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Structuring Food Emulsions to Improve Nutrient Delivery During Digestion

Food engineering reviews, 2015-12, Vol.7 (4), p.439-451

2015

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Development of protein-polysaccharide-surfactant ternary complex particles as delivery vehicles for curcumin

Food hydrocolloids, 2018-12, Vol.85, p.75-85

2018

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Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion

Food hydrocolloids, 2020-02, Vol.99, p.105334, Article 105334

2020

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Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E

Food hydrocolloids, 2020-02, Vol.99, p.105372, Article 105372

2020

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Development of soy protein isolate-carrageenan conjugates through Maillard reaction for the microencapsulation of Bifidobacterium longum

Food hydrocolloids, 2018-11, Vol.84, p.489-497

2018

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The effect of sterol derivatives on properties of soybean and egg yolk lecithin liposomes: Stability, structure and membrane characteristics

Food research international, 2018-07, Vol.109, p.24-34

2018

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Fabrication, characterization and in vitro digestion of food grade complex nanoparticles for co-delivery of resveratrol and coenzyme Q10

Food hydrocolloids, 2020-08, Vol.105, p.105791, Article 105791

2020

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Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions

Food research international, 2008, Vol.41 (1), p.61-68

2008

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Study on the Rheological Properties and Volatile Release of Cold-Set Emulsion-Filled Protein Gels

Journal of agricultural and food chemistry, 2014-11, Vol.62 (47), p.11420-11428

2014

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Monoglyceride self-assembled structure in O/W emulsion: formation, characterization and its effect on emulsion properties

Food research international, 2014-04, Vol.58, p.81-88

2014

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Optimisation of conditions for the preparation of β-carotene nanoemulsions using response surface methodology

Food chemistry, 2008-04, Vol.107 (3), p.1300-1306

2008

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Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions

Journal of food quality, 2020, Vol.2020, p.1-8

2020

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Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate

Foods, 2022-08, Vol.11 (15), p.2364

2022

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Effects of small and large molecule emulsifiers on the characteristics of β-carotene nanoemulsions prepared by high pressure homogenization

Food technology and biotechnology, 2009-07, Vol.47 (3), p.336-342

2009

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Development of κ-carrageenan hydrogels with mechanically stronger structures via a solvent-replacement method

Food innovation and advances, 2023-10, Vol.2 (4), p.313-323

2023

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In Vitro Digestion and Storage Stability of β-Carotene-Loaded Nanoemulsion Stabilized by Soy Protein Isolate (SPI)-Citrus Pectin (CP) Complex/Conjugate Prepared with Ultrasound

Foods, 2022-08, Vol.11 (16), p.2410

2022

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Superfruits in China: Bioactive phytochemicals and their potential health benefits – A Review

Food science & nutrition, 2021-12, Vol.9 (12), p.6892-6902

2021

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Volatile Release from Whey Protein Isolate–Pectin Multilayer Stabilized Emulsions: Effect of pH, Salt, and Artificial Salivas

Journal of agricultural and food chemistry, 2013-07, Vol.61 (26), p.6231-6239

2013

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Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles

Food hydrocolloids, 2018-01, Vol.74, p.239-248

2018

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Volatile Release from Self-Assembly Structured Emulsions: Effect of Monoglyceride Content, Oil Content, and Oil Type

Journal of agricultural and food chemistry, 2013-02, Vol.61 (7), p.1427-1434

2013

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Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction

Food hydrocolloids, 2020-08, Vol.105, p.105855, Article 105855

2020

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Stability and release performance of curcumin-loaded liposomes with varying content of hydrogenated phospholipids

Food chemistry, 2020-10, Vol.326, p.126973, Article 126973

2020

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Effects of Homogenization Models and Emulsifiers on the Physicochemical Properties of β-Carotene Nanoemulsions

Journal of dispersion science and technology, 2010-06, Vol.31 (7), p.986-993

2010

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Emulsion gels with different proteins at the interface: Structures and delivery functionality

Food hydrocolloids, 2021-07, Vol.116, p.106637, Article 106637

2021

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Effect of monoglyceride self-assembled structure on emulsion properties and subsequent flavor release

Food research international, 2012-08, Vol.48 (1), p.233-240

2012

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Structuring Food Emulsions to Improve Nutrient Delivery During Digestion

Development of protein-polysaccharide-surfactant ternary complex particles as delivery vehicles for curcumin

Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion

Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E

Development of soy protein isolate-carrageenan conjugates through Maillard reaction for the microencapsulation of Bifidobacterium longum

The effect of sterol derivatives on properties of soybean and egg yolk lecithin liposomes: Stability, structure and membrane characteristics

Fabrication, characterization and in vitro digestion of food grade complex nanoparticles for co-delivery of resveratrol and coenzyme Q10

Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions

Study on the Rheological Properties and Volatile Release of Cold-Set Emulsion-Filled Protein Gels

Monoglyceride self-assembled structure in O/W emulsion: formation, characterization and its effect on emulsion properties

Optimisation of conditions for the preparation of β-carotene nanoemulsions using response surface methodology

Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions

Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate

Effects of small and large molecule emulsifiers on the characteristics of β-carotene nanoemulsions prepared by high pressure homogenization

Development of κ-carrageenan hydrogels with mechanically stronger structures via a solvent-replacement method

In Vitro Digestion and Storage Stability of β-Carotene-Loaded Nanoemulsion Stabilized by Soy Protein Isolate (SPI)-Citrus Pectin (CP) Complex/Conjugate Prepared with Ultrasound

Superfruits in China: Bioactive phytochemicals and their potential health benefits – A Review

Volatile Release from Whey Protein Isolate–Pectin Multilayer Stabilized Emulsions: Effect of pH, Salt, and Artificial Salivas

Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles

Volatile Release from Self-Assembly Structured Emulsions: Effect of Monoglyceride Content, Oil Content, and Oil Type

Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction

Stability and release performance of curcumin-loaded liposomes with varying content of hydrogenated phospholipids

Effects of Homogenization Models and Emulsifiers on the Physicochemical Properties of β-Carotene Nanoemulsions

Emulsion gels with different proteins at the interface: Structures and delivery functionality

Effect of monoglyceride self-assembled structure on emulsion properties and subsequent flavor release

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