Multilayer emulsions as a strategy for linseed oil and α-lipoic acid micro-encapsulation: study on preparation and in vitro characterization
Published 2018 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Multilayer emulsions as a strategy for linseed oil and α-lipoic acid micro-encapsulation: study on preparation and in vitro
characterization
Authors
Keywords
-
Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 98, Issue 9, Pages 3513-3523
Publisher
Wiley
Online
2018-01-04
DOI
10.1002/jsfa.8870
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Inhibition of lipid oxidation in nanoemulsions and filled microgels fortified with omega-3 fatty acids using casein as a natural antioxidant
- (2017) Fang Chen et al. FOOD HYDROCOLLOIDS
- Nanostructured lipid carrier (NLC) as a strategy for encapsulation of quercetin and linseed oil: Preparation and in vitro characterization studies
- (2017) Juan Huang et al. JOURNAL OF FOOD ENGINEERING
- Physiochemical and cytotoxicity study of TPGS stabilized nanoemulsion designed by ultrasonication method
- (2017) Khushwinder Kaur et al. ULTRASONICS SONOCHEMISTRY
- Linseed oil presents different patterns of oxidation in real-time and accelerated aging assays
- (2016) Caroline Douny et al. FOOD CHEMISTRY
- High carotenoid bioaccessibility through linseed oil nanoemulsions with enhanced physical and oxidative stability
- (2016) Daniela Sotomayor-Gerding et al. FOOD CHEMISTRY
- Dynamic modeling of in vitro lipid digestion: Individual fatty acid release and bioaccessibility kinetics
- (2016) T.M. Giang et al. FOOD CHEMISTRY
- Effects of chitosan coating on curcumin loaded nano-emulsion: Study on stability and in vitro digestibility
- (2016) Jinglei Li et al. FOOD HYDROCOLLOIDS
- Physicochemical properties and storage stability of ultrasound-mediated WPI-stabilized fish oil nanoemulsions
- (2016) Maryam Nejadmansouri et al. FOOD HYDROCOLLOIDS
- Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: A review
- (2016) Talita A. Comunian et al. FOOD HYDROCOLLOIDS
- Current encapsulation strategies for bioactive oils: From alimentary to pharmaceutical perspectives
- (2016) Julia Rodríguez et al. FOOD RESEARCH INTERNATIONAL
- Flaxseed Oil-In-Water Emulsions Stabilized by Multilayer Membranes: Oxidative Stability and the Effects of pH
- (2016) Canan Kartal et al. JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
- Improvement of physical stability of kenaf seed oil-in-water nanoemulsions by addition of β-cyclodextrin to primary emulsion containing sodium caseinate and Tween 20
- (2016) Ai Mun Cheong et al. JOURNAL OF FOOD ENGINEERING
- Some strategies for the stabilization of long chain n-3 PUFA-enriched foods: A review
- (2015) Charlotte Jacobsen EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Evaluation of cationic nanosystems with melatonin using an eye-related bioavailability prediction model
- (2015) Anita Hafner et al. EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES
- Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein
- (2015) Chaoying Qiu et al. FOOD CHEMISTRY
- Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration
- (2015) Silvana A. Fioramonti et al. FOOD HYDROCOLLOIDS
- Amphotericin-B entrapped lecithin/chitosan nanoparticles for prolonged ocular application
- (2015) Yashpal S. Chhonker et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- How the Multiple Antioxidant Properties of Ascorbic Acid Affect Lipid Oxidation in Oil-in-Water Emulsions
- (2015) Sibel Uluata et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of high-pressure homogenization preparation on mean globule size and large-diameter tail of oil-in-water injectable emulsions
- (2015) Jie Peng et al. JOURNAL OF FOOD AND DRUG ANALYSIS
- Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry
- (2015) Rebecca Walker et al. Food & Function
- Chitosan based edible films and coatings: A review
- (2013) Maher Z. Elsabee et al. Materials Science & Engineering C-Materials for Biological Applications
- Rats fed linseed oil in microemulsion forms enriches the cardiac sarcoplasmic reticulum lipids with docosahexaenoic acid and lower calcium transport
- (2013) D. Sugasini et al. Journal of Functional Foods
- Effects of nanoliposomes based on soya, rapeseed and fish lecithins on chitosan thin films designed for tissue engineering
- (2012) H.Y. Zhang et al. CARBOHYDRATE POLYMERS
- Mucoadhesive nanoparticles for prolonged ocular delivery of natamycin: In vitro and pharmacokinetics studies
- (2012) R.S. Bhatta et al. INTERNATIONAL JOURNAL OF PHARMACEUTICS
- Interfacial & colloidal aspects of lipid digestion
- (2011) P.J. Wilde et al. ADVANCES IN COLLOID AND INTERFACE SCIENCE
- Brain histological changes in young mice submitted to diets with different ratios of n-6/n-3 polyunsaturated fatty acids during maternal pregnancy and lactation
- (2011) Chunyu Tian et al. CLINICAL NUTRITION
- Nanoemulsions for Food Applications: Development and Characterization
- (2011) Hélder Daniel Silva et al. Food and Bioprocess Technology
- Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties
- (2011) Kashif Ahmed et al. FOOD CHEMISTRY
- Photoprotective effect of flax seed oil (Linum usitatissimum L.) against ultraviolet C-induced apoptosis and oxidative stress in rats
- (2011) Yasin Tülüce et al. TOXICOLOGY AND INDUSTRIAL HEALTH
- Investigation into the Physicochemical Stability and Rheological Properties of β-Carotene Emulsion Stabilized by Soybean Soluble Polysaccharides and Chitosan
- (2010) Zhanqun Hou et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Lipoic acid as an anti-inflammatory and neuroprotective treatment for Alzheimer's disease☆
- (2008) Annette Maczurek et al. ADVANCED DRUG DELIVERY REVIEWS
- Effect of chitosan on the stability and properties of modified lecithin stabilized oil-in-water monodisperse emulsion prepared by microchannel emulsification
- (2008) Ai Mey Chuah et al. FOOD HYDROCOLLOIDS
- Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions
- (2007) Yuan Yuan et al. FOOD RESEARCH INTERNATIONAL
- Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation
- (2007) Charlotte Jacobsen et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search