Lista de obras - David Julian McClements - Dominio Público Uruguay

A review of the rheological properties of dilute and concentrated food emulsions

artículo científico publicado en 2019

A simple and green method for preparation of non-crystalline granular starch through controlled gelatinization

artículo científico publicado en 2018

A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in β-carotene stability and bioaccessibility

artículo científico publicado en 2019

A standardised static in vitro digestion method suitable for food - an international consensus

artículo científico publicado en 2014

Ability of iron to promote surfactant peroxide decomposition and oxidize alpha-tocopherol

artículo científico publicado en 1999

Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions

artículo científico publicado en 2000

Ability of surfactant hydrophobic tail group size to alter lipid oxidation in oil-in-water emulsions

artículo científico publicado en 2000

Ability of surfactant micelles to alter the partitioning of phenolic antioxidants in oil-in-water emulsions

artículo científico publicado en 2002

Ability of surfactant micelles to alter the physical location and reactivity of iron in oil-in-water emulsion

artículo científico publicado en 2002

Absorption, metabolism, and bioactivity of vitexin: recent advances in understanding the efficacy of an important nutraceutical

scientific article published on 15 April 2020

Adsorption of protein-coated lipid droplets to mixed biopolymer hydrogel surfaces: role of biopolymer diffusion

artículo científico publicado en 2007

Advances in nanoparticle and microparticle delivery systems for increasing the dispersibility, stability, and bioactivity of phytochemicals

scientific article published on 04 August 2018

Advances in research on preparation, characterization, interaction with proteins, digestion and delivery systems of starch-based nanoparticles

scientific article published on 15 February 2020

Alterations in nanoparticle protein corona by biological surfactants: impact of bile salts on β-lactoglobulin-coated gold nanoparticles

artículo científico publicado en 2014

Ameliorative effects of snake (Deinagkistrodon acutus) oil and its main fatty acids against UVB-induced skin photodamage in mice

scientific article published on 20 June 2019

Amino acid-amidated pectin: Preparation and characterization

artículo científico publicado en 2019

An integrated methodology for assessing the impact of food matrix and gastrointestinal effects on the biokinetics and cellular toxicity of ingested engineered nanomaterials

artículo científico publicado en 2017

An investigation of the versatile antioxidant mechanisms of action of rosmarinate alkyl esters in oil-in-water emulsions

artículo científico publicado en 2012

Analysis of inhibitory interaction between epigallocatechin gallate and alpha-glucosidase: A spectroscopy and molecular simulation study

artículo científico publicado en 2020

Analysis of the interactions of a cationic surfactant (lauric arginate) with an anionic biopolymer (pectin): isothermal titration calorimetry, light scattering, and microelectrophoresis.

artículo científico publicado en 2009

Antioxidant activity of a proanthocyanidin-rich extract from grape seed in whey protein isolate stabilized algae oil-in-water emulsions

artículo científico publicado en 2004

Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions

artículo científico publicado en 2005

Antioxidant activity of proanthocyanidins-rich fractions from Choerospondias axillaris peels using a combination of chemical-based methods and cellular-based assay

artículo científico publicado en 2016

Antioxidant mechanisms of enzymatic hydrolysates of beta-lactoglobulin in food lipid dispersions

artículo científico publicado en 2006

Antioxidant properties of chlorogenic acid and its alkyl esters in stripped corn oil in combination with phospholipids and/or water

scientific article published on 01 September 2011

Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets

scientific article published on 04 April 2020

Application of Flow Cytometry As Novel Technology in Studying the Effect of Droplet Size on Lipid Oxidation in Oil-in-Water Emulsions

artículo científico publicado en 2020

Application of ITC in foods: A powerful tool for understanding the gastrointestinal fate of lipophilic compounds

artículo científico

Application of nanoemulsion-based approaches for improving the quality and safety of muscle foods: A comprehensive review

scientific article published on 22 July 2020

Behavior of vitamin E acetate delivery systems under simulated gastrointestinal conditions: lipid digestion and bioaccessibility of low-energy nanoemulsions

scientific article published on 09 May 2013

Bioaccessibility and cellular uptake of β-carotene in emulsion-based delivery systems using scallop (Patinopecten yessoensis) gonad protein isolates: effects of carrier oil

artículo científico publicado en 2019

Bioaccessibility and stability of β-carotene encapsulated in plant-based emulsions: impact of emulsifier type and tannic acid

scientific article published on 16 October 2019

Bioactive functional ingredients from aquatic origin: a review of recent progress in marine-derived nutraceuticals

scientific article published on 30 October 2020

Biopolymer Additives Enhance Tangeretin Bioavailability in Emulsion-Based Delivery Systems: An <i>In Vitro</i> and In <i>Vivo</i> Study

artículo científico publicado en 2020

Biopolymer nanoparticles from heat-treated electrostatic protein-polysaccharide complexes: factors affecting particle characteristics

artículo científico publicado en 2010

Boosting the bioavailability of hydrophobic nutrients, vitamins, and nutraceuticals in natural products using excipient emulsions

artículo científico publicado en 2015

Cationic antimicrobial (ε-polylysine)-anionic polysaccharide (pectin) interactions: influence of polymer charge on physical stability and antimicrobial efficacy

artículo científico publicado en 2012

Challenges of utilizing healthy fats in foods

artículo científico

Characterization of binding interaction between rice glutelin and gallic acid: Multi-spectroscopic analyses and computational docking simulation

artículo científico publicado en 2017

Characterization of electrostatic interactions and complex formation of ɣ-poly-glutamic acid (PGA) and ɛ-poly-l-lysine (PLL) in aqueous solutions

scientific article published on 08 November 2019

Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins

artículo científico publicado en 2016

Characterization of interactions between chitosan and an anionic surfactant

artículo científico publicado en 2004

Characterization of physical properties and electronic sensory analyses of citrus oil-based nanoemulsions

artículo científico publicado en 2018

Characterization of the Interactions between Titanium Dioxide Nanoparticles and Polymethoxyflavones Using Surface-Enhanced Raman Spectroscopy

artículo científico publicado en 2016

Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsions

artículo científico publicado en 2011

Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions

artículo científico publicado en 2007

Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene

artículo científico publicado en 2008

Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion

scientific article published on 01 August 2005

Chitosan reduces vitamin D bioaccessibility in food emulsions by binding to mixed micelles

artículo científico publicado en 2020

Citral stability in oil-in-water emulsions with solid or liquid octadecane

artículo científico publicado en 2010

Co-encapsulation of Epigallocatechin Gallate (EGCG) and Curcumin by Two Proteins-Based Nanoparticles: Role of EGCG

artículo científico publicado en 2019

Coencapsulation of (-)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility

artículo científico publicado en 2018

Color changes in hydrocarbon oil-in-water emulsions caused by Ostwald ripening

artículo científico publicado en 2001

Combined influence of NaCl and sucrose on heat-induced gelation of bovine serum albumin

artículo científico publicado en 2003

Comparison of emulsion and nanoemulsion delivery systems: The chemical stability of curcumin decreases as the oil droplet size decreases

artículo científico publicado en 2020

Comparison of natural and synthetic surfactants at forming and stabilizing nanoemulsions: Tea saponin, Quillaja saponin, and Tween 80

artículo científico publicado en 2018

Comparison of phytochemical profiles and antiproliferative activities of different proanthocyanidins fractions from Choerospondias axillaris fruit peels

artículo científico publicado en 2018

Comparison of protein-polysaccharide nanoparticle fabrication methods: impact of biopolymer complexation before or after particle formation

artículo científico publicado en 2009

Comparison of structural and physicochemical properties of lysozyme/carboxymethylcellulose complexes and microgels

scientific article published on 01 April 2019

Competitive adsorption of mixed anionic polysaccharides at the surfaces of protein-coated lipid droplets

artículo científico publicado en 2009

Continuous production of core-shell protein nanoparticles by antisolvent precipitation using dual-channel microfluidization: Caseinate-coated zein nanoparticles

artículo científico publicado en 2016

Control of protein digestion under simulated gastrointestinal conditions using biopolymer microgels

artículo científico publicado en 2017

Control of β-carotene bioaccessibility using starch-based filled hydrogels

artículo científico publicado en 2014

Controlled-release of antacids from biopolymer microgels under simulated gastric conditions: Impact of bead dimensions, pore size, and alginate/pectin ratio.

artículo científico publicado en 2018

Controlling lipid bioavailability through physicochemical and structural approaches

artículo científico publicado en 2009

Controlling lipid nanoemulsion digestion using nanolaminated biopolymer coatings

artículo científico publicado en 2011

Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings

artículo científico publicado en 2010

Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with polyphenol-protein-carbohydrate conjugate

artículo científico publicado en 2016

Core-Shell Biopolymer Nanoparticles for Co-Delivery of Curcumin and Piperine: Sequential Electrostatic Deposition of Hyaluronic Acid and Chitosan Shells on the Zein Core

artículo científico publicado en 2019

Core-shell biopolymer nanoparticle delivery systems: synthesis and characterization of curcumin fortified zein-pectin nanoparticles

artículo científico publicado en 2015

Core-shell biopolymer nanoparticles produced by electrostatic deposition of beet pectin onto heat-denatured beta-lactoglobulin aggregates

artículo científico publicado en 2008

Correction: Microencapsulation of probiotics in hydrogel particles: enhancing Lactococcus lactis subsp. cremoris LM0230 viability using calcium alginate beads

artículo científico publicado en 2016

Creaming Stability of Flocculated Monodisperse Oil-in-Water Emulsions

scientific article published on 01 May 2000

Creation of reduced fat foods: influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions

artículo científico publicado en 2013

Critical review of techniques and methodologies for characterization of emulsion stability

artículo científico publicado en 2007

Crystals and crystallization in oil-in-water emulsions: Implications for emulsion-based delivery systems ⬇️

artículo científico publicado el 14 de marzo de 2012

Curcumin: Recent Advances in the Development of Strategies to Improve Oral Bioavailability

scientific article published on 11 January 2019

Delivery by Design (DbD): A Standardized Approach to the Development of Efficacious Nanoparticle- and Microparticle-Based Delivery Systems

artículo científico publicado en 2017

Delivery of Sesamol Using Polyethylene-Glycol-Functionalized Selenium Nanoparticles in Human Liver Cells in Culture

scientific article published on 04 March 2019

Delivery of dietary triglycerides to Caenorhabditis elegans using lipid nanoparticles: Nanoemulsion-based delivery systems.

artículo científico publicado en 2016

Delivery of lipophilic bioactives: assembly, disassembly, and reassembly of lipid nanoparticles.

artículo científico publicado en 2013

Delivery of synergistic polyphenol combinations using biopolymer-based systems: Advances in physicochemical properties, stability and bioavailability

artículo científico publicado en 2019

Design and fabrication of pectin-coated nanoliposomal delivery systems for a bioactive polyphenolic: Phloridzin

artículo científico publicado en 2018

Design of Astaxanthin-Loaded Core-Shell Nanoparticles Consisting of Chitosan Oligosaccharides and Poly(lactic- co-glycolic acid): Enhancement of Water Solubility, Stability, and Bioavailability

scientific article published on 29 April 2019

Design of foods with bioactive lipids for improved health

artículo científico

Design of nano-laminated coatings to control bioavailability of lipophilic food components

artículo científico publicado en 2010

Design of nanoemulsion-based delivery systems to enhance intestinal lymphatic transport of lipophilic food bioactives: Influence of oil type

artículo científico publicado en 2020

Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers

artículo científico publicado en 2015

Design principles of oil-in-water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures

artículo científico publicado en 2020

Design, fabrication, characterization and in-vitro digestion of alkaloid-, catechin-, and cocoa extract-loaded liposomes

artículo científico publicado en 2018

Designing biopolymer microgels to encapsulate, protect and deliver bioactive components: Physicochemical aspects

artículo científico publicado en 2016

Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate

artículo científico publicado en 2015

Designing food structure and composition to enhance nutraceutical bioactivity to support cancer inhibition

artículo científico publicado en 2017

Designing hydrogel particles for controlled or targeted release of lipophilic bioactive agents in the gastrointestinal tract

article published in 2015

Development of Functional or Medical Foods for Oral Administration of Insulin for Diabetes Treatment: Gastroprotective Edible Microgels

artículo científico publicado en 2018

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

scientific article published on 03 April 2020

Development of Oral Delivery Systems with Enhanced Antioxidant and Anticancer Activity: Coix Seed Oil and β-Carotene Coloaded Liposomes

artículo científico publicado en 2018

Development of Self-Healing Double-Network Hydrogels: Enhancement of the Strength of Wheat Gluten Hydrogels by In Situ Metal-Catechol Coordination

scientific article published on 31 May 2019

Development of a standardized food model for studying the impact of food matrix effects on the gastrointestinal fate and toxicity of ingested nanomaterials.

artículo científico publicado en 2018

Development of antibacterial nanoemulsions incorporating thyme oil: Layer-by-layer self-assembly of whey protein isolate and chitosan hydrochloride

artículo científico publicado en 2020

Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate

artículo científico publicado en 2020

Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry

artículo científico publicado en 2014

Development of hydrocolloid microgels as starch granule mimetics: Hydrogel particles fabricated from gelatin and pectin

artículo científico publicado en 2015

Development of microfluidization methods for efficient production of concentrated nanoemulsions: Comparison of single- and dual-channel microfluidizers.

artículo científico publicado en 2015

Development of nanoscale bioactive delivery systems using sonication: Glycyrrhizic acid-loaded cyclodextrin metal-organic frameworks

scientific article published on 19 June 2019

Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers

scientific article published on 20 September 2018

Digestion of animal- and plant-based proteins encapsulated in κ-carrageenan/protein beads under simulated gastrointestinal conditions

artículo científico publicado en 2020

Direct Fluorescent Detection of a Polymethoxyflavone in Cell Culture and Mouse Tissue

article

Droplet size and composition of nutraceutical nanoemulsions influences bioavailability of long chain fatty acids and Coenzyme Q10.

artículo científico publicado en 2014

Eco-friendly active packaging consisting of nanostructured biopolymer matrix reinforced with TiO2 and essential oil: Application for preservation of refrigerated meat

scientific article published on 09 April 2020

Edible Delivery Systems for Nutraceuticals: Designing Functional Foods for Improved Health ⬇️

artículo científico publicado el 1 de julio de 2012

Edible lipid nanoparticles: Digestion, absorption, and potential toxicity ⬇️

artículo científico publicado el 10 de mayo de 2013

Effect of Colloidal Interactions on the Rate of Interdroplet Heterogeneous Nucleation in Oil-in-Water Emulsions

artículo científico publicado en 1997

Effect of Ethanol on the Solubilization of Hydrocarbon Emulsion Droplets in Nonionic Surfactant Micelles

artículo científico publicado en 1997

Effect of Maillard Conjugates on the Physical Stability of Zein Nanoparticles Prepared by Liquid Antisolvent Coprecipitation

artículo científico publicado en 2015

Effect of cavitation jet processing on the physicochemical properties and structural characteristics of okara dietary fiber

artículo científico publicado en 2020

Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin

scientific article published on 18 March 2019

Effect of different dextrose equivalent of maltodextrin on the interactions with anionic surfactant in an isothermal titration calorimetry study

artículo científico publicado en 2003

Effect of endogenous proteins and lipids on starch digestibility in rice flour

artículo científico publicado en 2018

Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions

artículo científico publicado en 2019

Effect of glycerol on formation, stability, and properties of vitamin-E enriched nanoemulsions produced using spontaneous emulsification

scientific article published on 02 September 2013

Effect of interfacial protein cross-linking on the in vitro digestibility of emulsified corn oil by pancreatic lipase

artículo científico publicado en 2008

Effect of molecular weight and degree of deacetylation of chitosan on the formation of oil-in-water emulsions stabilized by surfactant-chitosan membranes

artículo científico publicado en 2005

Effect of pullulan on oil absorption and structural organization of native maize starch during frying

scientific article published on 19 October 2019

Effect of ripening inhibitor type on formation, stability, and antimicrobial activity of thyme oil nanoemulsion

artículo científico publicado en 2017

Effect of salts on formation and stability of vitamin E-enriched mini-emulsions produced by spontaneous emulsification

artículo científico publicado en 2014

Effect of surfactant surface coverage on formation of solid lipid nanoparticles (SLN).

artículo científico publicado en 2009

Effect of surfactant type on surfactant-maltodextrin interactions: isothermal titration calorimetry, surface tensiometry, and ultrasonic velocimetry study

artículo científico publicado en 2004

Effect of the Composition and Structure of Excipient Emulsion on the Bioaccessibility of Pesticide Residue in Agricultural Products.

artículo científico publicado en 2017

Effectiveness of a novel spontaneous carvacrol nanoemulsion against Salmonella enterica Enteritidis and Escherichia coli O157:H7 on contaminated mung bean and alfalfa seeds.

artículo científico publicado en 2014

Effectiveness of a spontaneous carvacrol nanoemulsion against Salmonella enterica Enteritidis and Escherichia coli O157:H7 on contaminated broccoli and radish seeds.

artículo científico publicado en 2015

Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein

artículo científico publicado en 2016

Effects of Chelating Agents and Salts on Interfacial Properties and Lipid Oxidation in Oil-in-Water Emulsions

scientific article published on 17 January 2019

Effects of Preheating and Storage Temperatures on Aroma Profile and Physical Properties of Citrus-Oil Emulsions

artículo científico publicado en 2017

Effects of anionic polysaccharides on the digestion of fish oil-in-water emulsions stabilized by hydrolyzed rice glutelin

artículo científico publicado en 2019

Effects of chitosan and rosmarinate esters on the physical and oxidative stability of liposomes

artículo científico publicado en 2010

Effects of l-arginine and l-histidine on heat-induced aggregation of fish myosin: Bighead carp (Aristichthys nobilis)

scientific article published on 13 May 2019

Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions.

artículo científico publicado en 2015

Effects of sonication on the physicochemical and functional properties of walnut protein isolate

artículo científico publicado en 2018

Effects of water activity, sugars, and proteins on lipid oxidative stability of low moisture model crackers

scientific article published on 09 December 2019

Electrostatic interactions of cationic lauric arginate with anionic polysaccharides affect antimicrobial activity against spoilage yeasts

artículo científico publicado en 2014

Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsions

artículo científico publicado en 2015

Emulsifying and emulsion-stabilizing properties of gluten hydrolysates

artículo científico publicado en 2014

Emulsion Design to Improve the Delivery of Functional Lipophilic Components ⬇️

artículo científico publicado el 1 de enero de 2010

Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking

artículo científico publicado en 2018

Emulsion-based delivery systems for lipophilic bioactive components.

artículo científico publicado en 2007

Emulsion-based delivery systems for tributyrin, a potential colon cancer preventative agent

artículo científico publicado en 2009

Emulsions as delivery systems for gamma and delta tocotrienols: Formation, properties and simulated gastrointestinal fate

artículo científico publicado en 2017

Encapsulation and Delivery of Crystalline Hydrophobic Nutraceuticals using Nanoemulsions: Factors Affecting Polymethoxyflavone Solubility.

