☆ 4.7 Review

Delivery systems designed to enhance stability and suitability of lipophilic bioactive compounds in food processing: A review

FOOD CHEMISTRY (2024)

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Article Chemistry, Applied

Effect of high-intensity ultrasound on the physicochemical properties of Tenebrio Molitor Protein

Dongjie Huang et al.

Summary: This study systematically investigated the effect of high-intensity ultrasound on Tenebrio Molitor Protein and found that ultrasound treatment can optimize the physical characteristics of the protein and result in smaller particle size and denser structure in emulsions stabilized by the protein.

FOOD HYDROCOLLOIDS (2023)

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Article Food Science & Technology

Improved physicochemical stability and bioaccessibility of astaxanthin-loaded oil-in-water emulsions by a casein-caffeic acid-glucose ternary conjugate

Jingrong Cheng et al.

Summary: In this study, the impact of casein-caffeic acid-glucose ternary conjugate (CSC) on the physicochemical properties and bioaccessibility of astaxanthin-loaded emulsion was investigated and compared with a commonly used synthetic emulsifier, sodium caseinate (CSN). The results showed that CSC-stabilized emulsion had similar droplet characteristics to CSN-stabilized emulsion and exhibited better stability under different conditions. CSC-stabilized emulsion also showed higher astaxanthin protection and bioaccessibility compared with CSN. This study provides a platform for designing astaxanthin-fortified food or beverage systems with improved stability and targeted delivery.

FOOD RESEARCH INTERNATIONAL (2023)

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Article Food Science & Technology

High-pressure induced structural modification of porcine myofibrillar protein and its relation to rheological and emulsifying properties

Min Hyeock Lee et al.

Summary: In this study, the effects of high-pressure homogenization (HPH) on the physicochemical, rheological, and emulsifying properties of myofibrillar proteins (MFPs) were investigated. The results showed that HPH treatment decreased the particle size of MFPs and resulted in more uniform and homogeneous protein particles. HPH treatment also caused fragmentation of high molecular weight proteins and increased the surface hydrophobicity of MFPs. Additionally, HPH treatment improved the emulsifying activity and stability of MFPs.

MEAT SCIENCE (2023)

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Article Acoustics

Improvement of structural, physicochemical, and rheological properties of porcine myofibrillar proteins by high-intensity ultrasound treatment for application as Pickering stabilizers

Yun Jeong Kim et al.

Summary: This study evaluated the potential of time-dependent treatment of porcine-derived myofibrillar proteins (MPs) with high-intensity ultrasound (HIU) as Pickering stabilizers. The structural and physicochemical properties of the HIU-treated MPs were analyzed, revealing changes in protein structure and surface hydrophobicity. Emulsification and dispersion stability of the HIU-treated MPs were improved, supported by the formation of small spherical droplets and lower Turbiscan stability index.

ULTRASONICS SONOCHEMISTRY (2023)

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Article Food Science & Technology

Effect of small molecular surfactants on physical, turbidimetric, and rheological properties of Pickering nanoemulsions stabilized with whey protein isolate

Yun Jeong Kim et al.

Summary: In this study, the effects of small molecular surfactants on the physical stability of protein-stabilized Pickering nanoemulsions were investigated. Results showed that the addition of small molecular surfactants improved the physical stability and storage stability of the nanoemulsions.

FOOD BIOSCIENCE (2023)

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Article Chemistry, Applied

Nanostructured lipid carriers (NLCs) stabilized by natural or synthetic emulsifiers for lutein delivery: Improved physicochemical stability, antioxidant activity, and bioaccessibility

Xin Shu et al.

Summary: This study investigated the impacts of individual emulsifiers on the properties, stability, and digestion behavior of lutein-loaded nanostructured lipid carriers. The results showed that different emulsifiers have regulatory effects on the crystallization behavior of the carriers, and can improve the encapsulation efficiency and stability of lutein. Additionally, the individual emulsifiers and lutein endowed the carriers with excellent antioxidant capacity and optimal sustained release properties.

