4.7 Article

Formulation and characterization of β-caryophellene-loaded lipid nanocarriers with different carrier lipids for food processing applications

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Physical and turbidimetric properties of cholecalciferol- and menaquinone-loaded lipid nanocarriers emulsified with polysorbate 80 and soy lecithin

Min Hyeock Lee et al.

Summary: The study found that in lipid nanocarriers emulsified with only polysorbate 80, the droplet size increased after autoclave treatment, leading to significant loss. However, the use of a combination of both emulsifiers effectively inhibited destabilization and retained cholecalciferol and menaquinone.

FOOD CHEMISTRY (2021)

Article Biochemistry & Molecular Biology

β-Caryophyllene Liposomes Attenuate Neurovascular Unit Damage After Subarachnoid Hemorrhage in Rats

Fang Wang et al.

NEUROCHEMICAL RESEARCH (2020)

Proceedings Paper Engineering, Mechanical

The effect of fatty acid polarity on the combustion characteristics of vegetable oils droplets

Ena Marlina et al.

INTERNATIONAL CONFERENCE ON MECHANICAL ENGINEERING RESEARCH AND APPLICATION (2019)

Article Polymer Science

Solid lipid nanoparticles loaded thermoresponsive pluronic-xanthan gum hydrogel as a transdermal delivery system

Min Hyeock Lee et al.

JOURNAL OF APPLIED POLYMER SCIENCE (2018)

Article Chemistry, Physical

Effects of emulsifier type and environmental stress on the stability of curcumin emulsion

Min-Hui Wu et al.

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2017)

Article Food Science & Technology

Formulation and characterization of O/W nanoemulsions encapsulating high concentration of astaxanthin

Nauman Khalid et al.

FOOD RESEARCH INTERNATIONAL (2017)

Article Food Science & Technology

Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study

Ruojie Zhang et al.

FOOD RESEARCH INTERNATIONAL (2015)

Article Chemistry, Organic

Thermal and oxidative stability of the Ocimum basilicum L. essential oil/β-cyclodextrin supramolecular system

Daniel I. Hadaruga et al.

BEILSTEIN JOURNAL OF ORGANIC CHEMISTRY (2014)

Review Food Science & Technology

Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods

Brian M. Degner et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)

Article Agricultural Engineering

Optimization of Copaiba oil-based nanoemulsions obtained by different preparation methods

Daiane de O. Dias et al.

INDUSTRIAL CROPS AND PRODUCTS (2014)

Article Agricultural Engineering

Influence of storage conditions on the essential oil composition of Thymus daenensis Celak

Vahid Rowshan et al.

INDUSTRIAL CROPS AND PRODUCTS (2013)

Article Pharmacology & Pharmacy

Physicochemical characterization and pharmacokinetics evaluation of β- caryophyllene/β-cyclodextrin inclusion complex

Hua Liu et al.

INTERNATIONAL JOURNAL OF PHARMACEUTICS (2013)

Article Agriculture, Multidisciplinary

Methods for Thermal Stability Enhancement of Leaf Essential Oils and Their Main Constituents from Indigenous Cinnamon (Cinnamomum osmophloeum)

Hsin-Fu Yeh et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Review Chemistry, Physical

The influence of emulsion structure and stability on lipid digestion

Matt Golding et al.

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2010)

Review Biochemistry & Molecular Biology

Structuring food emulsions in the gastrointestinal tract to modify lipid digestion

Harjinder Singh et al.

PROGRESS IN LIPID RESEARCH (2009)

Article Pharmacology & Pharmacy

Potentiating effect of β-caryophyllene on anticancer activity of α-humulene, isocaryophyllene and paclitaxel

Jean Legault et al.

JOURNAL OF PHARMACY AND PHARMACOLOGY (2007)

Article Chemistry, Applied

Predicting temperature-dependence viscosity of vegetable oils from fatty acid composition

O. O. Fasina et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2006)

Article Agriculture, Multidisciplinary

Influence of fat crystallization on the stability of flocculated emulsions

SA Vanapalli et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)