artículo científico publicado en 2012

Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking

scientific article published on 22 January 2019

Encapsulation and release of egg white protein in alginate microgels: Impact of pH and thermal treatment

scientific article published on 27 February 2019

Encapsulation and release of hydrophobic bioactive components in nanoemulsion-based delivery systems: impact of physical form on quercetin bioaccessibility

artículo científico publicado en 2012

Encapsulation of Lipophilic Polyphenols into Nanoliposomes Using pH-Driven Method: Advantages and Disadvantages

scientific article published on 11 June 2019

Encapsulation of Lutein in Nanoemulsions Stabilized by Resveratrol and Maillard Conjugates

scientific article published on 12 August 2019

Encapsulation of Pancreatic Lipase in Hydrogel Beads with Self-Regulating Internal pH Microenvironments: Retention of Lipase Activity after Exposure to Gastric Conditions

artículo científico publicado en 2016

Encapsulation of Polymethoxyflavones in Citrus Oil Emulsion-Based Delivery Systems

artículo científico publicado en 2017

Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

scientific article published on 07 October 2019

Encapsulation of bioactive whey peptides in soy lecithin-derived nanoliposomes: Influence of peptide molecular weight

artículo científico publicado en 2016

Encapsulation of emulsions by a novel delivery system of fluid core-hard shell biopolymer particles to retard lipid oxidation

artículo científico publicado en 2020

Encapsulation of functional lipophilic components in surfactant-based colloidal delivery systems: vitamin E, vitamin D, and lemon oil

scientific article published on 16 March 2012

Encapsulation of lactase (β-galactosidase) into κ-carrageenan-based hydrogel beads: Impact of environmental conditions on enzyme activity

scientific article published on 07 January 2016

Encapsulation of omega-3 fatty acids in nanoemulsions and microgels: Impact of delivery system type and protein addition on gastrointestinal fate

artículo científico publicado en 2017

Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids

artículo científico publicado en 2016

Encapsulation, protection, and delivery of bioactive proteins and peptides using nanoparticle and microparticle systems: A review

scientific article published on 16 February 2018

Encapsulation, protection, and release of hydrophilic active components: potential and limitations of colloidal delivery systems

artículo científico publicado en 2015

Encapsulation, protection, and release of polyunsaturated lipids using biopolymer-based hydrogel particles

artículo científico publicado en 2014

Engineered Nanoscale Food Ingredients: Evaluation of Current Knowledge on Material Characteristics Relevant to Uptake from the Gastrointestinal Tract

artículo científico publicado en 2014

Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility

artículo científico publicado en 2017

Enhanced lymphatic transport of bioactive lipids: cell culture study of polymethoxyflavone incorporation into chylomicrons

artículo científico publicado en 2013

Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation

artículo científico publicado en 2015

Enhancement of Nutraceutical Bioavailability using Excipient Nanoemulsions: Role of Lipid Digestion Products on Bioaccessibility of Carotenoids and Phenolics from Mangoes

artículo científico publicado en 2016

Enhancement of carotenoid bioaccessibility from carrots using excipient emulsions: influence of particle size of digestible lipid droplets

artículo científico publicado en 2015

Enhancement of chemical stability of curcumin-enriched oil-in-water emulsions: Impact of antioxidant type and concentration

scientific article published on 19 March 2020

Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition

artículo científico publicado en 2016

Enhancement of curcumin bioavailability by encapsulation in Sophorolipid-coated nanoparticles: An in vitro and in vivo study.

artículo científico publicado en 2018

Enhancement of curcumin water dispersibility and antioxidant activity using core-shell protein-polysaccharide nanoparticles

artículo científico publicado en 2016

Enhancement of lycopene bioaccessibility from tomato juice using excipient emulsions: Influence of lipid droplet size.

artículo científico publicado en 2016

Enhancement of phytochemical bioaccessibility from plant-based foods using excipient emulsions: impact of lipid type on carotenoid solubilization from spinach

artículo científico publicado en 2018

Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions

scientific article published on 01 August 2018

Enhancing Efficacy, Performance, and Reliability of Cannabis Edibles: Insights from Lipid Bioavailability Studies

scientific article published on 24 December 2019

Enhancing Nutraceutical Bioavailability from Raw and Cooked Vegetables Using Excipient Emulsions: Influence of Lipid Type on Carotenoid Bioaccessibility from Carrots

artículo científico publicado en 2015

Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of α-tocopherol acetate encapsulated in emulsion-based delivery systems

artículo científico publicado en 2014

Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread

artículo científico publicado en 2017

Enzyme-Based Strategies for Structuring Foods for Improved Functionality

artículo científico publicado en 2017

Establishing the impact of food matrix effects on the bioaccessibility of nutraceuticals and pesticides using a standardized food model

scientific article published on 01 March 2019

Evidence that homogenization of BSA-stabilized hexadecane-in-water emulsions induces structure modification of the nonadsorbed protein.

artículo científico publicado en 2003

Excipient Nanoemulsions for Improving Oral Bioavailability of Bioactives.

artículo científico publicado en 2016

Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals

artículo científico publicado en 2014

Extraction and Characterization of Oil Bodies from Soy Beans: A Natural Source of Pre-Emulsified Soybean Oil

scientific article published on 20 September 2007

Fabrication and Characterization of Curcumin-Loaded Liposomes Formed from Sunflower Lecithin: Impact of Composition and Environmental Stress

article

Fabrication and Characterization of Layer-by-Layer Composite Nanoparticles Based on Zein and Hyaluronic Acid for Codelivery of Curcumin and Quercetagetin

artículo científico publicado en 2019

Fabrication and characterization of functional protein-polysaccharide-polyphenol complexes assembled from lactoferrin, hyaluronic acid and (-)-epigallocatechin gallate

scientific article published on 01 February 2019

Fabrication and characterization of nanostructured lipid carriers (NLC) using a plant-based emulsifier: Quillaja saponin

artículo científico publicado en 2019

Fabrication and characterization of β-cypermethrin-loaded PLA microcapsules prepared by emulsion-solvent evaporation: loading and release properties

artículo científico publicado en 2018

Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation.

artículo científico publicado en 2016

Fabrication of Curcumin-Loaded Dairy Milks Using the pH-Shift Method: Formation, Stability, and Bioaccessibility

scientific article published on 24 October 2019

Fabrication of OSA Starch/Chitosan Polysaccharide-Based High Internal Phase Emulsion via Altering Interfacial Behaviors

artículo científico publicado en 2019

Fabrication of Reduced Fat Products by Controlled Heteroaggregation of Oppositely Charged Lipid Droplets ⬇️

artículo científico publicado el 1 de mayo de 2012

Fabrication of lipophilic gold nanoparticles for studying lipids by surface enhanced Raman spectroscopy (SERS)

Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions

artículo científico publicado en 2019

Fabrication of plant-based vitamin D3-fortified nanoemulsions: influence of carrier oil type on vitamin bioaccessibility

artículo científico publicado en 2019

Fabrication of protein-stabilized nanoemulsions using a combined homogenization and amphiphilic solvent dissolution/evaporation approach

artículo científico publicado en 2010

Fabrication of surfactant-stabilized zein nanoparticles: A pH modulated antisolvent precipitation method

scientific article published on 11 July 2014

Fabrication of viscous and paste-like materials by controlled heteroaggregation of oppositely charged lipid droplets

scientific article published on 07 March 2012

Fabrication of vitamin E-enriched nanoemulsions: factors affecting particle size using spontaneous emulsification

artículo científico publicado en 2012

Fabrication of β-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability.

artículo científico publicado en 2016

Fabrication, stability and efficacy of dual-component antimicrobial nanoemulsions: essential oil (thyme oil) and cationic surfactant (lauric arginate)

artículo científico publicado en 2014

Factors affecting lycopene oxidation in oil-in-water emulsions

artículo científico publicado en 2008

Factors impacting lipid digestion and nutraceutical bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): Emulsifier type

artículo científico publicado en 2020

Factors impacting lipid digestion and nutraceutical bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): oil

artículo científico publicado en 2020

Factors impacting lipid digestion and β-carotene bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): oil droplet concentration

artículo científico publicado en 2020

Factors influencing the chemical stability of carotenoids in foods.

artículo científico publicado en 2010

Faraday communications. Ultrasonic monitoring of crystallization in an oil-in-water emulsion

article

Fluorescence imaging of spatial location of lipids and proteins during digestion of protein-stabilized oil-in-water emulsions: A simulated gastrointestinal tract study

artículo científico publicado en 2016

Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins

artículo científico publicado en 2015

Food-grade cationic antimicrobial ε-polylysine transiently alters the gut microbial community and predicted metagenome function in CD-1 mice

scientific article published on 18 December 2017

Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity

artículo científico publicado en 2011

Food-grade protein-based nanoparticles and microparticles for bioactive delivery: fabrication, characterization, and utilization

artículo científico

Formation and Characterization of Lactoferrin-Hyaluronic Acid Conjugates and Their Effects on the Storage Stability of Sesamol Emulsions

Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and β-glucan

scientific article published on 03 May 2019

Formation and characterization of tannic acid/beta-glucan complexes: Influence of pH, ionic strength, and temperature

scientific article published on 18 November 2018

Formation and stabilization of antimicrobial delivery systems based on electrostatic complexes of cationic-non-ionic mixed micelles and anionic polysaccharides

artículo científico publicado en 2011

Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic.

artículo científico publicado en 2015

Formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids

artículo científico publicado en 2016

Formation of biopolymer-coated liposomes by electrostatic deposition of chitosan

artículo científico publicado en 2008

Formation of flavor oil microemulsions, nanoemulsions and emulsions: influence of composition and preparation method

artículo científico publicado en 2011

Formation of hydrogel particles by thermal treatment of beta-lactoglobulin-chitosan complexes

artículo científico publicado en 2007

Formation of oil-in-water emulsions from natural emulsifiers using spontaneous emulsification: sunflower phospholipids

artículo científico publicado en 2015

Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics

Formation of protein-rich coatings around lipid droplets using the electrostatic deposition method

scientific article published on 01 June 2010

Formation of thermally reversible optically transparent emulsion-based delivery systems using spontaneous emulsification

artículo científico publicado en 2015

Formation of transparent solid lipid nanoparticles by microfluidization: influence of lipid physical state on appearance

artículo científico publicado en 2015

Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: factors affecting particle size and stability

artículo científico publicado en 2014

Formation, antioxidant property and oxidative stability of cold pressed rice bran oil emulsion.

