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Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability

Food Science and Biotechnology, 2020, 29(2), , pp.149-168

2020

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Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

NPJ science of food, 2017-11, Vol.1 (1), p.6, Article 6

2017

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Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability

Critical reviews in food science and nutrition, 2007-01, Vol.47 (7), p.611-649

McClements, David Julian

2007

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A brief review of the science behind the design of healthy and sustainable plant-based foods

NPJ science of food, 2021-06, Vol.5 (1), p.17-17, Article 17

2021

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Formation of Flavor Oil Microemulsions, Nanoemulsions and Emulsions: Influence of Composition and Preparation Method

Journal of agricultural and food chemistry, 2011-05, Vol.59 (9), p.5026-5035

2011

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Physical Properties and Antimicrobial Efficacy of Thyme Oil Nanoemulsions: Influence of Ripening Inhibitors

Journal of agricultural and food chemistry, 2012-12, Vol.60 (48), p.12056-12063

2012

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Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds

McClements, David Julian

1, 2014

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Designing biopolymer microgels to encapsulate, protect and deliver bioactive components: Physicochemical aspects

Advances in colloid and interface science, 2017-02, Vol.240, p.31-59

McClements, David Julian

2017

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Influence of Surfactant Charge on Antimicrobial Efficacy of Surfactant-Stabilized Thyme Oil Nanoemulsions

Journal of agricultural and food chemistry, 2011-06, Vol.59 (11), p.6247-6255

2011

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A review of multilayer and composite films and coatings for active biodegradable packaging

NPJ science of food, 2022-03, Vol.6 (1), p.18-18, Article 18

2022

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The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

Comprehensive reviews in food science and food safety, 2021-07, Vol.20 (4), p.4049-4100

2021

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Edible nanoemulsions: fabrication, properties, and functional performance

Soft matter, 2011-01, Vol.7 (6), p.2297-2316

McClements, David Julian

2011

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Ultrasound-assisted preparation of lactoferrin-EGCG conjugates and their application in forming and stabilizing algae oil emulsions

Ultrasonics sonochemistry, 2022-09, Vol.89, p.106110-106110, Article 106110

2022

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Physicochemical properties of lactoferrin stabilized oil-in-water emulsions: Effects of pH, salt and heating

Food hydrocolloids, 2011-07, Vol.25 (5), p.976-982

2011

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Inhibition of lipase-catalyzed hydrolysis of emulsified triglyceride oils by low-molecular weight surfactants under simulated gastrointestinal conditions

European journal of pharmaceutics and biopharmaceutics, 2011-10, Vol.79 (2), p.423-431

2011

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Advances in fabrication of emulsions with enhanced functionality using structural design principles

Current opinion in colloid & interface science, 2012-10, Vol.17 (5), p.235-245

McClements, David Julian

2012

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Formulation of More Efficacious Curcumin Delivery Systems Using Colloid Science: Enhanced Solubility, Stability, and Bioavailability

Molecules (Basel, Switzerland), 2020-06, Vol.25 (12), p.2791

2020

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Crystals and crystallization in oil-in-water emulsions: Implications for emulsion-based delivery systems

Advances in colloid and interface science, 2012-06, Vol.174, p.1-30

McClements, David Julian

2012

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The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs

Trends in food science & technology, 2021-12, Vol.118, p.207-229

2021

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Fabrication, characterization and lipase digestibility of food-grade nanoemulsions

Food hydrocolloids, 2012-06, Vol.27 (2), p.355-363

2012

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Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

Foods, 2020-04, Vol.9 (4), p.421

McClements, David Julian

2020

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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

Food hydrocolloids, 2016-12, Vol.61, p.92-101

2016

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Protein-Stabilized Nanoemulsions and Emulsions: Comparison of Physicochemical Stability, Lipid Oxidation, and Lipase Digestibility

Journal of agricultural and food chemistry, 2011-01, Vol.59 (1), p.415-427

2011

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Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity

Critical reviews in food science and nutrition, 2011-04, Vol.51 (4), p.285-330

2011

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Impact of Surfactant Properties on Oxidative Stability of β-Carotene Encapsulated within Solid Lipid Nanoparticles

Journal of agricultural and food chemistry, 2009-09, Vol.57 (17), p.8033-8040

2009

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Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability

A brief review of the science behind the design of healthy and sustainable plant-based foods

Formation of Flavor Oil Microemulsions, Nanoemulsions and Emulsions: Influence of Composition and Preparation Method

Physical Properties and Antimicrobial Efficacy of Thyme Oil Nanoemulsions: Influence of Ripening Inhibitors

Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds

Designing biopolymer microgels to encapsulate, protect and deliver bioactive components: Physicochemical aspects

Influence of Surfactant Charge on Antimicrobial Efficacy of Surfactant-Stabilized Thyme Oil Nanoemulsions

A review of multilayer and composite films and coatings for active biodegradable packaging

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

Edible nanoemulsions: fabrication, properties, and functional performance

Ultrasound-assisted preparation of lactoferrin-EGCG conjugates and their application in forming and stabilizing algae oil emulsions

Physicochemical properties of lactoferrin stabilized oil-in-water emulsions: Effects of pH, salt and heating

Inhibition of lipase-catalyzed hydrolysis of emulsified triglyceride oils by low-molecular weight surfactants under simulated gastrointestinal conditions

Advances in fabrication of emulsions with enhanced functionality using structural design principles

Formulation of More Efficacious Curcumin Delivery Systems Using Colloid Science: Enhanced Solubility, Stability, and Bioavailability

Crystals and crystallization in oil-in-water emulsions: Implications for emulsion-based delivery systems

The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs

Fabrication, characterization and lipase digestibility of food-grade nanoemulsions

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

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

Protein-Stabilized Nanoemulsions and Emulsions: Comparison of Physicochemical Stability, Lipid Oxidation, and Lipase Digestibility

Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity

Impact of Surfactant Properties on Oxidative Stability of β-Carotene Encapsulated within Solid Lipid Nanoparticles

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