Emulsion Systems Stabilized with Biopolymers to Enhance Oral Bioaccessibility and Bioavailability of Lipophilic Bioactive Compounds

Pickering emulsions stabilized by pea protein isolate-chitosan nanoparticles: fabrication, characterization and delivery EPA for digestion in vitro and in vivo

(2022) Yuan Ji et al.   FOOD CHEMISTRY

Physicochemical stability and in vitro bioaccessibility of β-carotene emulsions stabilized with arabinoxylan hydrolysates-soy protein isolate conjugates

(2022) Shanshan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of Millettia speciosa champ polysaccharide conjugate stabilized oil-in-water emulsion for oral delivery of β-carotene: Protection effect and in vitro digestion fate

(2022) Zhi Huang et al.   FOOD CHEMISTRY

PH sensitive double-layered emulsions stabilized by bacterial cellulose nanofibers/soy protein isolate/chitosan complex enhanced the bioaccessibility of curcumin: In vitro study

(2022) Rui Shen et al.   FOOD CHEMISTRY

Nanostructured lipid carriers (NLCs) stabilized by natural or synthetic emulsifiers for lutein delivery: Improved physicochemical stability, antioxidant activity, and bioaccessibility

(2022) Xin Shu et al.   FOOD CHEMISTRY

Comparison of bioaccessibility of astaxanthin encapsulated in starch-based double emulsion with different structures

(2021) Jie Yang et al.   CARBOHYDRATE POLYMERS

Enhancing bioaccessibility and bioavailability of carotenoids using emulsion-based delivery systems

(2021) Nuntarat Boonlao et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Effect of Ca2+ cross-linking on the properties and structure of lutein-loaded sodium alginate hydrogels

(2021) Pengxiang Xu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

(2021) Xiaoqian Du et al.   JOURNAL OF FOOD ENGINEERING

Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends

(2021) Kolawole Banwo et al.   Food Bioscience

Delivery of curcumin through colloidal systems and its applications in functional foods

(2021) Shima Saffarionpour et al.   Current Opinion in Food Science

Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil type on physicochemical stability and in vitro bioaccessibility

(2021) Tian Jiang et al.   FOOD CHEMISTRY

Encapsulation of lycopene within oil-in-water nanoemulsions using lactoferrin: Impact of carrier oils on physicochemical stability and bioaccessibility

(2020) Caicai Zhao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Nanoemulsions: An emerging platform for increasing the efficacy of nutraceuticals in foods

(2020) Ruojie Zhang et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Comparison of β-carotene loaded marine and egg phospholipids nanoliposomes

(2020) Alkassoumi Hassane Hamadou et al.   JOURNAL OF FOOD ENGINEERING

Citric acid cross-linked zein microcapsule as an efficient intestine-specific oral delivery system for lipophilic bioactive compound

(2020) Meng-Jing Teng et al.   JOURNAL OF FOOD ENGINEERING

Exploring the effects of carrier oil type on in vitro bioavailability of β-carotene: A cell culture study of carotenoid-enriched nanoemulsions

(2020) Ziyuan Xia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Formation of a novel coating material containing lutein and zeaxanthin via a Maillard reaction between bovine serum albumin and fucoidan

(2020) Sunbin Kim et al.   FOOD CHEMISTRY

Influence of chitosan-coating on the stability and digestion of emulsions stabilized by waxy maize starch crystals

(2019) Myeongsu Jo et al.   FOOD HYDROCOLLOIDS

Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniques

(2019) Ali Sedaghat Doost et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Pea protein based vitamin D nanoemulsions: Fabrication, stability and in vitro study using Caco-2 cells

(2019) Niharika Walia et al.   FOOD CHEMISTRY

Effects of anionic polysaccharides on the digestion of fish oil-in-water emulsions stabilized by hydrolyzed rice glutelin

(2019) Xingfeng Xu et al.   FOOD RESEARCH INTERNATIONAL

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

(2019) Yong Yan et al.   FOOD HYDROCOLLOIDS

Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin

(2019) Nuntarat Boonlao et al.   JOURNAL OF FOOD ENGINEERING

Preparation of eggshell membrane protein hydrolysates and culled banana resistant starch-based emulsions and evaluation of their stability and behavior in simulated gastrointestinal fluids

(2018) Surangna Jain et al.   FOOD RESEARCH INTERNATIONAL

Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers

(2018) Afshin Faridi Esfanjani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Advances in nanoparticle and microparticle delivery systems for increasing the dispersibility, stability, and bioactivity of phytochemicals

(2018) David Julian McClements   BIOTECHNOLOGY ADVANCES

Culled banana resistant starch-soy protein isolate conjugate based emulsion enriched with astaxanthin to enhance its stability

(2018) Smriti Shrestha et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Biopolymeric-based emulsions and their effects during processing, digestibility and bioaccessibility of bioactive compounds in food systems

(2018) Anil Kumar Anal et al.   FOOD HYDROCOLLOIDS

Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature

(2017) Xingfeng Xu et al.   FOOD HYDROCOLLOIDS

Bioaccessibility and Cellular Uptake of β-Carotene Encapsulated in Model O/W Emulsions: Influence of Initial Droplet Size and Emulsifiers

(2017) Wei Lu et al.   Nanomaterials

Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

(2016) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Enhanced oxidative stability of fish oil by encapsulating in culled banana resistant starch-soy protein isolate based microcapsules in functional bakery products

(2014) Taslima Ayesha Aktar Nasrin et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Stability and cellular uptake of lutein-loaded emulsions

(2014) Katja Frede et al.   Journal of Functional Foods