artículo científico publicado en 2015

Formulation of More Efficacious Curcumin Delivery Systems Using Colloid Science: Enhanced Solubility, Stability, and Bioavailability

scientific article published on 17 June 2020

Formulation of oil-in-water emulsions for pesticide applications: impact of surfactant type and concentration on physical stability

scientific article published on 22 May 2018

Front-face fluorescence spectroscopy study of globular proteins in emulsions: displacement of BSA by a nonionic surfactant

artículo científico publicado en 2003

Front-face fluorescence spectroscopy study of globular proteins in emulsions: influence of droplet flocculation

artículo científico publicado en 2003

Future foods: a manifesto for research priorities in structural design of foods

artículo científico publicado en 2020

Gastrointestinal Fate of Fluid and Gelled Nutraceutical Emulsions: Impact on Proteolysis, Lipolysis, and Quercetin Bioaccessibility

scientific article published on 21 August 2018

How the multiple antioxidant properties of ascorbic acid affect lipid oxidation in oil-in-water emulsions

artículo científico publicado en 2015

Hydrothermal stability of phenolic extracts of brown rice

scientific article published on 26 July 2018

INFOGEST static in vitro simulation of gastrointestinal food digestion

scientific article published on 18 March 2019

Impact of Association Colloids on Lipid Oxidation in Triacylglycerols and Fatty Acid Ethyl Esters

artículo científico publicado en 2015

Impact of Delivery System Type on Curcumin Bioaccessibility: Comparison of Curcumin-Loaded Nanoemulsions with Commercial Curcumin Supplements

artículo científico publicado en 2018

Impact of Environmental Stresses on Orange Oil-in-Water Emulsions Stabilized by Sucrose Monopalmitate and Lysolecithin

artículo científico publicado en 2014

Impact of Food Emulsions on the Bioaccessibility of Hydrophobic Pesticide Residues in Co-Ingested Natural Products: Influence of Emulsifier and Dietary Fiber Type

scientific article published on 16 May 2019

Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers

artículo científico publicado en 2018

Impact of Lipid Phase on the Bioavailability of Vitamin E in Emulsion-Based Delivery Systems: Relative Importance of Bioaccessibility, Absorption, and Transformation

artículo científico publicado en 2017

Impact of Pesticide Type and Emulsion Fat Content on the Bioaccessibility of Pesticides in Natural Products

scientific article published on 24 March 2020

Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions.

artículo científico publicado en 2018

Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water Emulsions

artículo científico publicado en 2021

Impact of Titanium Dioxide on the Bioaccessibility of β-Carotene in Emulsions with Different Particle Sizes

artículo científico publicado en 2018

Impact of a food-grade cationic biopolymer (ε-polylysine) on the digestion of emulsified lipids: In vitro study

artículo científico publicado en 2015

Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions

artículo científico publicado en 2014

Impact of amylose content on structural changes and oil absorption of fried maize starches

artículo científico publicado en 2019

Impact of an indigestible oil phase (mineral oil) on the bioaccessibility of vitamin D3 encapsulated in whey protein-stabilized nanoemulsions

scientific article published on 19 February 2019

Impact of calcium levels on lipid digestion and nutraceutical bioaccessibility in nanoemulsion delivery systems studied using standardized INFOGEST digestion protocol

artículo científico publicado en 2020

Impact of curcumin delivery system format on bioaccessibility: nanocrystals, nanoemulsion droplets, and natural oil bodies

artículo científico publicado en 2019

Impact of diacylglycerol and monoacylglycerol on the physical and chemical properties of stripped soybean oil.

artículo científico publicado en 2013

Impact of dietary fiber coatings on behavior of protein-stabilized lipid droplets under simulated gastrointestinal conditions

artículo científico publicado en 2011

Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions

artículo científico publicado en 2014

Impact of electrostatic deposition of anionic polysaccharides on the stability of oil droplets coated by lactoferrin

artículo científico publicado en 2010

Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes

artículo científico publicado en 2007

Impact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: a simulated gastrointestinal tract study

article published in 2015

Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactant

artículo científico publicado en 2006

Impact of fat crystallization on the resistance of W/O/W emulsions to osmotic stress: Potential for temperature-triggered release

artículo científico publicado en 2020

Impact of free fatty acid concentration and structure on lipid oxidation in oil-in-water emulsions

artículo científico publicado en 2011

Impact of in vitro simulated digestion on the potential health benefits of proanthocyanidins from Choerospondias axillaris peels

artículo científico publicado en 2015

Impact of interfacial composition on physical stability and in vitro lipase digestibility of triacylglycerol oil droplets coated with lactoferrin and/or caseinate

artículo científico publicado en 2010

Impact of laccase on the colour stability of structured oil-in-water emulsions.

artículo científico publicado en 2017

Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins.

artículo científico publicado en 2017

Impact of lemon oil composition on formation and stability of model food and beverage emulsions

artículo científico publicado en 2012

Impact of lipid physical state on the oxidation of methyl linolenate in oil-in-water emulsions

artículo científico publicado en 2005

Impact of mushroom (Pleurotus eryngii) flour upon quality attributes of wheat dough and functional cookies-baked products

artículo científico publicado en 2019

Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers

artículo científico publicado en 2017

Impact of pH, ferrous ions, and tannic acid on lipid oxidation in plant-based emulsions containing saponin-coated flaxseed oil droplets

artículo científico publicado en 2020

Impact of pesticide polarity and lipid phase dimensions on the bioaccessibility of pesticides in agricultural produce consumed with model fatty foods

artículo científico publicado en 2020

Impact of phosphatidylethanolamine on the antioxidant activity of α-tocopherol and trolox in bulk oil

artículo científico publicado en 2015

Impact of plant extract on the gastrointestinal fate of nutraceutical-loaded nanoemulsions: phytic acid inhibits lipid digestion but enhances curcumin bioaccessibility

scientific article published on 01 June 2019

Impact of preferential interactions on thermal stability and gelation of bovine serum albumin in aqueous sucrose solutions

artículo científico publicado en 2001

Impact of proteins and polysaccharides on flavor release from oil-in-water emulsions during simulated cooking

scientific article published on 11 July 2019

Impact of ripening inhibitors on molecular transport of antimicrobial components from essential oil nanoemulsions

artículo científico publicado en 2019

Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions

scientific article published on 10 June 2019

Impact of surface-active compounds on physicochemical and oxidative properties of edible oil.

artículo científico publicado en 2007

Impact of surfactant properties on oxidative stability of beta-carotene encapsulated within solid lipid nanoparticles

artículo científico publicado en 2009

Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins

artículo científico publicado en 2020

Impact of tween 20 hydroperoxides and iron on the oxidation of methyl linoleate and salmon oil dispersions

artículo científico publicado en 2001

Impact of weighting agents and sucrose on gravitational separation of beverage emulsions

scientific article published on 01 November 2000

Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions

artículo científico publicado en 2003

Impact of ε-polylysine and pectin on the potential gastrointestinal fate of emulsified lipids: In vitro mouth, stomach and small intestine model

artículo científico publicado en 2015

Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review

artículo científico publicado en 2020

Improvement of carotenoid bioaccessibility from spinach by co-ingesting with excipient nanoemulsions: impact of the oil phase composition

artículo científico publicado en 2019

Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate

artículo científico publicado en 2007

Improvement of β-Carotene Bioaccessibility from Dietary Supplements Using Excipient Nanoemulsions

artículo científico publicado en 2016

Improvement on stability, loading capacity and sustained release of rhamnolipids modified curcumin liposomes

scientific article published on 26 August 2019

Improving curcumin solubility and bioavailability by encapsulation in saponin-coated curcumin nanoparticles prepared using a simple pH-driven loading method

artículo científico publicado en 2018

Improving emulsion formation, stability and performance using mixed emulsifiers: A review

artículo científico publicado en 2017

Improving resveratrol bioaccessibility using biopolymer nanoparticles and complexes: impact of protein-carbohydrate maillard conjugation

artículo científico publicado en 2015

Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action

artículo científico publicado en 2019

In Situ Interfacial Conjugation of Chitosan with Cinnamaldehyde during Homogenization Improves the Formation and Stability of Chitosan-Stabilized Emulsions.

artículo científico publicado en 2017

In Vitro Bioavailability, Cellular Antioxidant Activity, and Cytotoxicity of β-Carotene-Loaded Emulsions Stabilized by Catechin-Egg White Protein Conjugates

artículo científico publicado en 2018

In situ SERS detection of emulsifiers at lipid interfaces using label-free amphiphilic gold nanoparticles

artículo científico publicado en 2014

In situ electroacoustic monitoring of polyelectrolyte adsorption onto protein-coated oil droplets

artículo científico publicado en 2007

In situ monitoring of lipid droplet release from biopolymer microgels under simulated gastric conditions using magnetic resonance imaging and spectroscopy

scientific article published on 29 April 2019

Inactivation of Salmonella on Sprouting Seeds Using a Spontaneous Carvacrol Nanoemulsion Acidified with Organic Acids

artículo científico publicado en 2016

Increased antioxidant efficacy of tocopherols by surfactant solubilization in oil-in-water emulsions

artículo científico publicado en 2014

Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal Processing

artículo científico publicado en 2015

Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology

artículo científico publicado en 2005

Influence of Dairy Emulsifier Type and Lipid Droplet Size on Gastrointestinal Fate of Model Emulsions: In Vitro Digestion Study

scientific article published on 11 September 2018

Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2.

