Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components

By J. Weiss, E. Decker, D. McClements, K. Kristbergsson, T. Helgason, T. Awad. 2008

450 citations recorded by the source corpus.

Subfields: Food Science, Pharmaceutical Science

View Paper: https://www.semanticscholar.org/paper/b58479dc17a857bcf977c7827d32537afc44c09b

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. D. McClements
2. Jiajia Rao
3. I. Joye
4. G. Davidov-Pardo
5. O. Jones
6. Nandita DasGupta
7. S. Ranjan
8. C. Ramalingam

In Pharmaceutical Science

1. Jiajia Rao
2. D. McClements

Citations in the corpus

• Nanotechnology in agro-food: From field to plate (2015, background): “New food products containing nanostructures have been introduced or are being currently developed for different purposes (Chaudhry et al., 2008; Weiss et al., 2008; Luykx, Peters, Van, & Bouwmeester, 2008; Rao & McClements, 2012): (i) to protect nutraceuticals against degradation during manufacturin”
• Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity (2011, background): “Nanoemulsions are normally prepared from oils that are liquid, but it is possible to form them from oil phases that are able to fully or partially crystallize at the final temperature of application (Müller et al., 2002; Weiss et al., 2008).”
• Nanotechnology for increased micronutrient bioavailability (2014, background): “SLNs may be able to protect encapsulated lipophilic components from chemical degradation due to the ability of the solidified lipid phase to inhibit molecular diffusion processes (Weiss et al., 2008).”
• Hesperetin-Loaded Solid Lipid Nanoparticles and Nanostructure Lipid Carriers for Food Fortification: Preparation, Characterization, and Modeling (2013, methodology): “A modification on production method or applied materials (e.g., application of mixtures of nonionic and ionic surfactants (Weiss et al. 2008)) may increase the surface charge and dispersion stability.”
• Effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of β-lactoglobulin–pectin complexes (2010, background): “Particulate systems are becoming increasingly important for the encapsulation, protection and delivery of functional ingredients, such as drugs, nutraceuticals, flavors and antimicrobials (Grigoriev & Miller, 2009; McClements, Decker, & Weiss, 2007; Madene, Jacquot, Scher, & Desobry, 2006; Weiss et ”