Physicochemical Properties and Chemical Stability of β-Carotene Bilayer Emulsion Coated with Bovine Serum Albumin and Arabic Gum Compared to Monolayer Emulsions

Foam and emulsion properties of potato protein isolate and purified fractions

(2018) Jesper Malling Schmidt et al.   FOOD HYDROCOLLOIDS

A comparison of corn fiber gum, hydrophobically modified starch, gum arabic and soybean soluble polysaccharide: Interfacial dynamics, viscoelastic response at oil/water interfaces and emulsion stabilization mechanisms

(2017) Qiangwei Jin et al.   FOOD HYDROCOLLOIDS

Encapsulation of carotenoids in emulsion-based delivery systems: Enhancement of β-carotene water-dispersibility and chemical stability

(2017) Jingjing Chen et al.   FOOD HYDROCOLLOIDS

Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum

(2017) Long Bai et al.   FOOD HYDROCOLLOIDS

Effect of glycation derived from α-dicarbonyl compounds on the in vitro digestibility of β-casein and β-lactoglobulin: A model study with glyoxal, methylglyoxal and butanedione

(2017) Di Zhao et al.   FOOD RESEARCH INTERNATIONAL

Formation of stable adhesive water-in-oil emulsions using a phospholipid and cosurfactants

(2017) Hyunjun Kim et al.   JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY

Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions

(2017) David Julian McClements et al.   Annual Review of Food Science and Technology

Multilayer emulsions stabilized by vegetable proteins and polysaccharides

(2016) César Burgos-Díaz et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein–polyphenol conjugates

(2016) Fuguo Liu et al.   FOOD CHEMISTRY

Physicochemical properties of β-carotene bilayer emulsions coated by milk proteins and chitosan–EGCG conjugates

(2016) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Global Prevalence of Myopia and High Myopia and Temporal Trends from 2000 through 2050

(2016) Brien A. Holden et al.   OPHTHALMOLOGY

Thermal and UV stability of β-carotene dissolved in peppermint oil microemulsified by sunflower lecithin and Tween 20 blend

(2015) Huaiqiong Chen et al.   FOOD CHEMISTRY

Influence of soybean soluble polysaccharides and beet pectin on the physicochemical properties of lactoferrin-coated orange oil emulsion

(2015) Jingjing Zhao et al.   FOOD HYDROCOLLOIDS

Absorption of whey protein isolated (WPI)-stabilized β-Carotene emulsions by oppositely charged oxidized starch microgels

(2015) Shanshan Wang et al.   FOOD RESEARCH INTERNATIONAL

Dietary intake of carotenoids and risk of type 2 diabetes

(2015) I. Sluijs et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Higher serum carotenoid concentrations associated with a lower prevalence of the metabolic syndrome in middle-aged and elderly Chinese adults

(2014) Jun Liu et al.   BRITISH JOURNAL OF NUTRITION

Beta-carotene: Digestion, Microencapsulation, and In Vitro Bioavailability

(2014) Erik G. Donhowe et al.   Food and Bioprocess Technology

Beta-carotene reduces oxidative stress, improves glutathione metabolism and modifies antioxidant defense systems in lead-exposed workers

(2014) Sławomir Kasperczyk et al.   TOXICOLOGY AND APPLIED PHARMACOLOGY

Functions, Therapeutic Applications, and Synthesis of Retinoids and Carotenoids

(2013) Rosana Álvarez et al.   CHEMICAL REVIEWS

Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein–pectin stabilised emulsion

(2013) Duoxia Xu et al.   FOOD CHEMISTRY

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

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

Effect of drying and co-matrix addition on the yield and quality of supercritical CO2 extracted pumpkin (Cucurbita moschata Duch.) oil

(2013) Miriana Durante et al.   FOOD CHEMISTRY

Modification of emulsion properties by heteroaggregation of oppositely charged starch-coated and protein-coated fat droplets

(2013) Yingyi Mao et al.   FOOD HYDROCOLLOIDS

Beverage emulsions: Recent developments in formulation, production, and applications

(2013) Daniel T. Piorkowski et al.   FOOD HYDROCOLLOIDS

The Role of Chitosan in Emulsion Formation and Stabilization

(2013) Utai Klinkesorn   FOOD REVIEWS INTERNATIONAL

The challenge to reach nutritional adequacy for vitamin A: β-carotene bioavailability and conversion—evidence in humans

(2012) Marjorie J Haskell   AMERICAN JOURNAL OF CLINICAL NUTRITION

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

Conformational changes of globular proteins adsorbed at oil-in-water emulsion interfaces examined by Synchrotron Radiation Circular Dichroism

(2012) Li Day et al.   FOOD HYDROCOLLOIDS

Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions

(2012) Benjamin Zeeb et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Stability of β-Carotene in Oil-in-Water Emulsions Prepared by Mixed Layer and Bilayer of Whey Protein Isolate and Beet Pectin

(2012) Duoxia Xu et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Cancer Chemoprevention by Carotenoids

(2012) Takuji Tanaka et al.   MOLECULES

Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity

(2011) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Sodium caseinate/carboxymethylcellulose interactions at oil–water interface: Relationship to emulsion stability

(2011) Liya Liu et al.   FOOD CHEMISTRY

Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type

(2011) Cheng Qian et al.   FOOD CHEMISTRY

Aspects of milk-protein-stabilised emulsions

(2011) Harjinder Singh   FOOD HYDROCOLLOIDS

Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: Characterization and pH-stability

(2011) Benjamin Zeeb et al.   FOOD HYDROCOLLOIDS

Effect of chitosan molecular weight on the stability and rheological properties of β-carotene emulsions stabilized by soybean soluble polysaccharides

(2011) Zhanqun Hou et al.   FOOD HYDROCOLLOIDS

Factors Influencing the Chemical Stability of Carotenoids in Foods

(2010) Caitlin S. Boon et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Rheology of simple and multiple emulsions

(2010) Rajinder Pal   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures

(2010) Eric Dickinson   FOOD HYDROCOLLOIDS

Investigation into the Physicochemical Stability and Rheological Properties of β-Carotene Emulsion Stabilized by Soybean Soluble Polysaccharides and Chitosan

(2010) Zhanqun Hou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic

(2010) Eléonore Bouyer et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

The unique behaviors of biopolymers, BSA and fucoidan, in a model emulsion system under different pH circumstances

(2010) Do-Yeong Kim et al.   MACROMOLECULAR RESEARCH

Design of Nano-Laminated Coatings to Control Bioavailability of Lipophilic Food Components

(2009) David Julian McClements   JOURNAL OF FOOD SCIENCE

Rheology and Stability of Beverage Emulsions in the Presence and Absence of Weighting Agents: A Review

(2008) Ali R. Taherian et al.   Food Biophysics

Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions

(2008) Eric Dickinson   Soft Matter

Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions

(2007) Yuan Yuan et al.   FOOD RESEARCH INTERNATIONAL