A typical feature of marine foods is that they are rich in docosahexaenoic acid (DHA) and
eicosapentaenoic acid (EPA), which have formed a large-scale global industry. DHA/EPA …

There is increasing consumer pressure for commercial products that are more natural,
sustainable, and environmentally friendly, including foods, cosmetics, detergents, and …

To control the oral bioavailability of curcumin, we fabricated solid lipid nanoparticles (SLNs)
using tristearin and polyethylene glycol (PEG) ylated emulsifiers. Lipolysis of prepared SLNs …

Phenolic compounds (phenolics) have received great attention in the food, pharmaceutical
and nutraceutical industries due to their health-promoting attributes. However, their …

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …

In vitro digestion models are widely used to study the structural changes, digestibility, and
release of food components under simulated gastrointestinal conditions. However, the …

There is a need for edible delivery systems to encapsulate, protect and release bioactive
and functional lipophilic constituents within the food and pharmaceutical industries. These …

Consumption of carotenoids may reduce the incidences of certain chronic diseases, but their
use in foods is currently limited because of their poor water-solubility, low bioavailability and …

The influence of carrier oil type on the bioaccessibility of vitamin D 3 encapsulated within oil-
in-water nanoemulsions prepared using a natural surfactant (quillaja saponin) was studied …

Emulsions, ie, the dispersion of liquid droplets in a nonmiscible liquid phase, are
overwhelmingly present in food products. In such systems, both liquid phases (generally, oil …