David J. McClements
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British food scientist
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Why Is David J. McClements Influential?
(Suggest an Edit or Addition)According to Wikipedia, David Julian McClements is a British food scientist who is a distinguished professor at the University of Massachusetts Amherst Department of Food Science. He is an elected fellow of the Royal Society of Chemistry, American Chemical Society, and Institute of Food Technologists, as well as the editor of the Annual Review of Food Science and Technology.
David J. McClements's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- A standardised static in vitro digestion method suitable for food - an international consensus. (2014) (2844)
- Food Emulsions: Principles, Practice, and Techniques (1998) (2128)
- Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems (2000) (1194)
- Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity (2011) (1175)
- INFOGEST static in vitro simulation of gastrointestinal food digestion (2019) (1109)
- Nanoemulsions versus microemulsions: terminology, differences, and similarities (2012) (1050)
- Functional Materials in Food Nanotechnology (2006) (983)
- Emulsion-based delivery systems for lipophilic bioactive components. (2007) (870)
- Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods (2009) (796)
- Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability (2007) (784)
- Formation, stability and properties of multilayer emulsions for application in the food industry. (2006) (773)
- Edible nanoemulsions: fabrication, properties, and functional performance (2011) (768)
- In vitro human digestion models for food applications (2011) (762)
- Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size (2011) (751)
- Protein-stabilized emulsions (2004) (731)
- Structured emulsion-based delivery systems: controlling the digestion and release of lipophilic food components. (2010) (722)
- Factors Influencing the Chemical Stability of Carotenoids in Foods (2010) (619)
- Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey (1998) (563)
- Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance. (2016) (544)
- Mechanisms of lipid oxidation in food dispersions (2011) (525)
- Advances in the application of ultrasound in food analysis and processing (1995) (522)
- Improving emulsion formation, stability and performance using mixed emulsifiers: A review. (2017) (478)
- Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties (2012) (460)
- Role of Physical Structures in Bulk Oils on Lipid Oxidation (2007) (448)
- Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type. (2012) (441)
- Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions. (2013) (438)
- Emulsion design to improve the delivery of functional lipophilic components. (2010) (433)
- Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds (2011) (429)
- Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. (2003) (428)
- Nanoemulsion delivery systems: influence of carrier oil on β-carotene bioaccessibility. (2012) (427)
- Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components (2008) (417)
- Recent Advances in Edible Coatings for Fresh and Minimally Processed Fruits (2008) (411)
- Controlling Lipid Bioavailability through Physicochemical and Structural Approaches (2008) (398)
- Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase (2007) (389)
- Review of in vitro digestion models for rapid screening of emulsion-based systems. (2010) (370)
- Nanoencapsulation of food ingredients using carbohydrate based delivery systems (2014) (364)
- Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application (2014) (356)
- Fabrication of vitamin E-enriched nanoemulsions: factors affecting particle size using spontaneous emulsification. (2013) (350)
- Characterization of β-lactoglobulin–sodium alginate interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study (2006) (350)
- Mechanisms of the antioxidant activity of a high molecular weight fraction of whey. (2000) (336)
- Advances in fabrication of emulsions with enhanced functionality using structural design principles (2012) (332)
- Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment. (2017) (331)
- Beverage emulsions: Recent developments in formulation, production, and applications (2014) (318)
- Encapsulation, protection, and release of hydrophilic active components: potential and limitations of colloidal delivery systems. (2015) (313)
- Lipid oxidation in food emulsions (1996) (307)
- Low-energy formation of edible nanoemulsions: factors influencing droplet size produced by emulsion phase inversion. (2012) (304)
- Core-shell biopolymer nanoparticle delivery systems: synthesis and characterization of curcumin fortified zein-pectin nanoparticles. (2015) (303)
- Advances in Food Colloids (1996) (296)
- Fabrication, Functionalization, and Application of Electrospun Biopolymer Nanofibers (2008) (291)
- Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions. (2017) (289)
- Effect of surfactant surface coverage on formation of solid lipid nanoparticles (SLN). (2009) (285)
- Non-covalent interactions between proteins and polysaccharides. (2006) (284)
- Progress in natural emulsifiers for utilization in food emulsions (2016) (282)
- Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (Q-Naturale®) (2013) (280)
- Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli. (2016) (276)
- Factors affecting lipase digestibility of emulsified lipids using an in vitro digestion model: Proposal for a standardised pH-stat method (2011) (275)
- Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaCl (1997) (274)
- New mathematical model for interpreting pH-stat digestion profiles: impact of lipid droplet characteristics on in vitro digestibility. (2015) (273)
- Food Emulsions: Principles, Practices, and Techniques, Third Edition (2015) (268)
- Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion (2009) (265)
- Formation of Food-Grade Nanoemulsions Using Low-Energy Preparation Methods: A Review of Available Methods. (2016) (264)
- Crystals and crystallization in oil-in-water emulsions: implications for emulsion-based delivery systems. (2012) (260)
- Relationships between free radical scavenging and antioxidant activity in foods. (2009) (260)
- Comparison of Gum Arabic, Modified Starch, and Whey Protein Isolate as Emulsifiers: Influence of pH, CaCl2 and Temperature (2002) (258)
- Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: factors affecting particle size and stability. (2015) (258)
- Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles (2017) (257)
- Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein-polysaccharide complexes. (2011) (256)
- Influence of pH and Pectin Type on Properties and Stability of Sodium-Caseinate Stabilized Oil-in-Water Emulsions (2006) (255)
- Production of nanoparticles by anti- solvent precipitation for use in food systems (2013) (255)
- Potential biological fate of ingested nanoemulsions: influence of particle characteristics. (2012) (253)
- Ultrasonic characterization of foods and drinks: principles, methods, and applications. (1997) (245)
- Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes. (2007) (240)
- Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic. (2015) (237)
- Comments on viscosity enhancement and depletion flocculation by polysaccharides (2000) (233)
- Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions. (2004) (230)
- Food-grade microemulsions, nanoemulsions and emulsions: Fabrication from sucrose monopalmitate & lemon oil (2011) (230)
- Influence of Environmental Stresses on Stability of O/W Emulsions Containing Droplets Stabilized by Multilayered Membranes Produced by a Layer-by-Layer Electrostatic Deposition Technique (2005) (229)
- Encapsulation, protection, and delivery of bioactive proteins and peptides using nanoparticle and microparticle systems: A review. (2018) (229)
- Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCl (1998) (229)
- Functional Biopolymer Particles: Design, Fabrication, and Applications. (2010) (227)
- Influence of Interfacial Composition on in Vitro Digestibility of Emulsified Lipids: Potential Mechanism for Chitosan's Ability to Inhibit Fat Digestion (2006) (227)
- Theoretical prediction of emulsion color. (2002) (225)
- Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions. (2005) (222)
- Nutraceutical delivery systems: resveratrol encapsulation in grape seed oil nanoemulsions formed by spontaneous emulsification. (2015) (221)
- Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility. (2015) (220)
- Properties and stability of oil-in-water emulsions stabilized by fish gelatin (2006) (218)
- What Makes Good Antioxidants in Lipid-Based Systems? The Next Theories Beyond the Polar Paradox (2015) (217)
- Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes. (2003) (215)
- Electrospinning of chitosan–poly(ethylene oxide) blend nanofibers in the presence of micellar surfactant solutions (2009) (214)
- Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersions. (2005) (213)
- Production and characterization of O/W emulsions containing cationic droplets stabilized by lecithin-chitosan membranes. (2003) (212)
- Interactions of bovine serum albumin with ionic surfactants in aqueous solutions (2003) (211)
- Nanotechnology Approaches for Increasing Nutrient Bioavailability. (2017) (211)
- Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins. (2015) (210)
- Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds (2014) (209)
- Resveratrol encapsulation: Designing delivery systems to overcome solubility, stability and bioavailability issues (2014) (209)
- Influence of surfactant charge on antimicrobial efficacy of surfactant-stabilized thyme oil nanoemulsions. (2011) (204)
- Formation of flavor oil microemulsions, nanoemulsions and emulsions: influence of composition and preparation method. (2011) (203)
- Impact of surfactant properties on oxidative stability of beta-carotene encapsulated within solid lipid nanoparticles. (2009) (202)
- The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsions. (1999) (201)
- Dependence of creaming and rheology of monodisperse oil-in-water emulsions on droplet size and concentration (2000) (201)
- Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum (2017) (198)
- Resveratrol encapsulation in core-shell biopolymer nanoparticles: Impact on antioxidant and anticancer activities (2017) (198)
- Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review. (2017) (196)
- Designing Food Structure to Control Stability, Digestion, Release and Absorption of Lipophilic Food Components (2008) (196)
- The Nutraceutical Bioavailability Classification Scheme: Classifying Nutraceuticals According to Factors Limiting their Oral Bioavailability. (2015) (195)
- Fabrication of biopolymer nanoparticles by antisolvent precipitation and electrostatic deposition: Zein-alginate core/shell nanoparticles (2015) (195)
- Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability. (2015) (195)
- Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition (2006) (194)
- Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions. (2003) (194)
- Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants: Quillaja saponin and lecithin (2014) (193)
- Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions (2005) (192)
- Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions. (2013) (191)
- Effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of β-lactoglobulin–pectin complexes (2010) (190)
- Preparation, characterization, and properties of chitosan films with cinnamaldehyde nanoemulsions (2016) (189)
- Factors Influencing the Production of O/W Emulsions Stabilized by β-Lactoglobulin–Pectin Membranes (2004) (189)
- Vitamin E bioaccessibility: influence of carrier oil type on digestion and release of emulsified α-tocopherol acetate. (2013) (187)
- Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides (2016) (187)
- Design of nano-laminated coatings to control bioavailability of lipophilic food components. (2010) (185)
- Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber (pectin) (2015) (183)
- Physical properties and antimicrobial efficacy of thyme oil nanoemulsions: influence of ripening inhibitors. (2012) (183)
- A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution. (2017) (182)
- Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry. (2015) (178)
- Nanotechnology for increased micronutrient bioavailability (2014) (177)
- Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions. (2003) (177)
- Stability and rheology of corn oil-in-water emulsions containing maltodextrin (2004) (175)
- Depletion Flocculation of Beverage Emulsions by Gum Arabic and Modified Starch (2001) (175)
- Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch. (2011) (172)
- Evidence of Iron Association with Emulsion Droplets and Its Impact on Lipid Oxidation (1998) (172)
- Colloidal basis of emulsion color (2002) (172)
- Edible Nanoemulsions as Carriers of Active Ingredients: A Review. (2017) (172)
- Influence of sucrose on the thermal denaturation, gelation, and emulsion stabilization of whey proteins. (2000) (172)
- Stabilization of phase inversion temperature nanoemulsions by surfactant displacement. (2010) (172)
- Formation of biopolymer-coated liposomes by electrostatic deposition of chitosan. (2008) (170)
- Protein encapsulation in alginate hydrogel beads: Effect of pH on microgel stability, protein retention and protein release (2016) (170)
- Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets. (2007) (169)
- Minor Components in Food Oils: A Critical Review of their Roles on Lipid Oxidation Chemistry in Bulk Oils and Emulsions (2011) (167)
- Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 1: Preparation and characterization (2015) (165)
- Edible lipid nanoparticles: digestion, absorption, and potential toxicity. (2013) (164)
- Control of lipase digestibility of emulsified lipids by encapsulation within calcium alginate beads (2011) (164)
- Production and characterization of O/W emulsions containing droplets stabilized by lecithin-chitosan-pectin mutilayered membranes. (2004) (163)
- Influence of emulsifier type on freeze-thaw stability of hydrogenated palm oil-in-water emulsions (2004) (162)
- Physicochemical properties and antimicrobial efficacy of carvacrol nanoemulsions formed by spontaneous emulsification. (2013) (162)
- Fabrication of ultrafine edible emulsions: Comparison of high-energy and low-energy homogenization methods (2012) (162)
- Nanoemulsion-based delivery systems for poorly water-soluble bioactive compounds: Influence of formulation parameters on Polymethoxyflavone crystallization. (2012) (158)
- Delivery of lipophilic bioactives: assembly, disassembly, and reassembly of lipid nanoparticles. (2014) (158)
- Designing biopolymer microgels to encapsulate, protect and deliver bioactive components: Physicochemical aspects. (2017) (158)
- Extraction and characterization of oil bodies from soy beans: a natural source of pre-emulsified soybean oil. (2007) (156)
- Oxidative Stability of Whey Protein‐stabilized Oil‐in‐water Emulsions at pH 3: Potential ω‐3 Fatty Acid Delivery Systems (Part B) (2006) (156)
- Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods. (2014) (155)
- Food-grade microemulsions and nanoemulsions: Role of oil phase composition on formation and stability (2012) (155)
- Effect of endogenous proteins and lipids on starch digestibility in rice flour. (2018) (154)
- Vitamin E-enriched nanoemulsions formed by emulsion phase inversion: factors influencing droplet size and stability. (2013) (153)
- Structure-Function Relationships to Guide Rational Design and Fabrication of Particulate Food Delivery Systems (2009) (153)
- Ultrasonic characterisation of emulsions and suspensions (1991) (153)
- Encapsulation and release of hydrophobic bioactive components in nanoemulsion-based delivery systems: impact of physical form on quercetin bioaccessibility. (2013) (152)
- Role of calcium and calcium-binding agents on the lipase digestibility of emulsified lipids using an in vitro digestion model (2010) (152)
- Formation of biopolymer particles by thermal treatment of β-lactoglobulin–pectin complexes (2009) (152)
- Protein-stabilized nanoemulsions and emulsions: comparison of physicochemical stability, lipid oxidation, and lipase digestibility. (2011) (151)
- Low-energy formation of edible nanoemulsions by spontaneous emulsification: Factors influencing particle size (2015) (151)
- Scattering of ultrasound by emulsions (1989) (151)
- Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion droplets. (1999) (151)
- Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals. (2014) (150)
- Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology. (2005) (150)
- Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranes. (2005) (149)
- Production and Characterization of Oil-in-Water Emulsions Containing Droplets Stabilized by β-Lactoglobulin−Pectin Membranes (2003) (147)
- Physicochemical Properties of Whey Protein‐Stabilized Emulsions as affected by Heating and Ionic Strength (1997) (147)
- Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation. (2018) (147)
- Effects of sonication on the physicochemical and functional properties of walnut protein isolate. (2018) (146)
- Influence of lipid physical state on the in vitro digestibility of emulsified lipids. (2008) (146)
- Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions. (2014) (145)
- Fabrication of protein-stabilized nanoemulsions using a combined homogenization and amphiphilic solvent dissolution/evaporation approach (2010) (144)
- Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action. (2019) (144)
- Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins. (2016) (144)
- Influence of Environmental Stresses on O/W Emulsions Stabilized by β-Lactoglobulin–Pectin and β-Lactoglobulin–Pectin–Chitosan Membranes Produced by the Electrostatic Layer-by-Layer Deposition Technique (2006) (142)
- Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80 (2016) (141)
- Influence of droplet characteristics on the formation of oil-in-water emulsions stabilized by surfactant-chitosan layers. (2005) (141)
- Role of Postadsorption Conformation Changes of β-Lactoglobulin on Its Ability To Stabilize Oil Droplets against Flocculation during Heating at Neutral pH (2002) (141)
- An integrated approach to the development of reduced-fat food emulsions. (1998) (140)
- Progress in microencapsulation of probiotics: A review. (2020) (139)
- Understanding and Controlling the Microstructure of Complex Foods (2007) (139)
- Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 1. Formation and stability (2019) (139)
- Formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids. (2016) (139)
- Influence of NaCl and CaCl2 on Cold‐Set Gelation of Heat‐denatured Whey Protein (2000) (139)
- Encapsulation of vitamin E in edible emulsions fabricated using a natural surfactant (2013) (138)
- Spray-dried multilayered emulsions as a delivery method for omega-3 fatty acids into food systems. (2007) (138)
- Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions. (2004) (137)
- Encapsulation of vitamin D3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility (2018) (137)
- Principles of Ultrasonic Droplet Size Determination in Emulsions (1996) (137)
- Iron-Catalyzed Oxidation of Menhaden Oil as Affected by Emulsifiers (2006) (136)
- Enhancement of curcumin water dispersibility and antioxidant activity using core-shell protein-polysaccharide nanoparticles. (2016) (136)
- Influence of pH, ionic strength, and temperature on self-association and interactions of sodium dodecyl sulfate in the absence and presence of chitosan. (2005) (135)
- Ultrasonics in food engineering. Part I: Introduction and experimental methods (1988) (135)
- Enhancement of Curcumin Bioavailability by Encapsulation in Sophorolipid-Coated Nanoparticles: An in Vitro and in Vivo Study. (2018) (135)
- Ability of lipid hydroperoxides to partition into surfactant micelles and alter lipid oxidation rates in emulsions. (2002) (135)
- Preliminary study of the influence of dietary fiber on the properties of oil-in-water emulsions passing through an in vitro human digestion model (2006) (135)
- Improving resveratrol bioaccessibility using biopolymer nanoparticles and complexes: impact of protein-carbohydrate maillard conjugation. (2015) (134)
- Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility (2019) (134)
- Modulation of Globular Protein Functionality by Weakly Interacting Cosolvents (2002) (134)
- Optimization of orange oil nanoemulsion formation by isothermal low-energy methods: influence of the oil phase, surfactant, and temperature. (2014) (134)
- Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil (2004) (133)
- Factors affecting lycopene oxidation in oil-in-water emulsions. (2008) (132)
- Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (Oryza saltiva L.) (2012) (132)
- Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients. (2018) (132)
- Enhancing nutraceutical bioavailability using excipient emulsions: Influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin (2015) (132)
- Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion (2020) (131)
- Enhancing the bioaccessibility of hydrophobic bioactive agents using mixed colloidal dispersions: Curcumin-loaded zein nanoparticles plus digestible lipid nanoparticles (2016) (131)
- Physical properties of liquid edible oils (1997) (131)
- Advances in nanoparticle and microparticle delivery systems for increasing the dispersibility, stability, and bioactivity of phytochemicals. (2018) (130)
- Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of beta-lactoglobulin, iota-carrageenan and gelatin. (2005) (130)
- Lemon oil solubilization in mixed surfactant solutions: Rationalizing microemulsion & nanoemulsion formation (2012) (129)
- Coencapsulation of (-)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility. (2018) (128)
- Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions. (2007) (128)
- Recent progress in hydrogel delivery systems for improving nutraceutical bioavailability (2017) (127)
- Inhibition of β-carotene degradation in oil-in-water nanoemulsions: influence of oil-soluble and water-soluble antioxidants. (2012) (127)
- Biopolymer nanoparticles as potential delivery systems for anthocyanins: Fabrication and properties (2015) (126)
- Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels (2019) (126)
- Influence of xanthan gum on physical characteristics of heat-denatured whey protein solutions and gels (2000) (126)
- Thermal analysis of β-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particles. (2010) (125)
- Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2. (2002) (125)
- Encapsulation of β-carotene in alginate-based hydrogel beads: Impact on physicochemical stability and bioaccessibility (2016) (124)
- Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions. (2000) (124)
- Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 2: Stability and functionality (2015) (124)
- Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation. (2015) (123)
- Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance. (2019) (122)
- Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions (2016) (122)
- Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein. (2015) (121)
- Designing hydrogel particles for controlled or targeted release of lipophilic bioactive agents in the gastrointestinal tract (2015) (121)
- Comparison of natural and synthetic surfactants at forming and stabilizing nanoemulsions: Tea saponin, Quillaja saponin, and Tween 80. (2019) (121)
- Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study. (2015) (120)
- Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility. (2018) (120)
- Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods (2020) (119)
- Antioxidant Activity of Whey in a Salmon Oil Emulsion (2000) (119)
- Reducing Intestinal Digestion and Absorption of Fat Using a Nature-Derived Biopolymer: Interference of Triglyceride Hydrolysis by Nanocellulose. (2018) (119)
- Improving oral bioavailability of nutraceuticals by engineered nanoparticle-based delivery systems (2015) (118)
- Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin (2016) (118)
- Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin (2016) (118)
- Mass Transport Phenomena in Oil-in-Water Emulsions Containing Surfactant Micelles: Ostwald Ripening (2000) (118)
- EFFECT OF EMULSION DROPLETS ON THE RHEOLOGY OF WHEY PROTEIN ISOLATE GELS (1993) (118)
- Impact of lipid nanoparticle physical state on particle aggregation and β-carotene degradation: Potential limitations of solid lipid nanoparticles (2013) (117)
- Fabrication, stability and efficacy of dual-component antimicrobial nanoemulsions: essential oil (thyme oil) and cationic surfactant (lauric arginate). (2015) (117)
- Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition (2005) (117)
- Influence of pH and Heating on Physicochemical Properties of Whey Protein-Stabilized Emulsions Containing a Nonionic Surfactant (1998) (117)
- Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface. (2006) (117)
- Droplet size and composition of nutraceutical nanoemulsions influences bioavailability of long chain fatty acids and Coenzyme Q10. (2014) (116)
- Characterization of interactions between chitosan and an anionic surfactant. (2004) (116)
- Disulfide-mediated polymerization reactions and physical properties of heated WPI-stabilized emulsions (1996) (115)
- Encapsulation of functional lipophilic components in surfactant-based colloidal delivery systems: vitamin E, vitamin D, and lemon oil. (2012) (115)
- Fabrication of surfactant-stabilized zein nanoparticles: A pH modulated antisolvent precipitation method. (2014) (114)
- Inhibitory effects of 5-hydroxy polymethoxyflavones on colon cancer cells. (2010) (114)
- Microencapsulation in Alginate and Chitosan Microgels to Enhance Viability of Bifidobacterium longum for Oral Delivery (2016) (114)
- Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions (2020) (113)
- Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addition (2015) (113)
- Antioxidant mechanisms of enzymatic hydrolysates of beta-lactoglobulin in food lipid dispersions. (2006) (112)
- Control of β-carotene bioaccessibility using starch-based filled hydrogels. (2015) (112)
- Physical Stability of Spray‐Dried Milk Fat Emulsion as Affected by Emulsifiers and Processing Conditions (2002) (112)
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- Microencapsulation of probiotics in hydrogel particles: enhancing Lactococcus lactis subsp. cremoris LM0230 viability using calcium alginate beads. (2016) (60)
- Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates. (2017) (60)
- The p53-, Bax- and p21-dependent inhibition of colon cancer cell growth by 5-hydroxy polymethoxyflavones. (2011) (60)
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- Antioxidant properties of chlorogenic acid and its alkyl esters in stripped corn oil in combination with phospholipids and/or water. (2011) (59)
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- Modulation of physicochemical properties of lipid droplets using β-lactoglobulin and/or lactoferrin interfacial coatings (2011) (58)
- Impact of surface deposition of lactoferrin on physical and chemical stability of omega-3 rich lipid droplets stabilised by caseinate (2010) (58)
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- Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions. (2019) (58)
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- Review of recent advances in the preparation, properties, and applications of high internal phase emulsions (2021) (57)
- Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin–glucose Maillard reaction products (2012) (57)
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- Impact of cosolvents on formation and properties of biopolymer nanoparticles formed by heat treatment of β-lactoglobulin-pectin complexes. (2009) (56)
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- Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal Processing. (2015) (54)
- Effect of Cooling and Heating Rates on Polymorphic Transformations and Gelation of Tripalmitin Solid Lipid Nanoparticle (SLN) Suspensions (2008) (54)
- Utilizing food effects to overcome challenges in delivery of lipophilic bioactives: structural design of medical and functional foods (2013) (54)
- Modulating lipid droplet intestinal lipolysis by electrostatic complexation with anionic polysaccharides: Influence of cosurfactants (2014) (54)
- Stabilization of soybean oil bodies by enzyme (laccase) cross-linking of adsorbed beet pectin coatings. (2010) (53)
- Impact of surface-active compounds on physicochemical and oxidative properties of edible oil. (2008) (53)
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- Effectiveness of a novel spontaneous carvacrol nanoemulsion against Salmonella enterica Enteritidis and Escherichia coli O157:H7 on contaminated mung bean and alfalfa seeds. (2014) (53)
- Production, properties, and applications of solid self-emulsifying delivery systems (S-SEDS) in the food and pharmaceutical industries (2018) (53)
- The Efficacy of Nanoemulsion‐Based Delivery to Improve Vitamin D Absorption: Comparison of In Vitro and In Vivo Studies (2018) (53)
- Fabrication and stability of colloidal delivery systems for flavor oils: Effect of composition and storage conditions (2012) (53)
- Incorporation and stabilization of omega-3 fatty acids in surimi made from cod, Gadus morhua. (2004) (53)
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- Influence of particle size on the in vitro digestibility of protein-coated lipid nanoparticles. (2012) (53)
- Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking? (2008) (53)
- Gastrointestinal fate of emulsion-based ω-3 oil delivery systems stabilized by plant proteins: Lentil, pea, and faba bean proteins (2017) (53)
- Impact of phosphatidylethanolamine on the antioxidant activity of α-tocopherol and trolox in bulk oil. (2015) (53)
- Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin. (2021) (52)
- Influence of sodium dodecyl sulfate on the physicochemical properties of whey protein-stabilized emulsions (2000) (52)
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- Droplet composition affects the rate of oxidation of emulsified ethyl linoleate (1996) (51)
- Modulation of pH Sensitivity of Surface Charge and Aggregation Stability of Protein-Coated Lipid Droplets by Chitosan Addition (2007) (51)
- Enhancement of Nutraceutical Bioavailability using Excipient Nanoemulsions: Role of Lipid Digestion Products on Bioaccessibility of Carotenoids and Phenolics from Mangoes. (2016) (51)
- Investigation the interaction between procyanidin dimer and α-glucosidase: Spectroscopic analyses and molecular docking simulation. (2019) (51)
- Improvement on stability, loading capacity and sustained release of rhamnolipids modified curcumin liposomes. (2019) (51)
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- Designing food structure and composition to enhance nutraceutical bioactivity to support cancer inhibition. (2017) (50)
- High frequency dynamic shear rheology of honey (2000) (50)
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- Ability of conventional and nutritionally-modified whey protein concentrates to stabilize oil-in-water emulsions (2006) (50)
- Interactions between α-tocopherol and rosmarinic acid and its alkyl esters in emulsions: synergistic, additive, or antagonistic effect? (2012) (50)
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- Influence of tripolyphosphate cross-linking on the physical stability and lipase digestibility of chitosan-coated lipid droplets. (2010) (50)
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- Chemical and Physical Stability of Astaxanthin-Enriched Emulsion-Based Delivery Systems (2016) (50)
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- Effect of Omega-3 Fatty Acids on Crystallization, Polymorphic Transformation and Stability of Tripalmitin Solid Lipid Nanoparticle Suspensions (2009) (49)
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- Crystallization in hydrocarbon-in-water emulsions containing a mixture of solid and liquid droplets (1990) (49)
- Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin). (2017) (49)
- Analysis of the interactions of a cationic surfactant (lauric arginate) with an anionic biopolymer (pectin): isothermal titration calorimetry, light scattering, and microelectrophoresis. (2009) (49)
- Encapsulation of β-carotene in Nanoemulsion-Based Delivery Systems Formed by Spontaneous Emulsification: Influence of Lipid Composition on Stability and Bioaccessibility (2016) (49)
- Prediction of emulsion drop size distributions with population balance equation models of multiple drop breakage (2010) (49)
- Development of green halochromic smart and active packaging materials: TiO2 nanoparticle- and anthocyanin-loaded gelatin/κ-carrageenan films (2021) (49)
- Effect of temperature on the ultrasonic properties of oil-in-water emulsions (1998) (49)
- Ultrasonic velocity as a probe of emulsions and suspensions (1987) (48)
- A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in β-carotene stability and bioaccessibility. (2019) (48)
- Effect of surfactant type on surfactant-maltodextrin interactions: isothermal titration calorimetry, surface tensiometry, and ultrasonic velocimetry study. (2004) (48)
- Fabrication of functional micro-clusters by heteroaggregation of oppositely charged protein-coated lipid droplets (2012) (48)
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- Bridging the gap: use of confocal microscopy in food research (1996) (48)
- Impact of Encapsulation Within Hydrogel Microspheres on Lipid Digestion: An In Vitro Study (2012) (48)
- Curcumin-loaded core-shell biopolymer nanoparticles produced by the pH-driven method: Physicochemical and release properties. (2021) (48)
- Influence of EDTA and citrate on thermal stability of whey protein stabilized oil-in-water emulsions containing calcium chloride (2006) (48)
- Characterization of aerated foods using ultrasonic reflectance spectroscopy (2000) (47)
- Microgels formed by electrostatic complexation of gelatin and OSA starch: potential fat or starch mimetics. (2015) (47)
- Ultrasonic attenuation of edible oils (1998) (47)
- Fabrication of Surface-Active Antioxidant Food Biopolymers: Conjugation of Catechin Polymers to Egg White Proteins (2017) (47)
- Light scattering study of solubilization of emulsion droplets by non-ionic surfactant solutions (1995) (47)
- The influence of lipid droplet size on the oral bioavailability of vitamin D2 encapsulated in emulsions: an in vitro and in vivo study. (2017) (47)
- Fortification of edible films with bioactive agents: a review of their formation, properties, and application in food preservation (2021) (47)
- Optimization of lipid nanoparticle formation for beverage applications: Influence of oil type, cosolvents, and cosurfactants on nanoemulsion properties (2013) (47)
- Physicochemical properties and antimicrobial efficacy of electrostatic complexes based on cationic ε-polylysine and anionic pectin. (2011) (47)
- Recent Advances in Encapsulation, Protection, and Oral Delivery of Bioactive Proteins and Peptides using Colloidal Systems (2020) (47)
- Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility. (2019) (47)
- Modulation of thermal stability and heat-induced gelation of β-lactoglobulin by high glycerol and sorbitol levels (2007) (46)
- Enhancing the formation and stability of emulsions using mixed natural emulsifiers: Hydrolyzed rice glutelin and quillaja saponin (2019) (46)
- Influence of anionic polysaccharides on the physical and oxidative stability of hydrolyzed rice glutelin emulsions: Impact of polysaccharide type and pH (2017) (46)
- Protection of anthocyanin-rich extract from pH-induced color changes using water-in-oil-in-water emulsions (2019) (46)
- Ability of Iron To Promote Surfactant Peroxide Decomposition and Oxidize α-Tocopherol (1999) (46)
- Encapsulation of Lipophilic Polyphenols into Nanoliposomes Using pH-Driven Method: Advantages and Disadvantages. (2019) (46)
- Formulation and properties of model beverage emulsions stabilized by sucrose monopalmitate: Influence of pH and lyso-lecithin addition (2011) (46)
- Iron-accelerated cumene hydroperoxide decomposition in hexadecane and trilaurin emulsions. (2000) (46)
- Ability of Chelators to Alter the Physical Location and Prooxidant Activity of Iron in Oil-in-Water Emulsions (2003) (46)
- Influence of pH and cinnamaldehyde on the physical stability and lipolysis of whey protein isolate-stabilized emulsions (2017) (46)
- Encapsulation of Bifidobacterium pseudocatenulatum G7 in gastroprotective microgels: Improvement of the bacterial viability under simulated gastrointestinal conditions (2019) (45)
- Solid Fat Content Determination by Ultrasonic Velocimetry (2004) (45)
- In Situ Interfacial Conjugation of Chitosan with Cinnamaldehyde during Homogenization Improves the Formation and Stability of Chitosan-Stabilized Emulsions. (2017) (45)
- Influence of Hydrocolloids (Dietary Fibers) on Lipid Digestion of Protein-Stabilized Emulsions: Comparison of Neutral, Anionic, and Cationic Polysaccharides. (2016) (45)
- Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects (2016) (45)
- Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions. (2019) (44)
- Novel strategies for fabricating reduced fat foods: Heteroaggregation of lipid droplets with polysaccharides (2012) (44)
- Lactase (β-galactosidase) encapsulation in hydrogel beads with controlled internal pH microenvironments: Impact of bead characteristics on enzyme activity (2017) (44)
- Simultaneous determination of four 5-hydroxy polymethoxyflavones by reversed-phase high performance liquid chromatography with electrochemical detection. (2010) (44)
- Interfacial deposition of an anionic polysaccharide (fucoidan) on protein-coated lipid droplets: Impact on the stability of fish oil-in-water emulsions (2015) (44)
- Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins. (2020) (44)
- Potential Biological Fate of Emulsion-Based Delivery Systems: Lipid Particles Nanolaminated with Lactoferrin and β-lactoglobulin Coatings (2013) (44)
- Impact of protein-nanoparticle interactions on gastrointestinal fate of ingested nanoparticles: Not just simple protein corona effects (2019) (44)
- Primary structure and chain conformation of fucoidan extracted from sea cucumber Holothuria tubulosa. (2016) (44)
- Effectiveness of a spontaneous carvacrol nanoemulsion against Salmonella enterica Enteritidis and Escherichia coli O157:H7 on contaminated broccoli and radish seeds. (2015) (44)
- Antitumor and immunomodulatory effects of ginsenoside Rh2 and its octyl ester derivative in H22 tumor-bearing mice (2017) (44)
- Enhancement of beta-carotene stability by encapsulation in high internal phase emulsions stabilized by modified starch and tannic acid (2020) (43)
- Preparation and characterization of okara nanocellulose fabricated using sonication or high-pressure homogenization treatments. (2020) (43)
- Characterization of the Interactions between Titanium Dioxide Nanoparticles and Polymethoxyflavones Using Surface-Enhanced Raman Spectroscopy. (2016) (43)
- Influence of Homogenization and Thermal Processing on the Gastrointestinal Fate of Bovine Milk Fat: In Vitro Digestion Study. (2017) (43)
- Enhancement of physicochemical properties of whey protein-stabilized nanoemulsions by interfacial cross-linking using cinnamaldehyde (2017) (43)
- Recent Advances in the Development of Smart and Active Biodegradable Packaging Materials (2021) (43)
- Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactant. (2006) (43)
- Antioxidant activity of proanthocyanidins-rich fractions from Choerospondias axillaris peels using a combination of chemical-based methods and cellular-based assay. (2016) (43)
- Impact of Lipid Phase on the Bioavailability of Vitamin E in Emulsion-Based Delivery Systems: Relative Importance of Bioaccessibility, Absorption, and Transformation. (2017) (43)
- Development of food-grade Pickering emulsions stabilized by a mixture of cellulose nanofibrils and nanochitin (2020) (43)
- Lipid-based emulsions and emulsifiers. (2017) (43)
- Improvement in nutritional attributes of rice using superheated steam processing (2016) (43)
- Improvement in nutritional attributes of rice using superheated steam processing (2016) (43)
- Cationic antimicrobial (ε-polylysine)-anionic polysaccharide (pectin) interactions: influence of polymer charge on physical stability and antimicrobial efficacy. (2012) (43)
- Fabrication and characterization of antimicrobial biopolymer films containing essential oil-loaded microemulsions or nanoemulsions (2021) (42)
- Plant-Based Nanoparticles Prepared from Proteins and Phospholipids Consisting of a Core-Multilayer-Shell Structure: Fabrication, Stability, and Foamability. (2019) (42)
- Influence of Flocculation on Optical Properties of Emulsions (2001) (42)
- Rheology and stability of whey protein stabilized emulsions with high CaCl2 concentrations (2000) (42)
- Influence of Dairy Emulsifier Type and Lipid Droplet Size on Gastrointestinal Fate of Model Emulsions: In Vitro Digestion Study. (2018) (42)
- A review of the rheological properties of dilute and concentrated food emulsions. (2019) (42)
- Front-face fluorescence spectroscopy study of globular proteins in emulsions: displacement of BSA by a nonionic surfactant. (2003) (42)
- Impact of glycerol on thermostability and heat-induced gelation of bovine serum albumin (2004) (42)
- Enhancement of phytochemical bioaccessibility from plant-based foods using excipient emulsions: impact of lipid type on carotenoid solubilization from spinach. (2018) (42)
- Influence of relative refractive index on optical properties of emulsions (2001) (42)
- Resveratrol-loaded core-shell nanostructured delivery systems: Cyclodextrin-based metal-organic nanocapsules prepared by ionic gelation. (2020) (42)
- Ultrasonic velocity measurements in some liquid triglycerides and vegetable oils (1988) (41)
- Impact of salt and lipid type on in vitro digestion of emulsified lipids. (2011) (41)
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- Characterization of mucin – lipid droplet interactions: Influence on potential fate of fish oil-in-water emulsions under simulated gastrointestinal conditions (2016) (41)
- Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them. (2015) (41)
- Natural antimicrobial delivery systems: Formulation, antimicrobial activity, and mechanism of action of quillaja saponin-stabilized carvacrol nanoemulsions (2018) (41)
- Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation. (2016) (41)
- Vitamin E Encapsulation in Plant-Based Nanoemulsions Fabricated Using Dual-Channel Microfluidization: Formation, Stability, and Bioaccessibility. (2018) (41)
- Ultrasonic Measurements in Particle Size Analysis (2006) (41)
- Nanoemulsions: An emerging platform for increasing the efficacy of nutraceuticals in foods. (2020) (41)
- Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene. (2008) (41)
- Development of antimicrobial nanoemulsion‐based delivery systems against selected pathogenic bacteria using a thymol‐rich Thymus daenensis essential oil (2017) (41)
- Design principles of oil-in-water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures. (2020) (41)
- Comprehensive investigation and comparison of surface microstructure of fractionated potato starches (2019) (41)
- Rheology and microstructure of bimodal particulate dispersions: Model for foods containing fat droplets and starch granules (2012) (40)
- Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions. (2016) (40)
- Stabilization of vitamin E-enriched mini-emulsions: Influence of organic and aqueous phase compositions (2014) (40)
- Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein. (2016) (40)
- Creation of reduced fat foods: influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions. (2013) (40)
- Impact of granule size on microstructural changes and oil absorption of potato starch during frying (2019) (40)
- Formation and stability of solid lipid nanoparticles fabricated using phase inversion temperature method (2016) (40)
- Stabilization of vitamin E-enriched nanoemulsions: influence of post-homogenization cosurfactant addition. (2014) (39)
- Influence of droplet charge on the chemical stability of citral in oil-in-water emulsions. (2010) (39)
- Ultrasonic determination of chicken composition. (1999) (39)
- Impact of an indigestible oil phase (mineral oil) on the bioaccessibility of vitamin D3 encapsulated in whey protein-stabilized nanoemulsions. (2019) (39)
- Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate (2020) (39)
- Impact of Lipid Content on the Ability of Excipient Emulsions to Increase Carotenoid Bioaccessibility from Natural Sources (Raw and Cooked Carrots) (2016) (39)
- Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of α-tocopherol acetate encapsulated in emulsion-based delivery systems. (2015) (39)
- Antimicrobial activity and chemical stability of cinnamon oil in oil-in-water nanoemulsions fabricated using the phase inversion temperature method (2019) (38)
- Influence of dietary fibers on lipid digestion: Comparison of single-stage and multiple-stage gastrointestinal models (2017) (38)
- Food-grade filled hydrogels for oral delivery of lipophilic active ingredients: Temperature-triggered release microgels (2015) (38)
- Modification of emulsion properties by heteroaggregation of oppositely charged starch-coated and protein-coated fat droplets (2013) (38)
- Maltodextrin-anionic surfactant interactions: isothermal titration calorimetry and surface tension study. (2001) (38)
- Impact of protein surface denaturation on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin. (2002) (38)
- Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison. (2021) (38)
- Nanoemulsion-Based Delivery Systems for Nutraceuticals: Influence of Long-Chain Triglyceride (LCT) Type on In Vitro Digestion and Astaxanthin Bioaccessibility (2018) (38)
- Development of nanoparticle-delivery systems for antiviral agents: A review (2021) (38)
- New Trends in the Microencapsulation of Functional Fatty Acid-Rich Oils Using Transglutaminase Catalyzed Crosslinking. (2018) (38)
- Future Foods: How Modern Science Is Transforming the Way We Eat (2019) (38)
- Influence of sucrose on cold gelation of heat-denatured whey protein isolate (2000) (38)
- Incorporation of thermal overlap effects into multiple scattering theory (1999) (38)
- Potential of Excipient Emulsions for Improving Quercetin Bioaccessibility and Antioxidant Activity: An in Vitro Study. (2016) (38)
- Polymeric Nanoparticles as Oral Delivery Systems for Encapsulation and Release of Polyphenolic Compounds: Impact on Quercetin Antioxidant Activity & Bioaccessibility (2012) (38)
- Designing self-nanoemulsifying delivery systems to enhance bioaccessibility of hydrophobic bioactives (nobiletin): Influence of hydroxypropyl methylcellulose and thermal processing (2015) (38)
- Recent advances in nanoencapsulation of hydrophobic marine bioactives: Bioavailability, safety, and sensory attributes of nano-fortified functional foods (2021) (37)
- Multifunctional nanocomposite active packaging materials: Immobilization of quercetin, lactoferrin, and chitosan nanofiber particles in gelatin films (2021) (37)
- Antimicrobial activity of PIT-fabricated cinnamon oil nanoemulsions: Effect of surfactant concentration on morphology of foodborne pathogens (2019) (37)
- Evidence that homogenization of BSA-stabilized hexadecane-in-water emulsions induces structure modification of the nonadsorbed protein. (2003) (37)
- Consistency and solubility changes in herring (Clupea harengus) light muscle homogenates as a function of pH. (2003) (37)
- Gastrointestinal Fate of Fluid and Gelled Nutraceutical Emulsions: Impact on Proteolysis, Lipolysis, and Quercetin Bioaccessibility. (2018) (37)
- Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions. (2018) (37)
- Applications of oxidases in modification of food molecules and colloidal systems: Laccase, peroxidase and tyrosinase (2020) (37)
- Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels. (2020) (37)
- Encapsulation of protein nanoparticles within alginate microparticles: Impact of pH and ionic strength on functional performance (2016) (37)
- Interaction between Emulsion Droplets and Escherichia coli Cells (2001) (37)
- Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach (2021) (37)
- Application of nanoemulsion-based approaches for improving the quality and safety of muscle foods: A comprehensive review. (2020) (37)
- Challenges of utilizing healthy fats in foods. (2015) (37)
- Modulation of Physicochemical Characteristics of Pickering Emulsions: Utilization of Nanocellulose- and Nanochitin-coated Lipid Droplet Blends. (2019) (37)
- Controlling lipid nanoemulsion digestion using nanolaminated biopolymer coatings (2011) (36)
- Microemulsions as nanoreactors for synthesis of biopolymer nanoparticles (2019) (36)
- Development of Oral Delivery Systems with Enhanced Antioxidant and Anticancer Activity: Coix Seed Oil and β-Carotene Coloaded Liposomes. (2019) (36)
- A review of structural transformations and properties changes in starch during thermal processing of foods (2021) (36)
- Proanthocyanidins, Isolated from Choerospondias axillaris Fruit Peels, Exhibit Potent Antioxidant Activities in Vitro and a Novel Anti-angiogenic Property in Vitro and in Vivo. (2016) (36)
- Impact of curcumin delivery system format on bioaccessibility: nanocrystals, nanoemulsion droplets, and natural oil bodies. (2019) (36)
- Recent Innovations in Emulsion Science and Technology for Food Applications. (2021) (36)
- Influence of physical state of β-carotene (crystallized versus solubilized) on bioaccessibility. (2015) (36)
- Fabrication and characterization of nanostructured lipid carriers (NLC) using a plant-based emulsifier: Quillaja saponin. (2019) (36)
- Competitive adsorption and displacement of anionic polysaccharides (fucoidan and gum arabic) on the surface of protein-coated lipid droplets (2016) (36)
- Encapsulation and Delivery of Crystalline Hydrophobic Nutraceuticals using Nanoemulsions: Factors Affecting Polymethoxyflavone Solubility (2012) (36)
- Tannic acid-fortified zein-pectin nanoparticles: Stability, properties, antioxidant activity, and in vitro digestion. (2021) (36)
- Influence of sucrose on NaCl-induced gelation of heat denatured whey protein solutions (2000) (36)
- Formation of colloidosomes by adsorption of small charged oil droplets onto the surface of large oppositely charged oil droplets (2007) (36)
- Ultrasonic investigation of aqueous solutions of a globular protein (1992) (36)
- Fabrication of plant-based vitamin D3-fortified nanoemulsions: influence of carrier oil type on vitamin bioaccessibility. (2019) (35)
- Encapsulation of Pancreatic Lipase in Hydrogel Beads with Self-Regulating Internal pH Microenvironments: Retention of Lipase Activity after Exposure to Gastric Conditions. (2016) (35)
- 24 – The microstructure of chocolate (2007) (35)
- The inhibitory effects of 5-hydroxy-3,6,7,8,3',4'-hexamethoxyflavone on human colon cancer cells. (2011) (35)
- Encapsulation of quercetin in biopolymer-coated zein nanoparticles: Formation, stability, antioxidant capacity, and bioaccessibility (2021) (35)
- Physicochemical characteristics of mixed colloidal dispersions: Models for foods containing fat and starch (2013) (35)
- Food Hydrocolloids: Application as Functional Ingredients to Control Lipid Digestion and Bioavailability (2021) (35)
- Impact of frying conditions on hierarchical structures and oil absorption of normal maize starch (2019) (35)
- The gastrointestinal behavior of emulsifiers used to formulate excipient emulsions impact the bioavailability of β-carotene from spinach. (2019) (35)
- Oxidation in foods and beverages and antioxidant applications. Volume 2: Management in different industry sectors. (2010) (35)
- ULTRASONIC IMAGING OF GRAVITATIONAL SEPARATION IN EMULSIONS (1998) (35)
- Enhancing nutraceutical bioavailability by controlling the composition and structure of gastrointestinal contents: Emulsion-based delivery and excipient systems (2016) (35)
- Designing Functional Foods (2009) (35)
- Nanosized food additives impact beneficial and pathogenic bacteria in the human gut: a simulated gastrointestinal study (2018) (35)
- Transformation and Speciation Analysis of Silver Nanoparticles of Dietary Supplement in Simulated Human Gastrointestinal Tract. (2018) (35)
- Nanocomposite films consisting of functional nanoparticles (TiO2 and ZnO) embedded in 4A-Zeolite and mixed polymer matrices (gelatin and polyvinyl alcohol). (2020) (35)
- Modulation of emulsion rheology through electrostatic heteroaggregation of oppositely charged lipid droplets: influence of particle size and emulsifier content. (2012) (35)
- Encapsulation of omega-3 fatty acids in nanoemulsions and microgels: Impact of delivery system type and protein addition on gastrointestinal fate. (2017) (35)
- The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs (2021) (35)
- Nanoemulsion-Based Technologies for Delivering Natural Plant-Based Antimicrobials in Foods (2021) (35)
- Association Colloids Formed by Multiple Surface Active Minor Components and Their Effect on Lipid Oxidation in Bulk Oil (2014) (35)
- Application of Nanoemulsions in Formulation of Pesticides (2018) (34)
- Influence of oat components on lipid digestion using an in vitro model: Impact of viscosity and depletion flocculation mechanism (2018) (34)
- Sonochemical effects on the structure and antioxidant activity of egg white protein-tea polyphenol conjugates. (2020) (34)
- Correction to "Analysis of the Interactions of a Cationic Surfactant (Lauric Arginate) with an Anionic Biopolymer (Pectin): Isothermal Titration Calorimetry, Light Scattering, and Microelectrophoresis". (2009) (34)
- Lotus seedpod proanthocyanidin-whey protein complexes: Impact on physical and chemical stability of β-carotene-nanoemulsions. (2020) (34)
- Utilization of insect proteins to formulate nutraceutical delivery systems: Encapsulation and release of curcumin using mealworm protein-chitosan nano-complexes. (2020) (34)
- In Vitro Bioavailability, Cellular Antioxidant Activity, and Cytotoxicity of β-Carotene-Loaded Emulsions Stabilized by Catechin-Egg White Protein Conjugates. (2018) (34)
- Whey protein-polyphenol conjugates and complexes: Production, characterization, and applications. (2021) (34)
- Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking. (2019) (34)
- Impact of sorbitol on the thermostability and heat-induced gelation of bovine serum albumin (2003) (34)
- Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers. (2014) (34)
- Optimizing delivery systems for cationic biopolymers: competitive interactions of cationic polylysine with anionic κ-carrageenan and pectin. (2014) (34)
- Controlling W/O/W multiple emulsion microstructure by osmotic swelling and internal protein gelation (2013) (34)
- Improvement of β-Carotene Bioaccessibility from Dietary Supplements Using Excipient Nanoemulsions. (2016) (34)
- Characterization of physical properties and electronic sensory analyses of citrus oil-based nanoemulsions. (2018) (34)
- Impact of diacylglycerol and monoacylglycerol on the physical and chemical properties of stripped soybean oil. (2014) (34)
- Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes. (2016) (33)
- Formation of oil-in-water emulsions from natural emulsifiers using spontaneous emulsification: sunflower phospholipids. (2015) (33)
- Influence of molecular character of chitosan on the adsorption of chitosan to oil droplet interfaces in an in vitro digestion model (2009) (33)
- Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsions. (2015) (33)
- Influence of gene regulation on rice quality: Impact of storage temperature and humidity on flavor profile. (2019) (33)
- Hydrothermal stability of phenolic extracts of brown rice. (2019) (33)
- Influence of freezing rate variation on the microstructure and physicochemical properties of food emulsions (2013) (33)
- Advancements in 3D food printing: a comprehensive overview of properties and opportunities (2021) (33)
- Molecular Basis of Protein Functionality (1996) (33)
- Isothermal titration calorimetry study of pectin-ionic surfactant interactions. (2000) (33)
- Influence of glycerol on optical properties and large-strain rheology of heat-induced whey protein isolate gels (2002) (33)
- Predicting the Effect of the Homogenization Pressure on Emulsion Drop-Size Distributions (2011) (33)
- Interaction of cationic antimicrobial (ɛ-polylysine) with food-grade biopolymers: Dextran, chitosan, carrageenan, alginate, and pectin. (2014) (33)
- Estimation of steric exclusion and differential interaction contributions to protein transfer free energies in aqueous cosolvent solutions (2001) (33)
- Influence of sucrose on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin. (2003) (33)
- Solid Lipid Nanoparticles: Effect of Carrier Oil and Emulsifier Type on Phase Behavior and Physical Stability (2012) (32)
- Lipid oxidation in base algae oil and water-in-algae oil emulsion: Impact of natural antioxidants and emulsifiers. (2016) (32)
- Vitamin E and vitamin E acetate solubilization in mixed micelles: physicochemical basis of bioaccessibility. (2013) (32)
- Thermal reversibility of vitamin E-enriched emulsion-based delivery systems produced using spontaneous emulsification. (2015) (32)
- Oil exchange between oil-in-water emulsion droplets stabilised with a non-ionic surfactant (1992) (32)
- Faraday communications. Ultrasonic monitoring of crystallization in an oil-in-water emulsion (1990) (32)
- Formation and characterization of tannic acid/beta-glucan complexes: Influence of pH, ionic strength, and temperature. (2019) (32)
- Sensory Properties of Vanilla and Strawberry Flavored Ice Cream Supplemented with Omega-3 Fatty Acids (2007) (32)
- Controlling lipid digestion profiles using mixtures of different types of microgel: Alginate beads and carrageenan beads (2018) (32)
- Stabilization of biopolymer microgels formed by electrostatic complexation: Influence of enzyme (laccase) cross-linking on pH, thermal, and mechanical stability. (2015) (32)
- Formation of transparent solid lipid nanoparticles by microfluidization: influence of lipid physical state on appearance. (2015) (32)
- Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions. (2014) (32)
- Antimicrobial delivery systems based on electrostatic complexes of cationic ɛ-polylysine and anionic gum arabic (2014) (32)
- Impact of Phosphoethanolamine Reverse Micelles on Lipid Oxidation in Bulk Oils (2014) (32)
- Antioxidant effects of mono- and diacylglycerols in non-stripped and stripped soybean oil-in-water emulsions (2012) (32)
- A review of multilayer and composite films and coatings for active biodegradable packaging (2022) (32)
- Chitosan reduces vitamin D bioaccessibility in food emulsions by binding to mixed micelles. (2019) (32)
- The biophysics of digestion: lipids (2018) (32)
- 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) (32)
- Future foods: a manifesto for research priorities in structural design of foods. (2020) (31)
- Inhibition of lipid and protein oxidation in whey protein-stabilized emulsions using a natural antioxidant: Black rice anthocyanins. (2020) (31)
- Ultrasonic spectrometry study of the influence of temperature on whey protein aggregation (1999) (31)
- Physical and Oxidative Stability of Flaxseed Oil-in-Water Emulsions Fabricated from Sunflower Lecithins: Impact of Blending Lecithins with Different Phospholipid Profiles. (2017) (31)
- Analysis of inhibitory interaction between epigallocatechin gallate and alpha-glucosidase: A spectroscopy and molecular simulation study. (2020) (31)
- Functional hydrogel microspheres: Parameters affecting electrostatic assembly of biopolymer particles fabricated from gelatin and pectin (2015) (31)
- Impact of Free Fatty Acids and Phospholipids on Reverse Micelles Formation and Lipid Oxidation in Bulk Oil (2014) (31)
- Fabrication of polysaccharide-based high internal phase emulsion gels: Enhancement of curcumin stability and bioaccessibility (2021) (31)
- Factors Influencing the Formation and Stability of Filled Hydrogel Particles Fabricated by Protein/Polysaccharide Phase Separation and Enzymatic Cross-Linking (2012) (31)
- Emulsifying and emulsion-stabilizing properties of gluten hydrolysates. (2014) (31)
- Use of natural emulsifiers in model coffee creamers: Physical properties of quillaja saponin-stabilized emulsions (2017) (31)
- Design of nanoemulsion-based delivery systems to enhance intestinal lymphatic transport of lipophilic food bioactives: Influence of oil type. (2020) (31)
- Effect of cavitation jet processing on the physicochemical properties and structural characteristics of okara dietary fiber. (2020) (31)
- Recent Advances in Food Emulsions and Engineering Foodstuffs Using Plant-Based Nanocelluloses. (2020) (31)
- Separation and characterization of polyphenolics from underutilized byproducts of fruit production (Choerospondias axillaris peels): inhibitory activity of proanthocyanidins against glycolysis enzymes. (2015) (31)
- Encapsulation of Polymethoxyflavones in Citrus Oil Emulsion-Based Delivery Systems. (2017) (30)
- Impact of Association Colloids on Lipid Oxidation in Triacylglycerols and Fatty Acid Ethyl Esters. (2015) (30)
- Delivery of dietary triglycerides to Caenorhabditis elegans using lipid nanoparticles: Nanoemulsion-based delivery systems. (2016) (30)
- Control of protein digestion under simulated gastrointestinal conditions using biopolymer microgels. (2017) (30)
- Fabrication and characterization of β-cypermethrin-loaded PLA microcapsules prepared by emulsion-solvent evaporation: loading and release properties (2018) (30)
- Prediction of Food Emulsion Color Using Light Scattering Theory (2006) (30)
- Influence of copper on the stability of whey protein stabilized emulsions (1999) (30)
- Extending protein functionality: Microfluidization of heat denatured whey protein fibrils (2018) (30)
- Requirements for food ingredient and nutraceutical delivery systems (2012) (30)
- Stimulus-responsive hydrogels in food science: A review (2022) (30)
- Core-shell nanoparticles for co-encapsulation of coenzyme Q10 and piperine: Surface engineering of hydrogel shell around protein core (2020) (29)
- Nano-enabled personalized nutrition: Developing multicomponent-bioactive colloidal delivery systems. (2020) (29)
- One-step dynamic imine chemistry for preparation of chitosan-stabilized emulsions using a natural aldehyde: Acid trigger mechanism and regulation, and gastric delivery. (2020) (29)
- Manipulating interactions between functional colloidal particles and polyethylene surfaces using interfacial engineering. (2011) (29)
- Factors impacting lipid digestion and nutraceutical bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): Emulsifier type. (2020) (29)
- Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and β-glucan. (2019) (29)
- Functional Performance of Plant Proteins (2022) (29)
- Influence of electrostatic interactions on behavior of mixed rice glutelin and alginate systems: pH and ionic strength effects (2017) (29)
- Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses. (2019) (29)
- Influence of sodium dodecyl sulfate on the thermal stability of bovine serum albumin stabilized oil-in-water emulsions (2003) (29)
- Identification and characterization of antioxidant and immune-stimulatory polysaccharides in flaxseed hull. (2020) (28)
- Enzymatic and Nonenzymatic Conjugates of Lactoferrin and (-)-Epigallocatechin Gallate: Formation, Structure, Functionality, and Allergenicity. (2021) (28)
- Nanofibers as carrier systems for antimicrobial microemulsions. II. Release characteristics and antimicrobial activity (2010) (28)
- Formulation of alginate/carrageenan microgels to encapsulate, protect and release immunoglobulins: Egg Yolk IgY (2021) (28)
- Designing functional foods : measuring and controlling food structure breakdown and nutrient absorption (2009) (28)
- Advances in research on preparation, characterization, interaction with proteins, digestion and delivery systems of starch-based nanoparticles. (2020) (28)
- Fabrication of reduced fat products by controlled heteroaggregation of oppositely charged lipid droplets. (2012) (28)
- Alterations in nanoparticle protein corona by biological surfactants: impact of bile salts on β-lactoglobulin-coated gold nanoparticles. (2014) (28)
- Influence of ι-Carrageenan on Droplet Flocculation of β-Lactoglobulin-Stabilized Oil-in-Water Emulsions during Thermal Processing (2004) (28)
- Development of nanoscale bioactive delivery systems using sonication: Glycyrrhizic acid-loaded cyclodextrin metal-organic frameworks. (2019) (28)
- Food Matrix Effects on Nutraceutical Bioavailability: Impact of Protein on Curcumin Bioaccessibility and Transformation in Nanoemulsion Delivery Systems and Excipient Nanoemulsions (2016) (28)
- Development of antibacterial nanoemulsions incorporating thyme oil: Layer-by-layer self-assembly of whey protein isolate and chitosan hydrochloride. (2021) (28)
- Solid fat content determination using ultrasonic velocity measurements (2007) (28)
- Electrostatic interactions of cationic lauric arginate with anionic polysaccharides affect antimicrobial activity against spoilage yeasts (2014) (28)
- The stability of three different citrus oil-in-water emulsions fabricated by spontaneous emulsification. (2018) (28)
- Enhanced lymphatic transport of bioactive lipids: cell culture study of polymethoxyflavone incorporation into chylomicrons. (2013) (28)
- Tannase immobilisation by amino-functionalised magnetic Fe3O4-chitosan nanoparticles and its application in tea infusion. (2018) (28)
- Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: Almond protein isolate-camellia saponin (2020) (28)
- Impact of calcium levels on lipid digestion and nutraceutical bioaccessibility in nanoemulsion delivery systems studied using standardized INFOGEST digestion protocol. (2019) (28)
- Microgel-in-Microgel Biopolymer Delivery Systems: Controlled Digestion of Encapsulated Lipid Droplets under Simulated Gastrointestinal Conditions. (2018) (27)
- Comparison of emulsion and nanoemulsion delivery systems: The chemical stability of curcumin decreases as the oil droplet size decreases. (2020) (27)
- Carbon dots synthesized from microorganisms and food by-products: active and smart food packaging applications (2021) (27)
- Impact of whey protein complexation with phytic acid on its emulsification and stabilization properties (2019) (27)
- Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A review. (2021) (27)
- Chitin Nanocrystals Reduce Lipid Digestion and β-carotene Bioaccessibility: An in-vitro INFOGEST Gastrointestinal Study (2020) (27)
- Modulation of Lipid Digestion Profiles Using Filled Egg White Protein Microgels. (2017) (27)
- Influence of methylcellulose on attributes of β-carotene fortified starch-based filled hydrogels: Optical, rheological, structural, digestibility, and bioaccessibility properties. (2016) (27)
- Encapsulation of bifidobacterium in alginate microgels improves viability and targeted gut release (2021) (27)
- Improvement in storage stability of lightly milled rice using superheated steam processing (2016) (27)
- Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers. (2015) (27)
- Thermo-mechanical properties of egg albumen¿cassava starch composite films containing sunflower-oil droplets as influenced by moisture content (2006) (27)
- Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs (2021) (27)
- Small angle neutron scattering from voids in crystalline trilaurin (1990) (27)
- Safety of Nanoemulsions and Their Regulatory Status (2018) (26)
- Improvement of carotenoid bioaccessibility from spinach by co-ingesting with excipient nanoemulsions: impact of the oil phase composition. (2019) (26)
- Fabrication, characterization and properties of filled hydrogel particles formed by the emulsion-template method (2015) (26)
- Impact of in vitro simulated digestion on the potential health benefits of proanthocyanidins from Choerospondias axillaris peels. (2015) (26)
- Continuous production of core-shell protein nanoparticles by antisolvent precipitation using dual-channel microfluidization: Caseinate-coated zein nanoparticles. (2017) (26)
- Effects of anionic polysaccharides on the digestion of fish oil-in-water emulsions stabilized by hydrolyzed rice glutelin. (2020) (26)
- Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature. (2004) (26)
- Protein corona formation around inorganic nanoparticles: Food plant proteins-TiO2 nanoparticle interactions (2021) (26)
- Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets (2020) (26)
- Influence of non-ionic surfactant on electrostatic complexation of protein-coated oil droplets and ionic biopolymers (alginate and chitosan) (2013) (26)
- Competitive adsorption of mixed anionic polysaccharides at the surfaces of protein-coated lipid droplets. (2009) (26)
- Textural properties of model food sauces: Correlation between simulated mastication and sensory evaluation methods (2013) (26)
- The effect of whey protein-puerarin interactions on the formation and performance of protein hydrogels (2020) (26)
- Effects of l-arginine and l-histidine on heat-induced aggregation of fish myosin: Bighead carp (Aristichthys nobilis). (2019) (26)
- Edible delivery systems for nutraceuticals: designing functional foods for improved health. (2012) (25)
- Fabrication of viscous and paste-like materials by controlled heteroaggregation of oppositely charged lipid droplets. (2012) (25)
- Modulation of food texture using controlled heteroaggregation of lipid droplets: Principles and applications (2013) (25)
- Instrumental mastication assay for texture assessment of semi-solid foods: Combined cyclic squeezing flow and shear viscometry (2012) (25)
- Effects of conjugated linoleic acid (CLA) on fat accumulation, activity, and proteomics analysis in Caenorhabditis elegans. (2018) (25)
- Design and fabrication of pectin-coated nanoliposomal delivery systems for a bioactive polyphenolic: Phloridzin. (2018) (25)
- Improving intracellular uptake of 5-demethyltangeretin by food grade nanoemulsions (2014) (25)
- Comparison of ultrasonic and pulsed NMR techniques for determination of solid fat content (2002) (25)
- Examination of the Interaction of Chitosan and Oil-in-Water Emulsions Under Conditions Simulating the Digestive System Using Confocal Microscopy (2008) (25)
- Design, Fabrication, Characterization, and In Vitro Digestion of Alkaloid-, Catechin-, and Cocoa Extract-Loaded Liposomes. (2018) (25)
- Modification of the digestibility of extruded rice starch by enzyme treatment (β-amylolysis): An in vitro study. (2018) (25)
- Utilisation of spontaneous emulsification to fabricate lutein‐loaded nanoemulsion‐based delivery systems: factors influencing particle size and colour (2017) (25)
- Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread. (2017) (25)
- Role of Mucin in Behavior of Food-Grade TiO2 Nanoparticles under Simulated Oral Conditions. (2019) (25)
- A simple and green method for preparation of non-crystalline granular starch through controlled gelatinization. (2019) (25)
- Exploring the effects of carrier oil type on in vitro bioavailability of β-carotene: A cell culture study of carotenoid-enriched nanoemulsions (2020) (25)
- Factors impacting lipid digestion and β-carotene bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): oil droplet concentration. (2020) (25)
- Ultrasonic characterization of Atlantic mackerel (Scomber scombrus) (2001) (25)
- Prediction of Proximate Fish Composition from Ultrasonic Properties: Catfish, Cod, Flounder, Mackerel and Salmon (2006) (24)
- Controlling the gastrointestinal fate of nutraceutical and pharmaceutical-enriched lipid nanoparticles: From mixed micelles to chylomicrons (2017) (24)
- Investigation of phase transitions in glyceride/paraffin oil mixtures using ultrasonic velocity measurements (1988) (24)
- Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin. (2019) (24)
- Effect of pullulan on oil absorption and structural organization of native maize starch during frying. (2020) (24)
- Front-face fluorescence spectroscopy study of globular proteins in emulsions: influence of droplet flocculation. (2003) (24)
- In Vitro Gastrointestinal Stability of Lipophilic Polyphenols is Dependent on their Oil-Water Partitioning in Emulsions: Studies on Curcumin, Resveratrol, and Quercetin. (2021) (24)
- Innovative technologies in the control of lipid oxidation (2012) (24)
- Tunable high internal phase emulsions (HIPEs) formulated using lactoferrin-gum Arabic complexes (2020) (24)
- Bioaccessibility and cellular uptake of β-carotene in emulsion-based delivery systems using scallop (Patinopecten yessoensis) gonad protein isolates: effects of carrier oil. (2019) (24)
- Effects of Preheating and Storage Temperatures on Aroma Profile and Physical Properties of Citrus-Oil Emulsions. (2017) (24)
- Understanding multicomponent emulsion-based products: Influence of locust bean gum on fat droplet – Starch granule mixtures (2014) (24)
- Food-grade cationic antimicrobial ε-polylysine transiently alters the gut microbial community and predicted metagenome function in CD-1 mice (2017) (24)
- Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking. (2019) (24)
- Overview of Nanoemulsion Properties: Stability, Rheology, and Appearance (2018) (23)
- Effect of salts on formation and stability of vitamin E-enriched mini-emulsions produced by spontaneous emulsification. (2014) (23)
- Impact of amylose content on structural changes and oil absorption of fried maize starches. (2019) (23)
- Future foods: Is it possible to design a healthier and more sustainable food supply? (2020) (23)
- Isothermal titration calorimetry study of the influence of temperature, pH and salt on maltodextrin-anionic surfactant interactions (2006) (23)
- Recent advances in the production and application of nano-enabled bioactive food ingredients (2020) (23)
- Fabrication of antioxidant emulsifiers from natural ingredients: Conjugation of egg white proteins with catechin and chlorogenic acid (2020) (23)
- Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems (2021) (23)
- Influence of non-migratory metal-chelating active packaging film on food quality: impact on physical and chemical stability of emulsions. (2014) (23)
- 7 – Ingredient interactions in complex foods: aggregation and phase separation (2007) (23)
- Potential impact of inorganic nanoparticles on macronutrient digestion: titanium dioxide nanoparticles slightly reduce lipid digestion under simulated gastrointestinal conditions (2017) (23)
- Emulsions Stabilized by Inorganic Nanoclays and Surfactants: Stability, Viscosity, and Implications for Applications. (2020) (23)
- Encapsulation of lipophilic polyphenols in plant-based nanoemulsions: impact of carrier oil on lipid digestion and curcumin, resveratrol and quercetin bioaccessibility. (2021) (23)
- Fat Crystallization in Oil-in-Water Emulsions (1996) (23)
- Solubilization Kinetics of Triacyl Glycerol and Hydrocarbon Emulsion Droplets in a Micellar Solution (1996) (22)
- Confocal fluorescence mapping of pH profile inside hydrogel beads (microgels) with controllable internal pH values (2017) (22)
- Modulation of physicochemical properties of emulsified lipids by chitosan addition (2013) (22)
- Encapsulation of hydrophobic capsaicin within the aqueous phase of water-in-oil high internal phase emulsions: Controlled release, reduced irritation, and enhanced bioaccessibility (2022) (22)
- Microstructural, rheological, and antibacterial properties of cross-linked chitosan emulgels (2015) (22)
- Electrospun antimicrobial materials: Advanced packaging materials for food applications (2021) (22)
- Influence of free fatty acids on oxidative stability in water‐in‐walnut oil emulsions (2013) (22)
- Factors which affect oil exchange between oil-in-water emulsion droplets stabilized by whey protein isolate: Protein concentration, droplet size and ethanol (1993) (22)
- Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers. (2018) (22)
- Tailoring the properties of double-crosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene. (2021) (22)
- Fabrication and characterization of alginate-based films functionalized with nanostructured lipid carriers. (2021) (22)
- 18 – Physicochemical and structural aspects of lipid digestion (2007) (22)
- Impact of ripening inhibitors on molecular transport of antimicrobial components from essential oil nanoemulsions. (2019) (22)
- Chitin nanofibers improve the stability and functional performance of Pickering emulsions formed from colloidal zein. (2021) (22)
- Comparison of pulsed NMR and ultrasonic velocity techniques for determining solid fat contents (2007) (22)
- Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles. (2021) (22)
- Ultrasonic spectroscopy study of relaxation and scattering in whey protein solutions (1999) (22)
- Enhancement of chemical stability of curcumin-enriched oil-in-water emulsions: Impact of antioxidant type and concentration. (2020) (22)
- Development of pH-responsive emulsions stabilized by whey protein fibrils (21)
- Formation of protein-rich coatings around lipid droplets using the electrostatic deposition method. (2010) (21)
- pH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature. (2019) (21)
- Encapsulation and release of egg white protein in alginate microgels: Impact of pH and thermal treatment. (2019) (21)
- Formation of semi-solid lipid phases by aggregation of protein microspheres in water-in-oil emulsions (2012) (21)
- Color changes in hydrocarbon oil-in-water emulsions caused by Ostwald ripening. (2001) (21)
- Monitoring Molecular Diffusion of Sucrose in Xanthan Solutions using Ultrasonic Velocity Measurements (1999) (21)
- Modification of interfacial characteristics of monodisperse droplets produced using membrane emulsification by surfactant displacement and/or polyelectrolyte electrostatic deposition (2010) (21)
- Emulsions as delivery systems for gamma and delta tocotrienols: Formation, properties and simulated gastrointestinal fate. (2018) (21)
- Effect of different dextrose equivalent of maltodextrin on the interactions with anionic surfactant in an isothermal titration calorimetry study. (2003) (21)
- Combined influence of NaCl and sucrose on heat-induced gelation of bovine serum albumin. (2003) (21)
- Building a Resilient, Sustainable, and Healthier Food Supply through Innovation and Technology. (2020) (21)
- Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction (2021) (21)
- Sonochemical effects on formation and emulsifying properties of zein-gum Arabic complexes (2021) (21)
- Pickering Emulsions via Interfacial Nanoparticle Complexation of Oppositely Charged Nanopolysaccharides. (2021) (20)
- Microstructure & rheology of mixed colloidal dispersions: influence of pH-induced droplet aggregation on starch granule-fat droplet mixtures. (2013) (20)
- Influence of Thermal Overlap Effects on the Ultrasonic Attenuation Spectra of Polydisperse Oil-in-Water Emulsions (1999) (20)
- Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions. (2019) (20)
- Flocculation of Whey Protein Stabilized Emulsions as Influenced by Dextran Sulfate and Electrolyte (1999) (20)
- Controlling microstructure and physical properties of biopolymer hydrogel particles through modulation of electrostatic interactions (2015) (20)
- Structural Design Principles for Improved Food Performance : Nanolaminated Biopolymer Structures in Foods (2009) (20)
- Improving nutraceutical bioavailability using mixed colloidal delivery systems: lipid nanoparticles increase tangeretin bioaccessibility and absorption from tangeretin-loaded zein nanoparticles (2015) (20)
- Targeted delivery of pixantrone to neutrophils by poly(sialic acid)‐p‐octadecylamine conjugate modified liposomes with improved antitumor activity (2018) (20)
- Utilization of sonication-glycation to improve the functional properties of ovalbumin: A high-resolution mass spectrometry study (2021) (20)
- Impact of ε-polylysine and pectin on the potential gastrointestinal fate of emulsified lipids: In vitro mouth, stomach and small intestine model. (2016) (20)
- Utilization of interfacial engineering to produce novel emulsion properties: Pre-mixed lactoferrin/β-lactoglobulin protein emulsifiers (2012) (20)
- Impact of Environmental Stresses on Orange Oil-in-Water Emulsions Stabilized by Sucrose Monopalmitate and Lysolecithin. (2014) (20)
- Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties (2016) (20)
- Effect of the Composition and Structure of Excipient Emulsion on the Bioaccessibility of Pesticide Residue in Agricultural Products. (2017) (20)
- In vitro and in vivo study of the enhancement of carotenoid bioavailability in vegetables using excipient nanoemulsions: Impact of lipid content. (2021) (20)
- Amino acid-amidated pectin: Preparation and characterization. (2019) (19)
- Hybrid Bionanoparticle-Stabilized Pickering Emulsions for Quercetin Delivery: Effect of Interfacial Composition on Release, Lipolysis, and Bioaccessibility (2019) (19)
- Lipid oxidation in emulsified food products. (2010) (19)
- Effects of Chelating Agents and Salts on Interfacial Properties and Lipid Oxidation in Oil-in-Water Emulsions. (2019) (19)
- Probing Floc Structure by Ultrasonic Spectroscopy, Viscometry, and Creaming Measurements (2000) (19)
- Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability. (2018) (19)
- The gastrointestinal fate of inorganic and organic nanoparticles in vitamin D-fortified plant-based milks (2021) (19)
- Bioactive functional ingredients from aquatic origin: a review of recent progress in marine-derived nutraceuticals (2020) (19)
- Application of ITC in foods: A powerful tool for understanding the gastrointestinal fate of lipophilic compounds. (2016) (19)
- Development of Functional or Medical Foods for Oral Administration of Insulin for Diabetes Treatment: Gastroprotective Edible Microgels. (2018) (19)
- Influence of rice bran stearin on stability, properties and encapsulation efficiency of polyglycerol polyricinoleate (PGPR)-stabilized water-in-rice bran oil emulsions. (2017) (19)
- Polyphenols as Plant-Based Nutraceuticals: Health Effects, Encapsulation, Nano-Delivery, and Application (2022) (19)
- Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate. (2020) (19)
- Recent advances on the improvement of quercetin bioavailability (2021) (19)
- Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols (2021) (19)
- Enhancing lycopene stability and bioaccessibility in homogenized tomato pulp using emulsion design principles (2020) (19)
- Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin. (2017) (19)
- Cereal proteins in nanotechnology: formulation of encapsulation and delivery systems (2019) (19)
- Use of l-arginine-assisted ultrasonic treatment to change the molecular and interfacial characteristics of fish myosin and enhance the physical stability of the emulsion. (2020) (19)
- Polysaccharide conjugates from Chin brick tea (Camellia sinensis) improve the physicochemical stability and bioaccessibility of β-carotene in oil-in-water nanoemulsions. (2021) (19)
- Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsions. (2016) (19)
- Fabrication and characterization of W/O/W emulsions with crystalline lipid phase (2020) (19)
- Multistarter fermentation of glutinous rice with Fu brick tea: Effects on microbial, chemical, and volatile compositions. (2019) (19)
- Influence of Lipid Content in a Corn Oil Preparation on the Bioaccessibility of β-Carotene: A Comparison of Low-Fat and High-Fat Samples. (2017) (18)
- Spectroscopic studies of conformational changes of β-lactoglobulin adsorbed on gold nanoparticle surfaces. (2014) (18)
- Recent developments in industrial applications of nanoemulsions. (2022) (18)
- Physicochemical basis for cosolvent modulation of β-lactoglobulin functionality: Interfacial tension study (2007) (18)
- Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications (2021) (18)
- Bioaccessibility and stability of β-carotene encapsulated in plant-based emulsions: impact of emulsifier type and tannic acid. (2019) (18)
- Encapsulation and delivery of bioactive citrus pomace polyphenols: a review (2021) (18)
- Impact of rutin on the foaming properties of soybean protein: Formation and characterization of flavonoid-protein complexes. (2021) (18)
- Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency. (2016) (18)
- Controlling lipid bioavailability using emulsion-based delivery systems. (2009) (18)
- Octyl Ester of Ginsenoside Rh2 Induces Apoptosis and G1 Cell Cycle Arrest in Human HepG2 Cells by Activating the Extrinsic Apoptotic Pathway and Modulating the Akt/p38 MAPK Signaling Pathway. (2016) (18)
- Production, Characterization, Delivery, and Cholesterol-Lowering Mechanism of Phytosterols: A Review. (2022) (18)
- Influence of Nanoemulsion Addition on the Stability of Conventional Emulsions (2016) (18)
- Influence of dextran sulfate and NaCl on the flocculation of oil-in-water emulsions stabilized by a nonionic surfactant (1998) (18)
- Nanoemulsion-based delivery systems for testing nutraceutical efficacy using Caenorhabditis elegans: Demonstration of curcumin bioaccumulation and body-fat reduction. (2019) (18)
- Fabrication and characterization of whey protein isolates- lotus seedpod proanthocyanin conjugate: Its potential application in oxidizable emulsions. (2020) (17)
- Comparison of phytochemical profiles and antiproliferative activities of different proanthocyanidins fractions from Choerospondias axillaris fruit peels. (2018) (17)
- Current status in our understanding of physicochemical basis of bioaccessibility (2020) (17)
- Application of flow cytometry as novel technology in studying lipid oxidation and mass transport phenomena in oil-in-water emulsions. (2020) (17)
- Resveratrol-loaded biopolymer core-shell nanoparticles: bioavailability and anti-inflammatory effects. (2020) (17)
- Impact of Surface Active Compounds on Iron Catalyzed Oxidation of Methyl Linolenate in AOT–Water–Hexadecane Systems (2007) (17)
- Structuring of lipid phases using controlled heteroaggregation of protein microspheres in water-in-oil emulsions (2013) (17)
- Interdroplet heterogeneous nucleation of supercooled liquid droplets by solid droplets in oil-in-water emulsions (1994) (17)
- Utilization of Nanotechnology to Improve the Application and Bioavailability of Phytochemicals Derived from Waste Streams. (2021) (17)
- Reprint of: Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions. (2015) (17)
- Prooxidant Activity of Polar Lipid Oxidation Products in Bulk Oil and Oil-in-Water Emulsion (2012) (17)
- Formation, antioxidant property and oxidative stability of cold pressed rice bran oil emulsion (2015) (17)
- Influence of glycerol and sorbitol on thermally induced droplet aggregation in oil-in-water emulsions stabilized by β-lactoglobulin (2009) (17)
- Reactivity of a lipophilic ingredient solubilized in anionic or cationic surfactant micelles (2012) (17)
- Recent development in food emulsion stabilized by plant-based cellulose nanoparticles (2021) (16)
- Simulated gastrointestinal fate of lipids encapsulated in starch hydrogels: Impact of normal and high amylose corn starch. (2015) (16)
- Enhancing the oxidative stability of algal oil emulsions by adding sweet orange oil: Effect of essential oil concentration. (2021) (16)
- Ability of iron to promote surfactant peroxide decomposition and oxidize alpha-tocopherol. (1999) (16)
- Plant-Based Colloidal Delivery Systems for Bioactives (2021) (16)
- Creating novel food textures: Modifying rheology of starch granule suspensions by cold-set whey protein gelation (2013) (16)
- Encapsulation of Lutein in Nanoemulsions Stabilized by Resveratrol and Maillard Conjugates. (2019) (16)
- Emulsion-Based Delivery Systems (2014) (16)
- Lipid Emulsions (2020) (16)
- Development of Self-Healing Double-Network Hydrogels: Enhancement of the Strength of Wheat Gluten Hydrogels by In Situ Metal-Catechol Coordination. (2019) (16)
- Fabrication of multilayer structural microparticles for co-encapsulating coenzyme Q10 and piperine: Effect of the encapsulation location and interface thickness (2020) (16)
- Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional properties. (2022) (16)
- Influence of flocculation on the ultrasonic properties of emulsions: theory (1998) (16)
- FABRICATION OF CURCUMIN-LOADED DAIRY MILKS USING THE PH-SHIFT METHOD: FORMATION, STABILITY, AND BIOACCESSIBILITY. (2019) (16)
- Influence of maltodextrin type and multi-layer formation on the freeze-thaw stability of model beverage emulsions stabilized with β-lactoglobulin (2010) (15)
- Enhancing Efficacy, Performance, and Reliability of Cannabis Edibles: Insights from Lipid Bioavailability Studies. (2019) (15)
- Production and characterization of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-pectin membranes. (2003) (15)
- Impact of encapsulation of probiotics in oil-in-water high internal phase emulsions on their thermostability and gastrointestinal survival (2021) (15)
- Loading natural emulsions with nutraceuticals using the pH-driven method: formation & stability of curcumin-loaded soybean oil bodies. (2019) (15)
- Interfacial Properties and Their Characterization (2015) (15)
- Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions. (2016) (15)
- Controlled-release of antacids from biopolymer microgels under simulated gastric conditions: Impact of bead dimensions, pore size, and alginate/pectin ratio. (2018) (15)
- Inactivation of Salmonella on Sprouting Seeds Using a Spontaneous Carvacrol Nanoemulsion Acidified with Organic Acids. (2016) (15)
- Emulsion stability enhancement against environmental stresses using whey protein–tragacanthin complex: Comparison of layer-by-layer and mixing methods (2017) (15)
- Improving foam performance using colloidal protein-polyphenol complexes: Lactoferrin and tannic acid. (2021) (15)
- Isothermal titration calorimetry measurement of enthalpy changes in monodisperse oil-in-water emulsions undergoing depletion flocculation (2001) (15)
- Effects of water activity, sugars, and proteins on lipid oxidative stability of low moisture model crackers. (2020) (15)
- Surfactant Concentration, Antioxidants, and Chelators Influencing Oxidative Stability of Water-in-Walnut Oil Emulsions (2015) (15)
- Impact of Food Emulsions on the Bioaccessibility of Hydrophobic Pesticide Residues in Co-Ingested Natural Products: Influence of Emulsifier and Dietary Fiber Type. (2019) (15)
- Water-in-Oil-in-Water Multiple Emulsions (1996) (15)
- The nutritional and physicochemical properties of whole corn slurry prepared by a novel industry-scale microfluidizer system (2021) (15)
- Structural design approaches for creating fat droplet and starch granule mimetics. (2017) (15)
- ULTRASONIC CHARACTERISATION OF EMULSIONS (1991) (15)
- Fabrication and characterization of nanoemulsion-coated microgels: Electrostatic deposition of lipid droplets on alginate beads (2017) (15)
- Two-dimensional rotating-frame Overhauser spectroscopy (ROESY) and (13)C NMR study of the interactions between maltodextrin and an anionic surfactant. (2004) (14)
- Targeted delivery and controlled released of essential oils using nanoencapsulation: A review. (2022) (14)
- Reducing off-flavors in plant-based omega-3 oil emulsions using interfacial engineering: Coating algae oil droplets with pea protein/flaxseed gum (14)
- Recent advances in the design and fabrication of probiotic delivery systems to target intestinal inflammation (2021) (14)
- Irreversible Thermal Denaturation of β-Lactoglobulin Retards Adsorption of Carrageenan onto β-Lactoglobulin-Coated Droplets (2006) (14)
- Okara nanocellulose fabricated using combined chemical and mechanical treatments: Structure and properties (2021) (14)
- Influence of molecular weight of an anionic marine polysaccharide (sulfated fucan) on the stability and digestibility of multilayer emulsions: Establishment of structure-function relationships (2020) (14)
- Impact of pH, ferrous ions, and tannic acid on lipid oxidation in plant-based emulsions containing saponin-coated flaxseed oil droplets. (2020) (14)
- Characterization of Physicochemical Properties of Nanoemulsions: Appearance, Stability, and Rheology (2018) (14)
- Fluorescence imaging of spatial location of lipids and proteins during digestion of protein-stabilized oil-in-water emulsions: A simulated gastrointestinal tract study. (2017) (14)
- Nanotechnology Approaches for Improving the Healthiness and Sustainability of the Modern Food Supply (2020) (14)
- Application of Nanotechnology to Improve the Performance of Biodegradable Biopolymer-Based Packaging Materials (2021) (14)
- Establishing the impact of food matrix effects on the bioaccessibility of nutraceuticals and pesticides using a standardized food model. (2019) (14)
- Modulation of physical properties of microfluidized whey protein fibrils with chitosan. (2018) (14)
- Interaction of a bile salt (sodium taurocholate) with cationic (ε-polylysine) and anionic (pectin) biopolymers under simulated gastrointestinal conditions (2019) (14)
- Optical properties of oil-in-water emulsions containing titanium dioxide particles (2000) (14)
- Impact of laccase on the colour stability of structured oil-in-water emulsions. (2017) (14)
- A simulated gastrointestinal tract study of texturized rice grains: Impact of texturization on starch digestibility (2019) (14)
- Delivery of Sesamol Using Polyethylene-Glycol-Functionalized Selenium Nanoparticles in Human Liver Cells in Culture. (2019) (13)
- Utilization of multilayer-technology to enhance encapsulation efficiency and osmotic gradient tolerance of iron-loaded W1/O/W2 emulsions: Saponin-chitosan coatings (2021) (13)
- Context and Background (2015) (13)
- Antioxidant activity and α-amylase and α-glucosidase inhibitory activity of a fermented tannic acid product: Trigalloylglucose (2019) (13)
- Comparison of plant-based emulsifier performance in water-in-oil-in-water emulsions: Soy protein isolate, pectin and gum arabic (2021) (13)
- Standardized methods for testing the quality attributes of plant-based foods: Milk and cream alternatives. (2021) (13)
- Factors impacting the antioxidant/prooxidant activity of tea polyphenols on lipids and proteins in oil-in-water emulsions (2021) (13)
- The Physical Characterization and Sorption Isotherm of Rice Bran Oil Powders Stabilized by Food-Grade Biopolymers (2015) (13)
- Modulation of physicochemical stability and bioaccessibility of β-carotene using alginate beads and emulsion stabilized by scallop (Patinopecten yessoensis) gonad protein isolates. (2020) (13)
- Inhibition of droplet flocculation in globular-protein stabilized oil-in-water emulsions by polyols (2007) (13)
- Development of vitamin E‐enriched functional foods: stability of tocotrienols in food systems (2019) (13)
- INFOGEST inter-laboratory recommendations for assaying gastric and pancreatic lipases activities prior to in vitro digestion studies (2021) (13)
- A new approach for drying of nanostructured lipid carriers (NLC) by spray-drying and using sodium chloride as the excipient (2020) (13)
- Analysis of porous structure of potato starch granules by low-field NMR cryoporometry and AFM. (2021) (13)
- Comparison of droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin at pH 3 and 7. (2004) (13)
- Impact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: a simulated gastrointestinal tract study. (2015) (13)
- Physicochemical Properties of Mono disperse Oil-in-Water Emulsions (2002) (13)
- Role of hydrocolloids as emulsifiers in foods (2004) (13)
- Formation of thermally reversible optically transparent emulsion-based delivery systems using spontaneous emulsification. (2015) (13)
- Impact of mushroom (Pleurotus eryngii) flour upon quality attributes of wheat dough and functional cookies‐baked products (2019) (13)
- Effect of fatty acids and triglycerides on the formation of lysine-derived advanced glycation end-products in model systems exposed to frying temperature (2019) (13)
- Effect of annealing and heat-moisture pretreatments on the oil absorption of normal maize starch during frying. (2021) (13)
- Development of hydrocolloid microgels as starch granule mimetics: Hydrogel particles fabricated from gelatin and pectin. (2015) (13)
- Tuneable stability of nanoemulsions fabricated using spontaneous emulsification by biopolymer electrostatic deposition. (2015) (13)
- Preparation of okara cellulose hydrogels using ionic liquids: Structure, properties, and performance (2021) (12)
- Extending viability of Lactobacillus plantarum and Lactobacillus johnsonii by microencapsulation in alginate microgels (2018) (12)
- Biopolymer Additives Enhance Tangeretin Bioavailability in Emulsion-Based Delivery Systems: An In Vitro and In Vivo Study. (2020) (12)
- Fabrication of protein nanoparticles and microparticles within water domains formed in surfactant–oil–water mixtures: Phase inversion temperature method (2015) (12)
- Antioxidant and prooxidant activities of tea polyphenols in oil-in-water emulsions depend on the level used and the location of proteins (2021) (12)
- Microencapsulation of an essential oil (cinnamon oil) by spray drying: Effects of wall materials and storage conditions on microcapsule properties (2020) (12)
- Mechanism and kinetics of tyrosinase inhibition by glycolic acid: a study using conventional spectroscopy methods and hydrogen/deuterium exchange coupling with mass spectrometry. (2017) (12)
- Impact of a food-grade cationic biopolymer (ε-polylysine) on the digestion of emulsified lipids: In vitro study. (2015) (12)
- Encapsulation, protection, and delivery of curcumin using succinylated-cyclodextrin systems with strong resistance to environmental and physiological stimuli. (2021) (12)
- Food Emulsions in Practice (2015) (12)
- Interactions between nanoparticle-based food additives and other food ingredients: A review of current knowledge (2022) (12)
- Application of static in vitro digestion models for assessing the bioaccessibility of hydrophobic bioactives: A review (2022) (12)
- Fabrication and characterization of functional protein-polysaccharide-polyphenol complexes assembled from lactoferrin, hyaluronic acid and (-)-epigallocatechin gallate. (2019) (12)
- Fortification of Plant-Based Milk with Calcium May Reduce Vitamin D Bioaccessibility: An In Vitro Digestion Study. (2021) (12)
- Tailoring lipid digestion profiles using combined delivery systems: mixtures of nanoemulsions and filled hydrogel beads (2016) (12)
- Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin. (2019) (12)
- Impact of Polyphenol Interactions with Titanium Dioxide Nanoparticles on Their Bioavailability and Antioxidant Activity. (2021) (12)
- Factors impacting lipid digestion and nutraceutical bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): oil. (2020) (12)
- Stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acid. (2020) (12)
- Innovations in the development and application of edible coatings for fresh and minimally processed Apple (2022) (12)
- Controllable Viscoelastic Properties of Whey Protein-Based Emulsion Gels by Combined Cross-Linking with Calcium Ions and Cinnamaldehyde (2018) (11)
- Safety evaluation and lipid-lowering effects of food-grade biopolymer complexes (ε-polylysine-pectin) in mice fed a high-fat diet. (2017) (11)
- Protein-Polysaccharide Interactions (1996) (11)
- Ultrasonic attenuation spectroscopy study of flocculation in protein stabilized emulsions (1999) (11)
- Structuring lipids by aggregation of acidic protein microspheres in W/O emulsions (2013) (11)
- Phenolics, Antioxidant Activity, and In Vitro Starch Digestibility of Extruded Brown Rice Influenced by Choerospondias axillaris Fruit Peels Addition (2019) (11)
- Hydrolyzed rice glutelin nanoparticles as particulate emulsifier for Pickering emulsion: Structure, interfacial properties, and application for encapsulating curcumin (11)
- Whey Protein‐Stabilized Emulsions (2009) (11)
- Yeast cell-derived delivery systems for bioactives (2021) (11)
- Functional fish protein isolates prepared using low ionic strength, acid solubilization /precipitation (2004) (11)
- Resistant starch and its nanoparticles: Recent advances in their green synthesis and application as functional food ingredients and bioactive delivery systems (2021) (11)
- Encapsulation of Iron within W1/O/W2 Emulsions Formulated Using a Natural Hydrophilic Surfactant (Saponin): Impact of Surfactant Level and Oil Phase Crystallization (2020) (11)
- Impact of Titanium Dioxide on the Bioaccessibility of β-Carotene in Emulsions with Different Particle Sizes. (2018) (11)
- Influence of surfactant type and thermal cycling on formation and stability of flavor oil emulsions fabricated by spontaneous emulsification. (2016) (11)
- Influence of ionic strength on the thermostability and flavor (allyl methyl disulfide) release profiles of calcium alginate microgels (2019) (11)
- Preparation of high internal phase Pickering emulsion gels stabilized by glycyrrhizic acid-zein composite nanoparticles: Gelation mechanism and 3D printing performance (2022) (11)
- Biopolymer-stabilized conjugated linoleic acid (CLA) oil-in-water emulsions: Impact of electrostatic interactions on formation and stability of pectin-caseinate-coated lipid droplets (2016) (11)
- Nanotechnology in Food Processing (2016) (11)
- Controlled biopolymer phase separation in complex food matrices containing fat droplets, starch granules, and hydrocolloids (2013) (11)
- Temperature scanning ultrasonic velocity study of complex thermal transformations in solid lipid nanoparticles. (2008) (11)
- Protection of β-Carotene from Chemical Degradation in Emulsion-Based Delivery Systems Using Scallop (Patinopecten yessoensis) Gonad Protein Isolates (2020) (11)
- Increasing the Bioaccessibility of Antioxidants in Tomato Pomace Using Excipient Emulsions (2021) (11)
- The Effect of Binary Cosolvent Systems (Glycerol-Sucrose Mixtures) on the Heat-Induced Gelation Mechanism of Bovine Serum Albumin (2006) (10)
- Gold nanoparticles bioreduced by natural extracts of arantho (Kalanchoe daigremontiana) for biological purposes: physicochemical, antioxidant and antiproliferative evaluations (2019) (10)
- Utilization of a layer-by-layer electrostatic deposition technique to improve food emulsion properties (2005) (10)
- Metal and metal oxide-based antiviral nanoparticles: Properties, mechanisms of action, and applications. (2022) (10)
- Effect of New Frying Technology on Starchy Food Quality (2021) (10)
- Fabrication, characterization and properties of food nanoemulsions (2012) (10)
- Effect of molecular weight on the interfacial and emulsifying characteristics of rice glutelin hydrolysates (2022) (10)
- Influence of cosurfactant on the behavior of structured emulsions under simulated intestinal lipolysis conditions (2014) (10)
- Enhancing emulsion functionality using multilayer technology: Coating lipid droplets with saponin-polypeptide-polysaccharide layers by electrostatic deposition. (2020) (10)
- Effect of sesamol on the physical and chemical stability of plant-based flaxseed oil-in-water emulsions stabilized by proteins or phospholipids. (2021) (10)
- Impact of plant extract on the gastrointestinal fate of nutraceutical-loaded nanoemulsions: phytic acid inhibits lipid digestion but enhances curcumin bioaccessibility. (2019) (10)
- Formation and Characterization of Lactoferrin-Hyaluronic Acid Conjugates and Their Effects on the Storage Stability of Sesamol Emulsions (2018) (10)
- Evidence of Oil Exchange between Oil-in-Water Emulsion Droplets Stabilized by Milk Proteins (1993) (10)
- Utilization of polysaccharide-based high internal phase emulsion for nutraceutical encapsulation: Enhancement of carotenoid loading capacity and stability (2021) (10)
- The influence of flocculation on the ultrasonic properties of emulsions: experiment (1998) (10)
- In situ electroacoustic monitoring of polyelectrolyte adsorption onto protein-coated oil droplets. (2007) (10)
- 8 – Atomic force microscopy (AFM) techniques for characterising food structure (2007) (10)
- The use of ultrasonics for characterising fats and emulsions (1988) (10)
- Modulating the morphology of hydrogel particles by thermal annealing: mixed biopolymer electrostatic complexes (2015) (10)
- Emulsion Droplet Size Determination (2001) (10)
- Fermentation of tomato juice improves in vitro bioaccessibility of lycopene (2020) (10)
- Fabrication of chitosan-cinnamaldehyde-glycerol monolaurate bigels with dual gelling effects and application as cream analogs. (2022) (10)
- Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-iota-carrageenan membranes. (2005) (10)
- Impact of fat crystallization on the resistance of W/O/W emulsions to osmotic stress: Potential for temperature-triggered release. (2020) (10)
- Nutraceutical-fortified plant-based milk analogs: Bioaccessibility of curcumin-loaded almond, cashew, coconut, and oat milks (2021) (10)
- Influence of simulated in-mouth processing (size reduction and alpha-amylase addition) on lipid digestion and β-carotene bioaccessibility in starch-based filled hydrogels (2017) (10)
- Emulsion Droplet Interfacial Engineering to Deliver Bioactive Lipids into Functional Foods (2008) (10)
- Comparison of Lutein Bioaccessibility from Dietary Supplement-Excipient Nanoemulsions and Nanoemulsion-Based Delivery Systems. (2021) (10)
- Impact of encapsulating a probiotic (Pediococcus pentosaceus Li05) within gastro-responsive microgels on Clostridium difficile infections. (2021) (10)
- Influence of iron solubility and charged surface-active compounds on lipid oxidation in fatty acid ethyl esters containing association colloids. (2016) (10)
- A novel environmentally friendly nanocomposite aerogel based on the semi-interpenetrating network of polyacrylic acid into Xanthan gum containing hydroxyapatite for efficient removal of methylene blue from wastewater (2022) (10)
- Nanoemulsification of Salvia officinalis Essential Oil; The Impact on the Antibacterial Activity in Liquid and Vapour Phase (2017) (10)
- Characterization of Emulsion Properties (2015) (10)
- Characterization of Gastrointestinal Fate of Nanoemulsions (2018) (10)
- Health-promoting properties of barley: A review of nutrient and nutraceutical composition, functionality, bioprocessing, and health benefits (2022) (9)
- Bioaccessibility of oil-soluble vitamins (A, D, E) in plant-based emulsions: impact of oil droplet size. (2021) (9)
- Adsorption of protein-coated lipid droplets to mixed biopolymer hydrogel surfaces: role of biopolymer diffusion. (2007) (9)
- Improved art bioactivity by encapsulation within cyclodextrin carboxylate. (2022) (9)
- Direct Fluorescent Detection of a Polymethoxyflavone in Cell Culture and Mouse Tissue. (2015) (9)
- Fabrication of rutin-protein complexes to form and stabilize bilayer emulsions: Impact of concentration and pretreatment (9)
- Monitoring Crystallization in Simple and Mixed Oil-in-Water Emulsions using Ultrasonic Velocity Measurement (1991) (9)
- Properties of curcumin-loaded zein-tea saponin nanoparticles prepared by antisolvent co-precipitation and precipitation. (2022) (9)
- Oligomeric Procyanidin Nanoliposomes Prevent Melanogenesis and UV Radiation-Induced Skin Epithelial Cell (HFF-1) Damage (2020) (9)
- Opportunities to improve oral nutritional supplements for managing malnutrition in cancer patients: A food design approach (2020) (9)
- Comparison of structural and physicochemical properties of lysozyme/carboxymethylcellulose complexes and microgels. (2019) (9)
- Ability of Sodium Dodecyl Sulfate (SDS) Micelles to Increase the Antioxidant Activity of α-Tocopherol. (2021) (9)
- Impact of pea protein-inulin conjugates prepared via the Maillard reaction using a combination of ultrasound and pH-shift treatments on physical and oxidative stability of algae oil emulsions. (2022) (9)
- Fabrication of lipophilic gold nanoparticles for studying lipids by surface enhanced Raman spectroscopy (SERS). (2014) (9)
- Ultrasonic characterization of foods (1995) (9)
- In situ monitoring of lipid droplet release from biopolymer microgels under simulated gastric conditions using magnetic resonance imaging and spectroscopy. (2019) (9)
- Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability. (2022) (9)
- Protein-Polysaccharide Hydrogel Particles Formed by Biopolymer Phase Separation (2015) (9)
- 19 – Nanoscale liquid self-assembled dispersions in foods and the delivery of functional ingredients (2007) (9)
- Influence of maltodextrin addition on the freeze-dry stability of β-lactoglobulin-based emulsions with controlled electrostatic and/or steric interactions (2011) (9)
- Melatonin-based therapeutics for atherosclerotic lesions and beyond: Focusing on macrophage mitophagy (2022) (9)
- Digestion of animal- and plant-based proteins encapsulated in κ-carrageenan/protein beads under simulated gastrointestinal conditions. (2020) (8)
- Physicochemical properties of monodisperse oil-in-water emulsions (2002) (8)
- Simple Strategy Preparing Cyclodextrin Carboxylate as a Highly Effective Carrier for Bioactive Compounds. (2021) (8)
- Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products (2021) (8)
- Fabrication of Lipophilic Nanoparticles by Spontaneous Emulsification: Stabilization by Cosurfactants (2015) (8)
- Self-assembled nano-micelles of lactoferrin peptides: Structure, physicochemical properties, and application for encapsulating and delivering curcumin. (2022) (8)
- Improvement of egg yolk powder properties through enzymatic hydrolysis and subcritical fluid extraction (2021) (8)
- High internal phase emulsions stabilized by native and heat-treated lactoferrin-carboxymethyl chitosan complexes: Comparison of molecular and granular emulsifiers. (2021) (8)
- Interfacial characteristics and in vitro digestion of emulsion coated by single or mixed natural emulsifiers: lecithin and/or rice glutelin hydrolysates. (2021) (8)
- Comparison of effective medium and multiple‐scattering theories of predicting the ultrasonic properties of dispersions (1990) (8)
- Response to Comment on New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility. (2015) (8)
- 4 – Effects of water distribution and transport on food microstructure (2007) (8)
- Utilization of protein nanoparticles to improve the dispersibility, stability, and functionality of a natural pigment: Norbixin (2022) (8)
- Characterization of electrostatic interactions and complex formation of ɣ-poly-glutamic acid (PGA) and ɛ-poly-l-lysine (PLL) in aqueous solutions. (2020) (8)
- Probing particle-particle interactions in flocculated oil-in-water emulsions using ultrasonic attenuation spectrometry (2001) (8)
- Progress in the development of photoactivated materials for smart and active food packaging: photoluminescence and photocatalysis approaches (2021) (8)
- 6 – Colloidal systems in foods containing droplets and bubbles (2007) (8)
- Next-Generation Plant-based Foods: Design, Production, and Properties (2022) (8)
- Understanding Colors in Emulsions (2008) (8)
- Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain. (2022) (8)
- Ultrasonic Spectroscopy Study of Globule Aggregation in Parenteral Fat Emulsions Containing Calcium Chloride (1999) (8)
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- Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems (2022) (0)
- Liquid antisolvent precipitation, a promising technique to produce nanoparticles for use in food systems (2014) (0)
- Bio-Based Formulations for Sustainable Applications in Agri-Food-Pharma (2021) (0)
- Biological macromolecules for nutrients delivery (2022) (0)
- Thirty-two. On the Fallacy of Cooking from Scratch (2012) (0)
- Solubilization of α-tocopherol and curcumin by polyoxyethylene alkyl ether surfactants: Effect of alkyl chain structure. (2022) (0)
- Optimizing the Appearance of plant-based Foods: Impact of Pigment and Droplet Characteristics on Optical Properties of Model oil-in-water Emulsions (2022) (0)
- Nano-laminated Fish Oil Droplets : Influence of Chitosan Charge Density on Emulsion Stability (2013) (0)
- Development and characterization of active starch-based films incorporating graphene/polydopamine/Cu2+ nanocomposite fillers. (2022) (0)
- Recent advances in crispness retention of microwaveable frozen pre-fried foods (2022) (0)
- Structural Design of Food for Oxidative Stability (2010) (0)
- Construction of 3D printed meat analogs from plant-based proteins: Improving the printing performance of soy protein- and gluten-based pastes facilitated by rice protein. (2023) (0)
- Preparation of robust, water-resistant, antibacterial, and antioxidant chitosan-based films by incorporation of cinnamaldehyde-tannin acid-zinc acetate nanoparticles. (2023) (0)
- Hydroxylated polymethoxyflavones induce p53 and Bax dependent apoptosis and cell cycle arrest. (2010) (0)
- Effect of internal and external gelation on the physical properties, water distribution, and lycopene encapsulation properties of alginate-based emulsion gels (2023) (0)
- Plant-based Adipose Tissue Developed Using Advanced Emulsion Technology: Comparison of Soy-based High Internal Phase emulsions with Beef Adipose Tissue (2022) (0)
- Pickering emulsion gel stabilized by pea protein nanoparticle induced by heat-assisted pH-shifting for curcumin delivery (2023) (0)
- Corrigendum to "Curcumin-loaded core-shell biopolymer nanoparticles produced by the pH-driven method: Physicochemical and release properties" [Food Chem. 355 (2021) 129686]. (2021) (0)
- Meat Less: The Next Food Revolution (2023) (0)
- Novel Spice Extracts with Multi-antioxidant Properties and their Effect on Extending Shelf Life in Complex Food Systems (0)
- Fabrication, characterization, and application of catechin-dextran-egg white protein conjugates: Novel antioxidant emulsifiers (2022) (0)
- Gluten-based functional ingredients: emulsifiers and nanoparticles (2013) (0)
- Lutein-Fortified Plant-Based Egg Analogs Designed to Improve Eye Health: Formation, Characterization, In Vitro Digestion, and Bioaccessibility (2022) (0)
- Food Colloid-based Delivery Systems for Tackling Age-Related Macular Degeneration by Enhancing Carotenoid Bioavailability: A Review (2022) (0)
- Lactoferrin-Based Ternary Composite Nanoparticles with Enhanced Dispersibility and Stability for Curcumin Delivery. (2023) (0)
- Designing Novel Food Functionality Through Controlled Biopolymer Phase Separation (2010) (0)
- INFOGEST static in vitro simulation of 1 gastrointestinal food digestion 2 3 (2019) (0)
- Impact of pH on the Formation and Properties of Whey Protein Coronas around TiO2 Nanoparticles. (2023) (0)
- More Advances and Challenges (1996) (0)
- Background and Context (2014) (0)
- Co-encapsulation of quercetin and resveratrol in zein/carboxymethyl cellulose nanoparticles: characterization, stability and in vitro digestion. (2022) (0)
- Enhancement of lycopene bioaccessibility in tomatoes using excipient emulsions: Effect of dark tea polysaccharides. (2022) (0)
- Development of Plant-Based Adipose Tissue Analogs: Freeze-Thaw and Cooking Stability of High Internal Phase Emulsions and Gelled Emulsions (2022) (0)
- Nanotechnology and Biodegradable Biopolymer-Based Packaging Materials (2022) (0)
- Structural Design of Food Delivery Systems (2010) (0)
- Antiangiogenic effects of citrus polymethoxyflavones and their derivatives (2011) (0)
- Cake as complex emulsions (2014) (0)
- Mechanisms of antioxidant interactions in oil-in water emulsions: The influence of their physical locations and environmental pH (2013) (0)
- Emulsion Technologies to Produce Oxidative Stable Emulsions Containing n-3 Fatty Acids (2019) (0)
- Nanoemulsion-based Delivery Systems for Nutraceuticals: Design, Properties & Applications (2011) (0)
- Designing biopolymer microgels for encapsulation, protection, and release of bioactives (2018) (0)
- Influence of Dietary Fiber on Properties of Oil-in-Water Emulsions Passed Through an In Vitro Human Digestion Model (2006) (0)
- Modulating the Assembly of Egg Yolk Granule-Based Delivery Systems using NaCl: Physicochemical Properties and Curcumin Bioactivity (2023) (0)
- Dual role of polyglycerol vitamin E succinate in emulsions: An efficient antioxidant emulsifier. (2023) (0)
- Fortification by Design (FbD): A Rational Approach to Designing Vitamin D Delivery Systems for Foods and Beverages. (2022) (0)
- ULTRASONIC MEASUREMENTS IN PARTICLE SIZE ANALYSIS 1 Ultrasonic Measurements in Particle Size Analysis (0)
- Gluten-based nanoparticles: production and stabilization by polysaccharide coating (2014) (0)
- Impact of phospholipids on the physical and chemical properties of bulk oils (2010) (0)
- Impact of Various Physicochemical Factors on Stability of Curcumin in Oil-in-water Emulsions (2020) (0)
- Food Biotechnology: Sculpting Genes with Genetic Engineering (2019) (0)
- Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: developments and challenges. (2022) (0)
- Improving probiotic survival using water-in-oil-in-water (W1/O/W2) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase. (2023) (0)
- Bioactive Encapsulation for Military Food Applications: Request for Enhanced Nano and Micro Particle Fabrication and Characterization Facilities (2016) (0)
- B EHAVIOUR OF EMULSIONS STABILIZED BY M AILLARD-BASED GLYCOCONJUGATES UNDER SIMULATED GASTROINTESTINAL CONDITIONS (2011) (0)
- Nanoemulsion-based Antimicrobial Systems (2011) (0)
- Encapsulation & Release of Functional Food Components (2010) (0)
- Preparation of plant-based meat analogs using emulsion gels: Lipid-filled RuBisCo protein hydrogels. (2023) (0)
- Investigation of bovine β-lactoglobulin-procyanidin complexes interactions and its utilization in O/W emulsion. (2023) (0)
- Solubilization of oil droplets by micellar surfactant solutions. (1997) (0)
- Enhancing emulsion stability to environmental stresses using whey protein-tragacanthin interfacial complexes: Comparison of layer-by-layer and mixing methods (2016) (0)
- Surface modiifcation of starch granules by molecular and particle deposition: impact on encapsulation efficiency and digestibility (2015) (0)
- Combining Non-Thermal Processing Techniques with Edible Coating Materials: An Innovative Approach to Food Preservation (2023) (0)
- Corrigendum to “Preparation of okara cellulose hydrogels using ionic liquids: Structure, properties, and performance” [J. Mol. Liquids 331 (2021) 115744] (2021) (0)
- Improving the emulsifying properties of gluten hydrolysates by rational design of their molecular structure (2014) (0)
- Complexities of lipid oxidation in oil-in-water emulsions (2009) (0)
- Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approach (2023) (0)
- Headspace Characterization and Quantification of Aromatic Organosulfur Compounds in Garlic Extracts Using Surface-Enhanced Raman Scattering with a Mirror-in-a-Cap Substrate. (2020) (0)
- Interactions between plant-derived antioxidants and cyclodextrins and their application for improving separation, detection, and food quality issues. (2023) (0)
- Lipid oxidation in foods: Causes and prevention strategies (2009) (0)
- Food & Function Linking the chemistry and physics of food with health and nutrition (2014) (0)
- Comments on the Letter to the Editor (2011) (0)
- Use of Excipient Emulsions for Improving the Bioaccessibility of Antioxidants in Tomato Sauce (2023) (0)
- Strategies to Control Lipid Oxidation in Complex Foods (2011) (0)
- Impact of Food Matrix Effects on Lipid Digestion and β-carotene Bioaccessibility (2021) (0)
- Plant-Based Milk Production | Encyclopedia (2020) (0)
- Impact of delivery systems on the chemical stability of bioactive lipids (2015) (0)
- Effects of annealing temperature and time on the structural and physicochemical properties of sweet potato flour hydrogels. (2023) (0)
- Physicochemical Basis of Lipid Digestion (2007) (0)
- Bioinspired Eggosomes with Dual Stimuli-Responsiveness. (2021) (0)
- Rethinking oxidation in bulk oils: Role of physical structures (2010) (0)
- Potential adverse effects of polyunsaturated fatty acids: Influence of lipid oxidation on lymphatic transport of lipophilic bioactive components and cell morphology (2016) (0)
- Chemical Properties of Casein peptide-glucose Maillard Reaction Products and their Effects on Lipid Oxidation in fish Oil-in-Water Emulsions (2011) (0)
- Food‐grade antimicrobial ɛ‐polylysine transiently perturbs the structure of the murine gut microbiome (2016) (0)
- In vitro digestion studies of the impact of food matrix effects on vitamin and nutraceutical bioaccessibility (2020) (0)
- Starch-guest complexes interactions: Molecular mechanisms, effects on starch and functionality. (2023) (0)
- Colloidal Particles : Molecular and Physicochemical Basis of 2 Functional Performance 3 (2017) (0)
- Personalized Nutrition: Customizing Your Diet for Better Health (2019) (0)
- Chemical and Physical Stability of Citral and Limonene in SDS-chitosan and Gum Arabic Stabilized Oil-in-Water Emulsions (2007) (0)
- Design and Application of Functional Food-Grade Nanoemulsions (2011) (0)
- Nutraceutical nanoemulsions: influence of physical states of β‐carotene (crystalized versus dissolved) on bioaccessibility (645.13) (2014) (0)
- Metal–Organic Framework Fluorescence Sensors for Rapid and Accurate Detection of Melamine in Milk Powder (2023) (0)
- Curcumin encapsulated zein/caseinate-alginate nanoparticles: Release and antioxidant activity under in vitro simulated gastrointestinal digestion (2023) (0)
- INFOGEST static in vitro simulation of gastrointestinal food digestion (2019) (0)
- Behavior of lactoferrin stabilized corn oil in water emulsions coated with anionic polysaccharides in simulated gastrointestinal tract. (2011) (0)
- Nanolaminated interfaces to control digestion (2011) (0)
- Behavior of emulsions stabilized by Maillard complexes in simulated GI conditions (2011) (0)
- Potential Biological Fate of Emulsion-Based Delivery Systems: Lipid Particles Nanolaminated with Lactoferrin and β-lactoglobulin Coatings (2013) (0)
- Impacts of hesperidin on whey protein functionality: Interacting mechanism, antioxidant capacity, and emulsion stabilizing effects (2023) (0)
- Nanoparticle formation by solvent displacement and interfacial precipitation (2014) (0)
- Translocation of Gold Nanoparticles in Model Epithelial Cells (Caco‐2 Monolayers) (2016) (0)
- Encapsulation of bitter peptides in diphasic gel double emulsions: Bitterness masking, sustained release and digestion stability. (2022) (0)
- Construction of functional soybean peptide-cyclodextrin carboxylate nanoparticles and their interaction with porcine pancreatic α-amylase. (2022) (0)
- Are You What You Eat? (2019) (0)
- Selection of Delivery Systems: Case Studies (2014) (0)
- Alfalfa as a sustainable source of plant-based food proteins (2023) (0)
- Food Gastrology: A Voyage Through Our Guts (2019) (0)
- Toward Designing Healthier Plant-based Foods: Fortification, Digestion, and Bioavailability (2023) (0)
- The efficacy of nano‐emulsification to improve vitamin D bioaccessibility (2017) (0)
- Adverse effects of titanium dioxide nanoparticles on beneficial gut bacteria and host health based on untargeted metabolomics analysis. (2023) (0)
- Title : The efficacy of nanoemulsion-based delivery to improve vitamin D absorption : comparison of in vitro and in vivo studies (2017) (0)
- Fabrication of coffee whiteners using Quillaja saponin and soy lecithin as natural emulsifiers (2017) (0)
- Impact of Operating Parameters on the Production of Nanoemulsions Using a High-Pressure Homogenizer with Flow Pattern and Back Pressure Control (2023) (0)
- Dietary proteins as excipient ingredients for improving the solubility, stability, and bioaccessibility of quercetin: Role of intermolecular interactions. (2022) (0)
- Recent trends of 3D printing based on starch-hydrocolloid in food, biomedicine and environment. (2023) (0)
- Binding of resveratrol to zein and gliadin: a comparative fluorescence study to rationalize the design of protein nanoparticles as delivery systems (2014) (0)
- Surfactant-Based Delivery Systems (2014) (0)
- Designing excipient foods to improve oral bioavailability of nutraceuticals (2015) (0)
- Effects of different polyphenols on the structure and properties of sodium caseinate films mediated by tyrosinase (2022) (0)
- Effect of Calcium Concentration on Lipid Digestion and β-carotene Bioaccessibility Using INFOGEST Protocol (2020) (0)
- Enhanced Colon-Targeted Release of Propolis by pH-driven Encapsulation using Folic Acid Modified Carboxymethyl Chitosan (2022) (0)
- Controlling the delivery and adsorption of food lipids (2008) (0)
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