Nano-microencapsulation of tea seed oil via modified complex coacervation with propolis and phosphatidylcholine for improving antioxidant activity

Active packaging films and edible coatings based on polyphenol‐rich propolis extract: A review

(2021) Huimin Yong et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Recent trends in the use of FTIR spectroscopy integrated with chemometrics for the detection of edible oil adulteration

(2021) Rahul Jamwal et al.   VIBRATIONAL SPECTROSCOPY

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

Co-crystallized sucrose with propolis extract as a food ingredient: Powder characterization and antioxidant stability

(2021) Yanet Irigoiti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assembled milk protein nano-architectures as potential nanovehicles for nutraceuticals

(2021) Chuan-he Tang   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Antioxidant capacity of phenolic compounds separated from tea seed oil in vitro and in vivo

(2021) Guoyan Liu et al.   FOOD CHEMISTRY

Exploiting the robust network structure of zein/low-acyl gellan gum nanocomplexes to create Pickering emulsion gels with favorable properties

(2021) Yang Jiang et al.   FOOD CHEMISTRY

Effects of quercetin and artemetin prenylation on bioavailability and bioactivity

(2021) Stefano Salamone et al.   CHEMISTRY AND PHYSICS OF LIPIDS

New evidence on the origin of ‘bee structures’ on bitumen and oils, by atomic force microscopy (AFM) and confocal laser scanning microscopy (CLSM)

(2021) Johan Blom et al.   FUEL

Properties of starch nanoparticle obtained by ultrasonication and high pressure homogenization for developing carotenoids-enriched powder and Pickering nanoemulsion

(2021) Hemanta Chutia et al.   Innovative Food Science & Emerging Technologies

Chitosan-based films with antioxidant of bamboo leaves and ZnO nanoparticles for application in active food packaging

(2021) Jialin Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Sodium caseinate particles with co-encapsulated resveratrol and epigallocatechin-3-gallate for inhibiting the oxidation of fish oil emulsions

(2021) Xin Yin et al.   FOOD HYDROCOLLOIDS

Microencapsulation of pomegranate (Punica granatum L.) seed oil by complex coacervation: Development of a potential functional ingredient for food application

(2020) André M.M. Costa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gum Arabic/maltodextrin microencapsulation confers peroxidation stability and antimicrobial ability to pepper seed oil

(2020) Mehmet Karaaslan et al.   FOOD CHEMISTRY

Different distribution of free and bound phenolic compounds affects the oxidative stability of tea seed oil: A novel perspective on lipid antioxidation

(2020) Xiaoqin Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of chitosan-gelatin coating containing nano-encapsulated tarragon essential oil on the preservation of pork slices

(2020) Huiyun Zhang et al.   MEAT SCIENCE

Microencapsulation of hemp seed oil by pea protein isolate−sugar beet pectin complex coacervation: Influence of coacervation pH and wall/core ratio

(2020) Yang Lan et al.   FOOD HYDROCOLLOIDS

Nano-emulsification improves physical properties and bioactivities of litsea cubeba essential oil

(2020) Yanbo Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent advances in Camellia oleifera Abel: A review of nutritional constituents, biofunctional properties, and potential industrial applications

(2020) Fei Luan et al.   Journal of Functional Foods

Recent advances in the preparation, physical and functional properties, and applications of anthocyanins-based active and intelligent packaging films

(2020) Huimin Yong et al.   Food Packaging and Shelf Life

Soybean lecithin-stabilized oil-in-water (O/W) emulsions increase the stability and in vitro bioaccessibility of bioactive nutrients

(2020) Qiong-Qiong Yang et al.   FOOD CHEMISTRY

Carotenoid nanoemulsions stabilized by natural emulsifiers: Whey protein, gum Arabic, and soy lecithin

(2020) Enrique Flores-Andrade et al.   JOURNAL OF FOOD ENGINEERING

Effect of sodium chloride on the thermodynamic, rheological, and microstructural properties of field pea protein isolate/chitosan complex coacervates

(2020) Qing Zhang et al.   FOOD CHEMISTRY

Preparation and characterization of cinnamon essential oil nanocapsules and comparison of volatile components and antibacterial ability of cinnamon essential oil before and after encapsulation

(2020) Kuan Yang et al.   FOOD CONTROL

Sinapic Acid and its Derivatives Increase Oxidative Stability in Different Model Lipid Systems

(2019) Neda Martinović et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Microencapsulation of xanthan gum based on palm stearin/beeswax matrix as wall system

(2019) Baomiao Ding et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Prospects and application of nanobiotechnology in food preservation: molecular perspectives

(2019) Devangana Bhuyan et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

An insight into the solar demulsification of highly emulsified water produced from oilfields by monitoring the viscosity, zeta potential, particle size and rheology

(2019) Meiling Fan et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Phase behavior and complex coacervation of concentrated pea protein isolate-beet pectin solution

(2019) Yang Lan et al.   FOOD CHEMISTRY

Rapid identification and quantification of cheaper vegetable oil adulteration in camellia oil by using excitation-emission matrix fluorescence spectroscopy combined with chemometrics

(2019) Tong Wang et al.   FOOD CHEMISTRY

Vegetable lecithins: A review of their compositional diversity, impact on lipid metabolism and potential in cardiometabolic disease prevention

(2019) Chloé Robert et al.   BIOCHIMIE

One pot synthesis of water-soluble quercetin derived multifunctional nanoparticles with photothermal and antioxidation capabilities

(2019) Shu-Hua Tang et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Myofibrillar protein with κ- or λ-carrageenans as novel shell materials for microencapsulation of tuna oil through complex coacervation

(2019) Amr M. Bakry et al.   FOOD HYDROCOLLOIDS

The shelf life extension of refrigerated Nemipterus japonicus fillets by chitosan coating incorporated with propolis extract

(2019) Zeynab Ebadi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Gelatin and high methyl pectin coacervates crosslinked with tannic acid: The characterization, rheological properties, and application for peppermint oil microencapsulation

(2019) Bertrand Muhoza et al.   FOOD HYDROCOLLOIDS

Physicochemical characterization and antimicrobial activity of edible propolis-chitosan nanoparticle films

(2019) Zormy Nacary Correa-Pacheco et al.   PROGRESS IN ORGANIC COATINGS

Encapsulation, protection, and delivery of bioactive proteins and peptides using nanoparticle and microparticle systems: A review

(2018) David Julian McClements   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Synthesis and characterization of ethyl cellulose micro/nanocapsules using solvent evaporation method

(2018) Sogand Abbaspoor et al.   COLLOID AND POLYMER SCIENCE

Experimental design approach applied to the development of chitosan coated poly(isobutylcyanoacrylate) nanocapsules encapsulating copaiba oil

(2018) Francisco Humberto Xavier-Junior et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Effects of chitosan coatings incorporating with free or nano-encapsulated Satureja plant essential oil on quality characteristics of lamb meat

(2018) Mahdieh Pabast et al.   FOOD CONTROL

Rheological and structural properties of rice bran protein-flaxseed ( Linum usitatissimum L.) gum complex coacervates

(2018) Elham Hasanvand et al.   FOOD HYDROCOLLOIDS

Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation

(2018) María Zambrano-Zaragoza et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Complex coacervation: Encapsulation and controlled release of active agents in food systems

(2018) Noushin Eghbal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Propolis from Different Geographic Origins Suppress Intestinal Inflammation in a Model of DSS-Induced Colitis is Associated with Decreased Bacteroides spp. in the Gut

(2018) Kai Wang et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Microencapsulation of active ingredients in functional foods: From research stage to commercial food products

(2018) Qianyu Ye et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Impact of Particle Size and Polydispersity Index on the Clinical Applications of Lipidic Nanocarrier Systems

(2018) M. Danaei et al.   Pharmaceutics

Nanoliposome technology for the food and nutraceutical industries

(2018) S. Khorasani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Composition and functional properties of propolis (bee glue): A review

(2018) Syed Ishtiaq Anjum et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications

(2018) Gulay Ozkan et al.   FOOD CHEMISTRY

Encapsulation efficiency and controlled release of Ganoderma lucidum polysaccharide microcapsules by spray drying using different combinations of wall materials

(2018) Ping Shao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Encapsulation of fish oil in soybean protein particles by emulsification and spray drying

(2018) Luciana Di Giorgio et al.   FOOD HYDROCOLLOIDS

Advances in microencapsulation of polyunsaturated fatty acids (PUFAs)-rich plant oils using complex coacervation: A review

(2017) Yakindra Prasad Timilsena et al.   FOOD HYDROCOLLOIDS

Evaluation of bioactive compounds potential and antioxidant activity of brown, green and red propolis from Brazilian northeast region

(2017) Julianna Karla Santana Andrade et al.   FOOD RESEARCH INTERNATIONAL

Anti-inflammatory and antioxidative effects of Camellia oleifera Abel components

(2017) Xiaomei Xiao et al.   Future Medicinal Chemistry

Artepillin C and phenolic compounds responsible for antimicrobial and antioxidant activity of green propolis andBaccharis dracunculifoliaDC

(2017) R.S. Veiga et al.   JOURNAL OF APPLIED MICROBIOLOGY

Physicochemical characterization of chitosan nanoparticles and nanocapsules incorporated with lime essential oil and their antibacterial activity against food-borne pathogens

(2017) M.E. Sotelo-Boyás et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative study of different approaches for multivariate image analysis in HPTLC fingerprinting of natural products such as plant resin

(2017) Petar Ristivojević et al.   TALANTA

New method for effective identification of adulterated Camellia oil basing on Camellia oleifera -specific DNA

(2017) Xuexiang Cheng et al.   Arabian Journal of Chemistry

Production of Starch Films Using Propolis Nanoparticles as Novel Bioplasticizer

(2017) Karolina Villalobos et al.   Journal of Renewable Materials

Microencapsulation of chia seed oil using chia seed protein isolate⿿chia seed gum complex coacervates

(2016) Yakindra Prasad Timilsena et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Vegetable Oil-Loaded Nanocapsules: Innovative Alternative for Incorporating Drugs for Parenteral Administration

(2016) C. G. Venturini et al.   JOURNAL OF NANOSCIENCE AND NANOTECHNOLOGY

Optical Measuring Methods for the Investigation of High-Pressure Homogenisation

(2016) Ariane Bisten et al.   Processes

Core/shell nanoparticles in biomedical applications

(2014) Krishnendu Chatterjee et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Simple but Precise Engineering of Functional Nanocapsules through Nanoprecipitation

(2014) Xibo Yan et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Biopolymeric matrices made of carrageenan and corn starch for the antioxidant extracts delivery of Cuban red propolis and yerba mate

(2014) Liliam Chang-Bravo et al.   REACTIVE & FUNCTIONAL POLYMERS

Preparation, characterization, and thermal stability of β-cyclodextrin/soybean lecithin inclusion complex

(2013) Xinge Wang et al.   CARBOHYDRATE POLYMERS

Production and characterization of multinuclear microcapsules encapsulating lavender oil by complex coacervation

(2013) Zuobing Xiao et al.   FLAVOUR AND FRAGRANCE JOURNAL

Development and evaluation of novel flavour microcapsules containing vanilla oil using complex coacervation approach

(2013) Ziming Yang et al.   FOOD CHEMISTRY

Triterpenoids from the Roots ofCamellia oleiferaC.Abeland Their Cytotoxic Activities

(2013) Shou-Li Wang et al.   HELVETICA CHIMICA ACTA

Phosphatidylcholine biosynthesis and lipoprotein metabolism

(2011) Laura K. Cole et al.   BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR AND CELL BIOLOGY OF LIPIDS

Preparation of alginate nanocapsules containing turmeric oil

(2008) Pranee Lertsutthiwong et al.   CARBOHYDRATE POLYMERS

Determination of lecithin and soybean oil in dietary supplements using partial least squares–Fourier transform infrared spectroscopy

(2008) J. Kuligowski et al.   TALANTA

Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions

(2007) Yuan Yuan et al.   FOOD RESEARCH INTERNATIONAL