Correlation of Emulsion Structure with Cellular Uptake Behavior of Encapsulated Bioactive Nutrients: Influence of Droplet Size and Interfacial Structure-Reference-Cited by-同舟云学术

Correlation of Emulsion Structure with Cellular Uptake Behavior of Encapsulated Bioactive Nutrients: Influence of Droplet Size and Interfacial Structure

Published:2016-11-02 Issue:45 Volume:64 Page:8659-8666
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lu Wei¹²,Kelly Alan L.²,Maguire Pierce³,Zhang Hongzhou³,Stanton Catherine¹,Miao Song¹

Affiliation:

1. Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland

2. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

3. CRANN & School of Physics, Trinity College Dublin, Dublin, Ireland

Funder

Teagasc

China Scholarship Council

Department of Agriculture, Food and the Marine

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b04136

Reference40 articles.

1. Nanodelivery of Bioactive Components for Food Applications: Types of Delivery Systems, Properties, and Their Effect on ADME Profiles and Toxicity of Nanoparticles

2. Nanotechnology for increased micronutrient bioavailability

3. Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components

4. Emulsion-based encapsulation and delivery systems for polyphenols

5. Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro digestibility through emulsifiers

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