Nanoemulsion-Based Delivery Systems for Nutraceuticals: Influence of Long-Chain Triglyceride (LCT) Type on In Vitro Digestion and Astaxanthin Bioaccessibility

Tailoring zein nanoparticle functionality using biopolymer coatings: Impact on curcumin bioaccessibility and antioxidant capacity under simulated gastrointestinal conditions

(2018) Kangfei Yao et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of protein-phenolic conjugate nanoparticles for co-delivery of curcumin and resveratrol

(2018) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Absorption kinetics of vitamin E nanoemulsion and green tea microstructures by intestinal in situ single perfusion technique in rats

(2018) Rijuta Ganesh Saratale et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant Properties of Astaxanthin in Oil-in-Water Emulsions with Differently-Charged Emulsifiers Under Chlorophyll Photosensitization

(2018) BoRa Yi et al.   JOURNAL OF FOOD SCIENCE

Synthesis of nano curcumin using black pepper oil by O/W Nanoemulsion Technique and investigation of their biological activities

(2018) Fariba Moghaddasi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Efficacy of Nanoemulsion-Based Delivery to Improve Vitamin D Absorption: Comparison of In Vitro and In Vivo Studies

(2018) Alagu Selvi Kadappan et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility

(2018) Andrea Araiza-Calahorra et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility

(2018) David Julian McClements   Food & Function

In vitro bioaccessibility of ergocalciferol in nanoemulsion-based delivery system: the influence of food-grade emulsifiers with different stabilising mechanisms

(2017) Gaofeng Shu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Utilisation of spontaneous emulsification to fabricate lutein-loaded nanoemulsion-based delivery systems: factors influencing particle size and colour

(2017) Jeonghee Surh et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Development of β-Carotene-Loaded Organogel-Based Nanoemulsion with Improved In Vitro and In Vivo Bioaccessibility

(2017) Yuting Fan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cell-wall disruption and lipid/astaxanthin extraction from microalgae: Chlorella and Haematococcus

(2016) Dong-Yeon Kim et al.   BIORESOURCE TECHNOLOGY

Microencapsulation of astaxanthin in alginate using modified emulsion technology: Preparation, characterization, and cytostatic activity

(2016) Xiujuan Zhang et al.   CANADIAN JOURNAL OF CHEMICAL ENGINEERING

Influence of Lipid Phase Composition of Excipient Emulsions on Curcumin Solubility, Stability, and Bioaccessibility

(2016) Liqiang Zou et al.   Food Biophysics

Encapsulation of β-carotene in Nanoemulsion-Based Delivery Systems Formed by Spontaneous Emulsification: Influence of Lipid Composition on Stability and Bioaccessibility

(2016) Ruojie Zhang et al.   Food Biophysics

Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids

(2016) Jennifer Komaiko et al.   FOOD CHEMISTRY

Enhancement of Nutraceutical Bioavailability using Excipient Nanoemulsions: Role of Lipid Digestion Products on Bioaccessibility of Carotenoids and Phenolics from Mangoes

(2016) Xuan Liu et al.   JOURNAL OF FOOD SCIENCE

Efficacy of Astaxanthin for the Treatment of Atopic Dermatitis in a Murine Model

(2016) Yoko Yoshihisa et al.   PLoS One

Impact of Lipid Content on the Ability of Excipient Emulsions to Increase Carotenoid Bioaccessibility from Natural Sources (Raw and Cooked Carrots)

(2015) Ruojie Zhang et al.   Food Biophysics

Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility

(2015) Bengu Ozturk et al.   FOOD CHEMISTRY

Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal Processing

(2015) Xuan Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability

(2015) David Julian McClements   JOURNAL OF FOOD SCIENCE

Multiple Mechanisms of Anti-Cancer Effects Exerted by Astaxanthin

(2015) Li Zhang et al.   Marine Drugs

Nanoemulsion-based delivery systems for nutraceuticals: Influence of carrier oil type on bioavailability of pterostilbene

(2015) Yue Sun et al.   Journal of Functional Foods

Bioaccessibility of lipophilic micro-constituents from a lipid emulsion

(2015) Sébastien Marze   Food & Function

Tangeretin-loaded protein nanoparticles fabricated from zein/β-lactoglobulin: Preparation, characterization, and functional performance

(2014) Jingjing Chen et al.   FOOD CHEMISTRY

Effects of Fats and Oils on the Bioaccessibility of Carotenoids and Vitamin E in Vegetables

(2013) Akihiko NAGAO et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions

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

Nutraceutical nanoemulsions: influence of carrier oil composition (digestibleversusindigestible oil) onβ-carotene bioavailability

(2013) Jiajia Rao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Potential Biological Fate of Emulsion-Based Delivery Systems: Lipid Particles Nanolaminated with Lactoferrin and β-lactoglobulin Coatings

(2013) Tanushree Tokle et al.   PHARMACEUTICAL RESEARCH

Microalgal carotenoids: beneficial effects and potential in human health

(2013) Jie Zhang et al.   Food & Function

A coarse-grained simulation to study the digestion and bioaccessibility of lipophilic nutrients and micronutrients in emulsion

(2013) Sébastien Marze   Food & Function

Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility

(2012) Cheng Qian et al.   FOOD CHEMISTRY

Processing tomato pulp in the presence of lipids: The impact on lycopene bioaccessibility

(2012) Ines J.P. Colle et al.   FOOD RESEARCH INTERNATIONAL

Enhanced Oral Bioavailability of Astaxanthin with Droplet Size Reduction

(2012) M.M.R. MEOR MOHD AFFANDI et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

In vitro digestion testing of lipid-based delivery systems: Calcium ions combine with fatty acids liberated from triglyceride rich lipid solutions to form soaps and reduce the solubilization capacity of colloidal digestion products

(2012) Ravi Devraj et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Encapsulation and release of hydrophobic bioactive components in nanoemulsion-based delivery systems: impact of physical form on quercetin bioaccessibility

(2012) Hector Pool et al.   Food & Function

The type and quantity of lipids present during digestion influence the in vitro bioaccessibility of lycopene from raw tomato pulp

(2011) Ines J.P. Colle et al.   FOOD RESEARCH INTERNATIONAL

Encapsulation of astaxanthin-rich Xanthophyllomyces dendrorhous for antioxidant delivery

(2011) Ji-Soo Lee et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Astaxanthin: A Potential Therapeutic Agent in Cardiovascular Disease

(2011) Robert G. Fassett et al.   Marine Drugs

Identification of an emulsifier and conditions for preparing stable nanoemulsions containing the antioxidant astaxanthin

(2011) D-M. Kim et al.   INTERNATIONAL JOURNAL OF COSMETIC SCIENCE