Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients
Authors
Keywords
Lecithin, Phospholipids, Botanical origin, Micelles, Liposomes, Emulsions
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 111, Issue -, Pages 261-270
Publisher
Elsevier BV
Online
2021-02-21
DOI
10.1016/j.tifs.2021.02.028
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Stability and release performance of curcumin-loaded liposomes with varying content of hydrogenated phospholipids
- (2020) Kedong Tai et al. FOOD CHEMISTRY
- Liposomal delivery of natural product: A promising approach in health research
- (2019) Mohammad Rezaul Islam Shishir et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions
- (2019) Charmaine K.W. Koo et al. FOOD RESEARCH INTERNATIONAL
- Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin
- (2019) Cheryl Chung et al. FOOD RESEARCH INTERNATIONAL
- Soy Lecithin-Derived Liposomal Delivery Systems: Surface Modification and Current Applications
- (2019) Ngoc Thuy Trang Le et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Mechanistic Evaluation of Enhanced Curcumin Delivery through Human Skin In Vitro from Optimised Nanoemulsion Formulations Fabricated with Different Penetration Enhancers
- (2019) Shereen A. Yousef et al. Pharmaceutics
- Microstructure and biopharmaceutical performances of curcumin-loaded low-energy nanoemulsions containing eucalyptol and pinene: Terpenes’ role overcome penetration enhancement effect?
- (2019) Ines Nikolic et al. EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES
- Pea protein based vitamin D nanoemulsions: Fabrication, stability and in vitro study using Caco-2 cells
- (2019) Niharika Walia et al. FOOD CHEMISTRY
- Encapsulation of lactoferrin into rapeseed phospholipids based liposomes: Optimization and physicochemical characterization
- (2019) Daniela Vergara et al. JOURNAL OF FOOD ENGINEERING
- Corn Lecithin for Injection from Deoiled Corn Germ: Extraction, Composition, and Emulsifying Properties
- (2018) Hongcheng Liu et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Impact of Electrostatic Interactions on Lecithin-Stabilized Model O/W Emulsions
- (2018) Cheryl Chung et al. Food Biophysics
- Enhanced fish oil-in-water emulsions enabled by rapeseed lecithins obtained under different processing conditions
- (2018) Jingbo Li et al. FOOD CHEMISTRY
- The critical micelle concentration of lecithin in bulk oils and medium chain triacylglycerol is influenced by moisture content and total polar materials
- (2018) JiSu Kim et al. FOOD CHEMISTRY
- Lipid composition and emulsifying properties of Camelina sativa seed lecithin
- (2018) Henok D. Belayneh et al. FOOD CHEMISTRY
- The effect of sterol derivatives on properties of soybean and egg yolk lecithin liposomes: Stability, structure and membrane characteristics
- (2018) Kedong Tai et al. FOOD RESEARCH INTERNATIONAL
- Design of dipalmitoyl lecithin liposomes loaded with quercetin and rutin and their release kinetics from carboxymethyl cellulose edible films
- (2018) A. Silva-Weiss et al. JOURNAL OF FOOD ENGINEERING
- Advances in nanoparticle and microparticle delivery systems for increasing the dispersibility, stability, and bioactivity of phytochemicals
- (2018) David Julian McClements BIOTECHNOLOGY ADVANCES
- Molecular species determination of oligosaccharides and glycoconjugates in soybean lecithin powders
- (2018) Jingjing Kang et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Nanoliposome technology for the food and nutraceutical industries
- (2018) S. Khorasani et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Latest advances in degumming feedstock oils for large-scale biodiesel production
- (2018) Yogesh C. Sharma et al. Biofuels Bioproducts & Biorefining-Biofpr
- Lecithin Near Its Critical Micelle Concentration Increases Oxidative Stability of Non-Stripped Corn Oil But Not Stripped Corn Oil
- (2018) JiSu Kim et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Fabrication and Characterization of Curcumin-Loaded Liposomes Formed from Sunflower Lecithin: Impact of Composition and Environmental Stress
- (2018) Shengfeng Peng et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers
- (2018) Betül Yesiltas et al. FOOD CHEMISTRY
- About water degumming and the hydration of non-hydratable phosphatides
- (2017) Albert J. Dijkstra EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Lipid composition and emulsifying properties of canola lecithin from enzymatic degumming
- (2017) Meizhen Xie et al. FOOD CHEMISTRY
- Influence of emulsifier type on the spray-drying properties of model infant formula emulsions
- (2017) Kamil P. Drapala et al. FOOD HYDROCOLLOIDS
- Effect of chemical composition and sonication procedure on properties of food-grade soy lecithin liposomes with added glycerol
- (2017) D. Taladrid et al. FOOD RESEARCH INTERNATIONAL
- Formulation of food emulsions using natural emulsifiers: Utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners
- (2017) Cheryl Chung et al. JOURNAL OF FOOD ENGINEERING
- Encapsulation of phytosterols and phytosterol esters in liposomes made with soy phospholipids by high pressure homogenization
- (2017) Fan C. Wang et al. Food & Function
- Effect of liposomal encapsulation on the recovery and antioxidant properties of green tea catechins incorporated into a hard low-fat cheese following in vitro simulated gastrointestinal digestion
- (2016) Ali Rashidinejad et al. FOOD AND BIOPRODUCTS PROCESSING
- Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids
- (2016) Jennifer Komaiko et al. FOOD CHEMISTRY
- Structural characterization of β-carotene-incorporated nanovesicles produced with non-purified phospholipids
- (2016) Mariano Michelon et al. FOOD RESEARCH INTERNATIONAL
- Performance of whey protein hydrolysate–maltodextrin conjugates as emulsifiers in model infant formula emulsions
- (2016) Kamil P. Drapala et al. INTERNATIONAL DAIRY JOURNAL
- Lecithin-Based Nano-emulsification Improves the Bioavailability of Conjugated Linoleic Acid
- (2016) Wan Heo et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of composition, hydrogenation of phospholipids and lyophilization on the characteristics of eugenol-loaded liposomes prepared by ethanol injection method
- (2016) Carine Sebaaly et al. Food Bioscience
- Encapsulation, protection, and release of hydrophilic active components: Potential and limitations of colloidal delivery systems
- (2015) David Julian McClements ADVANCES IN COLLOID AND INTERFACE SCIENCE
- Effects of relative humidity on the antioxidant properties of α-tocopherol in stripped corn oil
- (2015) Ji Young Kim et al. FOOD CHEMISTRY
- Preparation of liposomes using supercritical carbon dioxide technology: Effects of phospholipids and sterols
- (2015) Lisha Zhao et al. FOOD RESEARCH INTERNATIONAL
- Formation of Oil-in-Water Emulsions from Natural Emulsifiers Using Spontaneous Emulsification: Sunflower Phospholipids
- (2015) Jennifer Komaiko et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Encapsulation of elderberry extract into phospholipid nanoparticles
- (2015) Anna Bryła et al. JOURNAL OF FOOD ENGINEERING
- Driving forces for drug loading in drug carriers
- (2015) Yang Li et al. JOURNAL OF MICROENCAPSULATION
- Phospholipids in foods: prooxidants or antioxidants?
- (2015) Leqi Cui et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Liposomal nanodelivery systems using soy and marine lecithin to encapsulate food biopreservative nisin
- (2015) Muhammad Imran et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- A review on phospholipids and their main applications in drug delivery systems
- (2015) Jing Li et al. Asian Journal of Pharmaceutical Sciences
- Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese
- (2014) Ali Rashidinejad et al. FOOD CHEMISTRY
- Thyme Oil Nanoemulsions Coemulsified by Sodium Caseinate and Lecithin
- (2014) Jia Xue et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Influence of Casein–Phospholipid Combinations as Emulsifier on the Physical and Oxidative Stability of Fish Oil-in-Water Emulsions
- (2014) Pedro J. García-Moreno et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants: Quillaja saponin and lecithin
- (2014) Bengu Ozturk et al. JOURNAL OF FOOD ENGINEERING
- Emulsification of algal oil with soy lecithin improved DHA bioaccessibility but did not change overall in vitro digestibility
- (2014) Xinjie Lin et al. Food & Function
- Characterization and emulsifying properties of different sunflower phosphatidylcholine enriched fractions
- (2013) Estefania N. Guiotto et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Effect of hydrolysed sunflower lecithin on the heat-induced coagulation of recombined concentrated milk emulsions
- (2013) M. Kasinos et al. INTERNATIONAL DAIRY JOURNAL
- Phospholipids at the Interface: Current Trends and Challenges
- (2013) Roman Pichot et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Storage Stability and Physical Characteristics of Tea-Polyphenol-Bearing Nanoliposomes Prepared with Milk Fat Globule Membrane Phospholipids
- (2013) İbrahim Gülseren et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Liposome: classification, preparation, and applications
- (2013) Abolfazl Akbarzadeh et al. Nanoscale Research Letters
- Microfluidic methods for forming liposomes
- (2012) Dirk van Swaay et al. LAB ON A CHIP
- Lecithin organogel: A unique micellar system for the delivery of bioactive agents in the treatment of skin aging
- (2012) Sushil Raut et al. Acta Pharmaceutica Sinica B
- A review analyzing the industrial biodiesel production practice starting from vegetable oil refining
- (2011) Giulio Santori et al. APPLIED ENERGY
- Liposomes as vehicles for vitamins E and C: An alternative to fortify orange juice and offer vitamin C protection after heat treatment
- (2011) Marina Marsanasco et al. FOOD RESEARCH INTERNATIONAL
- Characterization of phospholipid reverse micelles in nonaqueous systems in relation to their rejection during membrane processing
- (2011) S. Manjula et al. FOOD RESEARCH INTERNATIONAL
- Formulation and properties of model beverage emulsions stabilized by sucrose monopalmitate: Influence of pH and lyso-lecithin addition
- (2011) Seung Jun Choi et al. FOOD RESEARCH INTERNATIONAL
- Emulsifying Properties of Different Modified Sunflower Lecithins
- (2011) D. M. Cabezas et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Effects of residual phospholipids on surface properties of a soft-refined sunflower oil: Application to stabilization of sauce-types’ emulsions
- (2010) S. Mezdour et al. FOOD HYDROCOLLOIDS
- Edible nanoemulsions: fabrication, properties, and functional performance
- (2010) David Julian McClements Soft Matter
- Update on vegetable lecithin and phospholipid technologies
- (2008) Willem van Nieuwenhuyzen et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Effect of lecithin and monoglycerides on the heat stability of a model infant formula emulsion
- (2007) Seamus L. McSweeney et al. FOOD HYDROCOLLOIDS
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started