Recent advances on the improvement of quercetin bioavailability
Background Natural antioxidants, such as polyphenols, are finding increasing application in
functional foods designed to improve human health, wellbeing, and performance. Quercetin …
functional foods designed to improve human health, wellbeing, and performance. Quercetin …
Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review
M Nooshkam, M Varidi - Food Hydrocolloids, 2020 - Elsevier
Bioactive compounds are mostly prone to decomposition during the production process,
storage, and severe gastrointestinal conditions. Therefore, their potential application as …
storage, and severe gastrointestinal conditions. Therefore, their potential application as …
One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic
L Ma, L Zou, DJ McClements, W Liu - Food Hydrocolloids, 2020 - Elsevier
Pickering high internal phase emulsions (HIPEs) were prepared using a simple one-step
process that involved blending an aqueous solution (15 vol%) containing gliadin …
process that involved blending an aqueous solution (15 vol%) containing gliadin …
3D printed MCT oleogel as a co-delivery carrier for curcumin and resveratrol
Designing a suitable matrix to protect sensitive bioactive compounds is an important stage in
nutraceutical development. In this study, emulsion templated medium-chain triglycerides …
nutraceutical development. In this study, emulsion templated medium-chain triglycerides …
Development of emulsion gels for the delivery of functional food ingredients: From structure to functionality
Emulsion gels are widely used in food products, and they have the characteristics of both
emulsions and biopolymer gels. When distributed in gels, functional ingredients are …
emulsions and biopolymer gels. When distributed in gels, functional ingredients are …
Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients
Gels are viscoelastic systems built up with a liquid phase entrapped in a three-dimensional
network, which can behave as carriers for bioactive food ingredients. Many attempts have …
network, which can behave as carriers for bioactive food ingredients. Many attempts have …
Engineering emulsion gels as functional colloids emphasizing food applications: A review
Gels are functional materials with well-defined structures (three-dimensional networks)
assembled from the dispersed colloids, and capable of containing a large amount of water …
assembled from the dispersed colloids, and capable of containing a large amount of water …
Emulsion gels with different proteins at the interface: Structures and delivery functionality
Y Lu, Y Zhang, F Yuan, Y Gao, L Mao - Food Hydrocolloids, 2021 - Elsevier
Emulsion gels were prepared with different proteins (whey protein isolate-WPI, sodium
caseinate-CS, lactoferrin-LF, and soybean protein isolate-SPI) as the emulsifiers, and …
caseinate-CS, lactoferrin-LF, and soybean protein isolate-SPI) as the emulsifiers, and …
Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion
C Sun, M Zhang, X Zhang, Z Li, Y Guo, H He… - Trends in Food Science …, 2022 - Elsevier
Background Excessive lipid intake is related to the increasing risk of several human chronic
diseases. Simple lipid reduction leads to poor taste of food, which cannot be accepted by …
diseases. Simple lipid reduction leads to poor taste of food, which cannot be accepted by …
Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A review
Y Tan, DJ McClements - Food Chemistry, 2021 - Elsevier
The potency of oil-soluble vitamins (vitamins A, D, E and K) in fortified foods can be
improved by understanding how food matrices impact their bioavailability. In this review, the …
improved by understanding how food matrices impact their bioavailability. In this review, the …