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 of curcumin-loaded emulsion using high pressure homogenization: Impact of oil phase and concentration on physicochemical stability
Peihua Ma et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Quercetagetin-loaded zein-propylene glycol alginate composite particles induced by calcium ions: Structural comparison between colloidal dispersions and lyophilized powders after in vitro simulated gastraintestinal digestion
Cuixia Sun et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates
Fuguo Liu et al.
FOOD CHEMISTRY (2016)
Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan
Duoxia Xu et al.
FOOD CHEMISTRY (2016)
Biopolymer-coated liposomes by electrostatic adsorption of chitosan (chitosomes) as novel delivery systems for carotenoids
Chen Tan et al.
FOOD HYDROCOLLOIDS (2016)
Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80
Yaoguang Chang et al.
FOOD HYDROCOLLOIDS (2016)
Application of response surface methodology and spectroscopic approach for investigating of curcumin nanoencapsulation using natural biopolymers and nonionic surfactant
Shaghayegh Sheikhzadeh et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Curcumin loaded self assembled lipid-biopolymer nanoparticles for functional food applications
Lokesh Pathak et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Oral Administration of Nano-Emulsion Curcumin in Mice Suppresses Inflammatory-Induced NFκB Signaling and Macrophage Migration
Nicholas A. Young et al.
PLOS ONE (2014)
Curcumin ameliorates cognitive deficits heavy ion irradiation-induced learning and memory deficits through enhancing of Nrf2 antioxidant signaling pathways
Yi Xie et al.
PHARMACOLOGY BIOCHEMISTRY AND BEHAVIOR (2014)
Process optimization of ultrasound-assisted curcumin nanoemulsions stabilized by OSA-modified starch
Shabbar Abbas et al.
ULTRASONICS SONOCHEMISTRY (2014)
Poly(ε-caprolactone) and cellulose ester hybrid nanoparticles via miniemulsion polymerization
Abraham Chemtob et al.
COLLOID AND POLYMER SCIENCE (2013)
Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (Q-Naturale®)
Ying Yang et al.
FOOD HYDROCOLLOIDS (2013)
Modulation of physicochemical properties of emulsified lipids by chitosan addition
Fang Yuan et al.
JOURNAL OF FOOD ENGINEERING (2013)
Catastrophic inversion and rheological behavior in soy lecithin and Tween 80 based food emulsions
Luana Carolina Bosmuler Zuege et al.
JOURNAL OF FOOD ENGINEERING (2013)
Advances in fabrication of emulsions with enhanced functionality using structural design principles
David Julian McClements
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2012)
Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties
Kashif Ahmed et al.
FOOD CHEMISTRY (2012)
Functional Foods: An Overview
Sumeet Kaur et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2011)
Immunological studies on Amaranth, Sunset Yellow and Curcumin as food colouring agents in albino rats
Mohamed M. Hashem et al.
FOOD AND CHEMICAL TOXICOLOGY (2010)
Effects of Homogenization Models and Emulsifiers on the Physicochemical Properties of -Carotene Nanoemulsions
Like Mao et al.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2010)
Fat-crystal stabilised w/o emulsions for controlled salt release
Sarah Frasch-Melnik et al.
JOURNAL OF FOOD ENGINEERING (2010)
Nanoparticle encapsulation improves oral bioavailability of curcumin by at least 9-fold when compared to curcumin administered with piperine as absorption enhancer
J. Shaikh et al.
EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES (2009)
Stability and characterisation of phospholipid-based curcumin-encapsulated microemulsions
Chuan-Chuan Lin et al.
FOOD CHEMISTRY (2009)
The universality of low-energy nano-emulsification
Nicolas Anton et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2009)
Emulsion-Based Delivery Systems for Tributyrin, a Potential Colon Cancer Preventative Agent
Yan Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Dietary curcumin significantly improves obesity associated inflammation and diabetes in mouse models of diabesity
Stuart P. Weisberg et al.
ENDOCRINOLOGY (2008)
Re-coalescence of emulsion droplets during high-energy emulsification
Seid Mahdi Jafari et al.
FOOD HYDROCOLLOIDS (2008)
Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic deposition
Daigo Iwanaga et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Bioavailability of curcumin: Problems and promises
Preetha Anand et al.
MOLECULAR PHARMACEUTICS (2007)
Critical review of techniques and methodologies for characterization of emulsion stability
David Julian McClements
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2007)
Validated LC/MS/MS assay for curcumin and tetrahydrocurcumin in rat plasma and application to pharmacokinetic study of phospholipid complex of curcumin
AC Liu et al.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2006)
β-Carotene nanodispersions:: preparation, characterization and stability evaluation
CP Tan et al.
FOOD CHEMISTRY (2005)
Product and formulation engineering of emulsions
H Schubert et al.
CHEMICAL ENGINEERING RESEARCH & DESIGN (2004)
Studies of curcumin and curcuminoids.: XXVII.: Cyclodextrin complexation:: solubility, chemical and photochemical stability
HH Tonnesen et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2002)
Sustained elevated plasma aprotinin concentration in mice following intraperitoneal injections of w/o emulsions incorporating aprotinin
S Bjerregaard et al.
JOURNAL OF CONTROLLED RELEASE (2001)
Ostwald ripening and related phenomena
A Kabalnov
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2001)