Development of Food-Grade Curcumin Nanoemulsion and its Potential Application to Food Beverage System: Antioxidant Property andIn VitroDigestion

Modified curcumin with hyaluronic acid: Combination of pro-drug and nano-micelle strategy to address the curcumin challenge

(2015) Jinglei Li et al.   FOOD RESEARCH INTERNATIONAL

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

(2015) David Julian McClements   JOURNAL OF FOOD SCIENCE

Increased Antioxidant Efficacy of Tocopherols by Surfactant Solubilization in Oil-in-Water Emulsions

(2014) S. Sezer Kiralan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of Orange Oil Nanoemulsion Formation by Isothermal Low-Energy Methods: Influence of the Oil Phase, Surfactant, and Temperature

(2014) Yuhua Chang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preparation of Chitosan-Coated Nanoliposomes for Improving the Mucoadhesive Property of Curcumin Using the Ethanol Injection Method

(2013) Gye Hwa Shin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibition of lipase-catalyzed hydrolysis of emulsified triglyceride oils by low-molecular weight surfactants under simulated gastrointestinal conditions

(2011) Yan Li et al.   EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS

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

(2011) Kashif Ahmed et al.   FOOD CHEMISTRY

Factors affecting lipase digestibility of emulsified lipids using an in vitro digestion model: Proposal for a standardised pH-stat method

(2010) Yan Li et al.   FOOD CHEMISTRY

Curcumin targeted signaling pathways: basis for anti-photoaging and anti-carcinogenic therapy

(2010) Madalene C.Y. Heng   INTERNATIONAL JOURNAL OF DERMATOLOGY

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

Separation of Curcuminoids Enriched Fraction from Spent Turmeric Oleoresin and Its Antioxidant Potential

(2010) S. Nagarajan et al.   JOURNAL OF FOOD SCIENCE

Edible nanoemulsions: fabrication, properties, and functional performance

(2010) David Julian McClements   Soft Matter

Antimicrobial Activity of Curcumin against Helicobacter pylori Isolates from India and during Infections in Mice

(2009) R. De et al.   ANTIMICROBIAL AGENTS AND CHEMOTHERAPY

Curcumin as an Anti-Cancer Agent: Review of the Gap Between Basic and Clinical Applications

(2009) G. Bar-Sela et al.   CURRENT MEDICINAL CHEMISTRY

Bioavailability and Delivery of Nutraceuticals Using Nanotechnology

(2009) Qingrong Huang et al.   JOURNAL OF FOOD SCIENCE

Structure–function relationships to guide rational design and fabrication of particulate food delivery systems

(2009) Uri Lesmes et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antioxidant and radical scavenging properties of curcumin

(2008) Tuba Ak et al.   CHEMICO-BIOLOGICAL INTERACTIONS

Bioavailability of nanoparticles in nutrient and nutraceutical delivery

(2008) Edgar Acosta   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Oxidative stability, trans,trans-2,4-decadienals, and tocopherol contents during storage of dough fried in soybean oil with added medium-chain triacylglycerols (MCT)

(2008) Toshiyuki Toyosaki et al.   FOOD RESEARCH INTERNATIONAL

Interfacial Characterization of β-Lactoglobulin Networks: Displacement by Bile Salts

(2008) Julia Maldonado-Valderrama et al.   LANGMUIR

Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions

(2007) Xiaoyong Wang et al.   FOOD CHEMISTRY

Re-coalescence of emulsion droplets during high-energy emulsification

(2007) Seid Mahdi Jafari et al.   FOOD HYDROCOLLOIDS