Development and characterization of ω-3 fatty acid nanoemulsions with improved physicochemical stability and bioaccessibility

Influence of interfacial compositions on the microstructure, physiochemical stability, lipid digestion and β-carotene bioaccessibility of Pickering emulsions

(2020) Yang Wei et al.   FOOD HYDROCOLLOIDS

Novel colloidal particles and natural small molecular surfactants co-stabilized Pickering emulsions with hierarchical interfacial structure: Enhanced stability and controllable lipolysis

(2019) Yang Wei et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions

(2018) Claire C. Berton-Carabin et al.   Annual Review of Food Science and Technology

Novel bilayer emulsions co-stabilized by zein colloidal particles and propylene glycol alginate. Part 1:Fabrication and characterization

(2018) Yang Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fish Oil Emulsions Stabilized with Caseinate Glycated by Dextran: Physicochemical Stability and Gastrointestinal Fate

(2018) Jianhua Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary fat composition, food matrix and relative polarity modulate the micellarization and intestinal uptake of carotenoids from vegetables and fruits

(2017) Purna Chandra Mashurabad et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Physicochemical properties and oxidative stability of fish oil nanoemulsions as affected by hydrophilic lipophilic balance, surfactant to oil ratio and storage temperature

(2016) Maryam Nejadmansouri et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

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

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

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

Physical Stability, Autoxidation, and Photosensitized Oxidation of ω-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants

(2015) Sibel Uluata et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Assessment of Oxidative Stability in Fish Oil-in-Water Emulsions: Effect of Emulsification Process, Droplet Size and Storage Temperature

(2015) Marcos A. Neves et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry

(2015) Rebecca Walker et al.   Food & Function

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

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

The Omega-3 Fatty Acid Nutritional Landscape: Health Benefits and Sources

(2012) Richard J. Deckelbaum et al.   JOURNAL OF NUTRITION

Omega-3 Fatty Acids EPA and DHA: Health Benefits Throughout Life

(2012) Danielle Swanson et al.   Advances in Nutrition

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

Impact of gastric structuring on the lipolysis of emulsified lipids

(2011) Matt Golding et al.   Soft Matter

In vitro human digestion models for food applications

(2010) Sun Jin Hur et al.   FOOD CHEMISTRY

Oxidative Stability and in Vitro Digestibility of Fish Oil-in-Water Emulsions Containing Multilayered Membranes

(2010) Venkateshwarlu Gudipati et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

An update of MALDI-TOF mass spectrometry in lipid research

(2010) Beate Fuchs et al.   PROGRESS IN LIPID RESEARCH

Edible nanoemulsions: fabrication, properties, and functional performance

(2010) David Julian McClements   Soft Matter

Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin

(2009) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

Dietary reference intakes for DHA and EPA

(2009) Penny M. Kris-Etherton et al.   PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS

Microemulsions as model systems

(2008) Håkan Wennerström et al.   COMPTES RENDUS CHIMIE

Bioavailability of nanoparticles in nutrient and nutraceutical delivery

(2008) Edgar Acosta   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Effect of Interfacial Protein Cross-Linking on the in Vitro Digestibility of Emulsified Corn Oil by Pancreatic Lipase

(2008) Sandra Sandra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Emulsification alters simulated gastrointestinal proteolysis of β-casein and β-lactoglobulin

(2008) Adam Macierzanka et al.   Soft Matter