4.7 Review

Progress in nanostructure understanding of edible crystalline fats and their application in nano-delivery systems: Cocoa butter as a model

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate

H. Ewens et al.

Summary: Chocolate is a complex soft material with important properties dependent on the internal molecular arrangement of cocoa butter crystals. Confectionary companies are developing novel chocolate recipes to improve nutritional profile and address sustainability concerns related to cocoa butter. Different reformulation strategies can affect cocoa butter crystallization behavior and ultimately impact the structural and sensorial properties of chocolate.

CURRENT RESEARCH IN FOOD SCIENCE (2021)

Article Food Science & Technology

Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing β-carotene

Hanna Salminen et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2020)

Article Food Science & Technology

Conjugated linoleic acid loaded nanostructured lipid carrier as a potential antioxidant nanocarrier for food applications

Fatemeh Sadat Hashemi et al.

FOOD SCIENCE & NUTRITION (2020)

Article Chemistry, Applied

Novel Cocoa Butter Equivalent from Microalgal Butters

Saeed M. Ghazani et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2020)

Article Pharmacology & Pharmacy

Nonionic surfactant vesicles (niosomes) for ocular drug delivery: Development, evaluation and toxicological profiling

Hamad Alyami et al.

JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY (2020)

Article Chemistry, Physical

Cubosomes stabilized by a polyphosphoester-analog of Pluronic F127 with reduced cytotoxicity

Marco Fornasier et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2020)

Article Materials Science, Multidisciplinary

Hexosome engineering for targeting of regional lymph nodes

Shen Y. Helvig et al.

MATERIALIA (2020)

Article Engineering, Chemical

Encapsulation of (-)-epigallocatechin-3-gallate (EGCG) in solid lipid nanoparticles for food applications

Rasha Shtay et al.

JOURNAL OF FOOD ENGINEERING (2019)

Article Chemistry, Multidisciplinary

Heterogeneous Nucleation of 1,3-Distearoyl-2-oleoylglycerol on Tristearin Surfaces

Edmund D. Co et al.

ACS OMEGA (2019)

Article Chemistry, Physical

Nanoparticles fabricated from bulk solid lipids: Preparation, properties, and potential food applications

Qixin Zhong et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2019)

Review Food Science & Technology

Chocolate quality and conching

Omer Said Toker et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Review Food Science & Technology

The current application of nanotechnology in food and agriculture

Xiaojia He et al.

JOURNAL OF FOOD AND DRUG ANALYSIS (2019)

Article Food Science & Technology

Big issues for a small technology: Consumer trade-offs in acceptance of nanotechnology in food

M. Henchion et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)

Article Food Science & Technology

Fat Crystallite Thickness Distribution Based on SAXD Peak Shape Analysis

Ruud den Adel et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2018)

Review Pharmacology & Pharmacy

Pharmacokinetics of lipid-drug conjugates loaded into liposomes

Rea D. Signorell et al.

EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS (2018)

Article Food Science & Technology

Authentication of edible fats and oils by non-targeted 13C INEPT NMR spectroscopy

Sophie Guyader et al.

FOOD CONTROL (2018)

Article Food Science & Technology

Food grade nanostructured lipid carrier for cardamom essential oil: Preparation, characterization and antimicrobial activity

Fatemeh Keivani Nahr et al.

JOURNAL OF FUNCTIONAL FOODS (2018)

Article Pharmacology & Pharmacy

Natural lipids-based NLC containing lidocaine: from pre-formulation to in vivo studies

Ligia N. M. Ribeiro et al.

EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES (2017)

Review Food Science & Technology

Formulation and application of a new generation of lipid nano-carriers for the food bioactive ingredients

Iman Katouzian et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Review Chemistry, Physical

Applications of ultrasonics in food science - novel control of fat crystallization and structuring

Malcolm J. W. Povey

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2017)

Article Chemistry, Multidisciplinary

Quantitative Assessment of Triacylglycerol Crystallite Thickness by 1H Spin-Diffusion NMR

Adrian Voda et al.

CRYSTAL GROWTH & DESIGN (2017)

Article Chemistry, Physical

Micro- and nano bio-based delivery systems for food applications: In vitro behavior

Livia de Souza Simoes et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2017)

Article Biotechnology & Applied Microbiology

Conjugation of melanotransferrin antibody on solid lipid nanoparticles for mediating brain cancer malignancy

Yung-Chih Kuo et al.

BIOTECHNOLOGY PROGRESS (2016)

Article Pharmacology & Pharmacy

Preclinical safety of solid lipid nanoparticles and nanostructured lipid carriers: Current evidence from in vitro and in vivo evaluation

Slavomira Doktorovova et al.

EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS (2016)

Review Food Science & Technology

Influence of shear on fat crystallization

Tu Tran et al.

