Formulation of water-in-oil-in-water (W/O/W) emulsions containing trans-resveratrol

Effects of chitosan coating on curcumin loaded nano-emulsion: Study on stability and in vitro digestibility

(2016) Jinglei Li et al.   FOOD HYDROCOLLOIDS

Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate and Tween 80

(2016) Sahar Tamnak et al.   FOOD HYDROCOLLOIDS

Optimisation for resveratrol accumulation during peanut germination with phenylalanine feeding & ultrasound-treatment using response surface methodology

(2016) Miao Yu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers

(2016) Meltem Serdaroğlu et al.   MEAT SCIENCE

Possible effects of complex internal structures on the apparent viscosity of multiple emulsions

(2015) Jingtao Wang et al.   CHEMICAL ENGINEERING SCIENCE

Bioactive Encapsulated Powders for Functional Foods—a Review of Methods and Current Limitations

(2015) Giovana Bonat Celli et al.   Food and Bioprocess Technology

Double Emulsions: Emerging Delivery System for Plant Bioactives

(2015) Heena Lamba et al.   Food and Bioprocess Technology

Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion

(2015) N.P. Aditya et al.   FOOD CHEMISTRY

A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral

(2015) Yuexi Yang et al.   FOOD HYDROCOLLOIDS

Preparation and characterisation of films from xylose-glycosylated peanut protein isolate powder

(2015) Wei-Jing Lin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Cellulose nanofibrils for one-step stabilization of multiple emulsions (W/O/W) based on soybean oil

(2015) Carlos A. Carrillo et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Curcumin and catechin co-loaded water-in-oil-in-water emulsion and its beverage application

(2015) N.P. Aditya et al.   Journal of Functional Foods

Resveratrol and cancer: focus on in vivo evidence

(2014) Lindsay G Carter et al.   ENDOCRINE-RELATED CANCER

Influence of high pressure and heating treatments on physical parameters of water-in-oil-in-water emulsions

(2014) Ricard Bou et al.   Innovative Food Science & Emerging Technologies

Preparation of water-in-oil-in-water (W1/O/W2) double emulsions containing trans-resveratrol

(2013) M. Matos et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Storage and Baking Stability of Encapsulated Sour Cherry Phenolic Compounds Prepared from Micro- and Nano-Suspensions

(2013) Alexandru Luca et al.   Food and Bioprocess Technology

Resveratrol loaded liposomes produced by different techniques

(2013) Bojana D. Isailović et al.   Innovative Food Science & Emerging Technologies

Two-step Emulsification Process for Water-in-Oil-in-Water Multiple Emulsions Stabilized by Lamellar Liquid Crystals

(2012) Toshifumi Ito et al.   Journal of Oleo Science

Transport, stability, and biological activity of resveratrol

(2011) Dominique Delmas et al.   Annals of the New York Academy of Sciences

Cellular and molecular effects of resveratrol in health and disease

(2011) Wei Yu et al.   JOURNAL OF CELLULAR BIOCHEMISTRY

Encapsulation of Natural Polyphenolic Compounds; a Review

(2011) Aude Munin et al.   Pharmaceutics

Encapsulation of Resveratrol Using Water-in-Oil-in-Water Double Emulsions

(2010) Yacine Hemar et al.   Food Biophysics

Preparation of water-in-oil and ethanol-in-oil emulsions by membrane emulsification

(2010) Javier Silvestre de los Reyes et al.   FUEL

Encapsulation of Epigallocatechin-3-gallate (EGCG) Using Oil-in-Water (O/W) Submicrometer Emulsions Stabilized by ι-Carrageenan and β-Lactoglobulin

(2010) Qiaomei Ru et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preparation and Characterization of Water/Oil/Water Emulsions Stabilized by Polyglycerol Polyricinoleate and Whey Protein Isolate

(2010) Saehun Mun et al.   JOURNAL OF FOOD SCIENCE

Encapsulation of polyphenols – a review

(2010) Zhongxiang Fang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

(2009) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Sodium caseinate–maltodextrin conjugate stabilized double emulsions: Encapsulation and stability

(2009) Jonathan O’Regan et al.   FOOD RESEARCH INTERNATIONAL

Stabilization and encapsulation of photosensitive resveratrol within yeast cell

(2007) Guorong Shi et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS