Fabrication of natural deep eutectic solvent based water-in-oil high internal phase emulsion: Improving loading capacity and stability of curcumin-Reference-Cited by-同舟云学术

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Fabrication of natural deep eutectic solvent based water-in-oil high internal phase emulsion: Improving loading capacity and stability of curcumin

Published:2024-04 Issue: Volume:366 Page:111862
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Miao Jinyu,Zuo Xinyu,McClements David Julian^ORCID,Zou Liqiang,Liang Ruihong,Zhang Lu,Liu Wei

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Novel solvent properties of choline chloride/urea mixtures;Abbott;Chem. Commun.,2003

2. Therapeutic deep eutectic solvents: a comprehensive review of their thermodynamics, microstructure and drug delivery applications;Abdelquader;Eur. J. Pharm. Biopharm.,2023

3. The effects of high-intensity ultrasound and oil types on the physicochemical properties of egg white protein emulsions;Abker;J. Food Eng.,2023

4. Optimization, characterization and in vitro evaluation of curcumin microemulsions;Bergonzi;LWT--Food Sci. Technol.,2014

5. A green and designable natural deep eutectic solvent-based supramolecular solvents system: efficient extraction and enrichment for phytochemicals;Cai;Chem. Eng. J.,2023

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1. Recent developments on the freeze-thaw stability of Pickering emulsions and its application as nutrient delivery vehicles;Food Hydrocolloids;2025-01

2. A novel micro-aqueous cold extraction of salmon head oil to reduce lipid oxidation and fishy odor: Comparison with common methods;Food Chemistry;2025-01

3. Antioxidant amyloid fibril derived from rice protein hydrolysate as stabilizer towards preparing high-stable emulsion;Food Chemistry;2024-12

4. Green natural deep eutectic agents (GNDEAs) for biocryopreservation: Syntheses, properties and advanced applications;Trends in Food Science & Technology;2024-09

5. Improved light and ultraviolet stability of curcumin encapsulated in emulsion gels prepared with corn starch, OSA-starch and whey protein isolate;Food Chemistry;2024-07

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