FOOD RESEARCH INTERNATIONAL (2016)

Article Pharmacology & Pharmacy

In vivo prophylactic gastroprotection using α-bisabolol encapsulated in lipid-core nanocapsules and in cocoa-theospheres

Thatiana Ferreira Terroso et al.

JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY (2016)

Review Biochemistry & Molecular Biology

Structure and functionality of nanostructured triacylglycerol crystal networks

Pere R. Ramel et al.

PROGRESS IN LIPID RESEARCH (2016)

Review Food Science & Technology

High Pressure Processing Effects on Lipids Thermophysical Properties and Crystallization Kinetics

Musfirah Zulkurnain et al.

FOOD ENGINEERING REVIEWS (2016)

Article Pharmacology & Pharmacy

The effect of formulative parameters on the size and physical stability of SLN based on green'' components

Elena Soddu et al.

PHARMACEUTICAL DEVELOPMENT AND TECHNOLOGY (2016)

Article Chemistry, Physical

Skin toxicity of surfactants: Structure/toxicity relationships

Emmanuelle Lemerya et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2015)

Review Food Science & Technology

Nanostructured Fat Crystal Systems

Nuria C. Acevedo et al.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 6 (2015)

Review Food Science & Technology

Nanostructuring triacylglycerol crystalline networks under external shear fields: a review

Farnaz Maleky

CURRENT OPINION IN FOOD SCIENCE (2015)

Review Food Science & Technology

Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds

Verica Dordevic et al.

FOOD ENGINEERING REVIEWS (2015)

Article Chemistry, Physical

Melting point depression of solid lipids in pressurized carbon dioxide

Ozan Nazim Ciftci et al.

JOURNAL OF SUPERCRITICAL FLUIDS (2014)

Article Food Science & Technology

Application of fats in some food products

Raquel Vallerio Rios et al.

FOOD SCIENCE AND TECHNOLOGY (2014)

Review Chemistry, Physical

Structure and functionality of edible fats

Alejandro G. Marangoni et al.

SOFT MATTER (2012)

Article Chemistry, Multidisciplinary

Thermal and Mechanical Properties of Cocoa Butter Crystallized under an External Laminar Shear Field

Fatemeh Maleky et al.

CRYSTAL GROWTH & DESIGN (2011)

Article Chemistry, Multidisciplinary

Laminar Shear Effects on Crystalline Alignments and Nanostructure of a Triacylglycerol Crystal Network

Fatemeh Maleky et al.

CRYSTAL GROWTH & DESIGN (2011)

Review Chemistry, Physical

Nanoscale structure intercrystalline interactions in fat crystal networks

Nuria C. Acevedo et al.

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2011)

Review Chemistry, Applied

Crystallization of Fats: Influence of Minor Components and Additives

Kevin W. Smith et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2011)

Article Biotechnology & Applied Microbiology

Pressure-induced phase transitions in triacylglycerides

Peter Ferstl et al.

HIGH-PRESSURE BIOSCIENCE AND BIOTECHNOLOGY (2010)

Article Chemistry, Multidisciplinary

Characterization of the Nanoscale in Triacylglycerol Crystal Networks

Nuria C. Acevedo et al.

CRYSTAL GROWTH & DESIGN (2010)

Article Chemistry, Multidisciplinary

Shear-Induced Crystal Formation and Transformation in Cocoa Butter

Stefan Padar et al.

CRYSTAL GROWTH & DESIGN (2009)

Article Chemistry, Multidisciplinary

Effects of Cocoa Butter Origin, Tempering Procedure, and Structure on Oil Migration Kinetics

Stephanie Marty et al.

CRYSTAL GROWTH & DESIGN (2009)

Article Engineering, Mechanical

Monitoring of fat crystallization process using UVP-PD technique

Beat H. Birkhofer et al.

FLOW MEASUREMENT AND INSTRUMENTATION (2008)

Article Acoustics

Ultrasound-assisted crystallization (sonocrystallization)

M. D. Luque de Castro et al.

ULTRASONICS SONOCHEMISTRY (2007)

Article Chemistry, Applied

Polymorphic transitions of cocoa butter affected by high hydrostatic pressure and sucrose polyesters

Jun-Hyun Oh et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2006)

Article Engineering, Chemical

The effect of shear rate, temperature, sugar and emulsifier on the tempering of cocoa butter

D. Dhonsi et al.

JOURNAL OF FOOD ENGINEERING (2006)

Article Pharmacology & Pharmacy

Preparation and characterization of solid lipid nanoparticles (SLN) made of cacao butter and curdlan

BD Kim et al.

EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES (2005)

Article Food Science & Technology

Modelling of the crystallization kinetics of fats

I Foubert et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2003)

Article Chemistry, Applied

Effects of ultrasonic irradiation on crystallization behavior of tripalmitoylglycerol and cocoa butter

K Higaki et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2001)