about
P185
Synergistic anti-inflammatory effects of nobiletin and sulforaphane in lipopolysaccharide-stimulated RAW 264.7 cellsEvidence that homogenization of BSA-stabilized hexadecane-in-water emulsions induces structure modification of the nonadsorbed protein.Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pH.Influence of oil polarity on droplet growth in oil-in-water emulsions stabilized by a weakly adsorbing biopolymer or a nonionic surfactant.Influence of interfacial characteristics on Ostwald ripening in hydrocarbon oil-in-water emulsions.Improvement of β-Carotene Bioaccessibility from Dietary Supplements Using Excipient Nanoemulsions.Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes.Modulation of globular protein functionality by weakly interacting cosolvents.The p53-, Bax- and p21-dependent inhibition of colon cancer cell growth by 5-hydroxy polymethoxyflavones.Inhibitory effects of resveratrol and pterostilbene on human colon cancer cells: a side-by-side comparisonFormation, antioxidant property and oxidative stability of cold pressed rice bran oil emulsion.Primary structure and chain conformation of fucoidan extracted from sea cucumber Holothuria tubulosa.Nanoemulsion-based delivery systems for poorly water-soluble bioactive compounds: Influence of formulation parameters on Polymethoxyflavone crystallizationFluorescence imaging of spatial location of lipids and proteins during digestion of protein-stabilized oil-in-water emulsions: A simulated gastrointestinal tract study.Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with polyphenol-protein-carbohydrate conjugate.The inhibitory effects of 5-hydroxy-3,6,7,8,3',4'-hexamethoxyflavone on human colon cancer cells.Non-covalent interactions between proteins and polysaccharides.Effect of Colloidal Interactions on the Rate of Interdroplet Heterogeneous Nucleation in Oil-in-Water EmulsionsCritical review of techniques and methodologies for characterization of emulsion stability.Emulsion-based delivery systems for lipophilic bioactive components.Recent advances in edible coatings for fresh and minimally processed fruits.Controlling lipid bioavailability through physicochemical and structural approaches.Structural design principles for delivery of bioactive components in nutraceuticals and functional foods.Factors influencing the chemical stability of carotenoids in foods.Structured emulsion-based delivery systems: controlling the digestion and release of lipophilic food components.Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein-polysaccharide complexes.Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity.Review of in vitro digestion models for rapid screening of emulsion-based systems.Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions.Potential biological fate of ingested nanoemulsions: influence of particle characteristics.Emulsion design to improve the delivery of functional lipophilic components.Crystals and crystallization in oil-in-water emulsions: implications for emulsion-based delivery systems.Design of foods with bioactive lipids for improved health.Edible lipid nanoparticles: digestion, absorption, and potential toxicity.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.Delivery of lipophilic bioactives: assembly, disassembly, and reassembly of lipid nanoparticles.Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals.What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox.Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry.
P50
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P50
description
hulumtues
@sq
researcher
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ricercatore
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wetenschapper
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հետազոտող
@hy
name
David Julian McClements
@ast
David Julian McClements
@en
David Julian McClements
@es
David Julian McClements
@nl
David Julian McClements
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type
label
David Julian McClements
@ast
David Julian McClements
@en
David Julian McClements
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David Julian McClements
@nl
David Julian McClements
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prefLabel
David Julian McClements
@ast
David Julian McClements
@en
David Julian McClements
@es
David Julian McClements
@nl
David Julian McClements
@sl
P214
P6366
P1053
F-8283-2011
P106
P1153
7005216193
P184
P21
P214
P31
P3829
P3835
david-mcclements2
P496
0000-0002-9016-1291
P6366
2169407405
P735
P7859
viaf-80248523