Multicompartment emulsion droplets for programmed release of hydrophobic cargoes-Reference-Cited by-同舟云学术

Multicompartment emulsion droplets for programmed release of hydrophobic cargoes

Published:2019 Issue:8 Volume:10 Page:4522-4532
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Chen Xiao-Wei¹²³⁴⁵^ORCID,Ning Xue-Ying⁶⁷⁸⁹⁵,Zou Yuan¹²³⁴⁵^ORCID,Liu Xiao¹²³⁴⁵,Yang Xiao-Quan¹²³⁴⁵^ORCID

Affiliation:

1. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety

2. Department of Food Science and Engineering

3. South China University of Technology

4. Guangzhou 510640

5. PR China

6. Lipid Technology and Engineering

7. School of Food Science and Engineering

8. Henan University of Technology

9. Zhengzhou 450001

Abstract

Multi-compartmentalized microdroplets composed of a multiple subcompartment shell and single microscale host compartment core were prepared facilely for achieving programmed release of hydrophobic cargoes.

Funder

National Natural Science Foundation of China

Henan University of Technology

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO00558G

Reference39 articles.

1. Potential bioavailability enhancement of bioactive compounds using food-grade engineered nanomaterials: a review of the existing evidence

2. Colloidal delivery systems for micronutrients and nutraceuticals

3. Assembly of Protein–Polysaccharide Complexes for Delivery of Bioactive Ingredients: A Perspective Paper

4. Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

5. Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Diacylglycerol Crystallization on W/O/W Emulsion Stability, Controlled Release Properties and In Vitro Digestibility;Foods;2023-12-10

2. Fabrication and characterization of novel thermoresponsive emulsion gels and oleogels stabilizied by assembling nanofibrous from dual natural triterpenoid saponins;Food Chemistry: X;2023-06

3. Encapsulation of volatile compounds in liquid media: Fragrances, flavors, and essential oils in commercial formulations;Advances in Colloid and Interface Science;2021-12

4. Recent Advances and Applications of Plant-Based Bioactive Saponins in Colloidal Multiphase Food Systems;Molecules;2021-10-08

5. An enhanced pH-sensitive carrier based on alginate-Ca-EDTA in a set-type W1/O/W2 double emulsion model stabilized with WPI-EGCG covalent conjugates for probiotics colon-targeted release;Food Hydrocolloids;2021-04