Stability and Bioavailability of Curcumin in Mixed Sodium Caseinate and Pea Protein Isolate Nanoemulsions

Formation, stability and in vitro digestibility of nanoemulsions stabilized by high-pressure homogenized lentil proteins isolate

(2018) Maja Primozic et al.   FOOD HYDROCOLLOIDS

Improved stabilization of nanoemulsions by partial replacement of sodium caseinate with pea protein isolate

(2017) Manispuritha Yerramilli et al.   FOOD HYDROCOLLOIDS

Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment

(2017) Mahesh Kharat et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Long-term stability of sodium caseinate-stabilized nanoemulsions

(2017) Manispuritha Yerramilli et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Lutein-enriched emulsion-based delivery systems: Impact of Maillard conjugation on physicochemical stability and gastrointestinal fate

(2016) Cansu Ekin Gumus et al.   FOOD HYDROCOLLOIDS

Effects of heat treatment on the emulsifying properties of pea proteins

(2016) Weiwei Peng et al.   FOOD HYDROCOLLOIDS

Gel-like pea protein Pickering emulsions at pH3.0 as a potential intestine-targeted and sustained-release delivery system for β-carotene

(2016) Yun Shao et al.   FOOD RESEARCH INTERNATIONAL

Development of Food-Grade Curcumin Nanoemulsion and its Potential Application to Food Beverage System: Antioxidant Property andIn VitroDigestion

(2016) Hee Joung Joung et al.   JOURNAL OF FOOD SCIENCE

Preparation and characterization of nanoemulsion encapsulating curcumin

(2015) T.P. Sari et al.   FOOD HYDROCOLLOIDS

Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates

(2015) C. Chang et al.   FOOD RESEARCH INTERNATIONAL

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

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

Vitamin E bioaccessibility: Influence of carrier oil type on digestion and release of emulsified α-tocopherol acetate

(2013) Ying Yang et al.   FOOD CHEMISTRY

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

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

Unravelling the behaviour of curcumin nanoemulsions during in vitro digestion: effect of the surface charge

(2013) Ana C. Pinheiro et al.   Soft Matter

Fate of curcumin encapsulated in silica nanoparticle stabilized Pickering emulsion during storage and simulated digestion

(2012) Rohan V. Tikekar et al.   FOOD RESEARCH INTERNATIONAL

Modulation of lipid digestibility using structured emulsion-based delivery systems: Comparison of in vivo and in vitro measurements

(2012) Yan Li et al.   Food & Function

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

Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties

(2011) Kashif Ahmed et al.   FOOD CHEMISTRY

Interfacial mechanism of lipolysis as self-regulated process

(2010) P. Reis et al.   BIOPHYSICAL CHEMISTRY

Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes

(2010) Miroljub Barac et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Development of Novel Pea Protein-Based Nanoemulsions for Delivery of Nutraceuticals

(2010) Francesco Donsì et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interfacial design of protein-stabilized emulsions for optimal delivery of nutrients

(2010) Amir Malaki Nik et al.   Food & Function

Nanoparticle encapsulation improves oral bioavailability of curcumin by at least 9-fold when compared to curcumin administered with piperine as absorption enhancer

(2009) J. Shaikh et al.   EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES

The effect of physiological conditions on the surface structure of proteins: Setting the scene for human digestion of emulsions

(2009) J. Maldonado-Valderrama et al.   EUROPEAN PHYSICAL JOURNAL E

Interactions of milk protein-stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model

(2009) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

Bioavailability and Delivery of Nutraceuticals Using Nanotechnology

(2009) Qingrong Huang et al.   JOURNAL OF FOOD SCIENCE

Bioactive compounds: Definition and assessment of activity

(2009) Hans-Konrad Biesalski et al.   NUTRITION

Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion

(2008) Sun Jin Hur et al.   FOOD CHEMISTRY

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

(2008) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

Interfacial Characterization of β-Lactoglobulin Networks: Displacement by Bile Salts

(2008) Julia Maldonado-Valderrama et al.   LANGMUIR

Structuring food emulsions in the gastrointestinal tract to modify lipid digestion

(2008) Harjinder Singh et al.   PROGRESS IN LIPID RESEARCH

Emulsification alters simulated gastrointestinal proteolysis of β-casein and β-lactoglobulin

(2008) Adam Macierzanka et al.   Soft Matter

Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions

(2007) Xiaoyong Wang et al.   FOOD CHEMISTRY