Nanoemulsion: Concepts, development and applications in drug delivery
Nanoemulsions are biphasic dispersion of two immiscible liquids: either water in oil (W/O) or
oil in water (O/W) droplets stabilized by an amphiphilic surfactant. These come across as …
oil in water (O/W) droplets stabilized by an amphiphilic surfactant. These come across as …
Techniques for formulation of nanoemulsion drug delivery system: A review
M Kumar, RS Bishnoi, AK Shukla… - Preventive nutrition and …, 2019 - pmc.ncbi.nlm.nih.gov
Nanoemulsion drug delivery systems are advanced modes for delivering and improving the
bioavailability of hydrophobic drugs and the drug which have high first pass metabolism …
bioavailability of hydrophobic drugs and the drug which have high first pass metabolism …
Lipid oxidation in oil‐in‐water emulsions: Involvement of the interfacial layer
CC Berton‐Carabin, MH Ropers… - … Reviews in Food …, 2014 - Wiley Online Library
More polyunsaturated fats in processed foods and fewer additives are a huge demand of
public health agencies and consumers. Consequently, although foods have an enhanced …
public health agencies and consumers. Consequently, although foods have an enhanced …
Nanoencapsulation techniques for food bioactive components: a review
PN Ezhilarasi, P Karthik, N Chhanwal… - Food and bioprocess …, 2013 - Springer
The protection and controlled release of bioactive compounds at the right time and the right
place can be implemented by encapsulation. Nanoencapsulation remains to be the one of …
place can be implemented by encapsulation. Nanoencapsulation remains to be the one of …
A review of analytical methods measuring lipid oxidation status in foods: a challenging task
B Barriuso, I Astiasarán, D Ansorena - European food research and …, 2013 - Springer
Lipid oxidation analysis in food samples is a relevant topic since the compounds generated
in the process are related to undesirable sensory and biological effects. Proper …
in the process are related to undesirable sensory and biological effects. Proper …
Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: Opportunities and obstacles in the food industry
R Walker, EA Decker, DJ McClements - Food & function, 2015 - pubs.rsc.org
Consumption of biologically active amounts of omega-3 fatty acids is linked to improved
human health, which has partly been attributed to their important role in brain development …
human health, which has partly been attributed to their important role in brain development …
Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients
F Adinepour, S Pouramin, A Rashidinejad… - Food Research …, 2022 - Elsevier
Bioactive compounds (bioactives) derived from plants and animals, are effective in
increasing the safety and health of society through the treatment and prevention of diseases …
increasing the safety and health of society through the treatment and prevention of diseases …
Structure–antioxidant activity relationships of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid
R Farhoosh, S Johnny, M Asnaashari… - Food chemistry, 2016 - Elsevier
Anti-DPPH radical effect as well as anti-peroxide activity of o-hydroxyl, o-methoxy, and alkyl
ester derivatives of p-hydroxybenzoic acid in a bulk fish oil system and its O/W emulsion …
ester derivatives of p-hydroxybenzoic acid in a bulk fish oil system and its O/W emulsion …
Structure‐antioxidant activity relationships of luteolin and catechin
SM Ahmadi, R Farhoosh, A Sharif… - Journal of food …, 2020 - Wiley Online Library
Antioxidant activity of the natural flavonoids luteolin and catechin, which shows inconsistent
comparative results in literature, was extensively evaluated as affected by the 1, 4‐pyrone …
comparative results in literature, was extensively evaluated as affected by the 1, 4‐pyrone …
Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion
M Asnaashari, R Farhoosh, A Sharif - Food chemistry, 2014 - Elsevier
The anti-DPPH radical effect as well as anti-peroxide activity of gallic acid, methyl gallate,
and α-tocopherol in a bulk Kilka fish oil and its oil-in-water emulsion stabilized by soy protein …
and α-tocopherol in a bulk Kilka fish oil and its oil-in-water emulsion stabilized by soy protein …