Boosting the bioavailability of hydrophobic nutrients, vitamins, and nutraceuticals in natural products using excipient emulsions

Food Research International

Volumn 88, Issue , 2016, Pages 140-152

  McClements, David Julian ^b   Saliva Trujillo, Laura ^a   Zhang, Ruojie ^a   Zhang, Zipei ^a   Zou, Liqiang ^c   Yao, Mingfei ^a   Xiao, Hang ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

^c NANCHANG UNIVERSITY   (China)

Author keywords

Delivery systems; Excipient emulsions; Food effects; Functional foods; Nutraceuticals; Vitamins

Indexed keywords

BIOACTIVITY; CHEMICAL REACTIONS; EMULSIFICATION; EMULSIONS; FOOD PRODUCTS; FRUITS; FUNCTIONAL FOOD; HYDROPHOBICITY; NUTRIENTS; OILS AND FATS; VEGETABLES; VITAMINS;

CHEMICAL TRANSFORMATIONS; DELIVERY SYSTEMS; FOOD EFFECT; GASTROINTESTINAL TRACT; HYDROPHOBIC NUTRIENTS; NUTRACEUTICALS; OIL-IN-WATER EMULSIONS; ORAL BIOAVAILABILITIES;

BIOCHEMISTRY;

EID: 84947998845     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.11.017     Document Type: Review

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