artículo científico publicado en 2002

Influence of Homogenization and Thermal Processing on the Gastrointestinal Fate of Bovine Milk Fat: In Vitro Digestion Study.

artículo científico publicado en 2017

Influence of Hydrocolloids (Dietary Fibers) on Lipid Digestion of Protein-Stabilized Emulsions: Comparison of Neutral, Anionic, and Cationic Polysaccharides

artículo científico publicado en 2016

Influence of Lipid Content in a Corn Oil Preparation on the Bioaccessibility of β-Carotene: A Comparison of Low-Fat and High-Fat Samples

artículo científico publicado en 2017

Influence of Protein Type on the Antimicrobial Activity of LAE Alone or in Combination with Methylparaben

artículo científico publicado en 2020

Influence of Tripolyphosphate Cross-Linking on the Physical Stability and Lipase Digestibility of Chitosan-Coated Lipid Droplets

artículo científico publicado en 2010

Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion

artículo científico publicado en 2015

Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsions

artículo científico publicado en 2014

Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch

scientific article published on 06 January 2011

Influence of droplet characteristics on the formation of oil-in-water emulsions stabilized by surfactant-chitosan layers

artículo científico publicado en 2005

Influence of droplet charge on the chemical stability of citral in oil-in-water emulsions

artículo científico publicado en 2010

Influence of electrostatic heteroaggregation of lipid droplets on their stability and digestibility under simulated gastrointestinal conditions

scientific article published on 13 July 2012

Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes

artículo científico publicado en 2003

Influence of environmental stresses on stability of O/W emulsions containing cationic droplets stabilized by SDS-fish gelatin membranes

artículo científico publicado en 2005

Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-iota-carrageenan membranes

artículo científico publicado en 2005

Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature

artículo científico publicado en 2004

Influence of gene regulation on rice quality: Impact of storage temperature and humidity on flavor profile

scientific article published on 16 January 2019

Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin

artículo científico publicado en 2017

Influence of interfacial characteristics on Ostwald ripening in hydrocarbon oil-in-water emulsions.

artículo científico publicado en 2006

Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels

scientific article published on 20 August 2019

Influence of iota-carrageenan on droplet flocculation of beta-lactoglobulin-stabilized oil-in-water emulsions during thermal processing

artículo científico publicado en 2004

Influence of iron solubility and charged surface-active compounds on lipid oxidation in fatty acid ethyl esters containing association colloids

artículo científico publicado en 2015

Influence of lipid physical state on the in vitro digestibility of emulsified lipids.

artículo científico publicado en 2008

Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study

artículo científico publicado en 2015

Influence of methylcellulose on attributes of β-carotene fortified starch-based filled hydrogels: Optical, rheological, structural, digestibility, and bioaccessibility properties

artículo científico publicado en 2016

Influence of non-migratory metal-chelating active packaging film on food quality: impact on physical and chemical stability of emulsions

artículo científico publicado en 2013

Influence of oat components on lipid digestion using an model: Impact of viscosity and depletion flocculation mechanism

scientific article published on 01 October 2018

Influence of oil polarity on droplet growth in oil-in-water emulsions stabilized by a weakly adsorbing biopolymer or a nonionic surfactant

artículo científico publicado en 2002

Influence of pH and ionic strength on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-alginate interfaces

artículo científico publicado en 2006

Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions

artículo científico publicado en 2004

Influence of pH, ionic strength, and temperature on self-association and interactions of sodium dodecyl sulfate in the absence and presence of chitosan

artículo científico publicado en 2005

Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein-pectin stabilised emulsion

artículo científico publicado en 2013

Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

artículo científico publicado en 2013

Influence of particle size on the in vitro digestibility of protein-coated lipid nanoparticles

artículo científico publicado en 2012

Influence of physical state of β-carotene (crystallized versus solubilized) on bioaccessibility

artículo científico publicado en 2015

Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pH.

artículo científico publicado en 2005

Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein

artículo científico publicado en 2014

Influence of rice bran stearin on stability, properties and encapsulation efficiency of polyglycerol polyricinoleate (PGPR)-stabilized water-in-rice bran oil emulsions

artículo científico publicado en 2017

Influence of sucrose on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin

artículo científico publicado en 2003

Influence of sucrose on the thermal denaturation, gelation, and emulsion stabilization of whey proteins

scientific article published on 01 May 2000

Influence of surfactant charge on antimicrobial efficacy of surfactant-stabilized thyme oil nanoemulsions

scientific article published on 06 May 2011

Influence of surfactant type and thermal cycling on formation and stability of flavor oil emulsions fabricated by spontaneous emulsification

artículo científico publicado en 2016

Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion

artículo científico publicado en 2014

Inhibition of Ostwald ripening in model beverage emulsions by addition of poorly water soluble triglyceride oils

scientific article published on 02 December 2011

Inhibition of lipase-catalyzed hydrolysis of emulsified triglyceride oils by low-molecular weight surfactants under simulated gastrointestinal conditions

artículo científico publicado en 2011

Inhibition of lipid and protein oxidation in whey protein-stabilized emulsions using a natural antioxidant: Black rice anthocyanins

artículo científico publicado en 2020

Inhibition of β-carotene degradation in oil-in-water nanoemulsions: influence of oil-soluble and water-soluble antioxidants

scientific article published on 30 May 2012

Inhibitory effects of 5-hydroxy polymethoxyflavones on colon cancer cells

artículo científico publicado en 2010

Inhibitory effects of resveratrol and pterostilbene on human colon cancer cells: a side-by-side comparison

artículo científico publicado en 2011

Insight of rheology, water distribution and in vitro digestive behavior of starch based-emulsion gel: Impact of potato starch concentration

artículo científico publicado en 2022

Interaction of a dietary fiber (pectin) with gastrointestinal components (bile salts, calcium, and lipase): a calorimetry, electrophoresis, and turbidity study

artículo científico publicado en 2014

Interaction of a food-grade cationic surfactant (lauric arginate) with food-grade biopolymers (pectin, carrageenan, xanthan, alginate, dextran, and chitosan).

artículo científico publicado en 2010

Interaction of cationic antimicrobial (ɛ-polylysine) with food-grade biopolymers: Dextran, chitosan, carrageenan, alginate, and pectin

scientific article published on 11 July 2014

Interactions between α-tocopherol and rosmarinic acid and its alkyl esters in emulsions: synergistic, additive, or antagonistic effect?

artículo científico publicado en 2012

Interactions of a cationic antimicrobial (ε-polylysine) with an anionic biopolymer (pectin): an isothermal titration calorimetry, microelectrophoresis, and turbidity study

scientific article published on 04 April 2011

Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation

artículo científico publicado en 2017

Interfacial engineering using mixed protein systems: emulsion-based delivery systems for encapsulation and stabilization of β-carotene

artículo científico publicado en 2013

Investigation the interaction between procyanidin dimer and α-glucosidase: Spectroscopic analyses and molecular docking simulation

scientific article published on 19 February 2019

Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability.

artículo científico publicado en 2018

Iron-accelerated cumene hydroperoxide decomposition in hexadecane and trilaurin emulsions

scientific article published on 01 February 2000

Irreversible thermal denaturation of beta-lactoglobulin retards adsorption of carrageenan onto beta-lactoglobulin-coated droplets

artículo científico publicado en 2006

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

scientific article published on 20 November 2017

Isothermal titration calorimetry study of pectin-ionic surfactant interactions

artículo científico publicado en 2000

Kinetic parameters of thiamine degradation in NASA spaceflight foods determined by the endpoints method for long-term storage

scientific article published on 13 August 2019

Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase

artículo científico publicado en 2006

Lipid oxidation in base algae oil and water-in-algae oil emulsion: Impact of natural antioxidants and emulsifiers

artículo científico publicado en 2016

Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate

artículo científico publicado en 2003

Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion droplets

artículo científico publicado en 1999

Loading natural emulsions with nutraceuticals using the pH-driven method: formation & stability of curcumin-loaded soybean oil bodies

scientific article published on 14 August 2019

Lotus seedpod proanthocyanidin-whey protein complexes: Impact on physical and chemical stability of β-carotene-nanoemulsions

artículo científico publicado en 2019

Low-energy formation of edible nanoemulsions: factors influencing droplet size produced by emulsion phase inversion

artículo científico publicado en 2012

Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stability

artículo científico publicado en 2017

Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability

scientific article published on 09 October 2015

Maltodextrin-anionic surfactant interactions: isothermal titration calorimetry and surface tension study

artículo científico publicado en 2001

Managing acute severe ulcerative colitis in the hosptialised setting

artículo científico publicado en 2014

Manipulating interactions between functional colloidal particles and polyethylene surfaces using interfacial engineering

artículo científico publicado en 2011

Mechanism and kinetics of tyrosinase inhibition by glycolic acid: a study using conventional spectroscopy methods and hydrogen/deuterium exchange coupling with mass spectrometry

artículo científico publicado en 2016

Microencapsulation in Alginate and Chitosan Microgels to Enhance Viability of Bifidobacterium longum for Oral Delivery

artículo científico publicado en 2016

Microencapsulation of Polymethoxyflavones in Citrus Oil Emulsion-based Delivery Systems (P17-004-19)

Microencapsulation of probiotics in hydrogel particles: enhancing Lactococcus lactis subsp. cremoris LM0230 viability using calcium alginate beads

artículo científico publicado en 2016

Microgel-in-Microgel Biopolymer Delivery Systems: Controlled Digestion of Encapsulated Lipid Droplets under Simulated Gastrointestinal Conditions

artículo científico publicado en 2018

Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions

artículo científico

Modification of the digestibility of extruded rice starch by enzyme treatment (β-amylolysis): An in vitro study

scientific article published on 04 June 2018

Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions.

artículo científico publicado en 2013

Modulation of Lipid Digestion Profiles Using Filled Egg White Protein Microgels

artículo científico publicado en 2017

Modulation of Physicochemical Characteristics of Pickering Emulsions: Utilization of Nanocellulose- and Nanochitin-Coated Lipid Droplet Blends

artículo científico publicado en 2019

Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin

scientific article published on 17 April 2019

Modulation of emulsion rheology through electrostatic heteroaggregation of oppositely charged lipid droplets: influence of particle size and emulsifier content

artículo científico publicado en 2012

Modulation of globular protein functionality by weakly interacting cosolvents

artículo científico publicado en 2002

Modulation of lipid digestibility using structured emulsion-based delivery systems: comparison of in vivo and in vitro measurements

artículo científico publicado en 2012

Modulation of physical properties of microfluidized whey protein fibrils with chitosan

scientific article published on 05 July 2018

Modulation of physicochemical stability and bioaccessibility of β-carotene using alginate beads and emulsion stabilized by scallop (Patinopecten yessoensis) gonad protein isolates

scientific article published on 05 December 2019

Multi-phase detection of antioxidants using surface-enhanced Raman spectroscopy with a gold nanoparticle-coated fiber

scientific article published on 30 July 2019

Multistarter fermentation of glutinous rice with Fu brick tea: Effects on microbial, chemical, and volatile compositions

scientific article published on 26 November 2019

Nano-enabled personalized nutrition: Developing multicomponent-bioactive colloidal delivery systems

artículo científico publicado en 2020

Nanocomposite films consisting of functional nanoparticles (TiO2 and ZnO) embedded in 4A-Zeolite and mixed polymer matrices (gelatin and polyvinyl alcohol)

artículo científico publicado en 2020

Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility.

artículo científico publicado en 2015

Nanoemulsion delivery systems: influence of carrier oil on β-carotene bioaccessibility

scientific article published on 29 June 2012

Nanoemulsion-based Oral Delivery Systems for Lipophilic Bioactive Components: Nutraceuticals and Pharmaceuticals ⬇️

artículo científico publicado el 1 de julio de 2013

Nanoemulsion-based delivery systems for polyunsaturated (ω-3) oils: formation using a spontaneous emulsification method

artículo científico publicado en 2014

Nanoemulsion-based delivery systems for poorly water-soluble bioactive compounds: Influence of formulation parameters on Polymethoxyflavone crystallization

artículo científico publicado en 2011

Nanoemulsion-based delivery systems for testing nutraceutical efficacy using Caenorhabditis elegans: Demonstration of curcumin bioaccumulation and body-fat reduction

scientific article published on 20 February 2019

Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability

scientific article published on 24 January 2020

Nanoemulsions: An emerging platform for increasing the efficacy of nutraceuticals in foods

artículo científico publicado en 2020

Nanofibers as carrier systems for antimicrobial microemulsions. Part I: fabrication and characterization

artículo científico publicado en 2009

Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability

artículo científico

Nanosized food additives impact beneficial and pathogenic bacteria in the human gut: a simulated gastrointestinal study

artículo científico publicado en 2018

Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

artículo científico publicado en 2016

New Trends in the Microencapsulation of Functional Fatty Acid-Rich Oils Using Transglutaminase Catalyzed Crosslinking

scientific article published on 05 January 2018

New insights into the role of iron in the promotion of lipid oxidation in bulk oils containing reverse micelles

artículo científico publicado en 2012

New mathematical model for interpreting pH-stat digestion profiles: impact of lipid droplet characteristics on in vitro digestibility

artículo científico publicado en 2010

Non-covalent interactions between proteins and polysaccharides

artículo científico publicado en 2006

Nondestructive Monitoring of Sucrose Diffusion in Oil-in-Water Emulsions by Ultrasonic Velocity Profiling

scientific article published on 01 December 1999

Nutraceutical delivery systems: resveratrol encapsulation in grape seed oil nanoemulsions formed by spontaneous emulsification

artículo científico publicado en 2014

Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on β-carotene bioavailability

artículo científico publicado en 2013

Octyl Ester of Ginsenoside Rh2 Induces Apoptosis and G1 Cell Cycle Arrest in Human HepG2 Cells by Activating the Extrinsic Apoptotic Pathway and Modulating the Akt/p38 MAPK Signaling Pathway

artículo científico publicado en 2016

Oligomeric Procyanidin Nanoliposomes Prevent Melanogenesis and UV Radiation-Induced Skin Epithelial Cell (HFF-1) Damage

scientific article published on 24 March 2020

One-step dynamic imine chemistry for preparation of chitosan-stabilized emulsions using a natural aldehyde: Acid trigger mechanism and regulation, and gastric delivery

artículo científico publicado en 2020

Optimization of cinnamon oil nanoemulsions using phase inversion temperature method: Impact of oil phase composition and surfactant concentration

artículo científico publicado en 2017

Optimization of isothermal low-energy nanoemulsion formation: hydrocarbon oil, non-ionic surfactant, and water systems

artículo científico publicado en 2014

Optimization of orange oil nanoemulsion formation by isothermal low-energy methods: influence of the oil phase, surfactant, and temperature

scientific article published on 04 March 2014

Optimizing delivery systems for cationic biopolymers: competitive interactions of cationic polylysine with anionic κ-carrageenan and pectin

artículo científico publicado en 2013

Oxidative stability and in vitro digestibility of fish oil-in-water emulsions containing multilayered membranes

artículo científico publicado en 2010

Oxidative stability of Echium plantagineum seed oil bodies

article published in 2010

Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them

artículo científico publicado en 2015

Physical Stability, Autoxidation, and Photosensitized Oxidation of ω-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants

artículo científico publicado en 2015

Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment.

artículo científico publicado en 2016

Physical and Oxidative Stability of Flaxseed Oil-in-Water Emulsions Fabricated from Sunflower Lecithins: Impact of Blending Lecithins with Different Phospholipid Profiles

artículo científico publicado en 2017

Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type

artículo científico publicado en 2011

Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions.

artículo científico publicado en 2016

Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectin

artículo científico publicado en 2008

Physical and oxidative stability of pre-emulsified oil bodies extracted from soybeans

artículo científico publicado en 2011

Physical properties and antimicrobial efficacy of thyme oil nanoemulsions: influence of ripening inhibitors

artículo científico publicado en 2012

Physical structures in soybean oil and their impact on lipid oxidation

scientific article published on 22 October 2010

Physicochemical and colloidal aspects of food matrix effects on gastrointestinal fate of ingested inorganic nanoparticles

artículo científico publicado en 2017

Physicochemical properties and antimicrobial efficacy of carvacrol nanoemulsions formed by spontaneous emulsification

artículo científico publicado en 2013

Physicochemical properties and antimicrobial efficacy of electrostatic complexes based on cationic ε-polylysine and anionic pectin

artículo científico publicado en 2011

Plant-Based Nanoparticles Prepared from Proteins and Phospholipids Consisting of a Core-Multilayer-Shell Structure: Fabrication, Stability, and Foamability

artículo científico publicado en 2019

Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance

scientific article published on 18 October 2019

Potential biological fate of emulsion-based delivery systems: lipid particles nanolaminated with lactoferrin and β-lactoglobulin coatings

scientific article published on 06 March 2013

Potential biological fate of ingested nanoemulsions: influence of particle characteristics.

artículo científico publicado en 2011

Potential impact of biopolymers (ε-polylysine and/or pectin) on gastrointestinal fate of foods: In vitro study

artículo científico publicado en 2015

Potential impact of inorganic nanoparticles on macronutrient digestion: titanium dioxide nanoparticles slightly reduce lipid digestion under simulated gastrointestinal conditions

artículo científico publicado en 2017

Potential of Excipient Emulsions for Improving Quercetin Bioaccessibility and Antioxidant Activity: An in Vitro Study

scientific article published on 02 May 2016

Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes

artículo científico publicado en 2016

Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets

artículo científico publicado en 2007

Primary structure and chain conformation of fucoidan extracted from sea cucumber Holothuria tubulosa

artículo científico publicado en 2015

Proanthocyanidins, Isolated from Choerospondias axillaris Fruit Peels, Exhibit Potent Antioxidant Activities in Vitro and a Novel Anti-angiogenic Property in Vitro and in Vivo

artículo científico publicado en 2016

Production and characterization of O/W emulsions containing cationic droplets stabilized by lecithin-chitosan membranes

artículo científico publicado en 2003

Production and characterization of O/W emulsions containing droplets stabilized by lecithin-chitosan-pectin mutilayered membranes

artículo científico publicado en 2004

Production and characterization of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-pectin membranes

artículo científico publicado en 2003

Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of beta-lactoglobulin, iota-carrageenan and gelatin

artículo científico publicado en 2005

Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin).

artículo científico publicado en 2017

Production, properties, and applications of solid self-emulsifying delivery systems (S-SEDS) in the food and pharmaceutical industries

article

Progress in microencapsulation of probiotics: A review

artículo científico publicado en 2020

Prooxidant mechanisms of free fatty acids in stripped soybean oil-in-water emulsions.

artículo científico publicado en 2009

Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins

artículo científico publicado en 2005

Properties of low moisture composite materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of continuous phase composition

artículo científico publicado en 2006

Properties of low-moisture viscoplastic materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of oil concentration

artículo científico publicado en 2007

Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates

artículo científico publicado en 2017

Protein encapsulation in alginate hydrogel beads: Effect of pH on microgel stability, protein retention and protein release

Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients

artículo científico publicado en 2018

Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin

artículo científico publicado en 2020

Protein-polyphenol interactions enhance the antioxidant capacity of phenolics: analysis of rice glutelin-procyanidin dimer interactions

scientific article published on 01 February 2019

Protein-stabilized nanoemulsions and emulsions: comparison of physicochemical stability, lipid oxidation, and lipase digestibility

scientific article published on 02 December 2010

Recent Advances in Encapsulation, Protection, and Oral Delivery of Bioactive Proteins and Peptides using Colloidal Systems

artículo científico publicado en 2020

Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions

artículo científico publicado en 2017

Recent advances in colloidal delivery systems for nutraceuticals: A case study - Delivery by Design of curcumin

artículo científico publicado en 2019

Recent advances in edible coatings for fresh and minimally processed fruits.

artículo científico publicado en 2008

Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein–polysaccharide complexes ⬇️

artículo científico publicado el 14 de septiembre de 2011

Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects

artículo científico publicado en 2015

Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers

artículo científico publicado en 2014

Reducing Intestinal Digestion and Absorption of Fat Using a Nature-Derived Biopolymer: Interference of Triglyceride Hydrolysis by Nanocellulose

scientific article published on 12 June 2018

Relationships between free radical scavenging and antioxidant activity in foods

artículo científico publicado en 2009

Reprint of: Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions

artículo científico publicado en 2015

Response to Comment on New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility

artículo científico publicado en 2015

Resveratrol-loaded biopolymer core-shell nanoparticles: bioavailability and anti-inflammatory effects

scientific article published on 23 April 2020

Resveratrol-loaded core-shell nanostructured delivery systems: Cyclodextrin-based metal-organic nanocapsules prepared by ionic gelation

artículo científico publicado en 2020

Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pH

artículo científico publicado en 2015

Review of in vitro digestion models for rapid screening of emulsion-based systems

artículo científico publicado en 2010

Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin

scientific article published on 06 February 2019

Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content

scientific article published on 02 April 2019

Role of Mucin in Behavior of Food-Grade TiO2 Nanoparticles under Simulated Oral Conditions

scientific article published on 10 May 2019

Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems

artículo científico publicado en 2022

Role of continuous phase anionic polysaccharides on the oxidative stability of menhaden oil-in-water emulsions

artículo científico publicado en 2010

Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions

artículo científico publicado en 2004

Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsions

artículo científico publicado en 2016

Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsions

artículo científico publicado en 2009

Role of physical structures in bulk oils on lipid oxidation

artículo científico publicado en 2007

Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides

scientific article published on 01 October 2006

Role of reverse micelles on lipid oxidation in bulk oils: impact of phospholipids on antioxidant activity of α-tocopherol and Trolox

artículo científico publicado en 2011

Safety evaluation and lipid-lowering effects of food-grade biopolymer complexes (ε-polylysine-pectin) in mice fed a high-fat diet

artículo científico publicado en 2017

Segregation Behavior of Polysaccharide⁻Polysaccharide Mixtures-A Feasibility Study

scientific article published on 13 May 2019

Separation and characterization of polyphenolics from underutilized byproducts of fruit production (Choerospondias axillaris peels): inhibitory activity of proanthocyanidins against glycolysis enzymes

artículo científico publicado en 2015

Simulated gastrointestinal fate of lipids encapsulated in starch hydrogels: Impact of normal and high amylose corn starch

artículo científico publicado en 2015

Simultaneous determination of four 5-hydroxy polymethoxyflavones by reversed-phase high performance liquid chromatography with electrochemical detection

artículo científico publicado en 2009

Smart Biopolymer-Based Nanocomposite Materials Containing pH-Sensing Colorimetric Indicators for Food Freshness Monitoring

artículo científico publicado en 2022

Soft matter strategies for controlling food texture: formation of hydrogel particles by biopolymer complex coacervation

scientific article published on 27 October 2014

Sonochemical effects on the structure and antioxidant activity of egg white protein-tea polyphenol conjugates

scientific article published on 30 July 2020

Spectroscopic studies of conformational changes of β-lactoglobulin adsorbed on gold nanoparticle surfaces

artículo científico publicado en 2013

Spray-dried multilayered emulsions as a delivery method for omega-3 fatty acids into food systems

artículo científico publicado en 2007

Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages

artículo científico publicado en 2016

Stability of citral in oil-in-water emulsions prepared with medium-chain triacylglycerols and triacetin

artículo científico publicado en 2009

Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation

scientific article published on 16 May 2018

Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranes

artículo científico publicado en 2005

Stabilization of Soybean Oil Bodies Using Protective Pectin Coatings Formed by Electrostatic Deposition

artículo científico publicado en 2008

Stabilization of biopolymer microgels formed by electrostatic complexation: Influence of enzyme (laccase) cross-linking on pH, thermal, and mechanical stability

artículo científico publicado en 2015

Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface

artículo científico publicado en 2006

Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols

artículo científico publicado en 2016

Stabilization of oil-in-water emulsions by cod protein extracts

artículo científico publicado en 2004

Stabilization of phase inversion temperature nanoemulsions by surfactant displacement

scientific article published on 01 June 2010

Stabilization of soybean oil bodies by enzyme (laccase) cross-linking of adsorbed beet pectin coatings

artículo científico publicado en 2010

Stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acid

artículo científico publicado en 2020

Stabilization of vitamin E-enriched nanoemulsions: influence of post-homogenization cosurfactant addition

scientific article published on 06 February 2014

Standardization of Nanoparticle Characterization: Methods for Testing Properties, Stability, and Functionality of Edible Nanoparticles

artículo científico

Structural design approaches for creating fat droplet and starch granule mimetics

artículo científico publicado en 2016

Structural design principles for delivery of bioactive components in nutraceuticals and functional foods

scientific article published on June 2009

Structured emulsion-based delivery systems: controlling the digestion and release of lipophilic food components

artículo científico publicado en 2010

Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli

artículo científico publicado en 2015

Synergistic anti-inflammatory effects of nobiletin and sulforaphane in lipopolysaccharide-stimulated RAW 264.7 cells

artículo científico publicado en 2012

Tangeretin-loaded protein nanoparticles fabricated from zein/β-lactoglobulin: preparation, characterization, and functional performance

artículo científico publicado en 2014

Tannase immobilisation by amino-functionalised magnetic Fe3O4-chitosan nanoparticles and its application in tea infusion

artículo científico publicado en 2018

Targeted delivery of pixantrone to neutrophils by poly(sialic acid)-p-octadecylamine conjugate modified liposomes with improved antitumor activity

artículo científico publicado en 2018

Temperature scanning ultrasonic velocity study of complex thermal transformations in solid lipid nanoparticles.

artículo científico publicado en 2008

The Efficacy of Nanoemulsion-Based Delivery to Improve Vitamin D Absorption: Comparison of In Vitro and In Vivo Studies

artículo científico publicado en 2017

The Nutraceutical Bioavailability Classification Scheme: Classifying Nutraceuticals According to Factors Limiting their Oral Bioavailability.

artículo científico publicado en 2015

The Role of the Food Matrix and Gastrointestinal Tract in the assessment of biological properties of ingested engineered nanomaterials (iENMs): State of the science and knowledge gaps

artículo científico publicado en 2016

The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsions

scientific article published on 01 October 1999

The gastrointestinal behavior of emulsifiers used to formulate excipient emulsions impact the bioavailability of β-carotene from spinach

scientific article published on 04 December 2018

The influence of lipid droplet size on the oral bioavailability of vitamin D2 encapsulated in emulsions: an in vitro and in vivo study.

artículo científico publicado en 2017

The inhibitory effects of 5-hydroxy-3,6,7,8,3',4'-hexamethoxyflavone on human colon cancer cells.

artículo científico publicado en 2011

The p53-, Bax- and p21-dependent inhibition of colon cancer cell growth by 5-hydroxy polymethoxyflavones.

artículo científico publicado en 2010

The relationship between the physicochemical properties of antioxidants and their ability to inhibit lipid oxidation in bulk oil and oil-in-water emulsions

artículo científico publicado en 2005

The stability of three different citrus oil-in-water emulsions fabricated by spontaneous emulsification

scientific article published on 11 July 2018

Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersions

artículo científico publicado en 2005

Theoretical and Experimental Study of Spectral Reflectance and Color of Concentrated Oil-in-Water Emulsions

scientific article published on 01 October 1999

Theoretical prediction of emulsion color

scientific article published on 01 March 2002

Theoretical stability maps for guiding preparation of emulsions stabilized by protein-polysaccharide interfacial complexes.

artículo científico publicado en 2009

Thermal reversibility of vitamin E-enriched emulsion-based delivery systems produced using spontaneous emulsification

artículo científico publicado en 2015

Titanium Dioxide Nanoparticles Do Not Adversely Impact Carotenoid Bioaccessibility from Tomatoes Consumed with Different Nanoemulsions: In Vitro Digestion Study

artículo científico publicado en 2019

Transformation and Speciation Analysis of Silver Nanoparticles of Dietary Supplement in Simulated Human Gastrointestinal Tract

artículo científico publicado en 2018

Tuneable stability of nanoemulsions fabricated using spontaneous emulsification by biopolymer electrostatic deposition

artículo científico publicado en 2015

Two-dimensional rotating-frame Overhauser spectroscopy (ROESY) and (13)C NMR study of the interactions between maltodextrin and an anionic surfactant

artículo científico publicado en 2004

Ultrasonic Spectroscopy Study of Flocculation and Shear-Induced Floc Disruption in Oil-in-Water Emulsions

artículo científico publicado en 1998

Ultrasonic analysis of edible fats and oils.

artículo científico publicado en 1992

Ultrasonic determination of chicken composition

artículo científico publicado en 1999

Ultrasonic investigation of the particle size dependence of crystallization in n-hexadecane-in-water emulsions

