219 related articles for article (PubMed ID: 32691454)
1. Encapsulation of vitamin D
Lamsen MRL; Wang T; D'Souza D; Dia V; Chen G; Zhong Q
J Food Sci; 2020 Aug; 85(8):2368-2379. PubMed ID: 32691454
[TBL] [Abstract][Full Text] [Related]
2. Co-encapsulation of vitamins B
Bajaj SR; Marathe SJ; Singhal RS
Food Chem; 2021 Jan; 335():127642. PubMed ID: 32739814
[TBL] [Abstract][Full Text] [Related]
3. Microencapsulation of vitamin D
Santos MB; de Carvalho CWP; Garcia-Rojas EE
Food Chem; 2021 May; 343():128529. PubMed ID: 33191011
[TBL] [Abstract][Full Text] [Related]
4. Development of nanostructured lipid carriers for the encapsulation and controlled release of vitamin D3.
Park SJ; Garcia CV; Shin GH; Kim JT
Food Chem; 2017 Jun; 225():213-219. PubMed ID: 28193417
[TBL] [Abstract][Full Text] [Related]
5. Characterization and storage stability of chlorophylls microencapsulated in different combination of gum Arabic and maltodextrin.
Kang YR; Lee YK; Kim YJ; Chang YH
Food Chem; 2019 Jan; 272():337-346. PubMed ID: 30309553
[TBL] [Abstract][Full Text] [Related]
6. Vitamin D3 cress seed mucilage -β-lactoglobulin nanocomplexes: Synthesis, characterization, encapsulation and simulated intestinal fluid in vitro release.
Taheri A; Kashaninejad M; Tamaddon AM; Jafari SM
Carbohydr Polym; 2021 Mar; 256():117420. PubMed ID: 33483012
[TBL] [Abstract][Full Text] [Related]
7. Polymeric nanospheres for topical delivery of vitamin D3.
Ramezanli T; Kilfoyle BE; Zhang Z; Michniak-Kohn BB
Int J Pharm; 2017 Jan; 516(1-2):196-203. PubMed ID: 27810351
[TBL] [Abstract][Full Text] [Related]
8. Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition.
Chung C; Rojanasasithara T; Mutilangi W; McClements DJ
Food Chem; 2016 Jun; 201():14-22. PubMed ID: 26868542
[TBL] [Abstract][Full Text] [Related]
9. Development of arachin and basil seed gum composite gels for the encapsulation and controlled release of vitamin D
Yang Q; Wang YR; Liu QQ; Chen HQ
Int J Biol Macromol; 2023 Dec; 253(Pt 4):127071. PubMed ID: 37751816
[TBL] [Abstract][Full Text] [Related]
10. Physicochemical properties, microstructure, and storage stability of Pulicaria jaubertii extract microencapsulated with different protein biopolymers and gum arabic as wall materials.
Al-Maqtari QA; Mohammed JK; Mahdi AA; Al-Ansi W; Zhang M; Al-Adeeb A; Wei M; Phyo HM; Yao W
Int J Biol Macromol; 2021 Sep; 187():939-954. PubMed ID: 34343588
[TBL] [Abstract][Full Text] [Related]
11. Improved emulsion stability and resveratrol encapsulation by whey protein/gum arabic interaction at oil-water interface.
Shao P; Feng J; Sun P; Ritzoulis C
Int J Biol Macromol; 2019 Jul; 133():466-472. PubMed ID: 31004637
[TBL] [Abstract][Full Text] [Related]
12. Stability and bioavailability of vitamin D3 encapsulated in composite gels of whey protein isolate and lotus root amylopectin.
Liu K; Kong XL; Li QM; Zhang HL; Zha XQ; Luo JP
Carbohydr Polym; 2020 Jan; 227():115337. PubMed ID: 31590880
[TBL] [Abstract][Full Text] [Related]
13. Improved Stability of Polyglycerol Polyricinoleate-Substituted Nanostructured Lipid Carrier Cholecalciferol Emulsions with Different Carrier Oils.
Seo TR; Lee I; Chun YG; Park DJ; Lee SH; Kim BK
J Food Sci; 2019 Apr; 84(4):782-791. PubMed ID: 30875433
[TBL] [Abstract][Full Text] [Related]
14. Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick (Moringa oleifera) oil.
Premi M; Sharma HK
Int J Biol Macromol; 2017 Dec; 105(Pt 1):1232-1240. PubMed ID: 28757420
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Mechanisms of absorption of vitamin D
Cohen Y; Margier M; Lesmes U; Reboul E; Livney YD
Food Funct; 2021 Jun; 12(11):4935-4946. PubMed ID: 34100469
[TBL] [Abstract][Full Text] [Related]
17. Spray-Drying Performance and Thermal Stability of L-Ascorbic Acid Microencapsulated with Sodium Alginate and Gum Arabic.
Barra PA; Márquez K; Gil-Castell O; Mujica J; Ribes-Greus A; Faccini M
Molecules; 2019 Aug; 24(16):. PubMed ID: 31394884
[TBL] [Abstract][Full Text] [Related]
18. Physicochemical Properties and Chemical Stability of β-Carotene Bilayer Emulsion Coated with Bovine Serum Albumin and Arabic Gum Compared to Monolayer Emulsions.
Sheng B; Li L; Zhang X; Jiao W; Zhao D; Wang X; Wan L; Li B; Rong H
Molecules; 2018 Feb; 23(2):. PubMed ID: 29473885
[TBL] [Abstract][Full Text] [Related]
19. Microencapsulation of saffron petal anthocyanins with cress seed gum compared with Arabic gum through freeze drying.
Jafari SM; Mahdavi-Khazaei K; Hemmati-Kakhki A
Carbohydr Polym; 2016 Apr; 140():20-5. PubMed ID: 26876823
[TBL] [Abstract][Full Text] [Related]
20. Microencapsulation of fish oil by casein-pectin complexes and gum arabic microparticles: oxidative stabilisation.
Vaucher ACDS; Dias PCM; Coimbra PT; Costa IDSM; Marreto RN; Dellamora-Ortiz GM; De Freitas O; Ramos MFS
J Microencapsul; 2019 Aug; 36(5):459-473. PubMed ID: 31322456
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]