The influence of lipid droplet size on the oral bioavailability of vitamin D2 encapsulated in emulsions: an in vitro and in vivo study

Influence of carrier oil type, particle size on in vitro lipid digestion and eugenol release in emulsion and nanoemulsions

(2016) Hamid Majeed et al.   FOOD HYDROCOLLOIDS

Nanocarriers based delivery of nutraceuticals for cancer prevention and treatment: A review of recent research developments

(2016) Divya Arora et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Submicron complex lipid carriers for curcumin delivery to intestinal epithelial cells: Effect of different emulsifiers on bioaccessibility and cell uptake

(2015) Cigdem Yucel et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

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

In VitroModels for Studying Secondary Plant Metabolite Digestion and Bioaccessibility

(2014) M. Alminger et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Droplet size and composition of nutraceutical nanoemulsions influences bioavailability of long chain fatty acids and Coenzyme Q10

(2014) H.T. Cho et al.   FOOD CHEMISTRY

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Vitamin D Bioavailability: State of the Art

(2013) P. Borel et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

(2013) L. Salvia-Trujillo et al.   FOOD CHEMISTRY

The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions

(2013) Jiang Yi et al.   FOOD HYDROCOLLOIDS

Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity

(2011) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

In vitro study of intestinal lipolysis using pH-stat and gas chromatography

(2011) Anne Helbig et al.   FOOD HYDROCOLLOIDS

Development of Zein Nanoparticles Coated with Carboxymethyl Chitosan for Encapsulation and Controlled Release of Vitamin D3

(2011) Yangchao Luo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Vitamin D and musculoskeletal health, cardiovascular disease, autoimmunity and cancer: Recommendations for clinical practice

(2010) Jean-Claude Souberbielle et al.   AUTOIMMUNITY REVIEWS

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

Differences in in vitro gastric behaviour between homogenized milk and emulsions stabilised by Tween 80, whey protein, or whey protein and caseinate

(2010) George A. van Aken et al.   FOOD HYDROCOLLOIDS

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

Transitions in the internal structure of lipid droplets during fat digestion

(2010) Stefan Salentinig et al.   Soft Matter

Review of in vitro digestion models for rapid screening of emulsion-based systems

(2010) David Julian McClements et al.   Food & Function

The influence of emulsion structure and stability on lipid digestion

(2009) Matt Golding et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Rheological Behavior of Food Emulsions Mixed with Saliva: Effect of Oil Content, Salivary Protein Content, and Saliva Type

(2008) Erika Silletti et al.   Food Biophysics

Relating the effect of saliva-induced emulsion flocculation on rheological properties and retention on the tongue surface with sensory perception

(2008) Monique H. Vingerhoeds et al.   FOOD HYDROCOLLOIDS

Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model

(2008) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva

(2008) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS