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Journal Abstract Search

402 related items for PubMed ID: 25465989

  • 1. Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion.
    Aditya NP, Aditya S, Yang H, Kim HW, Park SO, Ko S.
    Food Chem; 2015 Apr 15; 173():7-13. PubMed ID: 25465989
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  • 3. Co-delivery of insulin and quercetin in W/O/W double emulsions stabilized by different hydrophilic emulsifiers.
    Han L, Lu K, Zhou S, Qi B, Li Y.
    Food Chem; 2022 Feb 01; 369():130918. PubMed ID: 34455318
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  • 4. Water-in-Oil-in-Water Nanoemulsions Containing Temulawak (Curcuma xanthorriza Roxb) and Red Dragon Fruit (Hylocereus polyrhizus) Extracts.
    Harimurti N, Nasikin M, Mulia K.
    Molecules; 2021 Jan 02; 26(1):. PubMed ID: 33401775
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  • 5. Robust W/O/W Emulsion Stabilized by Genipin-Cross-Linked Sugar Beet Pectin-Bovine Serum Albumin Nanoparticles: Co-encapsulation of Betanin and Curcumin.
    Tang XY, Wang ZM, Meng HC, Lin JW, Guo XM, Zhang T, Chen HL, Lei CY, Yu SJ.
    J Agric Food Chem; 2021 Feb 03; 69(4):1318-1328. PubMed ID: 33480679
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  • 7. Effect of interfacial composition on uptake of curcumin-piperine mixtures in oil in water emulsions by Caco-2 cells.
    Gülseren İ, Guri A, Corredig M.
    Food Funct; 2014 Jun 03; 5(6):1218-23. PubMed ID: 24710007
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  • 8. Spray dried double emulsions containing procyanidin-rich extracts produced by premix membrane emulsification: effect of interfacial composition.
    Berendsen R, Güell C, Ferrando M.
    Food Chem; 2015 Jul 01; 178():251-8. PubMed ID: 25704709
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  • 9. Medium-chain triglyceride/water Pickering emulsion stabilized by phosphatidylcholine-kaolinite for encapsulation and controlled release of curcumin.
    Tang Q, Xie X, Li C, Zhen B, Cai X, Zhang G, Zhou C, Wang L.
    Colloids Surf B Biointerfaces; 2019 Nov 01; 183():110414. PubMed ID: 31404790
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  • 10. Impact of Delivery System Type on Curcumin Bioaccessibility: Comparison of Curcumin-Loaded Nanoemulsions with Commercial Curcumin Supplements.
    Zheng B, Peng S, Zhang X, McClements DJ.
    J Agric Food Chem; 2018 Oct 17; 66(41):10816-10826. PubMed ID: 30252460
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  • 11. Water-in-oil-in-water double emulsions loaded with chlorogenic acid: release mechanisms and oxidative stability.
    Dima C, Dima S.
    J Microencapsul; 2018 Sep 17; 35(6):584-599. PubMed ID: 30557070
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  • 15. 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 17; 111():178-186. PubMed ID: 30007674
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  • 17. Coencapsulation of (-)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility.
    Chen X, McClements DJ, Wang J, Zou L, Deng S, Liu W, Yan C, Zhu Y, Cheng C, Liu C.
    J Agric Food Chem; 2018 Apr 11; 66(14):3691-3699. PubMed ID: 29578697
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  • 19. Co-encapsulation of Epigallocatechin Gallate (EGCG) and Curcumin by Two Proteins-Based Nanoparticles: Role of EGCG.
    Yan X, Zhang X, McClements DJ, Zou L, Liu X, Liu F.
    J Agric Food Chem; 2019 Dec 04; 67(48):13228-13236. PubMed ID: 31610115
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  • 20. Dual-modified starch as particulate emulsifier for Pickering emulsion: Structure, safety properties, and application for encapsulating curcumin.
    Du Y, Niu L, Song X, Niu J, Zhang C, Zhi K.
    Int J Biol Macromol; 2024 May 04; 266(Pt 2):131206. PubMed ID: 38574919
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