Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin

In vitro evaluation of digestive enzyme inhibition and antioxidant effects of naked oat phenolic acid compound (OPC)

(2020) Zhihao Yang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers

(2020) Eliana Marcela Vélez-Erazo et al.   FOOD HYDROCOLLOIDS

Development of food-grade Pickering emulsions stabilized by a biological macromolecule (xanthan gum) and zein

(2020) J. Santos et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Formulation and characterization of food grade O/W nanoemulsions encapsulating quercetin and curcumin: Insights on enhancing solubility characteristics

(2020) Rashid Iqbal et al.   FOOD AND BIOPRODUCTS PROCESSING

Enhancement of beta-carotene stability by encapsulation in high internal phase emulsions stabilized by modified starch and tannic acid

(2020) Yikun Liu et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of starch/zein nanocomposites with pH-responsive emulsion behavior

(2020) Songnan Li et al.   FOOD HYDROCOLLOIDS

Development of an oil-in-water emulsion stabilized by a black bean protein-based nanocomplex for co-delivery of quercetin and perilla oil

(2020) Lu Han et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High loading contents, distribution and stability of β-carotene encapsulated in high internal phase emulsions

(2019) Wei Li et al.   FOOD HYDROCOLLOIDS

One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic

(2019) Li Ma et al.   FOOD HYDROCOLLOIDS

Quercetin and iron metabolism: What we know and what we need to know

(2018) Lin Xiao et al.   FOOD AND CHEMICAL TOXICOLOGY

Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

(2018) Xiao Liu et al.   FOOD HYDROCOLLOIDS

Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties

(2018) Yongjian Cai et al.   FOOD HYDROCOLLOIDS

Magnetic Porous Polymers Prepared via High Internal Phase Emulsions for Efficient Removal of Pb2+ and Cd2+

(2018) Hongshan Zhu et al.   ACS Sustainable Chemistry & Engineering

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

Design and synthesis of modified and resistant starch-based oil-in-water emulsions

(2018) Surangna Jain et al.   FOOD HYDROCOLLOIDS

Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility

(2018) Dongwen Fu et al.   FOOD HYDROCOLLOIDS

Pectin coating improves physicochemical properties of caseinate/zein nanoparticles as oral delivery vehicles for curcumin

(2017) Chao Chang et al.   FOOD HYDROCOLLOIDS

Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio

(2017) Clitor J.F. Souza et al.   FOOD HYDROCOLLOIDS

Quercetin/β-cyclodextrin inclusion complex embedded nanofibres: Slow release and high solubility

(2016) Zeynep Aytac et al.   FOOD CHEMISTRY

Potential of Excipient Emulsions for Improving Quercetin Bioaccessibility and Antioxidant Activity: An in Vitro Study

(2016) Xing Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modulation of iron transport, metabolism and reactive oxygen status by quercetin-iron complexes in vitro

(2016) Richard D. Horniblow et al.   MOLECULAR NUTRITION & FOOD RESEARCH

The biological activities, chemical stability, metabolism and delivery systems of quercetin: A review

(2016) Weiyou Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physical chemistry of highly concentrated emulsions

(2015) Reza Foudazi et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel

(2015) Ashok R. Patel et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addition

(2015) Chaoying Qiu et al.   FOOD HYDROCOLLOIDS

Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion

(2015) Chaoying Qiu et al.   FOOD RESEARCH INTERNATIONAL

Utilizing Food Matrix Effects To Enhance Nutraceutical Bioavailability: Increase of Curcumin Bioaccessibility Using Excipient Emulsions

(2015) Liqiang Zou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modulation of PKC signaling and induction of apoptosis through suppression of reactive oxygen species and tumor necrosis factor receptor 1 (TNFR1): key role of quercetin in cancer prevention

(2015) Akhilendra Kumar Maurya et al.   TUMOR BIOLOGY

Gelatin Particle-Stabilized High Internal Phase Emulsions as Nutraceutical Containers

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

Regulation of Wnt signaling activity for growth suppression induced by quercetin in 4T1 murine mammary cancer cells

(2013) HAESUNG KIM et al.   INTERNATIONAL JOURNAL OF ONCOLOGY

Quercetin inhibits rhinovirus replication in vitro and in vivo

(2012) Shyamala Ganesan et al.   ANTIVIRAL RESEARCH

Quercetin loaded biopolymeric colloidal particles prepared by simultaneous precipitation of quercetin with hydrophobic protein in aqueous medium

(2012) Ashok R. Patel et al.   FOOD CHEMISTRY

Carrot β-Carotene Degradation and Isomerization Kinetics during Thermal Processing in the Presence of Oil

(2012) Griet Knockaert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Encapsulation and release of hydrophobic bioactive components in nanoemulsion-based delivery systems: impact of physical form on quercetin bioaccessibility

(2012) Hector Pool et al.   Food & Function

Anti-inflammatory, anti-proliferative and anti-atherosclerotic effects of quercetin in human in vitro and in vivo models

(2011) Robert Kleemann et al.   ATHEROSCLEROSIS

Effect of quercetin on lipopolysaccharide induced-sickness behavior and oxidative stress in rats

(2011) SangeetaPilkhwal Sah et al.   INDIAN JOURNAL OF PHARMACOLOGY

Formulation optimization and in situ absorption in rat intestinal tract of quercetin-loaded microemulsion

(2009) Yan Gao et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Biochemical Characterization of Soluble Proteins in Pecan [Carya illinoinensis (Wangenh.) K. Koch]

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