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163 related items for PubMed ID: 37509746

  • 21. Dietary fat composition, food matrix and relative polarity modulate the micellarization and intestinal uptake of carotenoids from vegetables and fruits.
    Mashurabad PC, Palika R, Jyrwa YW, Bhaskarachary K, Pullakhandam R.
    J Food Sci Technol; 2017 Feb; 54(2):333-341. PubMed ID: 28242932
    [Abstract] [Full Text] [Related]

  • 22. Lutein bioaccessibility in casein-stabilized emulsions is influenced by the free to acylated carotenoid ratio, but not by the casein aggregation state.
    Mantovani RA, Xavier AAO, Tavares GM, Mercadante AZ.
    Food Res Int; 2022 Nov; 161():111778. PubMed ID: 36192875
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  • 23. Fabrication and characterization of the W/O/W multiple emulsion through oleogelation of oil.
    Huang Z, Guo B, Deng C, Tang C, Liu C, Hu X.
    Food Chem; 2021 Oct 01; 358():129856. PubMed ID: 33933975
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  • 24. Exploring the differential mechanisms of carotenoid biosynthesis in the yellow peel and red flesh of papaya.
    Shen YH, Yang FY, Lu BG, Zhao WW, Jiang T, Feng L, Chen XJ, Ming R.
    BMC Genomics; 2019 Jan 16; 20(1):49. PubMed ID: 30651061
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  • 25. Excipient emulsion prepared with pectin and sodium caseinate to improve the bioaccessibility of carotenoids in mandarin juice: The effect of emulsifier and polymer concentration.
    Yang J, Fan H, Jiang B, Li R, Fan J, Li B, Ge J, Pan S, Liu F.
    Food Chem X; 2023 Dec 30; 20():100909. PubMed ID: 38144841
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  • 26. Interactions of β-carotene with WPI/Tween 80 mixture and oil phase: Effect on the behavior of O/W emulsions during in vitro digestion.
    Gomes A, Costa ALR, Cardoso DD, Náthia-Neves G, Meireles MAA, Cunha RL.
    Food Chem; 2021 Mar 30; 341(Pt 2):128155. PubMed ID: 33045587
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  • 27. Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics.
    Verkempinck SHE, Salvia-Trujillo L, Moens LG, Charleer L, Van Loey AM, Hendrickx ME, Grauwet T.
    Food Chem; 2018 Apr 25; 246():179-191. PubMed ID: 29291837
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  • 28. Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: a case study on differently coloured tomatoes.
    Panozzo A, Lemmens L, Van Loey A, Manzocco L, Nicoli MC, Hendrickx M.
    Food Chem; 2013 Dec 15; 141(4):4094-100. PubMed ID: 23993590
    [Abstract] [Full Text] [Related]

  • 29. In vitro β-Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl-Esterification.
    Verrijssen TA, Christiaens S, Verkempinck SH, Boeve J, Grauwet T, Van Loey AM, Salvia-Trujillo L, Hendrickx ME.
    J Food Sci; 2016 Oct 15; 81(10):C2327-C2336. PubMed ID: 27680678
    [Abstract] [Full Text] [Related]

  • 30. Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size.
    Salvia-Trujillo L, Verkempinck SH, Sun L, Van Loey AM, Grauwet T, Hendrickx ME.
    Food Chem; 2017 Aug 15; 229():653-662. PubMed ID: 28372227
    [Abstract] [Full Text] [Related]

  • 31. Encapsulation of β-Carotene in Oil-in-Water Emulsions Containing Nanocellulose: Impact on Emulsion Properties, In Vitro Digestion, and Bioaccessibility.
    Fitri IA, Mitbumrung W, Akanitkul P, Rungraung N, Kemsawasd V, Jain S, Winuprasith T.
    Polymers (Basel); 2022 Mar 30; 14(7):. PubMed ID: 35406288
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  • 32. Pectin influences the kinetics of in vitro lipid digestion in oil-in-water emulsions.
    Verkempinck SHE, Salvia-Trujillo L, Denis S, Van Loey AM, Hendrickx ME, Grauwet T.
    Food Chem; 2018 Oct 01; 262():150-161. PubMed ID: 29751903
    [Abstract] [Full Text] [Related]

  • 33. Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin.
    Okuro PK, Gomes A, Costa ALR, Adame MA, Cunha RL.
    Food Res Int; 2019 Aug 01; 122():252-262. PubMed ID: 31229079
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  • 34. Effects of dietary fat type and emulsification on carotenoid absorption: a randomized crossover trial.
    Yao Y, Yang Z, Yin B, Goh HM, Toh DWK, Kim JE.
    Am J Clin Nutr; 2023 May 01; 117(5):1017-1025. PubMed ID: 36921903
    [Abstract] [Full Text] [Related]

  • 35. 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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  • 36. Relation between particle size and carotenoid bioaccessibility in carrot- and tomato-derived suspensions.
    Moelants KR, Lemmens L, Vandebroeck M, Van Buggenhout S, Van Loey AM, Hendrickx ME.
    J Agric Food Chem; 2012 Dec 05; 60(48):11995-2003. PubMed ID: 23157717
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  • 37. Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes.
    Li Q, Li T, Liu C, Chen J, Zhang R, Zhang Z, Dai T, McClements DJ.
    Food Res Int; 2016 Nov 05; 89(Pt 1):320-329. PubMed ID: 28460921
    [Abstract] [Full Text] [Related]

  • 38. The Improvement of Dispersion Stability and Bioaccessibility of Calcium Carbonate by Solid/Oil/Water (S/O/W) Emulsion.
    Zhang J, Li G, Cao Y, Xu D.
    Foods; 2022 Dec 14; 11(24):. PubMed ID: 36553786
    [Abstract] [Full Text] [Related]

  • 39. Improvement of carotenoid bioaccessibility from spinach by co-ingesting with excipient nanoemulsions: impact of the oil phase composition.
    Yao K, McClements DJ, Xiang J, Zhang Z, Cao Y, Xiao H, Liu X.
    Food Funct; 2019 Sep 01; 10(9):5302-5311. PubMed ID: 31432852
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  • 40. Co-encapsulation of collagen peptide and astaxanthin in WG/OG/W double emulsions-filled alginate hydrogel beads: Fabrication, characterization and digestion behaviors.
    Wei W, Chen F, Qiu Y, Zhang L, Gao J, Wu T, Wang P, Zhang M, Zhu Q.
    J Colloid Interface Sci; 2023 Dec 01; 651():159-171. PubMed ID: 37542891
    [Abstract] [Full Text] [Related]

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