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

Thermal reversibility of vitamin E-enriched emulsion-based delivery systems produced using spontaneous emulsification

(2015) Amir Hossein Saberi et al.   FOOD CHEMISTRY

Effect of barrier properties of zein colloidal particles and oil-in-water emulsions on oxidative stability of encapsulated bioactive compounds

(2015) Yuanjie Pan et al.   FOOD HYDROCOLLOIDS

Preparation and characterization of nanoemulsion encapsulating curcumin

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

Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber (pectin)

(2015) Ruojie Zhang et al.   FOOD HYDROCOLLOIDS

Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study

(2015) Ruojie Zhang et al.   FOOD RESEARCH INTERNATIONAL

Submicron complex lipid carriers for curcumin delivery to intestinal epithelial cells: Effect of different emulsifiers on bioaccessibility and cell uptake

(2015) Cigdem Yucel et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

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

Effects of Curcumin on the Oxidative Stability of Oils Depending on Type of Matrix, Photosensitizers, and Temperature

(2015) BoRa Yi et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

In vitro and in vivo study of fucoxanthin bioavailability from nanoemulsion-based delivery systems: Impact of lipid carrier type

(2015) L. Salvia-Trujillo et al.   Journal of Functional Foods

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

Functional food microstructures for macronutrient release and delivery

(2015) J. E. Norton et al.   Food & Function

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

(2014) Sahdeo Prasad et al.   BIOTECHNOLOGY ADVANCES

Emulsion-based techniques for encapsulation in biomedicine, food and personal care

(2014) Mitali Kakran et al.   CURRENT OPINION IN PHARMACOLOGY

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

Vitamin E bioaccessibility: Influence of carrier oil type on digestion and release of emulsified α-tocopherol acetate

(2013) Ying Yang et al.   FOOD CHEMISTRY

Interactions of buttermilk with curcuminoids

(2013) Shishan Fu et al.   FOOD CHEMISTRY

Therapeutic Roles of Curcumin: Lessons Learned from Clinical Trials

(2012) Subash C. Gupta et al.   AAPS Journal

Crystals and crystallization in oil-in-water emulsions: Implications for emulsion-based delivery systems

(2012) David Julian McClements   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Advances in fabrication of emulsions with enhanced functionality using structural design principles

(2012) David Julian McClements   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

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

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

(2012) Yingyi Mao et al.   Food & Function

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

(2011) Kashif Ahmed et al.   FOOD CHEMISTRY

Curcumin Nanoparticles: Preparation, Characterization, and Antimicrobial Study

(2011) Bhawana et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility

(2010) Yan Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolic Effects of Krill Oil are Essentially Similar to Those of Fish Oil but at Lower Dose of EPA and DHA, in Healthy Volunteers

(2010) Stine M. Ulven et al.   LIPIDS

Fatty Acid Composition, Oxidative Stability, and Radical Scavenging Activity of Vegetable Oil Blends with Coconut Oil

(2009) A. S. Bhatnagar et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY