Co-delivery of insulin and quercetin in W/O/W double emulsions stabilized by different hydrophilic emulsifiers

Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions

(2021) Jingjing Pan et al.   FOOD RESEARCH INTERNATIONAL

A review of recent progress on high internal-phase Pickering emulsions in food science

(2020) Abdullah et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Changes on the Structural and Physicochemical Properties of Conjugates Prepared by the Maillard Reaction of Black Bean Protein Isolates and Glucose with Ultrasound Pretreatment

(2019) Hua Jin et al.   Polymers

Chitosan coating of zein-carboxymethylated short-chain amylose nanocomposites improves oral bioavailability of insulin in vitro and in vivo

(2019) Na Ji et al.   JOURNAL OF CONTROLLED RELEASE

Improved oxidative stability of fish oil emulsion by grafted ovalbumin-catechin conjugates

(2018) Jin Feng et al.   FOOD CHEMISTRY

The influence of non-ionic surfactant on lipid digestion of gum Arabic stabilized oil-in-water emulsion

(2018) Xiaolin Yao et al.   FOOD HYDROCOLLOIDS

Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions

(2018) Xing Chen et al.   FOOD RESEARCH INTERNATIONAL

Recent advancements in oral administration of insulin-loaded liposomal drug delivery systems for diabetes mellitus

(2018) Chun Y. Wong et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Effect of decortication, germination and extrusion on physicochemical and in vitro protein and starch digestion characteristics of black beans (Phaseolus vulgaris L.)

(2018) Julián de la Rosa-Millán et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nanoencapsulation of quercetin and curcumin in casein-based delivery systems

(2018) Nazanin Ghayour et al.   FOOD HYDROCOLLOIDS

Black bean ( Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties

(2017) Jarine Amaral do Evangelho et al.   FOOD CHEMISTRY

Phase Behavior, Solubilization, and Phase Transition of a Microemulsion System Stabilized by a Novel Surfactant Synthesized from Castor Oil

(2017) Nilanjan Pal et al.   JOURNAL OF CHEMICAL AND ENGINEERING DATA

Zein nanoparticles for oral delivery of quercetin: Pharmacokinetic studies and preventive anti-inflammatory effects in a mouse model of endotoxemia

(2017) Rebeca Penalva et al.   Nanomedicine-Nanotechnology Biology and Medicine

Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid–lactoferrin–glucose/polydextrose conjugates

(2016) Fuguo Liu et al.   FOOD CHEMISTRY

Microchannel emulsification study on formulation and stability characterization of monodisperse oil-in-water emulsions encapsulating quercetin

(2016) Nauman Khalid et al.   FOOD CHEMISTRY

Kenaf ( Hibiscus cannabinus L.) seed oil-in-water Pickering nanoemulsions stabilised by mixture of sodium caseinate, Tween 20 and β-cyclodextrin

(2016) Ai Mun Cheong et al.   FOOD HYDROCOLLOIDS

Potential of Excipient Emulsions for Improving Quercetin Bioaccessibility and Antioxidant Activity: An in Vitro Study

(2016) Xing Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effects of emulsifier type, phase ratio, and homogenization methods on stability of the double emulsion

(2016) Merve Yildirim et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

The biological activities, chemical stability, metabolism and delivery systems of quercetin: A review

(2016) Weiyou Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion

(2015) N.P. Aditya et al.   FOOD CHEMISTRY

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

(2015) Ruojie Zhang et al.   FOOD HYDROCOLLOIDS

Physical Stability, Autoxidation, and Photosensitized Oxidation of ω-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants

(2015) Sibel Uluata et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of ultrasound on the structure and physical properties of black bean protein isolates

(2014) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Stabilization of Vitamin E-Enriched Nanoemulsions: Influence of Post-Homogenization Cosurfactant Addition

(2014) Amir Hossein Saberi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Casein–Phospholipid Combinations as Emulsifier on the Physical and Oxidative Stability of Fish Oil-in-Water Emulsions

(2014) Pedro J. García-Moreno et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Glucose-responsive insulin delivery microhydrogels from methacrylated dextran/concanavalin A: Preparation and in vitro release study

(2012) Ruixue Yin et al.   CARBOHYDRATE POLYMERS

pH-sensitive polymeric nanoparticles to improve oral bioavailability of peptide/protein drugs and poorly water-soluble drugs

(2012) Xue-Qing Wang et al.   EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS

Behaviour of protein-stabilised emulsions under various physiological conditions

(2011) Harjinder Singh et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Influence of interfacial composition on oxidative stability of oil-in-water emulsions stabilized by biopolymer emulsifiers

(2011) Ratchanee Charoen et al.   FOOD CHEMISTRY

The role of bile salts in digestion

(2010) Julia Maldonado-Valderrama et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Differences in in vitro gastric behaviour between homogenized milk and emulsions stabilised by Tween 80, whey protein, or whey protein and caseinate

(2010) George A. van Aken et al.   FOOD HYDROCOLLOIDS

Effects of Homogenization Models and Emulsifiers on the Physicochemical Properties of β-Carotene Nanoemulsions

(2010) Like Mao et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Effect of Fat Content on the Digestibility and Bioaccessibility of Cocoa Polyphenol by an in Vitro Digestion Model

(2009) Nàdia Ortega et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of hydrophilic surfactants on the properties of multiple W/O/W emulsions

(2009) T. Schmidts et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

NMR of Microencapsulated Fish Oil Samples During In Vitro Digestion

(2008) M. Iko Burgar et al.   Food Biophysics