المؤلفون: Chunlan Zhang, Bin Li

المصدر: Food Science & Nutrition, Vol 10, Iss 8, Pp 2582-2589 (2022)

مصطلحات موضوعية: bioaccessibility, carotenoids, nanoemulsions, spontaneous emulsification, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/2048-7177Test

الوصول الحر: https://doaj.org/article/2ff212d10e1f431d895ea31b6352ad67Test

المؤلفون: Teixé-Roig, Júlia, Oms Oliu, Gemma, Odriozola Serrano, Isabel, Martín Belloso, Olga

مصطلحات موضوعية: Curcumin, Nanoemulsions, Bioaccessibility, Stability, Sodium alginate

وصف الملف: application/pdf

العلاقة: info:eu-repo/grantAgreement/MINECO//AGL2015-65975-R/ES/DISEÑO DE SISTEMAS NANOESTRUCTURADOS PARA PROTEGER Y LIBERAR COMPUESTOS NATURALES CON ACTIVIDAD FUNCIONAL Y TECNOLOGICA/; info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C21/ES/MEJORA DE LAS PROPIEDADES TECNOLOGICAS Y NUTRICIONALES DE ALIMENTOS UTILIZANDO GELES Y EMULSIONES FORMADOS A PARTIR DE CARBOHIDRATOS NO PURIFICADOS OBTENIDOS DE FUENTES ALTERN/; Reproducció del document publicat a: https://doi.org/10.3390/ijms24010498Test; International Journal Of Molecular Sciences, 2023, vol. 24 (1), 498; https://doi.org/10.3390/ijms24010498Test; http://hdl.handle.net/10459.1/85209Test

الإتاحة: https://doi.org/10.3390/ijms24010498Test
http://hdl.handle.net/10459.1/85209Test

المؤلفون: Shabbar Abbas, Dawei Chang, Naveeda Riaz, Abid Aslam Maan, Muhammad Kashif Iqbal Khan, Ishtiaque Ahmad, Suliman A. Alsagaby, Ahmed El-Ghorab, Mazhar Ali, Muhammad Imran, Azmat Ullah, Tahir Mehmood, Muhammad Zeeshan Hyder, Muhammad Sajjad, Muhammad Umer, Asghar Shabbir, Muhammad Inam Afzal

المصدر: Journal of Experimental Nanoscience, Vol 16, Iss 1, Pp 229-245 (2021)

مصطلحات موضوعية: nanoemulsions, polymeric nanocapsules, stability, digestibility, bioaccessibility, Materials of engineering and construction. Mechanics of materials, TA401-492, Chemical technology, TP1-1185

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/1745-8080Test; https://doaj.org/toc/1745-8099Test

الوصول الحر: https://doaj.org/article/ee620b9929fb426a854f44807bea5359Test

المؤلفون: Júlia Teixé-Roig, Gemma Oms-Oliu, Isabel Odriozola-Serrano, Olga Martín-Belloso

المصدر: International Journal of Molecular Sciences, Vol 24, Iss 1, p 498 (2022)

مصطلحات موضوعية: curcumin, nanoemulsions, bioaccessibility, stability, sodium alginate, Biology (General), QH301-705.5, Chemistry, QD1-999

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/1422-0067/24/1/498Test; https://doaj.org/toc/1661-6596Test; https://doaj.org/toc/1422-0067Test

الوصول الحر: https://doaj.org/article/d8c7642ffeb443f48c130f19fa1fa14fTest

المؤلفون: Milinčić, Danijel D., Salević-Jelić, Ana S., Kostić, Aleksandar Ž., Stanojević, Slađana P., Nedović, Viktor, Pešić, Mirjana B.

المصدر: Critical Reviews in Food Science and Nutrition

مصطلحات موضوعية: nanoemulsions, simulated gastrointestinal digestion, lipid droplets, General Medicine, bioaccessibility, Bioactive compounds, Industrial and Manufacturing Engineering, Food Science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1ea4fbbbfd4f3e23edca22cc8373169Test
https://doi.org/10.1080/10408398.2023.2195519Test

المؤلفون: Vera Lavelli, Paolo D’Incecco, Luisa Pellegrino

المصدر: Foods; Volume 10; Issue 9; Pages: 1989

مصطلحات موضوعية: vitamin D, nanoemulsions, liposomes, casein micelles, protein nanocapsules, fortification, stability, bioaccessibility

جغرافية الموضوع: agris

وصف الملف: application/pdf

العلاقة: Food Engineering and Technology; https://dx.doi.org/10.3390/foods10091989Test

الإتاحة: https://doi.org/10.3390/foods10091989Test

المؤلفون: Gonçalves, Raquel Filipa Silva, Martins, Joana Teresa Rodrigues, Vicente, A. A., Pinheiro, Ana C.

