An investigation on pickering nano-emulsions stabilized by dihydromyricetin/high-amylose corn starch composite particles: Preparation conditions and carrier properties

[1]  Weijun Deng,et al.  Dual stabilization of Pickering emulsion with epigallocatechin gallate loaded mesoporous silica nanoparticles. , 2022, Food chemistry.

[2]  Xiaofan Lv,et al.  Fabrication and characterization of oil-in-water emulsions stabilized by whey protein isolate/phloridzin/sodium alginate ternary complex , 2022, Food Hydrocolloids.

[3]  Aashima Sharma,et al.  Interactions of plant food bioactives‐loaded nano delivery systems at the nano‐bio interface and its pharmacokinetics: An overview , 2022, Food Frontiers.

[4]  Hongliang Zeng,et al.  The effect of dynamic high‐pressure microfluidization on the physicochemical and digestive properties of proteins in insoluble fraction of edible bird's nest , 2021, Food Frontiers.

[5]  Sheng Geng,et al.  Preparation and characterization of a dihydromyricetin-sugar beet pectin covalent polymer. , 2021, Food chemistry.

[6]  Jinling Lv,et al.  Fabrication of food-grade Pickering high internal phase emulsions (HIPEs) stabilized by a dihydromyricetin and lysozyme mixture. , 2021, Food chemistry.

[7]  S. Pérez-Burillo,et al.  An in vitro batch fermentation protocol for studying the contribution of food to gut microbiota composition and functionality , 2021, Nature Protocols.

[8]  Huan Tan,et al.  Effect of oil type and β-carotene incorporation on the properties of gelatin nanoparticle-stabilized pickering emulsions , 2021 .

[9]  G. Liang,et al.  Multi-scale stabilization mechanism of pickering emulsion gels based on dihydromyricetin/high-amylose corn starch composite particles. , 2021, Food chemistry.

[10]  M. Ashokkumar,et al.  Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions , 2020 .

[11]  G. Liang,et al.  Fabrication and characterization of novel edible Pickering emulsion gels stabilized by dihydromyricetin. , 2020, Food chemistry.

[12]  J. Smart,et al.  Recent developments in formulation design for improving oral bioavailability of curcumin: A review , 2020, Journal of Drug Delivery Science and Technology.

[13]  N. Messaddeq,et al.  Pickering nano-emulsions stabilized by Eudragit RL100 nanoparticles as oral drug delivery system for poorly soluble drugs. , 2020, Colloids and surfaces. B, Biointerfaces.

[14]  Yangchao Luo,et al.  Recent advances of electrosprayed particles as encapsulation systems of bioactives for food application , 2020 .

[15]  Tamás A Prileszky,et al.  Multiple nanoemulsions , 2020, Nature Reviews Materials.

[16]  Zhengzong Wu,et al.  Chitosan hydrochloride/carboxymethyl starch complex nanogels stabilized Pickering emulsions for oral delivery of β-carotene: Protection effect and in vitro digestion study. , 2020, Food chemistry.

[17]  C. I. Beristain,et al.  In vitro and In vivo antioxidant properties of paprika carotenoids nanoemulsions , 2020 .

[18]  N. Calero,et al.  A comparison of microfluidization and sonication to obtain lemongrass submicron emulsions. Effect of diutan gum concentration as stabilizer , 2019, LWT.

[19]  H. Espinosa‐Andrews,et al.  Developing curcumin nanoemulsions by high-intensity methods: Impact of ultrasonication and microfluidization parameters , 2019, LWT.

[20]  Xin‐an Zeng,et al.  Dihydromyricetin: A review on identification and quantification methods, biological activities, chemical stability, metabolism and approaches to enhance its bioavailability , 2019, Trends in Food Science & Technology.

[21]  A. Abbaspourrad,et al.  Sonochemically Synthesized Ultrastable High Internal Phase Emulsions via a Permanent Interfacial Layer , 2018, ACS Sustainable Chemistry & Engineering.

[22]  Xiaoquan Yang,et al.  Development of antioxidant gliadin particle stabilized Pickering high internal phase emulsions (HIPEs) as oral delivery systems and the in vitro digestion fate. , 2018, Food & function.

[23]  D. Mcclements,et al.  Improving emulsion formation, stability and performance using mixed emulsifiers: A review. , 2017, Advances in colloid and interface science.

[24]  P. Fowler,et al.  Bespoke Diblock Copolymer Nanoparticles Enable the Production of Relatively Stable Oil-in-Water Pickering Nanoemulsions , 2017, Langmuir : the ACS journal of surfaces and colloids.

[25]  P. Shao,et al.  Impact of ionic strength on physicochemical stability of o/w emulsions stabilized by Ulva fasciata polysaccharide , 2017 .

[26]  H. Mo,et al.  Tannin fraction from Ampelopsis grossedentata leaves tea (Tengcha) as an antioxidant and α‐glucosidase inhibitory nutraceutical , 2016 .

[27]  Paul Van der Meeren,et al.  Food-grade particles for emulsion stabilization , 2016 .

[28]  Nicolas Huang,et al.  β-lactoglobulin stabilized nanemulsions--Formulation and process factors affecting droplet size and nanoemulsion stability. , 2016, International journal of pharmaceutics.

[29]  D. Mcclements,et al.  Formation of Food-Grade Nanoemulsions Using Low-Energy Preparation Methods: A Review of Available Methods. , 2016, Comprehensive reviews in food science and food safety.

[30]  F. Shakeel,et al.  Double w/o/w nanoemulsion of 5-fluorouracil for self-nanoemulsifying drug delivery system , 2014 .

[31]  M. Wahlgren,et al.  Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications , 2014 .

[32]  M. Corredig,et al.  A standardised static in vitro digestion method suitable for food - an international consensus. , 2014, Food & function.

[33]  F. Kong,et al.  Beta-carotene: Digestion, Microencapsulation, and In Vitro Bioavailability , 2014, Food and Bioprocess Technology.

[34]  John A Pollock,et al.  Two-color fluorescent (near-infrared and visible) triphasic perfluorocarbon nanoemulsions , 2013, Journal of biomedical optics.

[35]  J. Pollock,et al.  Cyclooxgenase-2 Inhibiting Perfluoropoly (Ethylene Glycol) Ether Theranostic Nanoemulsions—In Vitro Study , 2013, PloS one.

[36]  F. Agnely,et al.  Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: alternatives to synthetic surfactants in the pharmaceutical field? , 2012, International journal of pharmaceutics.

[37]  J. Benoit,et al.  Design and production of nanoparticles formulated from nano-emulsion templates-a review. , 2008, Journal of controlled release : official journal of the Controlled Release Society.

[38]  L. G. Leal,et al.  Effect of overall drop deformation on flow-induced coalescence at low capillary numbers , 2006 .

[39]  T. P. Lockhart,et al.  Pickering Emulsions: Interfacial Tension, Colloidal Layer Morphology, and Trapped-Particle Motion , 2003 .

[40]  H. Schubert,et al.  Developments in the continuous mechanical production of oil-in-water macro-emulsions , 1995 .

[41]  S. Kochhar Chapter 2 – DETERIORATION OF EDIBLE OILS, FATS AND FOODSTUFFS , 1993 .