Ultrasonic velocity as a probe of emulsions and suspensions

article

Uptake of Gold Nanoparticles by Intestinal Epithelial Cells: Impact of Particle Size on Their Absorption, Accumulation, and Toxicity

artículo científico publicado en 2015

Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions

artículo científico publicado en 2003

Use of l-arginine-assisted ultrasonic treatment to change the molecular and interfacial characteristics of fish myosin and enhance the physical stability of the emulsion

artículo científico publicado en 2020

Utilization of insect proteins to formulate nutraceutical delivery systems: Encapsulation and release of curcumin using mealworm protein-chitosan nano-complexes

artículo científico publicado en 2020

Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates

artículo científico publicado en 2016

Utilization of nanoemulsions to enhance bioactivity of pharmaceuticals, supplements, and nutraceuticals: Nanoemulsion delivery systems and nanoemulsion excipient systems.

artículo científico publicado en 2016

Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins

artículo científico publicado en 2020

Utilizing food effects to overcome challenges in delivery of lipophilic bioactives: structural design of medical and functional foods

artículo científico publicado en 2013

Utilizing food matrix effects to enhance nutraceutical bioavailability: increase of curcumin bioaccessibility using excipient emulsions

scientific article published on 13 February 2015

Vitamin E Encapsulation in Plant-Based Nanoemulsions Fabricated Using Dual-Channel Microfluidization: Formation, Stability, and Bioaccessibility

article

Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility

artículo científico publicado en 2019

Vitamin E and vitamin E acetate solubilization in mixed micelles: physicochemical basis of bioaccessibility

artículo científico publicado en 2013

Vitamin E bioaccessibility: influence of carrier oil type on digestion and release of emulsified α-tocopherol acetate.

artículo científico publicado en 2013

Vitamin E-enriched nanoemulsions formed by emulsion phase inversion: factors influencing droplet size and stability

artículo científico publicado en 2013

What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox.

artículo científico publicado en 2015

pH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature

scientific article published on 02 May 2019

The use of ultrasonics for characterising fats and emulsions ⬇️

tesis doctoral

Lista de obras de David Julian McClements

A review of the rheological properties of dilute and concentrated food emulsions

A simple and green method for preparation of non-crystalline granular starch through controlled gelatinization

A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in β-carotene stability and bioaccessibility

A standardised static in vitro digestion method suitable for food - an international consensus

Ability of iron to promote surfactant peroxide decomposition and oxidize alpha-tocopherol

Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions

Ability of surfactant hydrophobic tail group size to alter lipid oxidation in oil-in-water emulsions

Ability of surfactant micelles to alter the partitioning of phenolic antioxidants in oil-in-water emulsions

Ability of surfactant micelles to alter the physical location and reactivity of iron in oil-in-water emulsion

Absorption, metabolism, and bioactivity of vitexin: recent advances in understanding the efficacy of an important nutraceutical

Adsorption of protein-coated lipid droplets to mixed biopolymer hydrogel surfaces: role of biopolymer diffusion

Advances in nanoparticle and microparticle delivery systems for increasing the dispersibility, stability, and bioactivity of phytochemicals

Advances in research on preparation, characterization, interaction with proteins, digestion and delivery systems of starch-based nanoparticles

Alterations in nanoparticle protein corona by biological surfactants: impact of bile salts on β-lactoglobulin-coated gold nanoparticles

Ameliorative effects of snake (Deinagkistrodon acutus) oil and its main fatty acids against UVB-induced skin photodamage in mice

Amino acid-amidated pectin: Preparation and characterization

An integrated methodology for assessing the impact of food matrix and gastrointestinal effects on the biokinetics and cellular toxicity of ingested engineered nanomaterials

An investigation of the versatile antioxidant mechanisms of action of rosmarinate alkyl esters in oil-in-water emulsions

Analysis of inhibitory interaction between epigallocatechin gallate and alpha-glucosidase: A spectroscopy and molecular simulation study

Analysis of the interactions of a cationic surfactant (lauric arginate) with an anionic biopolymer (pectin): isothermal titration calorimetry, light scattering, and microelectrophoresis.

Antioxidant activity of a proanthocyanidin-rich extract from grape seed in whey protein isolate stabilized algae oil-in-water emulsions

Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions

Antioxidant activity of proanthocyanidins-rich fractions from Choerospondias axillaris peels using a combination of chemical-based methods and cellular-based assay

Antioxidant mechanisms of enzymatic hydrolysates of beta-lactoglobulin in food lipid dispersions

Antioxidant properties of chlorogenic acid and its alkyl esters in stripped corn oil in combination with phospholipids and/or water

Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets

Application of Flow Cytometry As Novel Technology in Studying the Effect of Droplet Size on Lipid Oxidation in Oil-in-Water Emulsions

Application of ITC in foods: A powerful tool for understanding the gastrointestinal fate of lipophilic compounds

Application of nanoemulsion-based approaches for improving the quality and safety of muscle foods: A comprehensive review

Behavior of vitamin E acetate delivery systems under simulated gastrointestinal conditions: lipid digestion and bioaccessibility of low-energy nanoemulsions

Bioaccessibility and cellular uptake of β-carotene in emulsion-based delivery systems using scallop (Patinopecten yessoensis) gonad protein isolates: effects of carrier oil

Bioaccessibility and stability of β-carotene encapsulated in plant-based emulsions: impact of emulsifier type and tannic acid

Bioactive functional ingredients from aquatic origin: a review of recent progress in marine-derived nutraceuticals

Biopolymer Additives Enhance Tangeretin Bioavailability in Emulsion-Based Delivery Systems: An <i>In Vitro</i> and In <i>Vivo</i> Study

Biopolymer nanoparticles from heat-treated electrostatic protein-polysaccharide complexes: factors affecting particle characteristics

Boosting the bioavailability of hydrophobic nutrients, vitamins, and nutraceuticals in natural products using excipient emulsions

Cationic antimicrobial (ε-polylysine)-anionic polysaccharide (pectin) interactions: influence of polymer charge on physical stability and antimicrobial efficacy

Challenges of utilizing healthy fats in foods

Characterization of binding interaction between rice glutelin and gallic acid: Multi-spectroscopic analyses and computational docking simulation

Characterization of electrostatic interactions and complex formation of ɣ-poly-glutamic acid (PGA) and ɛ-poly-l-lysine (PLL) in aqueous solutions

Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins

Characterization of interactions between chitosan and an anionic surfactant

Characterization of physical properties and electronic sensory analyses of citrus oil-based nanoemulsions

Characterization of the Interactions between Titanium Dioxide Nanoparticles and Polymethoxyflavones Using Surface-Enhanced Raman Spectroscopy

Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsions

Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions

Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene

Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion

Chitosan reduces vitamin D bioaccessibility in food emulsions by binding to mixed micelles

Citral stability in oil-in-water emulsions with solid or liquid octadecane

Co-encapsulation of Epigallocatechin Gallate (EGCG) and Curcumin by Two Proteins-Based Nanoparticles: Role of EGCG

Coencapsulation of (-)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility

Color changes in hydrocarbon oil-in-water emulsions caused by Ostwald ripening

Combined influence of NaCl and sucrose on heat-induced gelation of bovine serum albumin

Comparison of emulsion and nanoemulsion delivery systems: The chemical stability of curcumin decreases as the oil droplet size decreases

Comparison of natural and synthetic surfactants at forming and stabilizing nanoemulsions: Tea saponin, Quillaja saponin, and Tween 80

Comparison of phytochemical profiles and antiproliferative activities of different proanthocyanidins fractions from Choerospondias axillaris fruit peels

Comparison of protein-polysaccharide nanoparticle fabrication methods: impact of biopolymer complexation before or after particle formation

Comparison of structural and physicochemical properties of lysozyme/carboxymethylcellulose complexes and microgels

Competitive adsorption of mixed anionic polysaccharides at the surfaces of protein-coated lipid droplets

Continuous production of core-shell protein nanoparticles by antisolvent precipitation using dual-channel microfluidization: Caseinate-coated zein nanoparticles

Control of protein digestion under simulated gastrointestinal conditions using biopolymer microgels

Control of β-carotene bioaccessibility using starch-based filled hydrogels

Controlled-release of antacids from biopolymer microgels under simulated gastric conditions: Impact of bead dimensions, pore size, and alginate/pectin ratio.

Controlling lipid bioavailability through physicochemical and structural approaches

Controlling lipid nanoemulsion digestion using nanolaminated biopolymer coatings

Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings

Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with polyphenol-protein-carbohydrate conjugate

Core-Shell Biopolymer Nanoparticles for Co-Delivery of Curcumin and Piperine: Sequential Electrostatic Deposition of Hyaluronic Acid and Chitosan Shells on the Zein Core

Core-shell biopolymer nanoparticle delivery systems: synthesis and characterization of curcumin fortified zein-pectin nanoparticles

Core-shell biopolymer nanoparticles produced by electrostatic deposition of beet pectin onto heat-denatured beta-lactoglobulin aggregates

Correction: Microencapsulation of probiotics in hydrogel particles: enhancing Lactococcus lactis subsp. cremoris LM0230 viability using calcium alginate beads

Creaming Stability of Flocculated Monodisperse Oil-in-Water Emulsions

Creation of reduced fat foods: influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions

Critical review of techniques and methodologies for characterization of emulsion stability

Crystals and crystallization in oil-in-water emulsions: Implications for emulsion-based delivery systems ⬇️

Curcumin: Recent Advances in the Development of Strategies to Improve Oral Bioavailability

Delivery by Design (DbD): A Standardized Approach to the Development of Efficacious Nanoparticle- and Microparticle-Based Delivery Systems

Delivery of Sesamol Using Polyethylene-Glycol-Functionalized Selenium Nanoparticles in Human Liver Cells in Culture