Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel

Enhancing the oxidative stability of algal oil emulsions by adding sweet orange oil: Effect of essential oil concentration

(2021) Na Xu et al.   FOOD CHEMISTRY

Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions

(2021) Jingjing Pan et al.   FOOD RESEARCH INTERNATIONAL

Improving freeze–thaw stability of soy protein isolate-glucosamine emulsion by transglutaminase glycosylation

(2021) Anqi Zhang et al.   FOOD AND BIOPRODUCTS PROCESSING

Stabilization of water-in-oil emulsion of Pulicaria jaubertii extract by ultrasonication: Fabrication, characterization, and storage stability

(2021) Qais Ali Al-Maqtari et al.   FOOD CHEMISTRY

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

(2021) Meigui Huang et al.   FOOD CHEMISTRY

Review of recent advances in the preparation, properties, and applications of high internal phase emulsions

(2021) Hongxia Gao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion

(2020) Wang et al.   Foods

The Improvement of Nanoemulsion Stability and Antioxidation via Protein-Chlorogenic Acid-Dextran Conjugates as Emulsifiers

(2020) Chang Liu et al.   Nanomaterials

Deciphering the structural network that confers stability to high internal phase Pickering emulsions by crosslinked soy protein microgels and their in vitro digestion profiles

(2020) Jiayu Wen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Soy/whey protein isolates: interfacial properties and effects on the stability of oil‐in‐water emulsions

(2020) Xiaoying Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

(2020) Duanquan Lin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Preparation and digestive characteristics of a novel soybean lipophilic protein-hydroxypropyl methylcellulose-calcium chloride thermosensitive emulsion gel

(2020) Mingming Zhong et al.   FOOD HYDROCOLLOIDS

Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH

(2020) Xiaoying Zhang et al.   FOOD HYDROCOLLOIDS

Study on the gel properties, interactions, and pH stability of pea protein isolate emulsion gels as influenced by inulin

(2020) Qingqing Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of interfacial layer number on the storage stability and in vitro digestion of fish oil-loaded multilayer emulsions consisting of gelatin particle and polysaccharides

(2020) Mengzhen Ding et al.   FOOD CHEMISTRY

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

Molecular crowding prevents the aggregation of protein-dextran conjugate by inducing structural changes, improves its functional properties, and stabilizes it in nanoemulsions

(2020) Miao Hu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicity

(2020) David Julian McClements   PROGRESS IN LIPID RESEARCH

In vitro digestion and cellular antioxidant activity of β-carotene-loaded emulsion stabilized by soy protein isolate-Pleurotus eryngii polysaccharide conjugates

(2020) Qiuhui Hu 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

Gastrointestinal fate and antioxidation of β-carotene emulsion prepared by oat protein isolate-Pleurotus ostreatus β-glucan conjugate

(2019) Lei Zhong et al.   CARBOHYDRATE POLYMERS

Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates

(2019) Yi Pan et al.   FOOD CHEMISTRY

Ca2+-induced whey protein emulgels for the encapsulation of crystalline nobiletin: Effect of nobiletin crystals on the viscoelasticity

(2019) Yan Hu 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

Formulation and in vitro evaluation of topical nanoemulsion and nanoemulsion-based gels containing daidzein

(2019) Afife Busra Ugur Kaplan et al.   JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY

The effect of pH on the stabilization and digestive characteristics of soybean lipophilic protein oil-in-water emulsions with hypromellose

(2019) Yang Li et al.   FOOD CHEMISTRY

Universal and simple method for facile fabrication of sustainable high internal phase emulsions solely using meat protein particles with various pH values

(2019) Ruren Li et al.   FOOD HYDROCOLLOIDS

Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions

(2019) Xiuping Liang et al.   FOOD HYDROCOLLOIDS

Homogenization pressure and soybean protein concentration impact the stability of perilla oil nanoemulsions

(2019) Miao Hu et al.   FOOD HYDROCOLLOIDS

Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties

(2019) Shengnan Wang et al.   FOOD HYDROCOLLOIDS

Comparative study on lipid digestion and carotenoid bioaccessibility of emulsions, nanoemulsions and vegetable-based in situ emulsions

(2018) L. Salvia-Trujillo et al.   FOOD HYDROCOLLOIDS

Composite whey protein–cellulose nanocrystals at oil-water interface: Towards delaying lipid digestion

(2018) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

Coencapsulation of (−)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility

(2018) Xing Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of calcium on lipid digestion in nanoemulsions stabilized by modified starch: Implications for bioaccessibility of β -carotene

(2017) Quanquan Lin et al.   FOOD HYDROCOLLOIDS

Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

(2017) Xiaonan Sui et al.   FOOD HYDROCOLLOIDS

Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels

(2017) Qing Guo et al.   FOOD HYDROCOLLOIDS

Morphological and in vitro antibacterial efficacy of quercetin loaded nanoparticles against food-borne microorganisms

(2016) V. Dinesh Kumar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Maltodextrin fast dissolving films for quercetin nanocrystal delivery. A feasibility study

(2015) Francesco Lai et al.   CARBOHYDRATE POLYMERS

Improved stability and skin permeability of sodium hyaluronate-chitosan multilayered liposomes by Layer-by-Layer electrostatic deposition for quercetin delivery

(2015) Soha Jeon et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Preparation and characterizations of Pickering emulsions stabilized by hydrophobic starch particles

(2015) Xiaoyan Song et al.   FOOD HYDROCOLLOIDS

Kafirin Nanoparticle-Stabilized Pickering Emulsions as Oral Delivery Vehicles: Physicochemical Stability and in Vitro Digestion Profile

(2015) Jie Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development and evaluation of biodegradable polymeric nanoparticles for the effective delivery of quercetin using a quality by design approach

(2015) V. Dinesh Kumar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Development and evaluation of lipid nanocarriers for quercetin delivery: A comparative study of solid lipid nanoparticles (SLN), nanostructured lipid carriers (NLC), and lipid nanoemulsions (LNE)

(2014) N.P. Aditya et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

(2013) L. Salvia-Trujillo et al.   FOOD CHEMISTRY

Stability and Bioaccessibility of β-Carotene in Nanoemulsions Stabilized by Modified Starches

(2013) Rong Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nutraceutical nanoemulsions: influence of carrier oil composition (digestibleversusindigestible oil) onβ-carotene bioavailability

(2013) Jiajia Rao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Rheological characterization of O/W emulsions incorporated with neutral and charged polysaccharides

(2012) Ricardo Padilha Vianna-Filho et al.   CARBOHYDRATE POLYMERS

Investigating the effect of surfactants on lipase interfacial behaviour in the presence of bile salts

(2010) A. Torcello-Gómez et al.   FOOD HYDROCOLLOIDS

Effect of ultra-high pressure homogenization on viscosity and shear stress of fermented dairy beverage

(2010) Lourdes M.P. Masson et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Stability of concentrated emulsions measured by optical and rheological methods. Effect of processing conditions—I. Whey protein concentrate

(2007) M.S. Lizarraga et al.   FOOD HYDROCOLLOIDS

Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum

(2007) Changhui Sun et al.   FOOD HYDROCOLLOIDS