Utilization of high internal phase emulsion stabilized by egg yolk-modified starch complex for the delivery of lutein

Recent advances on protein‐based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications

(2020) Qiaoli Zhao et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective

(2020) Aimin Shi et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of Pickering High Internal Phase Emulsions (HIPEs) stabilized by chitosan-caseinophosphopeptides nanocomplexes as oral delivery vehicles

(2019) Xiao-Nan Huang et al.   FOOD HYDROCOLLOIDS

High internal phase emulsions stabilized with amyloid fibrils and their polysaccharide complexes for encapsulation and protection of β-carotene

(2019) Xinyue Wang et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Fabrication and Characterization of Lutein-Loaded Nanoparticles Based on Zein and Sophorolipid: Enhancement of Water Solubility, Stability, and Bioaccessibility

(2019) Yongkai Yuan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High internal phase emulsions stabilized by starch nanocrystals

(2018) Tao Yang et al.   FOOD HYDROCOLLOIDS

Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

(2018) Xiao Liu et al.   FOOD HYDROCOLLOIDS

In Vitro Bioavailability, Cellular Antioxidant Activity, and Cytotoxicity of β-Carotene-Loaded Emulsions Stabilized by Catechin–Egg White Protein Conjugates

(2018) Luping Gu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Increasing water solubility with decreasing droplet size limits the use of water NMR diffusometry in submicron W/O-emulsion droplet size analysis

(2018) Mathieu Balcaen et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Development of antioxidant gliadin particle stabilized Pickering high internal phase emulsions (HIPEs) as oral delivery systems and the in vitro digestion fate

(2018) F. Z. Zhou et al.   Food & Function

Characterization and Mechanisms of Novel Emulsions and Nanoemulsion Gels Stabilized by Edible Cyclodextrin-Based Metal–Organic Frameworks and Glycyrrhizic Acid

(2018) Chao Qiu 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

Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture

(2018) Fu-Zhen Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates

(2017) Luping Gu et al.   FOOD RESEARCH INTERNATIONAL

Gelatin Particle-Stabilized High-Internal Phase Emulsions for Use in Oral Delivery Systems: Protection Effect and in Vitro Digestion Study

(2017) Huan Tan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical properties and in vitro bioaccessibility of lutein loaded emulsions stabilized by corn fiber gums

(2017) Huimin Feng et al.   RSC Advances

Development of a low resolution 1 H NMR spectroscopic technique for the study of matrix mobility in fresh and freeze-thawed hen egg yolk

(2016) Carmen Au et al.   FOOD CHEMISTRY

Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan

(2016) Duoxia Xu et al.   FOOD CHEMISTRY

Ethanol-induced whey protein gels as carriers for lutein droplets

(2016) Suzan Uzun et al.   FOOD HYDROCOLLOIDS

Lutein production from biomass: Marigold flowers versus microalgae

(2015) Jian-Hao Lin et al.   BIORESOURCE TECHNOLOGY

Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber (pectin)

(2015) Ruojie Zhang et al.   FOOD HYDROCOLLOIDS

Gelatin Particle-Stabilized High Internal Phase Emulsions as Nutraceutical Containers

(2014) Huan Tan et al.   ACS Applied Materials & Interfaces

Microcapsules: All-Natural Oil-Filled Microcapsules from Water-Insoluble Proteins (Adv. Funct. Mater. 38/2014)

(2014) Emmanouela Filippidi et al.   ADVANCED FUNCTIONAL MATERIALS

Dietary Sources of Lutein and Zeaxanthin Carotenoids and Their Role in Eye Health

(2013) El-Sayed Abdel-Aal et al.   Nutrients

Lutein and zeaxanthin supplementation reduces photooxidative damage and modulates the expression of inflammation-related genes in retinal pigment epithelial cells

(2012) Qingning Bian et al.   FREE RADICAL BIOLOGY AND MEDICINE

Behaviour of protein-stabilised emulsions under various physiological conditions

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

Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions

(2011) Maryam Kargar et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Factors Influencing the Chemical Stability of Carotenoids in Foods

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

The Carotenoid Pigment Zeaxanthin—A Review

(2008) M.G. Sajilata et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY