Results 131 to 140 of about 2,556 (157)

Amorphous solid dispersions as a strategy to enhance the bioavailability and stability of formulations containing plant active ingredients: An integrative review. [PDF]

Daru
de Oliveira Cardoso Melo ME, Castro da Silva C, Dos Santos Dantas T, Barbosa Machado JC, Assunção Ferreira MR, Lira Soares LA.   +5 more
europepmc   +1 more source

Impact of the Graphene Production Methods Sonication and Microfluidization on In Vitro and In Vivo Toxicity, Macrophage Response, and Complement Activation. [PDF]

ACS Omega
Førde JL, Alhourani A, Carey T, Arbab A, Fladmark KE, Skrede S, Mollnes TE, Herfindal L, Hagland HR.   +8 more
europepmc   +1 more source

Chitosan-Gum Arabic Coated Nanostructured Lipid Carriers for Enhanced Gastrointestinal Stability of Curcuminoids. [PDF]

ACS Omega
Yarovaya L, Tuntiyasawasdikul S, Tabboon P, Junlatat J, Khetklang K, Phumart P, Sakloetsakun D.   +6 more
europepmc   +1 more source

Lyophilizable Thermostable Nano-Aluminum Adjuvant and Combinations Induced Robust Antigen-Specific Humoral and Cellular Immunity in Mice. [PDF]

Adv Healthc Mater
Zhou J, Bian L, Zhao X, Cui L, Li D, Xu J, Shi M, Li G, Wang X, Zeng J, Xing L, Sun B, Jiang C, Chen Y, Zhang Y.   +14 more
europepmc   +1 more source

Nanoemulsion Encapsulation of Fat-Soluble Vitamins: Advances in Technology, Bioaccessibility and Applications. [PDF]

Foods
Zeng T, Song F, Yang Z, Yan X, Jiang L, Li D, Huang Z.   +6 more
europepmc   +1 more source

Emulsion Structural Remodeling in Milk and Its Gelling Products: A Review. [PDF]

Gels
Yao D, Sun LC, Zhang LJ, Chen YL, Miao S, Cao MJ, Lin D.   +6 more
europepmc   +1 more source

A concise review of millet milk development. [PDF]

J Food Sci
Meena N, Sruthi NU, Dhungana P, Al-Ali H, Srinivasa Rao P, Bhattarai RR.   +5 more
europepmc   +1 more source

Emerging encapsulation strategies for vitamin A fortification in food sector: an overview. [PDF]

Food Sci Biotechnol
Patil R, Singh A, Mane S, Roy T.
europepmc   +1 more source

Nano-Emulsion Production by Sonication and Microfluidization—A Comparison

International Journal of Food Properties, 2006
The efficiency of sonication and microfluidization to produce nano-emulsions were evaluated in this study. The purpose was to produce an oil-in-water nano-emulsion of d-limonene to apply it in the next step for nano-particle encapsulation.
Seid Mahdi Jafari, Bhesh Bhandari, Yinghe He   +2 more
exaly   +2 more sources

Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products

Journal of Food Engineering, 2012
This study evaluates the effects of high pressure microfluidization of ketchup mixes on the physical properties and lycopene content. During the processing the pressure level ranged between 200 and 2000 bar, while the number of passes was kept constant ...
Behic Mert
exaly   +2 more sources