The improvement of the physicochemical properties and bioaccessibility of lutein microparticles by electrostatic complexation

Curcumin-loaded core-shell biopolymer nanoparticles produced by the pH-driven method: Physicochemical and release properties

(2021) Zhenpeng Li et al.   FOOD CHEMISTRY

Effects of lutein particle size in embedding emulsions on encapsulation efficiency, storage stability, and dissolution rate of microencapsules through spray drying

(2021) Xiao Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Novel high internal phase emulsions with gelled oil phase: Preparation, characterization and stability evaluation

(2021) Yanhui Zhang et al.   FOOD HYDROCOLLOIDS

Dynamic balancing of intestinal short-chain fatty acids: The crucial role of bacterial metabolism

(2020) Youqiang Xu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Lutein as a functional food ingredient: Stability and bioavailability

(2020) Mario Ochoa Becerra et al.   Journal of Functional Foods

Fabrication and characterization of zein/tea saponin composite nanoparticles as delivery vehicles of lutein

(2020) Mengjie Ma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structures and physicochemical characterization of enzyme extracted oil bodies from rice bran

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

Loading of lutein in egg-sphingomyelin vesicles as lipid carriers: Thermotropic phase behaviour, structure of sphingosome membranes and lutein crystals

(2020) Christelle Lopez et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical characteristics, applications and research trends of edible Pickering emulsions

(2020) Tianhang Xia et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

In-situ dispersion of casein to form nanoparticles for Pickering high internal phase emulsions

(2020) Yu Guo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assembly of protein–polysaccharide complexes for delivery of bioactive ingredients: A perspective paper

(2019) Zihao Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients

(2019) Like Mao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of the emulsion homogenization method on the stability of chia oil microencapsulated by spray drying

(2019) Maristela Alves Alcântara et al.   POWDER TECHNOLOGY

Comparision of heteroaggregation, layer-by-layer and directly mixing techniques on the physical properties and in vitro digestion of emulsions

(2019) Xu Wang et al.   FOOD HYDROCOLLOIDS

Utilization of β-lactoglobulin- (−)-Epigallocatechin- 3-gallate(EGCG) composite colloidal nanoparticles as stabilizers for lutein pickering emulsion

(2019) Jiaqi Su et al.   FOOD HYDROCOLLOIDS

Enhanced physicochemical stability of lutein-enriched emulsions by polyphenol-protein-polysaccharide conjugates and fat-soluble antioxidant

(2019) Yong Yan et al.   FOOD HYDROCOLLOIDS

Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein

(2019) Yao Lu et al.   FOOD HYDROCOLLOIDS

Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stability

(2018) Fabienne Weigel et al.   FOOD CHEMISTRY

Enhancing physicochemical properties of emulsions by heteroaggregation of oppositely charged lactoferrin coated lutein droplets and whey protein isolate coated DHA droplets

(2018) Xin Li et al.   FOOD CHEMISTRY

pH-, ion- and temperature-dependent emulsion gels: Fabricated by addition of whey protein to gliadin-nanoparticle coated lipid droplets

(2018) Yuqing Zhu et al.   FOOD HYDROCOLLOIDS

Optimization of supercritical carbon dioxide extraction of lutein and chlorophyll from spinach by-products using response surface methodology

(2018) Maëlle Derrien et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Encapsulation of β-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility

(2018) Wei Liu et al.   Journal of Functional Foods

The Effect of Lutein on Eye and Extra-Eye Health

(2018) Silvio Buscemi et al.   Nutrients

Modification of Physicochemical Properties by Heteroaggregation of Oppositely Charged Lactoferrin and Soybean Protein Isolate Coated DHA Emulsion Droplets

(2018) Jiawei Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Encapsulation systems for lutein: A review

(2018) Benjamin M. Steiner et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Analytical validation of an ultraviolet–visible procedure for determining lutein concentration and application to lutein-loaded nanoparticles

(2017) Jéssica Thaís do Prado Silva 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

Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability

(2016) Gabriel Davidov-Pardo et al.   FOOD CHEMISTRY

Encapsulation of β-carotene in alginate-based hydrogel beads: Impact on physicochemical stability and bioaccessibility

(2016) Zipei Zhang et al.   FOOD HYDROCOLLOIDS

Lutein-enriched emulsion-based delivery systems: Impact of Maillard conjugation on physicochemical stability and gastrointestinal fate

(2016) Cansu Ekin Gumus et al.   FOOD HYDROCOLLOIDS

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

(2015) David Julian McClements   JOURNAL OF FOOD SCIENCE

Sodium alginate/graphene oxide composite films with enhanced thermal and mechanical properties

(2013) Mariana Ionita et al.   CARBOHYDRATE POLYMERS

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

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

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

Aspects of milk-protein-stabilised emulsions

(2011) Harjinder Singh   FOOD HYDROCOLLOIDS

Preparation, characterization, and in vitro release investigation of lutein/zein nanoparticles via solution enhanced dispersion by supercritical fluids

(2011) Daode Hu et al.   JOURNAL OF FOOD ENGINEERING

Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein–polysaccharide complexes

(2010) Owen G. Jones et al.   ADVANCES IN 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

Influence of the composition and preparation method on the morphology and swelling behavior of alginate–chitosan hydrogels

(2008) Flávia O.M.S. Abreu et al.   CARBOHYDRATE POLYMERS

The Carotenoid Pigment Zeaxanthin—A Review

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

Dietary Antioxidants and the Long-term Incidence of Age-Related Macular Degeneration

(2007) Jennifer S.L. Tan et al.   OPHTHALMOLOGY