These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
199 related articles for article (PubMed ID: 33969886)
1. Effect of operating parameters on the physical and chemical stability of an oil gelled-in-water emulsified curcumin delivery system. Vellido-Perez JA; Ochando-Pulido JM; Brito-de la Fuente E; Martinez-Ferez A J Sci Food Agric; 2021 Dec; 101(15):6395-6406. PubMed ID: 33969886 [TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. Comparison of Emulsion and Nanoemulsion Delivery Systems: The Chemical Stability of Curcumin Decreases as Oil Droplet Size Decreases. Kharat M; Aberg J; Dai T; McClements DJ J Agric Food Chem; 2020 Aug; 68(34):9205-9212. PubMed ID: 32786867 [TBL] [Abstract][Full Text] [Related]
5. Development of antioxidant gliadin particle stabilized Pickering high internal phase emulsions (HIPEs) as oral delivery systems and the in vitro digestion fate. Zhou FZ; Zeng T; Yin SW; Tang CH; Yuan DB; Yang XQ Food Funct; 2018 Feb; 9(2):959-970. PubMed ID: 29322140 [TBL] [Abstract][Full Text] [Related]
6. Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil on the chemical stability of curcumin. Jiang T; Charcosset C Food Res Int; 2022 Jul; 157():111475. PubMed ID: 35761705 [TBL] [Abstract][Full Text] [Related]
7. Antioxidant and antibacterial activities of omega-3 rich oils/curcumin nanoemulsions loaded in chitosan and alginate-based microbeads. Hashim AF; Hamed SF; Abdel Hamid HA; Abd-Elsalam KA; Golonka I; Musiał W; El-Sherbiny IM Int J Biol Macromol; 2019 Nov; 140():682-696. PubMed ID: 31404604 [TBL] [Abstract][Full Text] [Related]
8. DHA rich algae oil delivered by O/W or gelled emulsions: strategies to increase its bioaccessibility. Gayoso L; Ansorena D; Astiasarán I J Sci Food Agric; 2019 Mar; 99(5):2251-2258. PubMed ID: 30324696 [TBL] [Abstract][Full Text] [Related]
9. Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems. Flaiz L; Freire M; Cofrades S; Mateos R; Weiss J; Jiménez-Colmenero F; Bou R Food Chem; 2016 Dec; 213():49-57. PubMed ID: 27451154 [TBL] [Abstract][Full Text] [Related]
10. Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions. da Silveira TFF; Cajaíba LM; Valentin L; Baréa B; Villeneuve P; Castro IA Food Chem; 2020 Mar; 309():125586. PubMed ID: 31670124 [TBL] [Abstract][Full Text] [Related]
11. Phytosterol structured algae oil nanoemulsions and powders: improving antioxidant and flavor properties. Chen XW; Chen YJ; Wang JM; Guo J; Yin SW; Yang XQ Food Funct; 2016 Sep; 7(9):3694-702. PubMed ID: 27501908 [TBL] [Abstract][Full Text] [Related]
12. Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions. Kibici D; Kahveci D J Food Sci; 2019 Jun; 84(6):1273-1280. PubMed ID: 31059587 [TBL] [Abstract][Full Text] [Related]
13. Double emulsions for iron encapsulation: is a high concentration of lipophilic emulsifier ideal for physical and chemical stability? Duque-Estrada P; School E; van der Goot AJ; Berton-Carabin CC J Sci Food Agric; 2019 Aug; 99(10):4540-4549. PubMed ID: 30868581 [TBL] [Abstract][Full Text] [Related]
14. The composition and oxidative stability of vegetarian omega-3 algal oil nanoemulsions suitable for functional food enrichment. Lane KE; Zhou Q; Robinson S; Li W J Sci Food Agric; 2020 Jan; 100(2):695-704. PubMed ID: 31602647 [TBL] [Abstract][Full Text] [Related]
15. Fabrication of Novel Hierarchical Multicompartment Highly Stable Triple Emulsions for the Segregation and Protection of Multiple Cargos by Spatial Co-encapsulation. Chen XW; Ning XY; Yang XQ J Agric Food Chem; 2019 Oct; 67(39):10904-10912. PubMed ID: 31508953 [TBL] [Abstract][Full Text] [Related]
16. The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions. Kargar M; Spyropoulos F; Norton IT J Colloid Interface Sci; 2011 May; 357(2):527-33. PubMed ID: 21388633 [TBL] [Abstract][Full Text] [Related]
17. Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment. Kharat M; Du Z; Zhang G; McClements DJ J Agric Food Chem; 2017 Mar; 65(8):1525-1532. PubMed ID: 27935709 [TBL] [Abstract][Full Text] [Related]
18. Development and characterization of structured water-in-oil emulsions with ethyl cellulose oleogels. García-Ortega ML; Toro-Vazquez JF; Ghosh S Food Res Int; 2021 Dec; 150(Pt B):110763. PubMed ID: 34863490 [TBL] [Abstract][Full Text] [Related]
19. Preparation of highly stable oleogel-based nanoemulsions for encapsulation and controlled release of curcumin. Palla CA; Aguilera-Garrido A; Carrín ME; Galisteo-González F; Gálvez-Ruiz MJ Food Chem; 2022 Jun; 378():132132. PubMed ID: 35045370 [TBL] [Abstract][Full Text] [Related]
20. The Composition Optimization of Curcumin-Loaded Double Oil-Water-Oil Emulsions and Their Stability Evaluation. Opustilová K; Lapčíková B; Kocourková K; Lapčík L Molecules; 2024 Aug; 29(17):. PubMed ID: 39274882 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]