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Improved stability of liposome-stabilized emulsions as a co-encapsulation delivery system for vitamin B 2 , vitamin E and β-carotene

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ChemInform Abstract: Nanoencapsulation of Food Ingredients Using Lipid‐Based Delivery Systems
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Stability of astaxanthin-loaded nanostructured lipid carriers as affected by pH, ionic strength, heat treatment, simulated gastric juice and freeze–thawing
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An overview of liposomal nano-encapsulation techniques and its applications in food and nutraceutical
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Charge boosting effect of cholesterol on cationic liposomes
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Colloidal TiO2 nanoparticles with near-neutral wettability: An efficient Pickering emulsifier
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Properties of Pickering emulsion stabilized by food-grade gelatin nanoparticles: influence of the nanoparticles concentration
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Long-term stability of sterically stabilized liposomes by freezing and freeze-drying: Effects of cryoprotectants on structure
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Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions
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Elucidation of stabilizing oil-in-water Pickering emulsion with different modified maize starch-based nanoparticles
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Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size
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Freeze-dried phosphatidylcholine liposomes encapsulating various antioxidant extracts from natural waste as functional ingredients in surimi gels
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Preparation and characterization of citral-loaded solid lipid nanoparticles
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Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiers
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Gallic acid liposomes decorated with lactoferrin: Characterization, in vitro digestion and antibacterial activity
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Soybean lecithin-stabilized oil-in-water (O/W) emulsions increase the stability and in vitro bioaccessibility of bioactive nutrients
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Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates
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Nanoencapsulation of lutein within lipid-based delivery systems: Characterization and comparison of zein peptide stabilized nano-emulsion, solid lipid nanoparticle, and nano-structured lipid carrier
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Fabrication and characterization of walnut peptides-loaded proliposomes with three lyoprotectants: Environmental stabilities and antioxidant/antibacterial activities
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Interactions of polysaccharides with β-lactoglobulin adsorbed films at the air–water interface
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Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin
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Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface
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Modified SPI improves the emulsion properties and oxidative stability of fish oil microcapsules
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Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions
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Influence of anionic polysaccharides on the physical and oxidative stability of hydrolyzed rice glutelin emulsions: Impact of polysaccharide type and pH
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Stability enhancement efficiency of surface decoration on curcumin-loaded liposomes: Comparison of guar gum and its cationic counterpart
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Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review
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Nanochitin-stabilized pickering emulsions: Influence of nanochitin on lipid digestibility and vitamin bioaccessibility
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.106211openalex-snapshot
Effect of pH, ionic strength, chitosan deacetylation on the stability and rheological properties of O/W emulsions formulated with chitosan/casein complexes
inferredcites →https://doi.org/10.1016/j.foodhyd.2021.106640openalex-snapshot
Dynamic adsorption and interfacial rheology of whey protein isolate at oil-water interfaces: Effects of protein concentration, pH and heat treatment
inferredcites →https://doi.org/10.1016/j.foodres.2007.09.006openalex-snapshot
Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions
inferredcites →https://doi.org/10.1016/j.foodres.2020.109032openalex-snapshot
Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin
inferredcites →https://doi.org/10.1016/j.foodres.2020.109587openalex-snapshot
Co-encapsulation of Vitamin C and β-Carotene in liposomes: Storage stability, antioxidant activity, and in vitro gastrointestinal digestion
inferredcites →https://doi.org/10.1016/j.ijbiomac.2018.08.070openalex-snapshot
Influence of initial protein structures and xanthan gum on the oxidative stability of O/W emulsions stabilized by whey protein
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A systematic study on chitosan-liposome based systems for biomedical applications
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Sterilization methods of liposomes: Drawbacks of conventional methods and perspectives