FOOD CHEMISTRY (2023)

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Review Food Science & Technology

Review of food upcycling in South Korea: regulation, limitation, and prospects

Sang-Oh Kim

Summary: This review discusses examples, regulations, limitations, and prospects of food upcycling in South Korea. Various examples of food upcycling have been reported, but it faces limitations in terms of microbiological and chemical risks, as well as marketability. However, companies are expected to actively engage in upcycling of by-products in line with the ESG trends, and the government should strengthen related regulations.

FOOD SCIENCE AND BIOTECHNOLOGY (2023)

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Review Chemistry, Applied

Recent advances in pH/enzyme-responsive polysaccharide-small-molecule drug conjugates as nanotherapeutics

Yasir Faraz Abbasi et al.

Summary: Nowadays, polysaccharides are extensively used for drug delivery due to their excellent biocompatibility, biodegradability, and modifiability. Different drug molecules are often chemically conjugated with polysaccharides to improve their solubility, stability, bioavailability, and pharmacokinetic profiles. Stimuli-responsive linkers or pendants, particularly pH and enzyme-sensitive ones, are also employed to integrate drug molecules into polysaccharide backbones. This review systematically discusses recent advances in pH and enzyme-responsive polysaccharide-drug conjugates and their therapeutic benefits, as well as the challenges and future perspectives.

CARBOHYDRATE POLYMERS (2023)

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Article Chemistry, Applied

Improved water dispersion and bioavailability of coenzyme Q10 by bacterial cellulose nanofibers

Yuanyuan Li et al.

Summary: This study confirmed the potential of bacterial cellulose nanofiber suspension as a stabilizer in anti-solvent precipitation and its enhancing effect on the bioavailability of coenzyme Q10. The CoQ10-BCNs showed significantly higher AUC in rats, indicating good stability and improved bioavailability compared to raw CoQ10.

CARBOHYDRATE POLYMERS (2022)

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Article Food Science & Technology

Characterization, antioxidant capacity, and bioaccessibility of Coenzyme Q10 loaded whey protein nanoparticles

Qingguan Liu et al.

Summary: This study prepared whey protein nanoparticles loaded with CoQ10 to improve its antioxidant activity and bioaccessibility. The encapsulation significantly enhanced the in vitro antioxidant activity and bioaccessibility of CoQ10, with adjustable nanoparticle size ranging from 50 to 200 nm.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Food Science & Technology

Pickering emulsion stabilized by zein/Adzuki bean seed coat polyphenol nanoparticles to enhance the stability and bioaccessibility of astaxanthin

Sitong Ge et al.

Summary: This study demonstrated that the AST-loaded Pickering emulsion stabilized by a combination of zein and Adzuki bean seed coat polyphenol had improved stability against high ionic strength and temperature treatments, with a high remaining ratio of AST after UV light exposure. The in vitro digestion process led to changes in droplet size, zeta potential, and microstructure of the emulsion, resulting in high bioaccessibility of AST. These findings suggest that this system may be effective for delivering AST and other hydrophobic bioactive compounds, contributing to the development of novel functional foods.

JOURNAL OF FUNCTIONAL FOODS (2022)

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Article Chemistry, Applied

Freeze-thaw stability and oil crystallization behavior of phospholipids/whey protein-costabilized acidic emulsions with four oil types

Ying Wang et al.

Summary: This study investigated the physical properties and freeze-thaw behavior of mayonnaise-like emulsions prepared from different oils and supplementary surfactants. The results showed that the addition of surfactants improved the freeze-thaw stability of the emulsions, but also reduced the emulsion stability. Among the four types of oils, the mayonnaise-like emulsion made from olive oil had the poorest freeze-thaw stability.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Polysaccharide-based delivery system for curcumin: Fabrication and characterization of carboxymethylated corn fiber gum/chitosan biopolymer particles

Zhiyuan Ma et al.

Summary: A novel polysaccharide-based particle as a curcumin carrier was developed through self-assembly, showing excellent stability and bioaccessibility in vitro.

FOOD HYDROCOLLOIDS (2022)

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Article Engineering, Chemical

Improving curcumin retention in oil-in-water emulsions coated by chitosan and their disperse stability exposed to thermal treatments

Yun Jeong Kim et al.

Summary: This study investigated the effects of thermal processes on curcumin-loaded emulsions coated with chitosan. The results showed that chitosan concentrations affected the size and zeta-potential of the emulsions, and autoclaving increased the emulsion sizes. However, coating with chitosan effectively protected curcumin, with higher concentrations exhibiting enhanced storage stability.

JOURNAL OF FOOD ENGINEERING (2022)

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Article Agriculture, Multidisciplinary

Cholecalciferol- and α-tocopherol-loaded walnut oil emulsions stabilized by whey protein isolate and soy lecithin for food applications

Yun Jeong Kim et al.

Summary: This study confirms that the physical stability of protein emulsions can be enhanced by co-stabilizing with lecithin, promoting their application in various foods. The emulsions have a particle size of less than 250 nm and a polydispersity index of less than 0.3. The higher the lecithin content, the higher the viscosity and the higher the amount of free fatty acids released in the in vitro digestion model.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2022)

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Article Food Science & Technology

Development of heat-stable gelatin-coated nanostructured lipid carriers (NLC): Colloidal and stability properties

Samar Sahraee et al.

Summary: Heat stable vitamin D-3 loaded nanostructured lipid carriers (NLCs) were developed using edible solid lipids and liquid oil. The properties of NLCs were affected by the type of solid lipid, the ratio of solid-to-liquid lipid, and the surfactant composition. Comparison was made between NLCs and solid lipid nanoparticles (SLNs). The stability of vitamin D3 in the NLCs was higher than in margarine-based ones during cooking and frying of oil.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Food Science & Technology

Thermal conditions and active substance stability affect the isomerization and degradation of lycopene

Kaixin Shi et al.

Summary: This study evaluated the effects of thermal treatment conditions and active substance stability on the isomerization and degradation of lycopene in pummelo. The degradation of lycopene was found to follow a first-order kinetic model, and the stability of polysaccharides was temperature-dependent.

FOOD RESEARCH INTERNATIONAL (2022)

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Article Biochemistry & Molecular Biology

Encapsulation of resveratrol-loaded Pickering emulsions in alginate/pectin hydrogel beads: Improved stability and modification of digestive behavior in the gastrointestinal tract

Bi Wu et al.

Summary: In this study, alginate/pectin hydrogel beads were prepared to encapsulate resveratrol-loaded Pickering emulsions. The suitable ratio of pectin and alginate enhanced the encapsulation efficiency and loading capacity of the hydrogel beads. The beads had a spherical shape with even distribution of the emulsion within the polymer network. The beads were physically cross-linked and resveratrol existed in an amorphous or dissolved form. The hydrogel beads provided protection to resveratrol and maintained its antioxidant capacity. Furthermore, the hydrogels significantly reduced the release of fatty acids and resveratrol during in vitro digestion, especially with the appropriate ratio of sodium alginate and pectin.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

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Review Food Science & Technology

Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques

Xiao Jia et al.

Summary: This review comprehensively discusses the off-flavor compounds in citrus juice, including their formation pathways, methods to inhibit off-flavor formation, and odor assessment techniques. It also proposes possible precursors of off-flavor in citrus juice and suggests future research directions.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Article Food Science & Technology

Lycopene-rich watermelon concentrate used as a natural food colorant: Stability during processing and storage

Melicia Cintia Galdeano et al.

Summary: A study incorporated lycopene-rich watermelon concentrate into snack crackers, fusilli pasta, and extruded snacks for coloring purposes. The degradation of lycopene content was highest in snack crackers and extruded snacks during processing, while fusilli pasta showed minimal degradation except during cooking. Thermal treatments reduced the reddish color in the products. Lycopene and color degradation during storage followed first-order kinetics, with the snack crackers being the most stable.

