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

Utilization of high internal phase emulsion stabilized by egg yolk-modified starch complex for the delivery of lutein

(2021) Lilan Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Zein Colloidal Particles and Cellulose Nanocrystals Synergistic Stabilization of Pickering Emulsions for Delivery of β-Carotene

(2021) Yang Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Avobenzone-loaded and omega-3-enriched lipid formulations for production of UV blocking sunscreen gels and textiles

(2021) Ana R. Caldas et al.   JOURNAL OF MOLECULAR LIQUIDS

Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment

(2021) Yang Wei et al.   FOOD HYDROCOLLOIDS

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

(2021) Jia Hao et al.   FOOD HYDROCOLLOIDS

Structure-antioxidant activity relationship of methoxy, phenolic hydroxyl, and carboxylic acid groups of phenolic acids

(2020) Jinxiang Chen et al.   Scientific Reports

Novel approach for lutein extraction: Food grade microemulsion containing soy lecithin & sunflower oil

(2020) Mehdi Jalali-Jivan et al.   Innovative Food Science & Emerging Technologies

Causes of blindness and vision impairment in 2020 and trends over 30 years, and prevalence of avoidable blindness in relation to VISION 2020: the Right to Sight: an analysis for the Global Burden of Disease Study

(2020) Jaimie D Steinmetz et al.   Lancet Global Health

Rhamnolipids-based nanostructured lipid carriers: Effect of lipid phase on physicochemical properties and stability

(2020) Maria A. Azevedo et al.   FOOD CHEMISTRY

Solid lipid nanoparticles as carriers for lipophilic compounds for applications in foods

(2019) Valeria da Silva Santos et al.   FOOD RESEARCH INTERNATIONAL

Vitamin E encapsulation within oil-in-water emulsions: Impact of emulsifier type on physicochemical stability and bioaccessibility

(2019) Shanshan Lv et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fabrication and characterization of nanostructured lipid carriers (NLC) using a plant-based emulsifier: Quillaja saponin

(2019) Mahesh Kharat et al.   FOOD RESEARCH INTERNATIONAL

Nanoparticles fabricated from bulk solid lipids: Preparation, properties, and potential food applications

(2019) Qixin Zhong et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Carotenoids in human nutrition and health

(2018) Manfred Eggersdorfer et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Ionic coupling of hyaluronic acid with ethyl N -lauroyl l -arginate (LAE): Structure, properties and biocide activity of complexes

(2018) Ana Gamarra et al.   CARBOHYDRATE POLYMERS

Propolis wax nanostructured lipid carrier for delivery of β sitosterol: Effect of formulation variables on physicochemical properties

(2018) Yasamin Soleimanian et al.   FOOD CHEMISTRY

Formulation and characterization of novel nanostructured lipid carriers made from beeswax, propolis wax and pomegranate seed oil

(2018) Yasamin Soleimanian et al.   FOOD CHEMISTRY

Comparison of natural and synthetic surfactants at forming and stabilizing nanoemulsions: Tea saponin, Quillaja saponin, and Tween 80

(2018) Zhenbao Zhu et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Enhancing the formation and stability of emulsions using mixed natural emulsifiers: Hydrolyzed rice glutelin and quillaja saponin

(2018) Xingfeng Xu et al.   FOOD HYDROCOLLOIDS

Formulation and application of a new generation of lipid nano-carriers for the food bioactive ingredients

(2017) Iman Katouzian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of encapsulated functional lipids on crystal structure and chemical stability in solid lipid nanoparticles: Towards bioactive-based design of delivery systems

(2016) Hanna Salminen et al.   FOOD CHEMISTRY

Formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids

(2016) Long Bai et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Preparation and characterization of novel nanocarriers containing krill oil for food application

(2015) Jiajin Zhu et al.   Journal of Functional Foods

Role of lutein and zeaxanthin in visual and cognitive function throughout the lifespan

(2014) Elizabeth J Johnson   NUTRITION REVIEWS

Effect of aqueous pH and electrolyte concentration on structure, stability and flow behavior of non-ionic surfactant based solid lipid nanoparticles

(2013) Kyeong-Ok Choi et al.   FOOD CHEMISTRY

Crystals and crystallization in oil-in-water emulsions: Implications for emulsion-based delivery systems

(2012) David Julian McClements   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?

(2012) Eléonore Bouyer et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Nonionic Surfactant and Interfacial Structure Impact Crystallinity and Stability of β-Carotene Loaded Lipid Nanodispersions

(2012) Amir Malaki Nik et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lipid nanocarriers for dermal delivery of lutein: Preparation, characterization, stability and performance

(2011) Khalil Mitri et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Interaction of a Food-Grade Cationic Surfactant (Lauric Arginate) with Food-Grade Biopolymers (Pectin, Carrageenan, Xanthan, Alginate, Dextran, and Chitosan)

(2010) Marieange Bonnaud et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of Surfactant Properties on Oxidative Stability of β-Carotene Encapsulated within Solid Lipid Nanoparticles

(2009) Thrandur Helgason et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components

(2008) Jochen Weiss et al.   Food Biophysics