Enhancement of Carotenoid Bioaccessibility from Tomatoes Using Excipient Emulsions: Influence of Particle Size

Characterization of mucin – lipid droplet interactions: Influence on potential fate of fish oil-in-water emulsions under simulated gastrointestinal conditions

(2016) Yaoguang Chang et al.   FOOD HYDROCOLLOIDS

Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes

(2016) Qian Li et al.   FOOD RESEARCH INTERNATIONAL

Enhancement of Nutraceutical Bioavailability using Excipient Nanoemulsions: Role of Lipid Digestion Products on Bioaccessibility of Carotenoids and Phenolics from Mangoes

(2016) Xuan Liu et al.   JOURNAL OF FOOD SCIENCE

Towards predicting the stability of protein-stabilized emulsions

(2015) Roy J.B.M. Delahaije et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Impact of Lipid Content on the Ability of Excipient Emulsions to Increase Carotenoid Bioaccessibility from Natural Sources (Raw and Cooked Carrots)

(2015) Ruojie Zhang et al.   Food Biophysics

Mastication effects on carotenoid bioaccessibility from mango fruit tissue

(2015) Dorrain Y. Low et al.   FOOD RESEARCH INTERNATIONAL

Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study

(2015) Ruojie Zhang et al.   FOOD RESEARCH INTERNATIONAL

Utilizing Food Matrix Effects To Enhance Nutraceutical Bioavailability: Increase of Curcumin Bioaccessibility Using Excipient Emulsions

(2015) Liqiang Zou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enhancing Nutraceutical Bioavailability from Raw and Cooked Vegetables Using Excipient Emulsions: Influence of Lipid Type on Carotenoid Bioaccessibility from Carrots

(2015) Ruojie Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal Processing

(2015) Xuan Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enhancing nutraceutical bioavailability using excipient emulsions: Influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin

(2015) Liqiang Zou et al.   Journal of Functional Foods

Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions

(2014) Mauricio Espinal-Ruiz et al.   Food & Function

Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals

(2014) David Julian McClements et al.   Food & Function

Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes

(2013) Agnese Panozzo 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

Influence of chromoplast morphology on carotenoid bioaccessibility of carrot, mango, papaya, and tomato

(2012) Ralf M. Schweiggert et al.   FOOD CHEMISTRY

Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility

(2012) Cheng Qian et al.   FOOD CHEMISTRY

Physicochemical parameters that influence carotenoids bioaccessibility from a tomato juice

(2012) Antoine Degrou et al.   FOOD CHEMISTRY

Carotenoid compositions of coloured tomato cultivars and contribution to antioxidant activities and protection against H2O2-induced cell death in H9c2

(2012) Hongyan Li et al.   FOOD CHEMISTRY

Coconut Oil Enhances Tomato Carotenoid Tissue Accumulation Compared to Safflower Oil in the Mongolian Gerbil (Meriones unguiculatus)

(2012) Lauren E. Conlon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nutritional Aspects of Phytoene and Phytofluene, Carotenoid Precursors to Lycopene

(2012) Nancy J. Engelmann et al.   Advances in Nutrition

Behaviour of protein-stabilised emulsions under various physiological conditions

(2011) Harjinder Singh et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Confocal Raman Microspectroscopic Study of the Molecular Status of Carotenoids in Tomato Fruits and Foods

(2011) Paul D. A. Pudney et al.   APPLIED SPECTROSCOPY

The type and quantity of lipids present during digestion influence the in vitro bioaccessibility of lycopene from raw tomato pulp

(2011) Ines J.P. Colle et al.   FOOD RESEARCH INTERNATIONAL

Carotenoids bioavailability from foods: From plant pigments to efficient biological activities

(2011) Elisabet Fernández-García et al.   FOOD RESEARCH INTERNATIONAL

Effect of Thermal Processing on the Degradation, Isomerization, and Bioaccessibility of Lycopene in Tomato Pulp

(2010) Ines Colle et al.   JOURNAL OF FOOD SCIENCE

Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots

(2009) Lien Lemmens et al.   FOOD RESEARCH INTERNATIONAL