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Academic Article
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Non-covalent interactions between proteins and polysaccharides.
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Academic Article
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Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch.
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Academic Article
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Inhibition of Ostwald ripening in model beverage emulsions by addition of poorly water soluble triglyceride oils.
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Academic Article
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Modulation of emulsion rheology through electrostatic heteroaggregation of oppositely charged lipid droplets: influence of particle size and emulsifier content.
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Academic Article
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Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of ?-carotene in conjugated whey protein-pectin stabilised emulsion.
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Academic Article
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Stabilization of oil-in-water emulsions by cod protein extracts.
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Academic Article
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Influence of droplet charge on the chemical stability of citral in oil-in-water emulsions.
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Academic Article
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Inhibition of lipase-catalyzed hydrolysis of emulsified triglyceride oils by low-molecular weight surfactants under simulated gastrointestinal conditions.
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Concept
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Emulsifying Agents
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Academic Article
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Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsions.
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Academic Article
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In situ SERS detection of emulsifiers at lipid interfaces using label-free amphiphilic gold nanoparticles.
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Academic Article
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Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of a-tocopherol acetate encapsulated in emulsion-based delivery systems.
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Academic Article
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Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pH.
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Academic Article
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Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic.
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Academic Article
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Formation of oil-in-water emulsions from natural emulsifiers using spontaneous emulsification: sunflower phospholipids.
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Academic Article
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Encapsulation of ?-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids.
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Academic Article
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Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance.
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Academic Article
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Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein.
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Academic Article
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Fabrication of ?-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability.
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Academic Article
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Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation.
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Academic Article
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Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions.
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Academic Article
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Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin).
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Academic Article
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Protection of ?-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates.
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Academic Article
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Impact of Lipid Phase on the Bioavailability of Vitamin E in Emulsion-Based Delivery Systems: Relative Importance of Bioaccessibility, Absorption, and Transformation.
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Academic Article
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Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation.
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Academic Article
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In Vitro Bioavailability, Cellular Antioxidant Activity, and Cytotoxicity of ?-Carotene-Loaded Emulsions Stabilized by Catechin-Egg White Protein Conjugates.
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Academic Article
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Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stability.
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Academic Article
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Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation.
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Academic Article
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Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers.
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Academic Article
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Vitamin E Encapsulation in Plant-Based Nanoemulsions Fabricated Using Dual-Channel Microfluidization: Formation, Stability, and Bioaccessibility.
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Academic Article
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Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins.
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Academic Article
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Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility.
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Academic Article
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Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin.
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Academic Article
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Formation and Characterization of Lactoferrin-Hyaluronic Acid Conjugates and Their Effects on the Storage Stability of Sesamol Emulsions.
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Academic Article
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Bioaccessibility and cellular uptake of ?-carotene in emulsion-based delivery systems using scallop (Patinopecten yessoensis) gonad protein isolates: effects of carrier oil.
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Academic Article
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The gastrointestinal behavior of emulsifiers used to formulate excipient emulsions impact the bioavailability of ?-carotene from spinach.
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Academic Article
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Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility.
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Academic Article
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Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers.
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Academic Article
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Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking.
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Academic Article
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Titanium Dioxide Nanoparticles Do Not Adversely Impact Carotenoid Bioaccessibility from Tomatoes Consumed with Different Nanoemulsions: In Vitro Digestion Study.
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Academic Article
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Nanoemulsion-based delivery systems for testing nutraceutical efficacy using Caenorhabditis elegans: Demonstration of curcumin bioaccumulation and body-fat reduction.
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Academic Article
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Impact of Food Emulsions on the Bioaccessibility of Hydrophobic Pesticide Residues in Co-Ingested Natural Products: Influence of Emulsifier and Dietary Fiber Type.
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Academic Article
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Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin.
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Academic Article
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A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in ?-carotene stability and bioaccessibility.
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Academic Article
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Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses.
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Academic Article
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Bioaccessibility and stability of ?-carotene encapsulated in plant-based emulsions: impact of emulsifier type and tannic acid.
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Academic Article
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Fabrication and characterization of nanostructured lipid carriers (NLC) using a plant-based emulsifier: Quillaja saponin.
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Academic Article
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Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions.
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Academic Article
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Lotus seedpod proanthocyanidin-whey protein complexes: Impact on physical and chemical stability of ?-carotene-nanoemulsions.
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Academic Article
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Factors impacting lipid digestion and nutraceutical bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): Emulsifier type.
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Academic Article
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Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A review.
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Academic Article
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Recent Innovations in Emulsion Science and Technology for Food Applications.
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Academic Article
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Whey protein-polyphenol conjugates and complexes: Production, characterization, and applications.
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Academic Article
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Interfacial characteristics and in vitro digestion of emulsion coated by single or mixed natural emulsifiers: lecithin and/or rice glutelin hydrolysates.
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Academic Article
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Recent developments in industrial applications of nanoemulsions.
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Academic Article
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Development and application of hydrophilic-hydrophobic dual-protein Pickering emulsifiers: EGCG-modified caseinate-zein complexes.
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Academic Article
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Enhancing emulsion stability and performance using dual-fibrous complexes: Whey protein fibrils and cellulose nanocrystals.
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Academic Article
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A review of the structure, function, and application of plant-based protein-phenolic conjugates and complexes.
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Academic Article
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Dual role of polyglycerol vitamin E succinate in emulsions: An efficient antioxidant emulsifier.
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Academic Article
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Novel Colloidal Food Ingredients: Protein Complexes and Conjugates.
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Academic Article
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Hyaluronic Acid Poly(glyceryl)10-Stearate Derivatives: Novel Emulsifiers for Improving the Gastrointestinal Stability and Bioaccessibility of Coenzyme Q10 Nanoemulsions.
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Academic Article
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Preparation of oil-in-water emulsions stabilized by faba bean protein-grape leaf polyphenol conjugates: pH-, salt-, heat-, and freeze-thaw-stability.
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Academic Article
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Isolation and characterization of nettle (Urtica dioica L.) seed proteins: Conversion of underutilized by-products of the edible oil industry into food emulsifiers.
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Academic Article
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In vitro digestive behavior of emulsifier-stabilized excipient emulsions affects the bioaccessibility of flavonoids.
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Academic Article
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Maltodextrin vitamin E succinate: A novel antioxidant emulsifier for formulating functional nanoemulsions.
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Academic Article
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Design and fabrication of plant-based milk fat globule mimetics: Flaxseed oil droplets coated with potato, soy, or pea protein.
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