Surfactant‐free oleogel‐based emulsion stabilized by co‐assembled ceramide/lecithin crystals with controlled digestibility
Author:
Affiliation:
1. Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods College of Food Sciences South China Agricultural University Guangzhou China
2. Guangzhou Shuke Industrial Co. Ltd Guangzhou China
Funder
Natural Science Foundation of Guangdong Province
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12285
Reference45 articles.
1. Emulsion-based delivery systems for curcumin: Encapsulation and interaction mechanism between debranched starch and curcumin
2. Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability
3. Fabrication, characterization and lipase digestibility of food-grade nanoemulsions
4. Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components
5. Oleogels in Food: A Review of Current and Potential Applications
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