FOOD RESEARCH INTERNATIONAL (2022)

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Article Food Science & Technology

Retention of Ascorbic Acid, Retinol, β-Carotene, and α-Tocopherol in Milk Subjected to Pressure-Assisted Thermal Processing (PATP)

Reynaldo de la Cruz Quiroz et al.

Summary: It was found in the study that in whole-fat milk subjected to pressure-assisted thermal processing, ascorbic acid (AA) is more sensitive to the processing, while losses of liposoluble vitamins are lower.

FOOD ENGINEERING REVIEWS (2021)

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Review Chemistry, Applied

Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation

E. F. Ribeiro et al.

Summary: This study explores the use of protein and polysaccharide particles in stabilizing emulsions in multi-phase food systems. It emphasizes the advantages of combining polymer-based particles and tailoring the wettability of colloidal systems for creating stable emulsions. The research also focuses on the development of renewable and sustainable biopolymer particles for more eco-friendly and effective stabilizers.

FOOD HYDROCOLLOIDS (2021)

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Review Food Science & Technology

Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties

Xuhui Kan et al.

Summary: Protein-polysaccharide conjugates formed by the Maillard reaction can be used as novel emulsifiers in the food industry with improved functional properties. However, more research is needed on the structure-function relationship of proteins and polysaccharides to better understand their characteristics and optimize the Maillard reaction process.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Agriculture, Multidisciplinary

Identification of Light-Induced Key Off-Flavors in Ponkan Mandarin Juice Using MDGC-MS/O and GC-MS/PFPD

Yujiao Cheng et al.

Summary: Light-induced off-flavor compounds in Ponkan mandarin juice were investigated during its shelf-life using MDGC-MS/O and GC-MS/PFPD. Methional was identified as a key off-flavor compound, and light irradiation was found to accelerate the degradation of sulfur precursors and the formation of VSCs, leading to an increase in off-flavor intensity.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

In vitro digestion and cellular antioxidant activity of β-carotene-loaded emulsion stabilized by soy protein isolate-Pleurotus eryngii polysaccharide conjugates

Qiuhui Hu et al.

Summary: In this study, a stable oil-in-water emulsion was structured to effectively deliver beta-carotene through the Maillard reaction to prepare the SPI-PEP conjugate. Encapsulation of beta-carotene in the SPI-PEP conjugate-stabilized emulsion improved its bioavailability and antioxidant activity. Changes in the spatial structure of the conjugate led to increased water solubility and emulsibility, promoting lipid digestion and the formation of mixed micelles for improved bioavailability of beta-carotene.

FOOD HYDROCOLLOIDS (2021)

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Article Chemistry, Applied

Fortification of wheat flour and oil with vitamins B12 and D3: Effect of processing and storage

Seema R. Bajaj et al.

Summary: Fortified commodity foods are a successful strategy to overcome micronutrient deficiencies, with stability of vitamins B-12 and D-3 being influenced by processing techniques and storage conditions. Temperature and relative humidity affect the degradation of these vitamins, with chapatti and cake showing the highest retention rates and frying showing the lowest retention rates. Multiple frying cycles reduce the absorption of vitamin D-3 in batter and dough based products. Future research could help establish optimal fortification limits in wheat flour and edible oil to minimize processing and storage losses.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2021)

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Article Chemistry, Physical

The stabilization and antioxidant performances of coenzyme Q10-loaded niosomes coated by PEG and chitosan

Rong Cheng et al.

Summary: In this study, coenzyme Q10-loaded niosomes were coated with PEG and chitosan at different mass ratios, showing that PEG coating significantly improved the stability and sustained release of CoQ10, while CS modification had adverse effects.

JOURNAL OF MOLECULAR LIQUIDS (2021)

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Article Food Science & Technology

Starch-based films enriched with nanocellulose-stabilized Pickering emulsions containing different essential oils for possible applications in food packaging

Alana G. Souza et al.

