All Stories

  1. Delivery of synergistic polyphenol combinations using biopolymer-based systems: Advances in physicochemical properties, stability and bioavailability
  2. Potential impact of inorganic nanoparticles on macronutrient digestion: titanium dioxide nanoparticles slightly reduce lipid digestion under simulated gastrointestinal conditions
  3. Enhancement of carotenoid bioaccessibility from carrots using excipient emulsions: influence of particle size of digestible lipid droplets
  4. Biopolymer-Based Delivery Systems: Challenges and Opportunities
  5. The Nutraceutical Bioavailability Classification Scheme: Classifying Nutraceuticals According to Factors Limiting their Oral Bioavailability
  6. The Physical Characterization and Sorption Isotherm of Rice Bran Oil Powders Stabilized by Food-Grade Biopolymers
  7. Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry
  8. Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate
  9. Formation of thermally reversible optically transparent emulsion-based delivery systems using spontaneous emulsification
  10. Separation and characterization of polyphenolics from underutilized byproducts of fruit production (Choerospondias axillaris peels): inhibitory activity of proanthocyanidins against glycolysis enzymes
  11. Soft matter strategies for controlling food texture: formation of hydrogel particles by biopolymer complex coacervation
  12. Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals