Development of antioxidant gliadin particle stabilized Pickering high internal phase emulsions (HIPEs) as oral delivery systems and the in vitro digestion fate

Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs

(2017) Tao Zeng et al.   FOOD CHEMISTRY

Physical and Oxidative Stability of Flaxseed Oil-in-Water Emulsions Fabricated from Sunflower Lecithins: Impact of Blending Lecithins with Different Phospholipid Profiles

(2017) Li Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil

(2016) Xiao Liu et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles

(2016) Ya-Qiong Hu et al.   FOOD HYDROCOLLOIDS

Bioaccessibility and antioxidant activity of curcumin after encapsulated by nano and Pickering emulsion based on chitosan-tripolyphosphate nanoparticles

(2016) Bakht Ramin Shah et al.   FOOD RESEARCH INTERNATIONAL

Trans fat and cardiovascular disease mortality: Evidence from bans in restaurants in New York

(2016) Brandon J. Restrepo et al.   JOURNAL OF HEALTH ECONOMICS

Endogenous formation of trans fatty acids: Health implications and potential dietary intervention

(2016) Wei-Lun Hung et al.   Journal of Functional Foods

Novel trans fat replacement strategies

(2016) Fan C Wang et al.   Current Opinion in Food Science

Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins

(2015) Iris J. Joye et al.   FOOD CHEMISTRY

High internal phase emulsion gels (HIPE-gels) created through assembly of natural oil bodies

(2015) Constantinos V. Nikiforidis et al.   FOOD HYDROCOLLOIDS

Fabrication and Characterization of Antioxidant Pickering Emulsions Stabilized by Zein/Chitosan Complex Particles (ZCPs)

(2015) Li-Juan Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of Lipid and Protein Co-oxidation on Digestibility of Dairy Proteins in Oil-in-Water (O/W) Emulsions

(2015) Mónica Obando et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Lipids on in Vitro Release and Cellular Uptake of β-Carotene in Nanoemulsion-Based Delivery Systems

(2015) Jiang Yi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Kafirin Nanoparticle-Stabilized Pickering Emulsions as Oral Delivery Vehicles: Physicochemical Stability and in Vitro Digestion Profile

(2015) Jie Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Algal-oil supplements are a viable alternative to fish-oil supplements in terms of docosahexaenoic acid (22:6n-3; DHA)

(2015) Lisa Ryan et al.   Journal of Functional Foods

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

Pickering Emulsions for Food Applications: Background, Trends, and Challenges

(2015) Claire C. Berton-Carabin et al.   Annual Review of Food Science and Technology

Amphiphilic zein hydrolysate as a novel nano-delivery vehicle for curcumin

(2015) Yong-Hui Wang et al.   Food & Function

Gelatin Particle-Stabilized High Internal Phase Emulsions as Nutraceutical Containers

(2014) Huan Tan et al.   ACS Applied Materials & Interfaces

The initial characteristics of marine oil emulsions and the composition of the media inflect lipid oxidation during in vitro gastrointestinal digestion

(2013) Hernan Brice Kenmogne-Domguia et al.   FOOD CHEMISTRY

n-3 PUFA added to high-fat diets affect differently adiposity and inflammation when carried by phospholipids or triacylglycerols in mice

(2013) Manar Awada et al.   Nutrition & Metabolism

Curcumin Encapsulation in Submicrometer Spray-Dried Chitosan/Tween 20 Particles

(2012) Martin G. O’Toole et al.   BIOMACROMOLECULES

Improving the Oral Bioavailability of Curcumin Using Novel Organogel-Based Nanoemulsions

(2012) Hailong Yu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pickering Emulsions: Wetting and Colloidal Stability of Hairy Particles—A Self-Consistent Field Theory

(2011) Joris W. O. Salari et al.   LANGMUIR

Antioxidant Coating of Micronsize Droplets for Prevention of Lipid Peroxidation in Oil-in-Water Emulsion

(2010) Maria V. Lomova et al.   ACS Applied Materials & Interfaces

Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components

(2010) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Chemistry and biochemistry of lipid peroxidation products

(2010) F. Guéraud et al.   FREE RADICAL RESEARCH

Synthesis and characterisation of zein–curcumin colloidal particles

(2010) Ashok Patel 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

Trans-fatty acids and cancer: a mini-review

(2009) Brennan K. Smith et al.   BRITISH JOURNAL OF NUTRITION

Food emulsions and foams: Stabilization by particles

(2009) Eric Dickinson   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Macroporous Ceramics from Particle-stabilized Emulsions

(2008) Ilke Akartuna et al.   ADVANCED MATERIALS

High Internal Phase Emulsions Stabilized Solely by Functionalized Silica Particles

(2008) Vivian O. Ikem et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION