Food Matrix Effects on Nutraceutical Bioavailability: Impact of Protein on Curcumin Bioaccessibility and Transformation in Nanoemulsion Delivery Systems and Excipient Nanoemulsions

Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation

(2016) Bakht Ramin Shah et al.   FOOD HYDROCOLLOIDS

Absorption mechanism of whey-protein-delivered curcumin using Caco-2 cell monolayers

(2015) Ming Li et al.   FOOD CHEMISTRY

Stability indicating HPLC–UV method for detection of curcumin in Curcuma longa extract and emulsion formulation

(2015) Haroon Khalid Syed et al.   FOOD CHEMISTRY

Core–shell biopolymer nanoparticle delivery systems: Synthesis and characterization of curcumin fortified zein–pectin nanoparticles

(2015) Kun Hu et al.   FOOD CHEMISTRY

Assembly of kafirin/carboxymethyl chitosan nanoparticles to enhance the cellular uptake of curcumin

(2015) Jie Xiao et al.   FOOD HYDROCOLLOIDS

Preparation and characterization of nanoemulsion encapsulating curcumin

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

Nanocomplexation of soy protein isolate with curcumin: Influence of ultrasonic treatment

(2015) Fei-Ping Chen et al.   FOOD RESEARCH INTERNATIONAL

Utilizing Food Matrix Effects To Enhance Nutraceutical Bioavailability: Increase of Curcumin Bioaccessibility Using Excipient Emulsions

(2015) Liqiang Zou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nanocomplexation between Curcumin and Soy Protein Isolate: Influence on Curcumin Stability/Bioaccessibility and in Vitro Protein Digestibility

(2015) Fei-Ping Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2015) Xing Chen et al.   MOLECULES

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

Curcumin and catechin co-loaded water-in-oil-in-water emulsion and its beverage application

(2015) N.P. Aditya et al.   Journal of Functional Foods

The Nutraceutical Bioavailability Classification Scheme: Classifying Nutraceuticals According to Factors Limiting their Oral Bioavailability

(2015) David Julian McClements 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

Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate

(2015) Liqiang Zou et al.   Food & Function

Curcumin, a component of golden spice: From bedside to bench and back

(2014) Sahdeo Prasad et al.   BIOTECHNOLOGY ADVANCES

Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals

(2014) David Julian McClements et al.   Food & Function

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

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

Interactions of buttermilk with curcuminoids

(2013) Shishan Fu et al.   FOOD CHEMISTRY

Enhanced Dispersibility and Bioactivity of Curcumin by Encapsulation in Casein Nanocapsules

(2013) Kang Pan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2012) Cheng Qian et al.   FOOD CHEMISTRY

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

Fabrication of vitamin E-enriched nanoemulsions: Factors affecting particle size using spontaneous emulsification

(2012) Amir Hossein Saberi et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

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

(2012) Yingyi Mao et al.   Food & Function

Influence of gastric digestive reaction on subsequent in vitro intestinal digestion of sodium caseinate-stabilized emulsions

(2012) Jessie Li et al.   Food & Function

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

(2011) Kashif Ahmed et al.   FOOD CHEMISTRY

Colloidal delivery systems in foods: A general comparison with oral drug delivery

(2011) A.R. Patel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Curcumin: A review of anti-cancer properties and therapeutic activity in head and neck squamous cell carcinoma

(2011) Reason Wilken et al.   Molecular Cancer

Potential biological fate of ingested nanoemulsions: influence of particle characteristics

(2011) David Julian McClements et al.   Food & Function