Insights into whey protein-based carriers for targeted delivery and controlled release of bioactive components
Whey proteins are promising biopolymers for designing bioactive delivery systems due to
their unique health-promoting attributes and the presence of multiple amino acid groups in …
their unique health-promoting attributes and the presence of multiple amino acid groups in …
Recent advances in protein-based emulsions: The key role of cellulose
Proteins as natural amphiphilic biopolymers can stabilize emulsions and are attracting
intensive interest due to their abundant resource, good emulsifying properties …
intensive interest due to their abundant resource, good emulsifying properties …
DFT Studies of the Activity and Reactivity of Limonene in Comparison with Selected Monoterpenes
K Rydel-Ciszek - Molecules, 2024 - mdpi.com
Nowadays, the effective processing of natural monoterpenes that constitute renewable
biomass found in post-production waste into products that are starting materials for the …
biomass found in post-production waste into products that are starting materials for the …
[HTML][HTML] Microfluidics potential for developing food-grade microstructures through emulsification processes and their application
C Fuciños, A Rodríguez-Sanz… - Food Research …, 2023 - Elsevier
The food sector continues to face challenges in developing techniques to increase the
bioavailability of bioactive chemicals. Utilising microstructures capable of encapsulating …
bioavailability of bioactive chemicals. Utilising microstructures capable of encapsulating …
Optimization of pea protein isolate-stabilized oil-in-water ultra-nanoemulsions by response surface methodology and the effect of electrolytes on optimized …
Nanoemulsions are optically transparent and offer good stability, bioavailability, and control
over the targeted delivery and release of lipophilic active components. In this study, pea …
over the targeted delivery and release of lipophilic active components. In this study, pea …
[HTML][HTML] Linking processing to formulation in dynamic membranes of tunable pore size for lemon oil emulsions
Lemon oil is widely used for food flavoring purposes, but due to its low water solubility and
tendency to oxidation, requires encapsulation in oil-in-water (O/W) emulsions. Therefore …
tendency to oxidation, requires encapsulation in oil-in-water (O/W) emulsions. Therefore …