Improving curcumin solubility and bioavailability by encapsulation in saponin-coated curcumin nanoparticles prepared using a simple pH-driven loading method

Pharmacokinetics and in vivo delivery of curcumin by copolymeric mPEG-PCL micelles

(2017) Hamidreza Kheiri Manjili et al.   EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS

Preparation, characterization and stability of curcumin-loaded zein-shellac composite colloidal particles

(2017) Cuixia Sun et al.   FOOD CHEMISTRY

Composition of Quillaja saponin extract affects lipid oxidation in oil-in-water emulsions

(2017) Janine Tippel et al.   FOOD CHEMISTRY

Saponins in pulses and their health promoting activities: A review

(2017) Balwinder Singh et al.   FOOD CHEMISTRY

Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin)

(2017) Xiang Luo et al.   FOOD RESEARCH INTERNATIONAL

Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin

(2017) Cheryl Chung et al.   FOOD RESEARCH INTERNATIONAL

A New Water-Soluble Nanomicelle Formed through Self-Assembly of Pectin–Curcumin Conjugates: Preparation, Characterization, and Anticancer Activity Evaluation

(2017) Feng Bai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Edible Nanoencapsulation Vehicles for Oral Delivery of Phytochemicals: A Perspective Paper

(2017) Jie Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biotransformation of Total Saponins in Siraitia Fructus by Human Intestinal Microbiota of Normal and Type 2 Diabetic Patients: Comprehensive Metabolite Identification and Metabolic Profile Elucidation Using LC-Q-TOF/MS

(2017) Guisheng Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Pharmaceutical Amorphous Nanoparticles

(2017) Rajan Jog et al.   JOURNAL OF PHARMACEUTICAL SCIENCES

Improved bioavailability of curcumin in liposomes prepared using a pH-driven, organic solvent-free, easily scalable process

(2017) Ce Cheng et al.   RSC Advances

Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

(2016) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Interfacial properties of Quillaja saponins and its use for micellisation of lutein esters

(2016) Janine Tippel et al.   FOOD CHEMISTRY

Environmental stress stability of microencapsules based on liposomes decorated with chitosan and sodium alginate

(2016) Weilin Liu et al.   FOOD CHEMISTRY

Soluble starch formulated nanocomposite increases water solubility and stability of curcumin

(2016) Jinglei Li et al.   FOOD HYDROCOLLOIDS

Metabolic fate of poly-(lactic-co-glycolic acid)-based curcumin nanoparticles following oral administration

(2016) Kiyotaka Nakagawa et al.   International Journal of Nanomedicine

Curcumin bioavailability from oil in water nano-emulsions: In vitro and in vivo study on the dimensional, compositional and interactional dependence

(2016) Raffaele Vecchione et al.   JOURNAL OF CONTROLLED RELEASE

Food-grade nanoparticles for encapsulation, protection and delivery of curcumin: comparison of lipid, protein, and phospholipid nanoparticles under simulated gastrointestinal conditions

(2016) Liqiang Zou et al.   RSC Advances

Bioavailability studies of curcumin–sophorolipid nano-conjugates in the aqueous phase: role in the synthesis of uniform gold nanoparticles

(2016) Priti A. Darne et al.   RSC Advances

Experimental investigation and oral bioavailability enhancement of nano-sized curcumin by using supercritical anti-solvent process

(2015) Mohammed Anwar et al.   EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS

Stability of saponins from chickpea, soy and faba beans in vegetarian, broccoli-based bars subjected to different cooking techniques

(2015) Hassan Barakat et al.   FOOD RESEARCH INTERNATIONAL

The Stability, Sustained Release and Cellular Antioxidant Activity of Curcumin Nanoliposomes

(2015) Xing Chen et al.   MOLECULES

Amorphous formulations for dissolution and bioavailability enhancement of poorly soluble APIs

(2015) P. Kanaujia et al.   POWDER TECHNOLOGY

Structuring Food Emulsions to Improve Nutrient Delivery During Digestion

(2015) Like Mao et al.   Food Engineering Reviews

Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants: Quillaja saponin and lecithin

(2014) Bengu Ozturk et al.   JOURNAL OF FOOD ENGINEERING

Direct detection of saponins in crude extracts of soapnuts by FTIR

(2014) Meshari Saad Almutairi et al.   NATURAL PRODUCT RESEARCH

pH-driven encapsulation of curcumin in self-assembled casein nanoparticles for enhanced dispersibility and bioactivity

(2014) Kang Pan et al.   Soft Matter

Comparison of the effects of curcumin and curcumin glucuronide in human hepatocellular carcinoma HepG2 cells

(2013) Motomu Shoji et al.   FOOD CHEMISTRY

Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (Q-Naturale®)

(2012) Ying Yang et al.   FOOD HYDROCOLLOIDS

Water soluble complexes of curcumin with cyclodextrins: Characterization by FT-Raman spectroscopy

(2012) P.R. Krishna Mohan et al.   VIBRATIONAL SPECTROSCOPY

Influence of electrostatic heteroaggregation of lipid droplets on their stability and digestibility under simulated gastrointestinal conditions

(2012) Yingyi Mao et al.   Food & Function

Kinetic study of saponins B stability in navy beans under different processing conditions

(2009) John Shi et al.   JOURNAL OF FOOD ENGINEERING