Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components - a review of recent advances

Effects of vitamin D2-fortified bread v. supplementation with vitamin D2 or D3 on serum 25-hydroxyvitamin D metabolites: an 8-week randomised-controlled trial in young adult Finnish women

(2016) Suvi T. Itkonen et al.   BRITISH JOURNAL OF NUTRITION

Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein–polyphenol conjugates

(2016) Fuguo Liu et al.   FOOD CHEMISTRY

In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers – Effect of interfacial composition

(2016) Ana C. Pinheiro et al.   FOOD HYDROCOLLOIDS

Effects of chitosan coating on curcumin loaded nano-emulsion: Study on stability and in vitro digestibility

(2016) Jinglei Li et al.   FOOD HYDROCOLLOIDS

Influence of carrier oil type, particle size on in vitro lipid digestion and eugenol release in emulsion and nanoemulsions

(2016) Hamid Majeed et al.   FOOD HYDROCOLLOIDS

Colloidal complexation of zein hydrolysate with tannic acid: Constructing peptides-based nanoemulsions for alga oil delivery

(2016) Yong-Hui Wang et al.   FOOD HYDROCOLLOIDS

Boosting the bioavailability of hydrophobic nutrients, vitamins, and nutraceuticals in natural products using excipient emulsions

(2016) David Julian McClements et al.   FOOD RESEARCH INTERNATIONAL

Development of Food-Grade Curcumin Nanoemulsion and its Potential Application to Food Beverage System: Antioxidant Property andIn VitroDigestion

(2016) Hee Joung Joung et al.   JOURNAL OF FOOD SCIENCE

Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility

(2015) Bengu Ozturk et al.   FOOD CHEMISTRY

Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic

(2015) Bengu Ozturk et al.   FOOD CHEMISTRY

Encapsulation of tomato oleoresin using soy protein isolate-gum aracia conjugates as emulsifier and coating materials

(2015) Chen Li et al.   FOOD HYDROCOLLOIDS

Relation between in vitro lipid digestion and β-carotene bioaccessibility in β-carotene-enriched emulsions with different concentrations of l-α-phosphatidylcholine

(2015) Tina A.J. Verrijssen et al.   FOOD RESEARCH INTERNATIONAL

Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability

(2015) David Julian McClements   JOURNAL OF FOOD SCIENCE

In vitro and in vivo study of fucoxanthin bioavailability from nanoemulsion-based delivery systems: Impact of lipid carrier type

(2015) L. Salvia-Trujillo et al.   Journal of Functional Foods

Nanoemulsion-based delivery systems for nutraceuticals: Influence of carrier oil type on bioavailability of pterostilbene

(2015) Yue Sun et al.   Journal of Functional Foods

Impact of various emulsifiers on ALA bioavailability and chylomicron synthesis through changes in gastrointestinal lipolysis

(2015) L. Couëdelo et al.   Food & Function

Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate

(2015) Liqiang Zou et al.   Food & Function

Plant sterols in food: No consensus in guidelines

(2014) Oliver Weingärtner et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer

(2014) Claire C. Berton-Carabin et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of interfacial composition on uptake of curcumin–piperine mixtures in oil in water emulsions by Caco-2 cells

(2014) İbrahim Gülseren et al.   Food & Function

Vitamin D and risk of cause specific death: systematic review and meta-analysis of observational cohort and randomised intervention studies

(2014) R. Chowdhury et al.   BMJ-British Medical Journal

Functional foods and nutraceuticals as therapeutic tools for the treatment of diet-related diseases

(2013) Thea Magrone et al.   CANADIAN JOURNAL OF PHYSIOLOGY AND PHARMACOLOGY

Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions

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

Vitamin E bioaccessibility: Influence of carrier oil type on digestion and release of emulsified α-tocopherol acetate

(2013) Ying Yang et al.   FOOD CHEMISTRY

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

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

The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions

(2013) Jiang Yi et al.   FOOD HYDROCOLLOIDS

Beverage emulsions: Recent developments in formulation, production, and applications

(2013) Daniel T. Piorkowski et al.   FOOD HYDROCOLLOIDS

Co-encapsulation of fish oil with phytosterol esters and limonene by milk proteins

