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。Physical and turbidimetric properties of cholecalciferol- and menaquinone-loaded lipid nanocarriers emulsified with polysorbate 80 and soy lecithin
Min Hyeock Lee et al.
FOOD CHEMISTRY (2021)
Fat crystal-stabilized water-in-oil emulsion breakdown and marker release during in vitro digestion
Vivekkumar Patel et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Formulation and characterization of β-caryophellene-loaded lipid nanocarriers with different carrier lipids for food processing applications
Min Hyeock Lee et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Vitamin K: Double Bonds beyond Coagulation Insights into Differences between Vitamin K1 and K2 in Health and Disease
Maurice Halder et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2019)
Fatty acid profiles of typical dietary lipids after gastrointestinal digestion and absorbtion: A combination study between in-vitro and in-vivo
Zhan Ye et al.
FOOD CHEMISTRY (2019)
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)
Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features
Andresa Gomes et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2018)
Digestion fates of different edible oils vary with their composition specificities and interactions with bile salts
Zhan Ye et al.
FOOD RESEARCH INTERNATIONAL (2018)
Lipid nano scale cargos for the protection and delivery of food bioactive ingredients and nutraceuticals
Sahar Akhavan et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Solid lipid nanoparticles for the controlled delivery of poorly water soluble non-steroidal anti-inflammatory drugs
Raj Kumar et al.
ULTRASONICS SONOCHEMISTRY (2018)
Kinetic approach to study the relation between in vitro lipid digestion and carotenoid bioaccessibility in emulsions with different oil unsaturation degree
S. H. E. Verkempinck et al.
JOURNAL OF FUNCTIONAL FOODS (2018)
Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate
Ahmed Taha et al.
ULTRASONICS SONOCHEMISTRY (2018)
Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components - a review of recent advances
Vassilios Raikos et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)
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)
Thermal and ultraviolet-visible light stability kinetics of co-nanoencapsulated carotenoids
Medelin Marques da Silva et al.
FOOD AND BIOPRODUCTS PROCESSING (2017)
Encapsulation of carotenoids in emulsion-based delivery systems: Enhancement of β-carotene water-dispersibility and chemical stability
Jingjing Chen et al.
FOOD HYDROCOLLOIDS (2017)
Encapsulation of Vitamin B2 in solid lipid nanoparticles using supercritical CO2
Ricardo Couto et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2017)
Fish oil based vitamin D nanoencapsulation by ultrasonication and bioaccessibility analysis in simulated gastro-intestinal tract
Niharika Walia et al.
ULTRASONICS SONOCHEMISTRY (2017)
Effects of chitosan coating on curcumin loaded nano-emulsion: Study on stability and in vitro digestibility
Jinglei Li et al.
FOOD HYDROCOLLOIDS (2016)
Vitamin E nanoemulsions by emulsion phase inversion: Effect of environmental stress and long-term storage on stability and degradation in different carrier oil types
Joseph Hategekimana et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2015)
Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility
Bengu Ozturk et al.
FOOD CHEMISTRY (2015)
Characterization, stability and rheology of highly concentrated monodisperse emulsions containing lutein
M. Matos et al.
FOOD HYDROCOLLOIDS (2015)
Aggregation behavior of partially crystalline oil-in-water emulsions: Part II - Effect of solid fat content and interfacial film composition on quiescent and shear stability
G. Thomas Fuller et al.
FOOD HYDROCOLLOIDS (2015)
Effect of carrier oils on the physicochemical properties of orange oil beverage emulsions
Xin Zhao et al.
FOOD RESEARCH INTERNATIONAL (2015)
Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study
Ruojie Zhang et al.
FOOD RESEARCH INTERNATIONAL (2015)
Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of α-tocopherol acetate encapsulated in emulsion-based delivery systems
Ying Yang et al.
FOOD & FUNCTION (2015)
Droplet size and composition of nutraceutical nanoemulsions influences bioavailability of long chain fatty acids and Coenzyme Q10
H. T. Cho et al.
FOOD CHEMISTRY (2014)
Nanosuspension improves tretinoin photostability and delivery to the skin
Francesco Lai et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2013)
Freeze-thaw stability of mayonnaise type oil-in-water emulsions
Emma Magnusson et al.
FOOD HYDROCOLLOIDS (2011)
Lipid nanocarriers for dermal delivery of lutein: Preparation, characterization, stability and performance
Khalil Mitri et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2011)
Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva
Anwesha Sarkar et al.
FOOD HYDROCOLLOIDS (2009)
The digestion of dietary triacylglycerols
HL Mu et al.
PROGRESS IN LIPID RESEARCH (2004)
分享论文
