Oxidation and oxidative stability in emulsions
S Ghelichi, M Hajfathalian, B Yesiltas… - … Reviews in Food …, 2023 - Wiley Online Library
Emulsions are implemented in the fabrication of a wide array of foods and therefore are of
great importance in food science. However, the application of emulsions in food production …
great importance in food science. However, the application of emulsions in food production …
Different nano-delivery systems for delivery of nutraceuticals
L Rashidi - Food Bioscience, 2021 - Elsevier
The nutraceutical or 'bioceutical'is an active compound with a pharmaceutical and
standardized nutrient, which has physiological benefits for human health, performance, and …
standardized nutrient, which has physiological benefits for human health, performance, and …
Essential-oil-loaded nanoemulsion lipidic-phase optimization and modeling by response surface methodology (RSM): enhancement of their antimicrobial potential …
S Yakoubi, I Kobayashi, K Uemura, M Nakajima… - Foods, 2021 - mdpi.com
Nanoencapsulation is an attractive technique used for incorporating essential oils in foods.
Thus, our main goal was to formulate a novel nanoemulsion (NE) with nanoscale droplet …
Thus, our main goal was to formulate a novel nanoemulsion (NE) with nanoscale droplet …
Co-encapsulation of bioactive components using protein-based various assemblies: Necessary, assembling structure, location and partition
K Chen, F Zhou, Y Chen, Q Shen, S Feng, L Liang - Food Hydrocolloids, 2023 - Elsevier
Abstract Background Bioactive components (BCs) have been used in food, pharmaceutical
and cosmetic fields. Due to chemical instability, low solubility and low bioavailability, it is …
and cosmetic fields. Due to chemical instability, low solubility and low bioavailability, it is …
Preparation and characterization of tilapia protein isolate–Hyaluronic acid complexes using a pH-driven method for improving the stability of tilapia protein isolate …
M Xie, C Zhou, X Li, H Ma, Q Liu, P Hong - Food Chemistry, 2024 - Elsevier
This study aimed to investigate the non-covalent complexation between hyaluronic acid
(HA) and tilapia protein isolate (TPI) on the stability of oil-in-water (O/W) TPI emulsion. The …
(HA) and tilapia protein isolate (TPI) on the stability of oil-in-water (O/W) TPI emulsion. The …
α-Tocopherol and naringenin in whey protein isolate particles: Partition, antioxidant activity, stability and bioaccessibility
X Yin, X Fu, H Cheng, L Liang - Food hydrocolloids, 2020 - Elsevier
Food proteins are being used as carrier materials for the co-encapsulation of bioactive
components. Partition of bioactive components in a carrier depends on their solubility and …
components. Partition of bioactive components in a carrier depends on their solubility and …
Effects of tannic acid on the physical stability, interfacial properties, and protein/lipid co-oxidation characteristics of oil body emulsions
Y Liao, Y Sun, X Peng, B Qi, Y Li - Food Hydrocolloids, 2023 - Elsevier
Herein, we investigated the effects of tannic acid (TA) concentration (0.02–0.70 mg/mL) on
the physical stability, interfacial properties, and lipid/protein co-oxidation behavior of oil body …
the physical stability, interfacial properties, and lipid/protein co-oxidation behavior of oil body …
Protein-based colloidal structures tailoring techno-and bio-functionality of emulsions
One of the current trends prominent in the food and pharmaceutical industries is the use of
colloidal structures to stabilize emulsions. Complexes formed by bio-compounds, such as …
colloidal structures to stabilize emulsions. Complexes formed by bio-compounds, such as …
Fabrication of resveratrol-loaded zein nanoparticles based on flash nanoprecipitation
M Xing, H Zhao, R Ahmed, X Wang, J Liu… - Colloids and Surfaces A …, 2022 - Elsevier
Resveratrol (Res) has drawn great interests due to its potential benefits on human health,
while applications of Res in nutritional and pharmaceutical fields are limited due to its poor …
while applications of Res in nutritional and pharmaceutical fields are limited due to its poor …
α-Tocopherol and resveratrol in emulsion-filled whey protein gels: Co-encapsulation and in vitro digestion
H Bao, Y Ni, H Dong, L Liang - International Dairy Journal, 2020 - Elsevier
Assemblies with multiple domains have been suggested as potential carriers for co-
encapsulation of bioactive components with different solubilities. Although protein emulsion …
encapsulation of bioactive components with different solubilities. Although protein emulsion …