Sea buckthorn pulp oil nanoemulsions fabricated by ultra-high pressure homogenization process: A promising carrier for nutraceutical

Antioxidants and antioxidant methods: an updated overview

(2020) İlhami Gulcin   ARCHIVES OF TOXICOLOGY

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

Effects of Free Fatty Acids with Different Chain Lengths and Degrees of Saturability on the Milk Fat Synthesis in Primary Cultured Bovine Mammary Epithelial Cells

(2019) Qiongxian Yan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improvement of the physical stability of oil-in-water nanoemulsions elaborated with Sacha inchi oil employing ultra-high-pressure homogenization

(2019) Maria C. Rave et al.   JOURNAL OF FOOD ENGINEERING

Phenolic contents, cellular antioxidant activity and antiproliferative capacity of different varieties of oats

(2018) Chao Chen et al.   FOOD CHEMISTRY

Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization

(2018) Jing Xu et al.   FOOD CHEMISTRY

Determination of Key Active Components in Different Edible Oils Affecting Lipid Accumulation and Reactive Oxygen Species Production in HepG2 Cells

(2018) Xiaojing Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sea Buckthorn Fruit Oil Extract Alleviates Insulin Resistance through the PI3K/Akt Signaling Pathway in Type 2 Diabetes Mellitus Cells and Rats

(2017) Shan Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Abundance of active ingredients in sea-buckthorn oil

(2017) Aleksandra Zielińska et al.   Lipids in Health and Disease

Fatty acid, phytochemical, oxidative stability and in vitro antioxidant property of sea buckthorn ( Hippophaë rhamnoides L. ) oils extracted by supercritical and subcritical technologies

(2017) Li Zheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of anticancer activity and antioxidant activity between cyanidin-3-O-glucoside liposomes and cyanidin-3-O-glucoside in Caco-2 cells in vitro

(2017) Tisong Liang et al.   RSC Advances

Beta-carotene encapsulated in food protein nanoparticles reduces peroxyl radical oxidation in Caco-2 cells

(2015) Jiang Yi et al.   FOOD HYDROCOLLOIDS

Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions

(2015) C. Fernández-Ávila et al.   FOOD RESEARCH INTERNATIONAL

Generation and Stabilization of Whey-Based Monodisperse Nanoemulsions Using Ultra-High-Pressure Homogenization and Small Amphipathic Co-emulsifier Combinations

(2015) Xue Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of vegetable oils on obtaining lipid nanocarriers for sea buckthorn extract encapsulation

(2014) Ana-Maria Manea et al.   COMPTES RENDUS CHIMIE

Whey-protein-stabilized nanoemulsions as a potential delivery system for water-insoluble curcumin

(2014) Ming Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nanotechnology for increased micronutrient bioavailability

(2014) Iris J. Joye et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of ι-Carrageenan, Pectin, and Gelatin on the Physicochemical Properties and Stability of Milk Protein-Stabilized Emulsions

(2012) M. Tippetts et al.   JOURNAL OF FOOD SCIENCE

Fatty Acid Composition of Developing Sea Buckthorn (Hippophae rhamnoides L.) Berry and the Transcriptome of the Mature Seed

(2012) Tahira Fatima et al.   PLoS One

Behaviour of protein-stabilised emulsions under various physiological conditions

(2011) Harjinder Singh et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Structural Rearrangement of β-Lactoglobulin at Different Oil–Water Interfaces and Its Effect on Emulsion Stability

(2011) Jiali Zhai et al.   LANGMUIR

Fabrication of protein-stabilized nanoemulsions using a combined homogenization and amphiphilic solvent dissolution/evaporation approach

(2010) Sung Je Lee et al.   FOOD HYDROCOLLOIDS

Physicochemical properties of lactoferrin stabilized oil-in-water emulsions: Effects of pH, salt and heating

(2010) Tanushree Tokle et al.   FOOD HYDROCOLLOIDS

Protein-Stabilized Nanoemulsions and Emulsions: Comparison of Physicochemical Stability, Lipid Oxidation, and Lipase Digestibility

(2010) Sung Je Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structure−Activity Relationships of Flavonoids in the Cellular Antioxidant Activity Assay

(2008) Kelly L. Wolfe et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nanoemulsion Preparations of the Anticancer Drug Dacarbazine Significantly Increase Its Efficacy in a Xenograft Mouse Melanoma Model

(2008) Jean-Bosco Tagne et al.   MOLECULAR PHARMACEUTICS