Controlling lipid bioavailability through physicochemical and structural approaches.
about
Reduced-fat foods: the complex science of developing diet-based strategies for tackling overweight and obesityMind the gap-deficits in our knowledge of aspects impacting the bioavailability of phytochemicals and their metabolites--a position paper focusing on carotenoids and polyphenolsSeasonal and photoperiodic effects on lipid droplet size and lipid peroxidation in the brown adipose tissue of bank voles (Myodes glareolus)The effect of heat treatment of thylakoids on their ability to inhibit in vitro lipase/co-lipase activity.Heat-induced aggregation of thylakoid membranes affect their interfacial properties.Secondary Structure and Subunit Composition of Soy Protein In Vitro Digested by Pepsin and Its Relation with Digestibility.Re-evaluation of the mechanisms of dietary fibre and implications for macronutrient bioaccessibility, digestion and postprandial metabolism.Development of oral food-grade delivery systems: current knowledge and future challenges.Potential biological fate of ingested nanoemulsions: influence of particle characteristics.Bioaccessibility of nutrients and micronutrients from dispersed food systems: impact of the multiscale bulk and interfacial structures.Stabilising emulsion-based colloidal structures with mixed food ingredients.Nanoemulsion-based oral delivery systems for lipophilic bioactive components: nutraceuticals and pharmaceuticals.Utilizing food effects to overcome challenges in delivery of lipophilic bioactives: structural design of medical and functional foods.A review on the relationship between food structure, processing, and bioavailability.Specificity of infant digestive conditions: some clues for developing relevant in vitro models.Dietary fiber and phenolic compounds as functional ingredients: interaction and possible effect after ingestion.Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals.Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry.Standardization of Nanoparticle Characterization: Methods for Testing Properties, Stability, and Functionality of Edible Nanoparticles.Food structure: Its formation and relationships with other properties.Preparation, characterization and bioavailability by oral administration of O/W curcumin nanoemulsions stabilized with lysophosphatidylcholine.Curcumin-loaded lipid nanocarrier for improving bioavailability, stability and cytotoxicity against malignant glioma cells.Fractionation, separation, and identification of antioxidative peptides in potato protein hydrolysate that enhance oxidative stability of soybean oil emulsions.Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on β-carotene bioavailability.In vitro lipid digestion of chitin nanocrystal stabilized o/w emulsions.Influence of cheese matrix on lipid digestion in a simulated gastro-intestinal environment.Enhanced lymphatic transport of bioactive lipids: cell culture study of polymethoxyflavone incorporation into chylomicrons.Altering the level of calcium changes the physical properties and digestibility of casein-based emulsion gels.A comprehensive overview on the micro- and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids.In vitro β-Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl-Esterification.Modulation of lipid digestibility using structured emulsion-based delivery systems: comparison of in vivo and in vitro measurements.High pressure homogenization increases the in vitro bioaccessibility of α- and β-carotene in carrot emulsions but not of lycopene in tomato emulsions.Ethylcellulose oleogels for lipophilic bioactive delivery - effect of oleogelation on in vitro bioaccessibility and stability of beta-carotene.Responsiveness of emulsions stabilized by lactoferrin nano-particles to simulated intestinal conditionsEffect of Pilot-Scale Aseptic Processing on Tomato Soup Quality ParametersDesign of Bio-nanosystems for Oral Delivery of Functional CompoundsOral Behaviour of Food EmulsionsApplication of CMC as Thickener on Nanoemulsions Based on Olive Oil: Physical Properties and StabilityIn VitroModels for Studying Secondary Plant Metabolite Digestion and Bioaccessibility
P2860
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P2860
Controlling lipid bioavailability through physicochemical and structural approaches.
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on January 2009
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
Controlling lipid bioavailability through physicochemical and structural approaches.
@en
Controlling lipid bioavailability through physicochemical and structural approaches.
@nl
type
label
Controlling lipid bioavailability through physicochemical and structural approaches.
@en
Controlling lipid bioavailability through physicochemical and structural approaches.
@nl
prefLabel
Controlling lipid bioavailability through physicochemical and structural approaches.
@en
Controlling lipid bioavailability through physicochemical and structural approaches.
@nl
P2093
P2860
P1476
Controlling lipid bioavailability through physicochemical and structural approaches.
@en
P2093
David Julian McClements
Eric Andrew Decker
Yeonhwa Park
P2860
P356
10.1080/10408390701764245
P577
2009-01-01T00:00:00Z