Development of Food-Grade Curcumin Nanoemulsion and its Potential Application to Food Beverage System: Antioxidant Property andIn VitroDigestion
Published 2016 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Development of Food-Grade Curcumin Nanoemulsion and its Potential Application to Food Beverage System: Antioxidant Property andIn VitroDigestion
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 81, Issue 3, Pages N745-N753
Publisher
Wiley
Online
2016-01-26
DOI
10.1111/1750-3841.13224
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Modified curcumin with hyaluronic acid: Combination of pro-drug and nano-micelle strategy to address the curcumin challenge
- (2015) Jinglei Li 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
- Increased Antioxidant Efficacy of Tocopherols by Surfactant Solubilization in Oil-in-Water Emulsions
- (2014) S. Sezer Kiralan et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Optimization of Orange Oil Nanoemulsion Formation by Isothermal Low-Energy Methods: Influence of the Oil Phase, Surfactant, and Temperature
- (2014) Yuhua Chang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Preparation of Chitosan-Coated Nanoliposomes for Improving the Mucoadhesive Property of Curcumin Using the Ethanol Injection Method
- (2013) Gye Hwa Shin et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Inhibition of lipase-catalyzed hydrolysis of emulsified triglyceride oils by low-molecular weight surfactants under simulated gastrointestinal conditions
- (2011) Yan Li et al. EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS
- Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties
- (2011) Kashif Ahmed et al. FOOD CHEMISTRY
- Factors affecting lipase digestibility of emulsified lipids using an in vitro digestion model: Proposal for a standardised pH-stat method
- (2010) Yan Li et al. FOOD CHEMISTRY
- Curcumin targeted signaling pathways: basis for anti-photoaging and anti-carcinogenic therapy
- (2010) Madalene C.Y. Heng INTERNATIONAL JOURNAL OF DERMATOLOGY
- New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility
- (2010) Yan Li et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Separation of Curcuminoids Enriched Fraction from Spent Turmeric Oleoresin and Its Antioxidant Potential
- (2010) S. Nagarajan et al. JOURNAL OF FOOD SCIENCE
- Edible nanoemulsions: fabrication, properties, and functional performance
- (2010) David Julian McClements Soft Matter
- Antimicrobial Activity of Curcumin against Helicobacter pylori Isolates from India and during Infections in Mice
- (2009) R. De et al. ANTIMICROBIAL AGENTS AND CHEMOTHERAPY
- Curcumin as an Anti-Cancer Agent: Review of the Gap Between Basic and Clinical Applications
- (2009) G. Bar-Sela et al. CURRENT MEDICINAL CHEMISTRY
- Bioavailability and Delivery of Nutraceuticals Using Nanotechnology
- (2009) Qingrong Huang et al. JOURNAL OF FOOD SCIENCE
- Structure–function relationships to guide rational design and fabrication of particulate food delivery systems
- (2009) Uri Lesmes et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Antioxidant and radical scavenging properties of curcumin
- (2008) Tuba Ak et al. CHEMICO-BIOLOGICAL INTERACTIONS
- Bioavailability of nanoparticles in nutrient and nutraceutical delivery
- (2008) Edgar Acosta CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
- Oxidative stability, trans,trans-2,4-decadienals, and tocopherol contents during storage of dough fried in soybean oil with added medium-chain triacylglycerols (MCT)
- (2008) Toshiyuki Toyosaki et al. FOOD RESEARCH INTERNATIONAL
- Interfacial Characterization of β-Lactoglobulin Networks: Displacement by Bile Salts
- (2008) Julia Maldonado-Valderrama et al. LANGMUIR
- Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions
- (2007) Xiaoyong Wang et al. FOOD CHEMISTRY
- Re-coalescence of emulsion droplets during high-energy emulsification
- (2007) Seid Mahdi Jafari et al. FOOD HYDROCOLLOIDS
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now