Summary: This study prepared thermoplastic starch films with different essential oils for antimicrobial properties and investigated their suitability as packaging material. Films with ho wood showed strong chemical interactions and improved mechanical resistance, while films with cardamom and cinnamon had low compatibility and decreased tensile strength. All films exhibited less crystallinity than pristine TPS, with high thermal stability and lower water vapor transmission rate.

FOOD PACKAGING AND SHELF LIFE (2021)

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Article Food Science & Technology

Influence of carrier oil on the physical stability and in vitro digestion of vitamin K lipid nanocarriers

Min Hyeock Lee et al.

Summary: The study found that the vitamin K in the lipid nanocarriers was stable and digested at a faster rate, with nanocarriers containing coconut oil showing higher stability and faster digestion.

FOOD BIOSCIENCE (2021)

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Review Nutrition & Dietetics

A Review on Polymer and Lipid-Based Nanocarriers and Its Application to Nano-Pharmaceutical and Food-Based Systems

Hongyun Lu et al.

Summary: Nanocarriers have attracted increasing attention due to their well-controlled release, enhanced distribution, and improved permeability for drug and food delivery strategies. Research has shown that drug and food delivery through nanocarriers, especially liposomes, has great potential and wide applications in pharmaceutical and food design. Safety concerns regarding nanocarriers have also been highlighted.

FRONTIERS IN NUTRITION (2021)

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Review Nutrition & Dietetics

Food Fortification: The Advantages, Disadvantages and Lessons from Sight and Life Programs

Rebecca Olson et al.

Summary: Food fortification is a cost-effective strategy that helps reduce micronutrient deficiencies and improve social and economic benefits. Despite ongoing debates globally and in some countries, successful food fortification programs require partnerships that include the public, private sector, and other stakeholders to address challenges effectively.

NUTRIENTS (2021)

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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)

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Article Agriculture, Multidisciplinary

Evaluation of Cellular Absorption and Metabolism of β-Carotene Loaded in Nanocarriers after In Vitro Digestion

Ling Chen et al.

Summary: The study showed that protein emulsifiers encapsulating BC can affect its uptake and metabolism in cells through different carrier designs. The addition of lipids can enhance the absorption rate of BC in NEs and NPs, while protein-based carriers can reduce the rate of BC metabolism into retinyl palmitate.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

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Review Food Science & Technology

Recent approaches for utilization of food components as nano-encapsulation: a review

Ali Tahir et al.

Summary: Nano-encapsulation, a widely adopted technology in the food industry, modernizes the food system and improves quality and nutritional status. Utilizing appropriate wall materials and methods like coacervation and inclusion complexation, nano-encapsulation protects bioactive components and delivers them efficiently to target biological systems, enhancing food properties and nutrition.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2021)

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Review Engineering, Environmental

Alginate-based nanomaterials: Fabrication techniques, properties, and applications

Ilekuttige Priyan Shanura Fernando et al.

CHEMICAL ENGINEERING JOURNAL (2020)

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Article Food Science & Technology

Citral nanoemulsion incorporated edible coating to extend the shelf life of fresh cut pineapples

Anand Prakash et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

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Review Pharmacology & Pharmacy

Lipid Drug Conjugates for Improved Therapeutic Benefits

Priya Shrivastava et al.

CURRENT PHARMACEUTICAL DESIGN (2020)

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Article Energy & Fuels

Effect of sodium alginate and different types of oil on the physical properties of ultrasound-assisted nanoemulsions

Ivanise Guilherme Branco et al.

CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION (2020)

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Article Biochemistry & Molecular Biology

The interaction between sodium alginate and myofibrillar proteins: The rheological and emulsifying properties of their mixture

Ning Zhao et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Biochemistry & Molecular Biology

Fabrication of soy protein isolate/cellulose nanocrystal composite nanoparticles for curcumin delivery

Songyan Wang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Food Science & Technology

Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification

Ting Zhang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Article Food Science & Technology

Pickering emulsions stabilized by colloidal gel particles complexed or conjugated with biopolymers to enhance bioaccessibility and cellular uptake of curcumin

Andrea Araiza-Calahorra et al.

