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Xanthan Gum-Stabilized Cocoa Butter Emulsion: Characterization, Molecular Interactions, Physicochemical Stability, and Controlled Gastrointestinal Delivery of α-Mangostin

https://doi.org/10.2139/ssrn.5702857
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Solid Dispersions of α-Mangostin Improve Its Aqueous Solubility through Self-Assembly of Nanomicelles
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Influence of xanthan gum on properties and stability of oil-in-water Pickering emulsions stabilized by zein colloidal particles
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Fourier transform infrared spectroscopy and chemometrics as a tool for the rapid detection of other vegetable fats mixed in cocoa butter
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The Stability and Shelf Life of Fats and Oils
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Material properties of cocoa butter emulsions: Effect of dispersed phase droplet size and compression speed on mechanical response
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Xanthan gum modulation of octenyl succinic anhydrate starch-based high internal phase emulsions: Characterization, rheological behavior, and 3D printing applications
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Periodate oxidation of xanthan gum and its crosslinking effects on gelatin-based edible films
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Pectin-chitosan conjugated nanoliposome as a promising delivery system for neohesperidin: Characterization, release behavior, cellular uptake, and antioxidant property
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Enhancing nutraceutical bioavailability by controlling the composition and structure of gastrointestinal contents: Emulsion-based delivery and excipient systems
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Crystallisation in water-in-cocoa butter emulsions: Role of the dispersed phase on fat crystallisation and polymorphic transition
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Effect of xanthan gum or pectin addition on Sacha Inchi oil-in-water emulsions stabilized by ovalbumin or tween 80: Droplet size distribution, rheological behavior and stability
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In vitro study of bioaccessibility, antioxidant, and α-glucosidase inhibitory effect of pelargonidin-3-O-glucoside after interacting with beta-lactoglobulin and chitosan/pectin
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Green synthesis of nanolipo-fibersomes using Nutriose® FB 06 for delphinidin-3-O-sambubioside delivery: Characterization, physicochemical properties, and application
inferredcites →https://doi.org/10.1016/j.ijbiomac.2023.126868openalex-snapshot
Xanthan and gum acacia modified olive oil based nanoemulsion as a controlled delivery vehicle for topical formulations
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Nanoformulated alpha-mangostin ameliorates Alzheimer's disease neuropathology by elevating LDLR expression and accelerating amyloid-beta clearance
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Formulation engineering of water in cocoa – Butter emulsion
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Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin
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Enhanced salt perception of soy sauce based on emulsion salt reduction strategy
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Recent advances in delivering mangosteen-based phytochemicals using promising micro/nanocarriers: Formulation, outcomes, and perspectives
inferredcites →https://doi.org/10.1016/j.ultsonch.2022.106064openalex-snapshot
Fabrication of emulsions prepared by rice bran protein hydrolysate and ferulic acid covalent conjugate: Focus on ultrasonic emulsification
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Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication
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Curcumin Encapsulation in Multilayer Oil-in-Water Emulsion: Synthesis Using Ultrasonication and Studies on Stability and Antioxidant and Release Activities
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Stability of Acidic Egg White Protein Emulsions Containing Xanthan Gum
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Crystalline−Amorphous Interaction in Relation to the Phase Diagrams of Binary Polymer Blends Containing a Crystalline Constituent
inferredcites →https://doi.org/10.1039/d0fo01202eopenalex-snapshot
Influence of the particle size and hydrocolloid type on lipid digestion of thickened emulsions
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Cocoa Butter: Evolution from Natural Food Ingredient to Pharmaceutical Excipient and Drug Delivery System
inferredcites →https://doi.org/10.1080/01932691.2019.1583577openalex-snapshot
Preparation and characterization of cocoa butter and whey protein isolate based emulgels for pharmaceutical and probiotics delivery applications
inferredcites →https://doi.org/10.1108/jhr-08-2018-043openalex-snapshot
Biological properties in relation to health promotion effects of Garcinia mangostana (queen of fruit)
inferredcites →https://doi.org/10.1111/1750-3841.14602openalex-snapshot
Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study
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Characterization of Alpha Mangostin Loaded-Mesoporous Silica Nanoparticle and the Impact on Dissolution and Physical Stability
inferredcites →https://doi.org/10.3390/app14031069openalex-snapshot
Critical Review of Techniques for Food Emulsion Characterization
inferredcites →https://doi.org/10.3390/foods10030520openalex-snapshot
Characterisation of Fat Crystal Polymorphism in Cocoa Butter by Time-Domain NMR and DSC Deconvolution
inferredcites →https://doi.org/10.3390/molecules27092879openalex-snapshot
Effect of Coconut Protein and Xanthan Gum, Soybean Polysaccharide and Gelatin Interactions in Oil-Water Interface
inferredcites →https://doi.org/10.3390/polym13234212openalex-snapshot
Modification of Xanthan Gum for a High-Temperature and High-Salinity Reservoir
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Evidence from Thermal Aging Indicating That the Synergistic Effect of Glyoxal and Sodium Sulfite Improved the Thermal Stability of Conformational Modified Xanthan Gum
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Application of FTIR Spectroscopy and HPLC Combined with Multivariate Calibration for Analysis of Xanthones in Mangosteen Extracts
inferredcites →https://doi.org/10.7324/japs.2020.104019openalex-snapshot
The application of FTIR spectroscopy and chemometrics for classification of Mangosteen extract and its correlation with alpha-mangostin
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