food Science & Emerging Technologies

Fabrication of vitamin E-enriched nanoemulsions: Factors affecting particle size using spontaneous emulsification

(2012) Amir Hossein Saberi et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity

(2011) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Technological Aspects of β-Carotene Production

(2011) Bernardo Dias Ribeiro et al.   Food and Bioprocess Technology

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

Influence of Surfactant Charge on Antimicrobial Efficacy of Surfactant-Stabilized Thyme Oil Nanoemulsions

(2011) Khalid Ziani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Electron microscopy of nanoemulsions: An essential tool for characterisation and stability assessment

(2011) Victoria Klang et al.   MICRON

Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components

(2010) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Development and characterization of parenteral nanoemulsions containing thalidomide

(2010) F.A. Araújo et al.   EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES

Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size

(2010) Cheng Qian et al.   FOOD HYDROCOLLOIDS

β-Carotene Is an Important Vitamin A Source for Humans

(2010) Tilman Grune et al.   JOURNAL OF NUTRITION

PEO-Covered Nanoparticles by Emulsion Inversion Point (EIP) Method

(2010) Véronique Sadtler et al.   MACROMOLECULAR RAPID COMMUNICATIONS

Emulsion Design to Improve the Delivery of Functional Lipophilic Components

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

Application of atomic force microscopy and ultrasonic resonator technology on nanoscale: Distinction of nanoemulsions from nanocapsules

(2009) Claudia Preetz et al.   EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES

Lipid – An emerging platform for oral delivery of drugs with poor bioavailability

(2009) Subhashis Chakraborty et al.   EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS

Encapsulation for preservation of functionality and targeted delivery of bioactive food components

(2009) Paul de Vos et al.   INTERNATIONAL DAIRY JOURNAL

Vitamin D: An Evidence-Based Review

(2009) T. Kulie et al.   Journal of the American Board of Family Medicine

Oxidative kinetics of salmon oil in bulk and in nanoemulsion stabilized by marine lecithin

(2009) Nabila Belhaj et al.   PROCESS BIOCHEMISTRY

Minimising oil droplet size using ultrasonic emulsification

(2009) T.S.H. Leong et al.   ULTRASONICS SONOCHEMISTRY

Nanoencapsulation: A New Trend in Food Engineering Processing

(2009) María Ximena Quintanilla-Carvajal et al.   Food Engineering Reviews

Nano-emulsions: New applications and optimization of their preparation

(2008) J.M. Gutiérrez et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Performance of selected emulsifiers and their combinations in the preparation of β-carotene nanodispersions

(2008) Li-Jun Yin et al.   FOOD HYDROCOLLOIDS

Design and production of nanoparticles formulated from nano-emulsion templates—A review

(2008) Nicolas Anton et al.   JOURNAL OF CONTROLLED RELEASE

The influence of bile acids on the oral bioavailability of vitamin K encapsulated in polymeric micelles

(2008) P.M. van Hasselt et al.   JOURNAL OF CONTROLLED RELEASE

Colloidal delivery systems for micronutrients and nutraceuticals

(2008) Krassimir P. Velikov et al.   Soft Matter

Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions

(2007) Yuan Yuan et al.   FOOD RESEARCH INTERNATIONAL