CURRENT RESEARCH IN FOOD SCIENCE (2020)

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Review Food Science & Technology

Prospecting the Potential of Agroresidues as Substrate for Microbial Flavor Production

Abha Sharma et al.

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2020)

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Article Engineering, Chemical

Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions

Helder D. Silva et al.

JOURNAL OF FOOD ENGINEERING (2019)

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Article Food Science & Technology

Retardation of curcumin degradation under various storage conditions via turmeric extract-loaded nanoemulsion system

Su Jung Hong et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Biochemistry & Molecular Biology

Physicochemical Properties and Cellular Uptake of Astaxanthin-Loaded Emulsions

Xue Shen et al.

MOLECULES (2019)

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Article Chemistry, Multidisciplinary

Oil-in-Water Emulsions Stabilized by Cellulose Nanofibrils-The Effects of Ionic Strength and pH

Ragnhild Aaen et al.

NANOMATERIALS (2019)

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Article Biochemistry & Molecular Biology

Comparative study of encapsulated peppermint and green tea essential oils in chitosan nanoparticles: Encapsulation, thermal stability, in-vitro release, antioxidant and antibacterial activities

Amro Shetta et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

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Review Chemistry, Multidisciplinary

Liposomes for delivery of antioxidants in cosmeceuticals: Challenges and development strategies

Vinh Van Tran et al.

JOURNAL OF CONTROLLED RELEASE (2019)

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Article Polymer Science

Ultrasound-Assisted Encapsulation of Sacha Inchi (Plukenetia volubilis Linneo.) Oil in Alginate-Chitosan Nanoparticles

Mariela Elgegren et al.

POLYMERS (2019)

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Article Food Science & Technology

Enriched Z-isomers of lycopene-loaded nanostructured lipid carriers: Physicochemical characterization and in vitro bioaccessibility assessment using a diffusion model

Cheng Yang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Acoustics

Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification

Ahmed Taha et al.

ULTRASONICS SONOCHEMISTRY (2019)

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Article Chemistry, Physical

Functional and thermal properties of nanofibrillated whey protein isolate as functions of denaturation temperature and solution pH

Flora Farrokhi et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2019)

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Article Agriculture, Multidisciplinary

Assembly of Protein-Polysaccharide Complexes for Delivery of Bioactive Ingredients: A Perspective Paper

Zihao Wei et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

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Article Engineering, Chemical

Effects of high-pressure homogenization on physicochemical, rheological and emulsifying properties of myofibrillar protein

Fan Wu et al.

JOURNAL OF FOOD ENGINEERING (2019)

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Article Chemistry, Applied

Stability of vitamin D3 and vitamin D2 in oil, fish and mushrooms after household cooking

Petra Loznjak et al.

FOOD CHEMISTRY (2018)

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Article Chemistry, Applied

Interfacial and emulsifying properties of mealworm protein at the oil/water interface

Joanne Gould et al.

FOOD HYDROCOLLOIDS (2018)

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Article Food Science & Technology

Controlling denaturation and aggregation of whey proteins during thermal processing by modifying temperature and calcium concentration

Aoife M. Joyce et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2018)

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Article Biotechnology & Applied Microbiology

Mucoadhesive chitosan-coated PLGA nanoparticles for oral delivery of ferulic acid

Isabela Angeli de Lima et al.

ARTIFICIAL CELLS NANOMEDICINE AND BIOTECHNOLOGY (2018)

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Article Chemistry, Analytical

Thermo-oxidative decomposition of lime, bergamot and cardamom essential oils

E. Jakab et al.

JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS (2018)

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Review Food Science & Technology

Zein and zein -based nano-materials for food and nutrition applications: A review

Mohammad Reza Kasaai

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

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Article Engineering, Chemical

Comparative evaluation of physical properties and aroma profile of carrot slices subjected to hot air and freeze drying

Gomathi Rajkumar et al.