المساهمون: Universidade do Minho

مصطلحات موضوعية: Nanoemulsions, In vitro digestion, Cytotoxicity, Bioaccessibility, Natural emulsifiers

وصف الملف: application/pdf

العلاقة: Gonçalves, Raquel F. S.; Martins, Joana T.; Vicente, António A.; Pinheiro, Ana Cristina, Influence of emulsifier type on in vitro digestion of curcumin nanoemulsions: lecithin and rhamnolipids. 17th Food Colloids Conference: Application of Soft Matter Concepts. Leeds, UK, April 8-11, 2018. ISSN: 0927-7757; 0927-7757; http://www.rsc.org/events/detail/30745/17th-food-colloids-conference-application-of-soft-matter-conceptsTest

الإتاحة: http://hdl.handle.net/1822/61972Test

المؤلفون: Vicente, A. A., Gonçalves, Raquel Filipa Silva, Martins, Joana Teresa Rodrigues, Duarte, Catarina M., Pinheiro, Ana Cristina

المساهمون: Universidade do Minho

مصطلحات موضوعية: Nanoemulsions, Curcumin, In vitro digestion, Bioaccessibility, Cytotoxicity, Ciências Agrárias::Biotecnologia Agrária e Alimentar, Ciências Médicas::Biotecnologia Médica

وصف الملف: application/pdf

العلاقة: Vicente, António A.; Gonçalves, Raquel F. S.; Martins, Joana T.; Duarte, Catarina M.; Pinheiro, Ana Cristina, Nanoemulsion-based delivery systems for curcumin: effect of carrier oil type on bioaccessibility and cell viability. DoF 2017 - 7th International Symposium on Delivery of Functionality In Complex Food Systems. Auckland, New Zealand, Nov 5-8, 2017.; https://www.dof2017.orgTest/

الإتاحة: http://hdl.handle.net/1822/61975Test

المؤلفون: Jiang, Tian, Liao, Wei, Charcosset, Catherine

المساهمون: Laboratoire d'automatique, de génie des procédés et de génie pharmaceutique (LAGEPP), Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon-École Supérieure de Chimie Physique Électronique de Lyon (CPE)-Centre National de la Recherche Scientifique (CNRS)

المصدر: ISSN: 0963-9969 ; Food Research International ; https://hal.science/hal-03028840Test ; Food Research International, 2020, 132, pp.109035. ⟨10.1016/j.foodres.2020.109035⟩.

مصطلحات موضوعية: Curcumin, Encapsulation, Nanoemulsions, Bioaccessibility, Applications, [SDV.IDA]Life Sciences [q-bio]/Food engineering

العلاقة: hal-03028840; https://hal.science/hal-03028840Test; https://hal.science/hal-03028840/documentTest; https://hal.science/hal-03028840/file/Review%20Tian%201.pdfTest

الإتاحة: https://doi.org/10.1016/j.foodres.2020.109035Test
https://hal.science/hal-03028840Test
https://hal.science/hal-03028840/documentTest
https://hal.science/hal-03028840/file/Review%20Tian%201.pdfTest

المؤلفون: Teixé-Roig, Júlia, Oms Oliu, Gemma, Ballesté Muñoz, Sara, Odriozola Serrano, Isabel, Martín Belloso, Olga

مصطلحات موضوعية: β-carotene, Nanoemulsions, Pectin, Bioaccessibility

العلاقة: info:eu-repo/grantAgreement/MINECO//AGL2015-65975-R/ES/DISEÑO DE SISTEMAS NANOESTRUCTURADOS PARA PROTEGER Y LIBERAR COMPUESTOS NATURALES CON ACTIVIDAD FUNCIONAL Y TECNOLOGICA/; info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C21/ES/MEJORA DE LAS PROPIEDADES TECNOLOGICAS Y NUTRICIONALES DE ALIMENTOS UTILIZANDO GELES Y EMULSIONES FORMADOS A PARTIR DE CARBOHIDRATOS NO PURIFICADOS OBTENIDOS DE FUENTES ALTERN/; Reproducció del document publicat a: https://doi.org/10.3390/foods9040447Test; Foods, 2020, vol. 9, núm. 4, article number 447; https://doi.org/10.3390/foods9040447Test; http://hdl.handle.net/10459.1/68500Test

الإتاحة: https://doi.org/10.3390/foods9040447Test
http://hdl.handle.net/10459.1/68500Test