Nanostructured lipid carriers (NLCs) stabilized by natural or synthetic emulsifiers for lutein delivery: Improved physicochemical stability, antioxidant activity, and bioaccessibility
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Nanostructured lipid carriers (NLCs) stabilized by natural or synthetic emulsifiers for lutein delivery: Improved physicochemical stability, antioxidant activity, and bioaccessibility
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 403, Issue -, Pages 134465
Publisher
Elsevier BV
Online
2022-09-29
DOI
10.1016/j.foodchem.2022.134465
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- 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
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreDiscover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversation