437 related articles for article (PubMed ID: 27914331)
1. Fabrication of β-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability.
Luo X; Zhou Y; Bai L; Liu F; Deng Y; McClements DJ
J Colloid Interface Sci; 2017 Mar; 490():328-335. PubMed ID: 27914331
[TBL] [Abstract][Full Text] [Related]
2. Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin).
Luo X; Zhou Y; Bai L; Liu F; Zhang R; Zhang Z; Zheng B; Deng Y; McClements DJ
Food Res Int; 2017 Jun; 96():103-112. PubMed ID: 28528089
[TBL] [Abstract][Full Text] [Related]
3. Vitamin E Encapsulation in Plant-Based Nanoemulsions Fabricated Using Dual-Channel Microfluidization: Formation, Stability, and Bioaccessibility.
Lv S; Gu J; Zhang R; Zhang Y; Tan H; McClements DJ
J Agric Food Chem; 2018 Oct; 66(40):10532-10542. PubMed ID: 30240207
[TBL] [Abstract][Full Text] [Related]
4. Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility.
Lv S; Zhang Y; Tan H; Zhang R; McClements DJ
J Agric Food Chem; 2019 Feb; 67(5):1521-1529. PubMed ID: 30663308
[TBL] [Abstract][Full Text] [Related]
5. Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation.
Liu F; Zhu Z; Ma C; Luo X; Bai L; Decker EA; Gao Y; McClements DJ
J Agric Food Chem; 2016 Dec; 64(50):9532-9541. PubMed ID: 27936671
[TBL] [Abstract][Full Text] [Related]
6. Lotus seedpod proanthocyanidin-whey protein complexes: Impact on physical and chemical stability of β-carotene-nanoemulsions.
Chen Y; Zhang R; Xie B; Sun Z; McClements DJ
Food Res Int; 2020 Jan; 127():108738. PubMed ID: 31882082
[TBL] [Abstract][Full Text] [Related]
7. Eugenol improves physical and chemical stabilities of nanoemulsions loaded with β-carotene.
Guan Y; Wu J; Zhong Q
Food Chem; 2016 Mar; 194():787-96. PubMed ID: 26471619
[TBL] [Abstract][Full Text] [Related]
8. Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stability.
Weigel F; Weiss J; Decker EA; McClements DJ
Food Chem; 2018 Mar; 242():395-403. PubMed ID: 29037706
[TBL] [Abstract][Full Text] [Related]
9. Development of microfluidization methods for efficient production of concentrated nanoemulsions: Comparison of single- and dual-channel microfluidizers.
Bai L; McClements DJ
J Colloid Interface Sci; 2016 Mar; 466():206-12. PubMed ID: 26724703
[TBL] [Abstract][Full Text] [Related]
10. Fabrication and characterization of nanostructured lipid carriers (NLC) using a plant-based emulsifier: Quillaja saponin.
Kharat M; McClements DJ
Food Res Int; 2019 Dec; 126():108601. PubMed ID: 31732055
[TBL] [Abstract][Full Text] [Related]
11. Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation.
Kharat M; Zhang G; McClements DJ
Food Res Int; 2018 Sep; 111():178-186. PubMed ID: 30007674
[TBL] [Abstract][Full Text] [Related]
12. Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on β-carotene bioavailability.
Rao J; Decker EA; Xiao H; McClements DJ
J Sci Food Agric; 2013 Oct; 93(13):3175-83. PubMed ID: 23649644
[TBL] [Abstract][Full Text] [Related]
13. Thermal Degradation and Isomerization of β-Carotene in Oil-in-Water Nanoemulsions Supplemented with Natural Antioxidants.
Yi J; Fan Y; Yokoyama W; Zhang Y; Zhao L
J Agric Food Chem; 2016 Mar; 64(9):1970-6. PubMed ID: 26881704
[TBL] [Abstract][Full Text] [Related]
14. Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiers.
Shu G; Khalid N; Chen Z; Neves MA; Barrow CJ; Nakajima M
Food Chem; 2018 Jul; 255():67-74. PubMed ID: 29571499
[TBL] [Abstract][Full Text] [Related]
15. Physical Stability, Autoxidation, and Photosensitized Oxidation of ω-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants.
Uluata S; McClements DJ; Decker EA
J Agric Food Chem; 2015 Oct; 63(42):9333-40. PubMed ID: 26452408
[TBL] [Abstract][Full Text] [Related]
16. Impact of emulsifier nature and concentration on the stability of β-carotene enriched nanoemulsions during in vitro digestion.
Gasa-Falcon A; Odriozola-Serrano I; Oms-Oliu G; Martín-Belloso O
Food Funct; 2019 Feb; 10(2):713-722. PubMed ID: 30663728
[TBL] [Abstract][Full Text] [Related]
17. Inhibition of β-carotene degradation in oil-in-water nanoemulsions: influence of oil-soluble and water-soluble antioxidants.
Qian C; Decker EA; Xiao H; McClements DJ
Food Chem; 2012 Dec; 135(3):1036-43. PubMed ID: 22953821
[TBL] [Abstract][Full Text] [Related]
18. Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic.
Ozturk B; Argin S; Ozilgen M; McClements DJ
Food Chem; 2015 Dec; 188():256-63. PubMed ID: 26041190
[TBL] [Abstract][Full Text] [Related]
19. Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type.
Qian C; Decker EA; Xiao H; McClements DJ
Food Chem; 2012 Jun; 132(3):1221-1229. PubMed ID: 29243604
[TBL] [Abstract][Full Text] [Related]
20. Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates.
Gu L; Su Y; Zhang M; Chang C; Li J; McClements DJ; Yang Y
Food Res Int; 2017 Jun; 96():84-93. PubMed ID: 28528111
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]