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An overview of liposome lyophilization and its future potential
inferredcites →https://doi.org/10.1016/j.jfoodeng.2017.09.022openalex-snapshot
Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin
inferredcites →https://doi.org/10.1016/j.jfoodeng.2018.04.007openalex-snapshot
Coalescence stability of Pickering emulsions produced with lipid particles: A microfluidic study
inferredcites →https://doi.org/10.1016/j.jfoodeng.2018.09.007openalex-snapshot
Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions
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Investigation of physicochemical properties of essential oil loaded nanoliposome for enrichment purposes
inferredcites →https://doi.org/10.1016/j.petrol.2019.106779openalex-snapshot
Synergistic influence of nanoparticles and surfactants on interfacial tension reduction, wettability alteration and stabilization of oil-in-water emulsion
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Curve fitting on experimental data of a new hybrid nano-antifreeze viscosity: Presenting new correlations for non-Newtonian nanofluid
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Adsorption behavior of phospholipid vesicles at oil/water interfaces
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Formation of Oil-in-Water Emulsions from Natural Emulsifiers Using Spontaneous Emulsification: Sunflower Phospholipids
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Improved Physical and in Vitro Digestion Stability of a Polyelectrolyte Delivery System Based on Layer-by-Layer Self-Assembly Alginate–Chitosan-Coated Nanoliposomes
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Oil-in-water liposomal emulsions: Characterization and potential use in vaccine delivery
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A standardised static in vitro digestion method suitable for food – an international consensus
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Influence of oil phase composition on the antifungal and mycotoxin inhibitory activity of clove oil nanoemulsions
inferredcites →https://doi.org/10.1039/c9fo00967aopenalex-snapshot
Structural stability of liposome-stabilized oil-in-water pickering emulsions and their fate during in vitro digestion
inferredcites →https://doi.org/10.1039/c9fo02504aopenalex-snapshot
Colloidal characteristics, emulsifying activities, and interfacial properties of α-lactalbumin–chitosan electrostatic complexes: effects of mass ratio and pH
inferredcites →https://doi.org/10.1039/d1fo01714dopenalex-snapshot
Enhanced stability and controlled gastrointestinal digestion of β-carotene loaded Pickering emulsions with particle–particle complex interfaces
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Time-Dependence of Boundary Tensions of Solutions I. The Role of Diffusion in Time-Effects
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A novel formulation of the pickering emulsion stabilized with silica nanoparticles and its thermal resistance at high temperatures
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Formulation and Evaluation of a Vitamin C Multiple Emulsion
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Stability of Palm Carotenes in an Organic Solvent and in a Food Emulsion System
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Investigation of the formation mechanisms in high internal phase Pickering emulsions stabilized by cellulose nanocrystals
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Lattice Boltzmann method for non-Newtonian (power-law) fluids
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Liposome‐stabilized oil‐in‐water emulsions as adjuvants: Increased emulsion stability promotes induction of cytotoxic T lymphocytes against an HIV envelope antigen
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Some Characteristics of the Enzymic Lipid Peroxidation System in the Microsomal Fraction of Flounder Skeletal Muscle
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Mechanisms and Factors for Edible Oil Oxidation
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PHYSICOCHEMICAL AND STRUCTURAL CHARACTERISTICS OF SODIUM CASEINATE BIOPOLYMERS INDUCED BY MICROBIAL TRANSGLUTAMINASE
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Development and Evaluation of Emulsion-Liposome Blends for Resveratrol Delivery
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Protective Role of Intramuscularly Administered Vitamin E on the Levels of Lipid Peroxidation and the Activities of Antioxidant Enzymes in the Lens of Rats Made Cataractous with Gamma-Irradiation
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Transient Flow of Non-Newtonian Power-Law Fluids in Porous Media
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Combination Nanotherapeutics for Dry Eye Disease Treatment in a Rabbit Model
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Revealing the Efficacy of Thermostable Biosurfactant in Heavy Metal Bioremediation and Surface Treatment in Vegetables
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PEG-b-PLGA Nanoparticles Loaded with Geraniin from Phyllanthus Watsonii Extract as a Phytochemical Delivery Model
inferredcites →https://doi.org/10.3390/foods10061400openalex-snapshot
Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion
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Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil–Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability
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Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate
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Antioxidant Activity of Pandanus amaryllifolius Leaf and Root Extract and its Application in Topical Emulsion

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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