DRYING TECHNOLOGY (2017)

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Article Chemistry, Applied

α-Tocopherol-loaded niosome prepared by heating method and its release behavior

Ladan Basiri et al.

FOOD CHEMISTRY (2017)

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Article Chemistry, Applied

Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength

Arima Diah Setiowati et al.

FOOD HYDROCOLLOIDS (2017)

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Article Chemistry, Applied

Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles

Xue-Feng Zhu et al.

FOOD HYDROCOLLOIDS (2017)

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Article Biochemistry & Molecular Biology

Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick (Moringa oleifera) oil

Monica Premi et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

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Article Agriculture, Multidisciplinary

Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment

Mahesh Kharat et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

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Review Materials Science, Multidisciplinary

Nanocellulose-stabilized Pickering emulsions and their applications

Shuji Fujisawa et al.

SCIENCE AND TECHNOLOGY OF ADVANCED MATERIALS (2017)

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Review Pharmacology & Pharmacy

Polysaccharide-based nanoparticles for theranostic nanomedicine

M. Swierczewska et al.

ADVANCED DRUG DELIVERY REVIEWS (2016)

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Article Chemistry, Applied

Stability evaluation of lutein nanodispersions prepared via solvent displacement method: The effect of emulsifiers with different stabilizing mechanisms

Tai Boon Tan et al.

FOOD CHEMISTRY (2016)

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Article Chemistry, Applied

Optimisation of microencapsulation of turmeric extract for masking flavour

Natcha Laokuldilok et al.

FOOD CHEMISTRY (2016)

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Article Food Science & Technology

Influence of morphology and polymorphic transformation of fat crystals on the freeze-thaw stability of mayonnaise-type oil-in-water emulsions

C. Ishibashi et al.

FOOD RESEARCH INTERNATIONAL (2016)

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Article Food Science & Technology

Formulation and stability assessment of ergocalciferol loaded oil-in-water nanoemulsions: Insights of emulsifiers effect on stabilization mechanism

Gaofeng Shu et al.

FOOD RESEARCH INTERNATIONAL (2016)

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Article Food Science & Technology

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Progress in natural emulsifiers for utilization in food emulsions

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CURRENT OPINION IN FOOD SCIENCE (2016)

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Effect of Thermal Processing on Astaxanthin and Astaxanthin Esters in Pacific White Shrimp Litopenaeus vannamei

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Recent developments in nanoformulations of lipophilic functional foods

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Effect of cooking conditions on cholesterol oxidation and astaxanthin in dried salted shrimp

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Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products

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Stability of Essential Oils: A Review

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Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions

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Effect of heat treatment on the chemical composition and the antioxidant activity of essential oil ofThymus pallescensde Noé from Algeria

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Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: Characterization and pH-stability

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Effect of Domestic Cooking Methods on Egg Yolk Xanthophylls

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Degradation of β-carotene during fruit and vegetable processing or storage: reaction mechanisms and kinetic aspects: a review

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Changes in content of coenzyme Q10 in beef muscle, beef liver and beef heart with cooking and in vitro digestion

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Evaluation of Selected Quality Parameters to Monitor Essential Oil Alteration during Storage

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Effect of physical state (solid vs. liquid) of lipid core on the rate of transport of oxygen and free radicals in solid lipid nanoparticles and emulsion

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Degradation of carotenoids in orange juice during microwave heating

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Protection of active aroma, compound against moisture and oxygen by encapsulation in biopolymeric emulsion-based edible films

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Effects of cooking conditions on the lycopene content in tomatoes

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Vitamin K contents of meat, dairy, and fast food in the US diet

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Application of HPLC coupled with DAD, APcI-MS and NMR to the analysis of lutein and zeaxanthin stereoisomers in thermally processed vegetables

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Influence of heating on antioxidant activity and the chemical composition of some spice essential oils

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Degradation of the coffee flavor compound furfuryl mercaptan in model Fenton-type reaction systems

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