[HTML][HTML] Ultrasound-assisted pH-shifting remodels egg-yolk low-density lipoprotein to enable construction of a stable aqueous solution of vitamin D3
H Ye, J Wang, N Wang, D Wu, H Li, F Geng - Current Research in Food …, 2022 - Elsevier
Egg-yolk low-density lipoprotein (LDL) has a natural liposome structure. Using ultrasound-
assisted pH-shifting (pH 12), a naturally safe and stable aqueous solution of vitamin D 3 (VD …
assisted pH-shifting (pH 12), a naturally safe and stable aqueous solution of vitamin D 3 (VD …
Effects of CaCl2 on the structure of high-density lipoprotein and low-density lipoprotein isolated from rapidly salted separated egg yolk
Y Liu, Y Chi, Y Chi - Food Research International, 2023 - Elsevier
According to previous research, adding CaCl 2 to the salting solution improves the quality of
salted separated egg yolk. To further understand the improvement mechanism of CaCl 2 …
salted separated egg yolk. To further understand the improvement mechanism of CaCl 2 …
Liposomes for encapsulation of liposoluble vitamins (A, D, E and K): Comparation of loading ability, storage stability and bilayer dynamics
C Fan, T Feng, X Wang, S Xia, CJ Swing - Food Research International, 2023 - Elsevier
To understand the encapsulation difference and stability mechanism of nanoliposomes
(NLPs) loaded with different kinds and loads of liposoluble vitamins (LSV, including VA, VD …
(NLPs) loaded with different kinds and loads of liposoluble vitamins (LSV, including VA, VD …
Controlled release and improved stability of vitamin D3 within nanoliposomes stabilized by palmitic acid
M Molaveisi, M Shahidi‐Noghabi… - Journal of food …, 2021 - Wiley Online Library
The entrapment of fat‐soluble vitamins in liposomes is an effective technique to protect them
from optical and chemical degradation and oxidation. In this study palmitic acid (PA) was …
from optical and chemical degradation and oxidation. In this study palmitic acid (PA) was …
[HTML][HTML] Molecular aggregation and property changes of egg yolk low-density lipoprotein induced by ethanol and high-density ultrasound
Y Xie, J Wang, Y Shi, Y Wang, L Cheng, L Liu… - Ultrasonics …, 2020 - Elsevier
Solvent and physical treatment are widely used in egg yolk processing, but the detailed
changes in the molecular structure of egg yolk proteins during processing are unclear. The …
changes in the molecular structure of egg yolk proteins during processing are unclear. The …
[HTML][HTML] Ultrasound-mediated interfacial protein adsorption and fat crystallization in cholesterol-reduced lard emulsion
J Jiang, Z Song, Q Wang, X Xu, Y Liu… - Ultrasonics sonochemistry, 2019 - Elsevier
Lard with a substantially reduced cholesterol content through aqueous enzyme extraction is
an attractive source of lipid in healthy and nutritious emulsion food product development …
an attractive source of lipid in healthy and nutritious emulsion food product development …
Interaction of DPPC liposomes with cholesterol and food protein during in vitro digestion using Dynamic Light Scattering and FTIR spectroscopy analysis
L Zhang, X Song, Q Qi, W Liu - Food Chemistry, 2022 - Elsevier
The influence of cholesterol (CHO), bovine serum albumin (BSA) and lactoferrin (LF), on the
phase transition temperature (T m) and structure of DPPC liposomes during in vitro digestion …
phase transition temperature (T m) and structure of DPPC liposomes during in vitro digestion …
Development of nanostructured lipid carriers for the encapsulation and controlled release of vitamin D3
Nanostructured lipid carriers (NLCs) for encapsulating vitamin D3 (VD3), a lipophilic vitamin,
were successfully fabricated by hot high pressure homogenization. The physicochemical …
were successfully fabricated by hot high pressure homogenization. The physicochemical …
Build-Up of a 3D Organogel Network within the Bilayer Shell of Nanoliposomes. A Novel Delivery System for Vitamin D3: Preparation, Characterization, and …
The inherent thermodynamic instability of liposomes during production and storage has
limited their widespread applications. Therefore, a novel structure of food-grade …
limited their widespread applications. Therefore, a novel structure of food-grade …
[HTML][HTML] Encapsulation of vitamin D3 using rhamnolipids-based nanostructured lipid carriers
MA Azevedo, MA Cerqueira, C Gonçalves, IR Amado… - Food Chemistry, 2023 - Elsevier
This work had as main objective to encapsulate vitamin D3 (VD3) into nanostructured lipid
carriers (NLCs) using rhamnolipids as surfactant. Glycerol monostearate and medium chain …
carriers (NLCs) using rhamnolipids as surfactant. Glycerol monostearate and medium chain …