Emulsion-based delivery systems for lipophilic bioactive components.

By D. McClements, E. Decker, J. Weiss. Journal of Food Science, 2007

981 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/5adbfb972b4a842ef06790a1645d541eb512ad67

How researchers see this paper

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In Food Science

1. D. McClements
2. I. Joye
3. G. Davidov-Pardo
4. E. Decker
5. J. Weiss
6. E. Dickinson
7. H. Feng
8. S. Kentish

Citations in the corpus

• Effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of β-lactoglobulin–pectin complexes (2010, neutral): “2006; Chen & Subirade, 2006; Emerich & Thanos, 2007; Emerich & Thanos, 2008; Goldberg, Langer, & Jia, 2007; McClements, Decker, & Park, 2009; McClements et al., 2007).”
• Chemical Characterization of CHIA ( Salvia hispanica L.) for Use in Food Products (2014, background): “Unsaturated Omega-3 fatty acids are nutritionally important for good health and are beneficial for individuals suffering from heart disease, diabetes and immune response disorders [4].”
• An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions (2013, neutral): “vitamins, carotenoids, flavonoids, phytosterols and polyunsaturated lipids have been encapsulated [1, 3, 9, 19, 20].”
• Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness (2013, background): “Various lipophilic substances such as glycerides, oils, phospholipids, carotenoids and waxes are also used as carrier materials in microencapsulation (Eldem et al., 1991; Lee et al., 2003; McClements et al., 2007; Muller et al., 2002; Patel et al., 2010).”
• Nanotechnology for increased micronutrient bioavailability (2014, background): “Non-ionic surfactants: temperature (McClements et al., 2007; McClements & Rao, 2011)”
• Factors Influencing the Chemical Stability of Carotenoids in Foods (2010, background): “Finally, the bioactivity and bioavailability of the carotenoid, and any desire to control the release of the carotenoid during digestion should be determined (McClements et al., 2007).”