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。Preparation and evaluation of food-grade nanoemulsion of tarragon (Artemisia dracunculusL.) essential oil: antioxidant and antibacterial properties
Maryam Azizkhani et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)
Pomegranate seed oil nanoemulsion enriched by α-tocopherol; the effect of environmental stresses and long-term storage on its physicochemical properties and oxidation stability
Sayed Mohammad Sahafi et al.
FOOD CHEMISTRY (2021)
A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions
Mehmet Mustafa Ekin et al.
FOOD BIOSCIENCE (2021)
Sulfonation of Monascus pigments to produce water-soluble yellow pigments
Lujie Liu et al.
DYES AND PIGMENTS (2020)
In vitro and In vivo antioxidant properties of paprika carotenoids nanoemulsions
M. P. Jimenez-Escobar et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Structure, activity and dynamics of extra virgin olive oil-in-water nanoemulsions loaded with vitamin D3 and calcium citrate
S. Demisli et al.
JOURNAL OF MOLECULAR LIQUIDS (2020)
Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream
Nameer Khairullah Mohammed et al.
FOOD SCIENCE & NUTRITION (2020)
Formulation and characterization of food grade O/W nanoemulsions encapsulating quercetin and curcumin: Insights on enhancing solubility characteristics
Rashid Iqbal et al.
FOOD AND BIOPRODUCTS PROCESSING (2020)
Sea buckthorn pulp oil nanoemulsions fabricated by ultra-high pressure homogenization process: A promising carrier for nutraceutical
Ming Chang et al.
JOURNAL OF FOOD ENGINEERING (2020)
The combination of starch nanoparticles and Tween 80 results in enhanced emulsion stability
Xiaotong Bu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
DHA and EPA nanoemulsions prepared by the low-energy emulsification method: Process factors influencing droplet size and physicochemical stability
Lin Zhang et al.
FOOD RESEARCH INTERNATIONAL (2019)
Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions
Chen Cheng et al.
FOOD CHEMISTRY (2019)
Corn oil-based oleogels with different gelation mechanisms as novel cocoa butter alternatives in dark chocolate
Linlin Li et al.
JOURNAL OF FOOD ENGINEERING (2019)
Nano-emulsion from Capsaicin: Formulation and Characterization
Kuldeep Nigam et al.
MATERIALS TODAY-PROCEEDINGS (2019)
Formulation of vitamin D encapsulated cinnamon oil nanoemulsion: Its potential anti-cancerous activity in human alveolar carcinoma cells
Nikita Meghani et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2018)
Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization
Jing Xu et al.
FOOD CHEMISTRY (2018)
Protection of astaxanthin from photodegradation by its inclusion in hierarchically assembled nano and microstructures with potential as food
Carlos Alarcon-Alarcon et al.
FOOD HYDROCOLLOIDS (2018)
Evaluating the behaviour of curcumin nanoemulsions and multilayer nanoemulsions during dynamic in vitro digestion
Helder D. Silva et al.
JOURNAL OF FUNCTIONAL FOODS (2018)
Monascus pigments production, composition, bioactivity and its application: A review
Clement Agboyibor et al.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2018)
Mineral and fatty acid profile of high intensity pulsed electric fields or thermally treated fruit juice-milk beverages stored under refrigeration
Laura Salvia-Trujillo et al.
FOOD CONTROL (2017)
Nanoemulsion: Concepts, development and applications in drug delivery
Yuvraj Singh et al.
JOURNAL OF CONTROLLED RELEASE (2017)
Curcumin and linseed oil co-delivered in phospholipid nanoemulsions enhances the levels of docosahexaenoic acid in serum and tissue lipids of rats
D. Sugasini et al.
PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS (2017)
γ-Oryzanol nanoemulsions produced by a low-energy emulsification method: an evaluation of process parameters and physicochemical stability
Jinfeng Zhong et al.
FOOD & FUNCTION (2017)
Emulsification analysis of bio-oil and diesel under various combinations of emulsifiers
Bo-Jhih Lin et al.
APPLIED ENERGY (2016)
Preparation and characterization of yellow Monascus pigments
Sijia Zhong et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2015)
Whey-protein-stabilized nanoemulsions as a potential delivery system for water-insoluble curcumin
Ming Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Monascin and Ankaflavin Have More Anti-atherosclerosis Effect and Less Side Effect Involving Increasing Creatinine Phosphokinase Activity than Monacolin K under the Same Dosages
Chun-Lin Lee et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Monascus-Fermented Yellow Pigments Monascin and Ankaflavin Showed Antiobesity Effect via the Suppression of Differentiation and Lipogenesis in Obese Rats Fed a High-Fat Diet
Chun-Lin Lee et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Ankaflavin and Monascin Regulate Endothelial Adhesion Molecules and Endothelial NO Synthase (eNOS) Expression Induced by Tumor Necrosis Factor-α (TNF-α) in Human Umbilical Vein Endothelial Cells (HUVECs)
Wei-Hsuan Hsu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Anti-tumor and Anti-inflammatory Properties of Ankaflavin and Monaphilone A from Monascus purpureus NTU 568
Li-Chuan Hsu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions
Claire Berton et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2011)
Fungal polyketide azaphilone pigments as future natural food colorants?
Sameer A. S. Mapari et al.
TRENDS IN BIOTECHNOLOGY (2010)
Phytosterols that are naturally present in commercial corn oil significantly reduce cholesterol absorption in humans
RE Ostlund et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2002)
分享论文
