Starch physical treatment, emulsion formation, stability, and their applications
E Apostolidis, GN Stoforos, I Mandala - Carbohydrate Polymers, 2023 - Elsevier
Pickering emulsions are increasingly preferred over typical surfactant-based emulsions due
to several advantages, such as lower emulsifier usage, simplicity, biocompatibility, and …
to several advantages, such as lower emulsifier usage, simplicity, biocompatibility, and …
Application of nanostructured delivery systems in food: From incorporation to detection and characterization
RFS Gonçalves, DA Madalena, JM Fernandes… - Trends in Food Science …, 2022 - Elsevier
Background The development of nanostructures for food applications is growing
exponentially, due to their potential to improve foods' nutritional and health value as well as …
exponentially, due to their potential to improve foods' nutritional and health value as well as …
[HTML][HTML] Emerging challenges in assessing bio-based nanosystems' behaviour under in vitro digestion focused on food applications–A critical view and future …
D Madalena, JM Fernandes, Z Avelar… - Food Research …, 2022 - Elsevier
The current consumers' demand for high quality food products together with the growing
awareness regarding the link between health and nutrition has led to the development of …
awareness regarding the link between health and nutrition has led to the development of …
Nutraceutical delivery through nano-emulsions: General aspects, recent applications and patented inventions
Nanostructured emulsions have a significant potential for encasing, transport and delivery of
hydrophilic and lipophilic nutraceuticals and other bioactive compounds by providing …
hydrophilic and lipophilic nutraceuticals and other bioactive compounds by providing …
Effect of starch concentration and resistant starch filler addition on the physical properties of starch hydrogels
Corn starch‐based hydrogels are safe and biodegradable polymers with a wide array of
applications in food science. The aim of this study was to investigate the effects of starch and …
applications in food science. The aim of this study was to investigate the effects of starch and …
Starch Nanovesicles and Nanomicelles
LM Rayo-Mendez, J Rodriguez-Llanos - Starch Nanomaterials and Food …, 2024 - Springer
Starch nanovesicles (SNVs) and nanomicelles (SNMs) are smaller structures, each below
200 nm, and they are used as nanocarriers for drugs/active ingredients. The current chapter …
200 nm, and they are used as nanocarriers for drugs/active ingredients. The current chapter …