Formation, stability and properties of multilayer emulsions for application in the food industry.
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The Role of Endogenous Lipids in the Emulsifying Properties of Cocoa.Effects of chitosan coating on physical properties and pharmacokinetic behavior of mitoxantrone liposomesConverting poorly soluble materials into stable aqueous nanocolloidsOral absorption enhancement of salmon calcitonin by using both N-trimethyl chitosan chloride and oligoarginines-modified liposomes as the carriers.Layered nanoemulsions as mucoadhesive buccal systems for controlled delivery of oral cancer therapeutics.Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry.Controlling lipid bioavailability through physicochemical and structural approaches.Electrostatic micro- and nanoencapsulation and electroemulsification: a brief review.Atomic force microscopy as a nanoscience tool in rational food design.Development of oral food-grade delivery systems: current knowledge and future challenges.Potential biological fate of ingested nanoemulsions: influence of particle characteristics.Tailoring layer-by-layer capsules for biomedical applications.Advances in edible coatings for fresh fruits and vegetables: a review.Designer colloids in structured food for the future.Stabilization of food dispersions by enzymes.Functional food microstructures for macronutrient release and delivery.Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects.Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability.Food emulsions as delivery systems for flavor compounds: A review.Pickering emulsions in foods - opportunities and limitations.Utilization of nanoemulsions to enhance bioactivity of pharmaceuticals, supplements, and nutraceuticals: Nanoemulsion delivery systems and nanoemulsion excipient systems.Multilayered silica-biopolymer nanocapsules with a hydrophobic core and a hydrophilic tunable shell thickness.Designing food delivery systems: challenges related to the in vitro methods employed to determine the fate of bioactives in the gut.Emulsion design for the delivery of β-carotene in complex food systems.Magnetically responsive liquid core polyelectrolyte nanocapsules.Influence of ι-carrageenan, pectin, and gelatin on the physicochemical properties and stability of milk protein-stabilized emulsions.Effect of pH on turbidity, size, viscosity and the shape of sodium caseinate aggregates with light scattering and rheometryGlycosaminoglycan-mediated selective changes in the aggregation states, zeta potentials, and intrinsic stability of liposomesPhysical and oxidative stability of uncoated and chitosan-coated liposomes containing grape seed extractInfluence of maltodextrin and environmental stresses on stability of whey protein concentrate/κ-carrageenan stabilized sesame oil-in-water emulsions.Binding of Cobaltocenium-containing Polyelectrolytes with Anionic Probes.One step formation of controllable complex emulsions: from functional particles to simultaneous encapsulation of hydrophilic and hydrophobic agents into desired position.Stability and in vitro digestibility of emulsions containing lecithin and whey proteins.Characterization of the spray drying behaviour of emulsions containing oil droplets with a structured interface.Physicochemical and Antimicrobial Characterization of Beeswax-Starch Food-Grade Nanoemulsions Incorporating Natural Antimicrobials.Development of a soy protein isolate-carrageenan-quercetagetin non-covalent complex for the stabilization of β-carotene emulsions.Influence of layer thickness and composition of cross-linked multilayered oil-in-water emulsions on the release behavior of lutein.Nanocellulose-stabilized Pickering emulsions and their applications.Nanocapsules templated on liquid cores stabilized by graft amphiphilic polyelectrolytes.A 'microfluidic pinball' for on-chip generation of Layer-by-Layer polyelectrolyte microcapsules.
P2860
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P2860
Formation, stability and properties of multilayer emulsions for application in the food industry.
description
2006 nî lūn-bûn
@nan
2006年の論文
@ja
2006年論文
@yue
2006年論文
@zh-hant
2006年論文
@zh-hk
2006年論文
@zh-mo
2006年論文
@zh-tw
2006年论文
@wuu
2006年论文
@zh
2006年论文
@zh-cn
name
Formation, stability and prope ...... lication in the food industry.
@ast
Formation, stability and prope ...... lication in the food industry.
@en
type
label
Formation, stability and prope ...... lication in the food industry.
@ast
Formation, stability and prope ...... lication in the food industry.
@en
prefLabel
Formation, stability and prope ...... lication in the food industry.
@ast
Formation, stability and prope ...... lication in the food industry.
@en
P1476
Formation, stability and prope ...... lication in the food industry.
@en
P2093
D Julian McClements
Demet Guzey
P304
P356
10.1016/J.CIS.2006.11.021
P478
P577
2006-12-01T00:00:00Z