Related references
Note: Only part of the references are listed.Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion
N. P. Aditya et al.
FOOD CHEMISTRY (2015)
Stability indicating HPLC-UV method for detection of curcumin in Curcuma longa extract and emulsion formulation
Haroon Khalid Syedl et al.
FOOD CHEMISTRY (2015)
Control of lipid digestion and nutraceutical bioaccessibility using starch-based filled hydrogels: Influence of starch and surfactant type
Saehun Mun et al.
FOOD HYDROCOLLOIDS (2015)
Preparation and characterization of nanoemulsion encapsulating curcumin
T. P. Sari et al.
FOOD HYDROCOLLOIDS (2015)
Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber (pectin)
Ruojie Zhang et al.
FOOD HYDROCOLLOIDS (2015)
Utilizing Food Matrix Effects To Enhance Nutraceutical Bioavailability: Increase of Curcumin Bioaccessibility Using Excipient Emulsions
Liqiang Zou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Fabrication of Curcumin Micellar Nanoparticles with Enhanced Anti-Cancer Activity
Wing-Hin Lee et al.
JOURNAL OF BIOMEDICAL NANOTECHNOLOGY (2015)
Enhancing nutraceutical bioavailability using excipient emulsions: Influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin
Liqiang Zou et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Curcumin, a component of golden spice: From bedside to bench and back
Sandeo Prasad et al.
BIOTECHNOLOGY ADVANCES (2014)
Physico-chemical state influences in vitro release profile of curcumin from pectin beads
An Thi-Binh Nguyen et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2014)
Interactions of buttermilk with curcuminoids
Shishan Fu et al.
FOOD CHEMISTRY (2014)
Enhanced bioavailability and bioefficacy of an amorphous solid dispersion of curcumin
Ai Mey Chuah et al.
FOOD CHEMISTRY (2014)
The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions
Jiang Yi et al.
FOOD HYDROCOLLOIDS (2014)
Encapsulation of curcumin in recombinant human H-chain ferritin increases its water-solubility and stability
Lingli Chen et al.
FOOD RESEARCH INTERNATIONAL (2014)
Curcumin loaded and protective system based on complex of κ-carrageenan and lysozyme
Wei Xu et al.
FOOD RESEARCH INTERNATIONAL (2014)
Insight into Curcumin-Loaded β-Lactoglobulin Nanoparticles: Incorporation, Particle Disintegration, and Releasing Profiles
Zi Teng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
The effect of different desolvating agents on BSA nanoparticle properties and encapsulation of curcumin
R. Sadeghi et al.
JOURNAL OF NANOPARTICLE RESEARCH (2014)
Optimization, characterization and in vitro evaluation of curcumin microemulsions
M. C. Bergonzi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Enhanced stability of curcumin in colloidosomes stabilized by silica aggregates
Yuan Hao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Selective factors governing in vitro β-carotene bioaccessibility: negative influence of low filtration cutoffs and alterations by emulsifiers and food matrices
Joana Corte-Real et al.
NUTRITION RESEARCH (2014)
Delivery of Lipophilic Bioactives: Assembly, Disassembly, and Reassembly of Lipid Nanoparticles
Mingfei Yao et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 5 (2014)
Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals
David Julian McClements et al.
FOOD & FUNCTION (2014)
Effect of interfacial composition on uptake of curcumin-piperine mixtures in oil in water emulsions by Caco-2 cells
Ibrahim Gulseren et al.
FOOD & FUNCTION (2014)
Unsaturated fatty acids promote bioaccessibility and basolateral secretion of carotenoids and α-tocopherol by Caco-2 cells
Mark L. Failla et al.
FOOD & FUNCTION (2014)
Vitamin E bioaccessibility: Influence of carrier oil type on digestion and release of emulsified α-tocopherol acetate
Ying Yang et al.
FOOD CHEMISTRY (2013)
Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions
L. Salvia-Trujillo et al.
FOOD CHEMISTRY (2013)
Stability and Bioaccessibility of β-Carotene in Nanoemulsions Stabilized by Modified Starches
Rong Liang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Stability and in vitro digestibility of emulsions containing lecithin and whey proteins
Raphaela Araujo Mantovani et al.
FOOD & FUNCTION (2013)
Crystals and crystallization in oil-in-water emulsions: Implications for emulsion-based delivery systems
David Julian McClements
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2012)
Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties
Kashif Ahmed et al.
FOOD CHEMISTRY (2012)
Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility
Cheng Qian et al.
FOOD CHEMISTRY (2012)
Effect of emulsifier type against the action of bile salts at oil-water interfaces
A. Torcello-Gomez et al.
FOOD RESEARCH INTERNATIONAL (2012)
The type and quantity of lipids present during digestion influence the in vitro bioaccessibility of lycopene from raw tomato pulp
Ines J. P. Colle et al.
FOOD RESEARCH INTERNATIONAL (2012)
Effects of physicochemical properties of carotenoids on their bioaccessibility, intestinal cell uptake, and blood and tissue concentrations
Charlotte Sy et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2012)
Influence of electrostatic heteroaggregation of lipid droplets on their stability and digestibility under simulated gastrointestinal conditions
Yingyi Mao et al.
FOOD & FUNCTION (2012)
Potential biological fate of ingested nanoemulsions: influence of particle characteristics
David Julian McClements et al.
FOOD & FUNCTION (2012)
Digestibility and β-carotene release from lipid nanodispersions depend on dispersed phase crystallinity and interfacial properties
Amir Malaki Nik et al.
FOOD & FUNCTION (2012)
Curcumin: A review of anti-cancer properties and therapeutic activity in head and neck squamous cell carcinoma
Reason Wilken et al.
MOLECULAR CANCER (2011)
Interaction of Curcumin with β-Lactoglobulin-Stability, Spectroscopic Analysis, and Molecular Modeling of the Complex
Athahalli H. Sneharani et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility
Yan Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion
Sun Jin Hur et al.
FOOD CHEMISTRY (2009)
Fluorescence Study of the Curcumin-Casein Micelle Complexation and Its Application as a Drug Nanocarrier to Cancer Cells
Abhishek Sahu et al.
BIOMACROMOLECULES (2008)
Bioavailability of curcumin: Problems and promises
Preetha Anand et al.
MOLECULAR PHARMACEUTICS (2007)
Impact of fatty acyl composition and quantity of triglycerides on bloaccessibility of dietary carotenoids
Tianyao Huo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Heat stability of oil-in-water emulsions formed with intact or hydrolysed whey proteins: Influence of polysaccharides
A Ye et al.
FOOD HYDROCOLLOIDS (2006)
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
E Dickinson
FOOD HYDROCOLLOIDS (2003)
Theoretical prediction of emulsion color
DJ McClements
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2002)
Formation and stability of sodium caseinate emulsions: influence of retorting (121 degrees C for 15 min) before or after emulsification
M Srinivasan et al.
FOOD HYDROCOLLOIDS (2002)
Share Paper
