Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds-Reference-Cited by-同舟云学术

Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds

Published:2023-04-06 Issue: Volume: Page:1-23
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Milinčić Danijel D.¹,Salević-Jelić Ana S.¹,Kostić Aleksandar Ž.¹,Stanojević Slađana P.¹,Nedović Viktor¹,Pešić Mirjana B.¹

Affiliation:

1. Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia

Funder

Science Fund of the Republic of Serbia

Serbian Ministry of Education, Science and Technological Development

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2195519

Reference154 articles.

1. Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties

2. Synergistic antioxidant effects of resveratrol and curcumin against fipronil-triggered oxidative damage in male albino rats

3. Phenolic compounds: current industrial applications, limitations and future challenges

4. In vitro digestion behavior of water-in-oil-in-water emulsions with gelled oil-water inner phases

5. Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility

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