An integrated approach to the development of reduced-fat food emulsions

Development of antimicrobial nanoemulsion-based delivery systems against selected pathogenic bacteria using a thymol-rich Thymus daenensis essential oil.

Journal of applied microbiology·2017

Nanotechnology Approaches for Increasing Nutrient Bioavailability.

Advances in food and nutrition research·2017

The influence of lipid droplet size on the oral bioavailability of vitamin D2 encapsulated in emulsions: an in vitro and in vivo study.

Food & function·2017

Enhancement of lycopene bioaccessibility from tomato juice using excipient emulsions: Influence of lipid droplet size.

Food chemistry·2016

A standardised static in vitro digestion method suitable for food - an international consensus.

Food & function·2014

Electrostatic interactions of cationic lauric arginate with anionic polysaccharides affect antimicrobial activity against spoilage yeasts.

Journal of applied microbiology·2014

A comprehensive review on the basic taste components in milk: chemical composition, molecular mechanisms, and regulation strategies.

Critical reviews in food science and nutrition·2026

Lycopene: a review of functional properties, extraction and application in meat field.

Critical reviews in food science and nutrition·2026

Designing scalable precision fermentation for sustainable food proteins.

Critical reviews in food science and nutrition·2026

A systematic review and meta-analysis of randomized controlled trials examining the effect of ultra-processed food on energy intake and weight gain.

Critical reviews in food science and nutrition·2026

Dietary bioactive compounds modulate intestinal stem cells to alleviate colorectal lesions.

Critical reviews in food science and nutrition·2026

Metabolic composition and bioactive potential of extracts from cocoa and coffee by-products: a systematic review.

Critical reviews in food science and nutrition·2026

Highly sensitive detection of quercetin based on aggregation-induced electrochemiluminescence active polymer dots.

Analytica chimica acta·2026

Aggregation-induced emission carbon dots-based dual-mode sensor for smartphone-assisted rapid detection of putrescine in shrimp.

Food chemistry·2026

Chemical Carnivory in Pleurotus: Induced Toxin Droplets Contain 3-Octanone and Candidate Nematicides.

Journal of chemical ecology·2026

Inactivation of Escherichia coli and Bacillus cereus in Myungran jeotgal (Korean traditional salted pollack roe) using floating electrode-dielectric barrier discharge plasma.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional·2026

Microwave power-induced modulation of tigernut (Cyperus esculentus L.) starch: Insights into structural and functional properties.

Food chemistry: X·2026

Inhibitory effects of the herbal quorum sensing quencher isoorientin on spoilage characteristics of Serratia liquefaciens S01: In vitro and in a smoked chicken leg model.

International journal of food microbiology·2026

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An integrated approach to the development of reduced-fat food emulsions

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Development of antimicrobial nanoemulsion-based delivery systems against selected pathogenic bacteria using a thymol-rich Thymus daenensis essential oil.

Nanotechnology Approaches for Increasing Nutrient Bioavailability.

The influence of lipid droplet size on the oral bioavailability of vitamin D2 encapsulated in emulsions: an in vitro and in vivo study.

Enhancement of lycopene bioaccessibility from tomato juice using excipient emulsions: Influence of lipid droplet size.

A standardised static in vitro digestion method suitable for food - an international consensus.

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An integrated approach to the development of reduced-fat food emulsions

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