(2013) Qiong Chen et al.   JOURNAL OF FOOD ENGINEERING

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

Nutraceutical-based therapeutics and formulation strategies augmenting their efficiency to complement modern medicine: An overview

(2013) Miles C. Braithwaite et al.   Journal of Functional Foods

Delivery of Lipophilic Bioactives: Assembly, Disassembly, and Reassembly of Lipid Nanoparticles

(2013) Mingfei Yao et al.   Annual Review of Food Science and Technology

Bioavailability of bioactive food compounds: a challenging journey to bioefficacy

(2012) Maarit J. Rein et al.   BRITISH JOURNAL OF CLINICAL PHARMACOLOGY

Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility

(2012) Cheng Qian et al.   FOOD CHEMISTRY

Encapsulation of vitamin E in edible emulsions fabricated using a natural surfactant

(2012) Ying Yang et al.   FOOD HYDROCOLLOIDS

In vitro digestion testing of lipid-based delivery systems: Calcium ions combine with fatty acids liberated from triglyceride rich lipid solutions to form soaps and reduce the solubilization capacity of colloidal digestion products

(2012) Ravi Devraj et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Fabrication of vitamin E-enriched nanoemulsions: Factors affecting particle size using spontaneous emulsification

(2012) Amir Hossein Saberi et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Regulation of chylomicron production in humans

(2011) Changting Xiao et al.   BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR AND CELL BIOLOGY OF LIPIDS

Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties

(2011) Kashif Ahmed et al.   FOOD CHEMISTRY

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

Development of functional bread containing nanoencapsulated omega-3 fatty acids

(2011) Vural Gökmen et al.   JOURNAL OF FOOD ENGINEERING

State of Dispersed Lipid Carrier and Interface Composition as Determinants of Beta-Carotene Stability in Oil-in-Water Emulsions

(2011) Leonardo Cornacchia et al.   JOURNAL OF FOOD SCIENCE

Mayonnaise Contributes to Increasing Postprandial Serum β-Carotene Concentration through the Emulsifying Property of Egg Yolk in Rats and Humans

(2011) Sayaka TAKEDA et al.   JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY

Release of lipophilic molecules during in vitro digestion of soy protein-stabilized emulsions

(2011) Amir Malaki Nik et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Insights into Intermediate Phases of Human Intestinal Fluids Visualized by Atomic Force Microscopy and Cryo-Transmission Electron Microscopy ex Vivo

(2011) Anette Müllertz et al.   MOLECULAR PHARMACEUTICS

Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids

(2011) Elmira Arab-Tehrany et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components

(2010) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Bioavailability of β-carotene isomers from raw and cooked carrots using an in vitro digestion model coupled with a human intestinal Caco-2 cell model

(2010) S. Aisling Aherne et al.   FOOD RESEARCH INTERNATIONAL

Influence of Droplet Charge on the Chemical Stability of Citral in Oil-in-Water Emulsions

(2010) Seung Jun Choi et al.   JOURNAL OF FOOD SCIENCE

Effects of Mayonnaise on Postprandial Serum Lutein/Zeaxanthin and β-Carotene Concentrations in Humans

(2010) Sayaka TAKEDA et al.   JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY

Stability of Vitamins during Extrusion

(2009) Mian N. Riaz et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Plant sterols/stanols as cholesterol lowering agents: a meta-analysis of randomized controlled trials

(2009) SuhadS. Abumweis et al.   Food & Nutrition Research

Emulsifier type, metal chelation and pH affect oxidative stability of n-3-enriched emulsions

(2008) Anne-Mette Haahr et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Carotenoid Metabolism: Biosynthesis, Regulation, and Beyond

(2008) Shan Lu et al.   Journal of Integrative Plant Biology

Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans

(2008) Giuseppe Maiani et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Dietary Plant Sterols and Cholesterol Metabolism

(2008) Lars H. Ellegård et al.   NUTRITION REVIEWS

Lipid-based systems for the enhanced delivery of poorly water soluble drugs

(2007) Christopher J.H. Porter et al.   ADVANCED DRUG DELIVERY REVIEWS