Protection and targeted delivery of β-carotene by starch-alginate-gelatin emulsion-filled hydrogels

Alginate and corn starch mixed gels: Effect of gelatinization and amylose content on the properties and in vitro digestibility

(2020) Gabriela Feltre et al.   FOOD RESEARCH INTERNATIONAL

Effects of microencapsulation by ionic gelation on the oxidative stability of flaxseed oil

(2018) Alessia Menin et al.   FOOD CHEMISTRY

Effect of xanthan gum on lipid digestion and bioaccessibility of β-carotene-loaded rice starch-based filled hydrogels

(2018) Shinjae Park et al.   FOOD RESEARCH INTERNATIONAL

Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters

(2018) Mohammad Rezaul Islam Shishir et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Encapsulation of β-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility

(2018) Wei Liu et al.   Journal of Functional Foods

Nanodispersions of beta-carotene: effects on antioxidant enzymes and cytotoxic properties

(2018) Felipe Rocha et al.   Food & Function

Sonication technique to produce emulsions: The impact of ultrasonic power and gelatin concentration

(2018) Karen Cristina Guedes Silva et al.   ULTRASONICS SONOCHEMISTRY

Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels

(2018) Wei Liu et al.   FOOD HYDROCOLLOIDS

Encapsulation and delivery of food ingredients using starch based systems

(2017) Fan Zhu   FOOD CHEMISTRY

Chemical stability and bioaccessibility of β-carotene encapsulated in sodium alginate o/w emulsions: Impact of Ca 2+ mediated gelation

(2016) Christos Soukoulis et al.   FOOD HYDROCOLLOIDS

Encapsulation of β-carotene in alginate-based hydrogel beads: Impact on physicochemical stability and bioaccessibility

(2016) Zipei Zhang et al.   FOOD HYDROCOLLOIDS

Thermal, rheological, and mechanical properties of normal corn and potato starch blends

(2016) Heidi A. Fonseca-Florido et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Starch/polylactide sustainable composites: Interface tailoring with graphene oxide

(2015) Nuona A et al.   COMPOSITES PART A-APPLIED SCIENCE AND MANUFACTURING

Designing hydrogel particles for controlled or targeted release of lipophilic bioactive agents in the gastrointestinal tract

(2015) Zipei Zhang et al.   EUROPEAN POLYMER JOURNAL

Control of β-carotene bioaccessibility using starch-based filled hydrogels

(2015) Saehun Mun et al.   FOOD CHEMISTRY

Absorption of whey protein isolated (WPI)-stabilized β-Carotene emulsions by oppositely charged oxidized starch microgels

(2015) Shanshan Wang et al.   FOOD RESEARCH INTERNATIONAL

Structures design for protection and vehiculation of bioactives

(2015) Paula K Okuro et al.   Current Opinion in Food Science

Influence of whey protein–beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion

(2014) Duoxia Xu et al.   FOOD CHEMISTRY

Mathematical models in drug delivery: How modeling has shaped the way we design new drug delivery systems

(2014) Nicholas A. Peppas et al.   JOURNAL OF CONTROLLED RELEASE

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

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

Effect of starch filler on calcium-alginate hydrogels loaded with yerba mate antioxidants

(2013) Alex López Córdoba et al.   CARBOHYDRATE POLYMERS

Impact of different biopolymer networks on the digestion of gastric structured emulsions

(2013) Tim J. Wooster et al.   FOOD HYDROCOLLOIDS

Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review

(2013) Shujun Wang et al.   Food & Function

Ultrasound-treated starch: SEM and TEM imaging, and functional behaviour

(2012) Monika Sujka et al.   FOOD HYDROCOLLOIDS

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

Sodium alginate–gelatin polyelectrolyte complex membranes with both high water vapor permeance and high permselectivity

(2011) Yifan Li et al.   JOURNAL OF MEMBRANE SCIENCE

Impact of gastric structuring on the lipolysis of emulsified lipids

(2011) Matt Golding et al.   Soft Matter

Nanoencapsulation of food ingredients using lipid based delivery systems

(2011) Milad Fathi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of starch filler on the physical properties of lyophilized calcium–alginate beads and the viability of encapsulated cells

(2010) Eng-Seng Chan et al.   CARBOHYDRATE POLYMERS

Factors Influencing the Chemical Stability of Carotenoids in Foods

(2010) Caitlin S. Boon et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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