Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Saman Sabet"'
Publikováno v:
Trends in Food Science & Technology. 110:253-266
Background It has widely been agreed that the oral delivery of curcumin, a highly acknowledged health-promoting bioactive compound, is limited mostly due to its low water solubility, low bioaccessibility, and fast degradation throughout the gastroint
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c0f30ba34511471b20c315b79110299
https://doi.org/10.1016/j.tifs.2021.02.006
https://doi.org/10.1016/j.tifs.2021.02.006
Autor:
Saman Sabet, Satu J. Kirjoranta, Anna-Maija Lampi, Mari Lehtonen, Elli Pulkkinen, Fabio Valoppi
Publikováno v:
Food research international (Ottawa, Ont.). 160
The interest on the digestive fate of oleogels, i.e., substitutes for solid fats rich in liquid oil, have pushed re-searchers to use the widely adopted INFOGEST protocol for static in vitro digestion. However, this protocol was originally designed to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::164673f049dac59f1bcf73ae16bf1f68
https://pubmed.ncbi.nlm.nih.gov/36076373
https://pubmed.ncbi.nlm.nih.gov/36076373
Autor:
Cherie Blenkiron, Lawrence W. Chamley, Clive W. Evans, David E. Williams, Diane Brewster, Yohanes Nursalim, Valentina Lucarelli, David Barker, Alireza Akbarinejad, Saman Sabet, Colin L. Hisey, Vanessa Chang, Jadranka Travas-Sejdic, Jesna Ashraf
Publikováno v:
ACS Applied Materials & Interfaces. 12:39005-39013
There is a significant and growing research interest in the isolation of extracellular vesicles (EVs) from large volumes of biological samples and their subsequent concentration into clean and small volumes of buffers, especially for applications in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d588363900a3cd438570eeb6566192d3
https://doi.org/10.1021/acsami.0c11908
https://doi.org/10.1021/acsami.0c11908
Autor:
Alireza Akbarinejad, Saman Sabet, C. K. Seal, Laurence D. Melton, Michel K. Nieuwoudt, Zoran D. Zujovic, Duncan J. McGillivray, Ali Rashidinejad
Publikováno v:
Food Hydrocolloids. 112:106343
Although a combined formulation of gum arabic and alginate is used for a variety of applications in pharmaceutical, food, and cosmetic industries, the origin of the interactions between these two polysaccharides has not yet been systematically studie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40971b6c54a52499aedad1cb6f6f3a14
https://doi.org/10.1016/j.foodhyd.2020.106343
https://doi.org/10.1016/j.foodhyd.2020.106343
Publikováno v:
Food Hydrocolloids. 111:106375
In order to decrease the transformation and increase the bioaccessibility of curcumin through an emulsion-based delivery system, two main characteristics should be considered: first, to keep curcumin in the oil droplets during the gastric phase; seco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::778059bad524f4e4491f1571e3605fd9
https://doi.org/10.1016/j.foodhyd.2020.106375
https://doi.org/10.1016/j.foodhyd.2020.106375
Publikováno v:
Food Hydrocolloids. 107:105922
An uncommon “positive-negative-negative” (PNN) colloidal delivery system is made via depositing highly negatively-charged alginate onto the surface of a bilayer emulsion, where the primary and secondary layers are positively and negatively-charge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f958d5f59d38d4edd49e19bf08d5bb96
https://doi.org/10.1016/j.foodhyd.2020.105922
https://doi.org/10.1016/j.foodhyd.2020.105922
Publikováno v:
Food Hydrocolloids. 100:105385
Depositing alginate on the surface of bilayer emulsions (with protein as the primary and polysaccharide as the secondary layer) is believed to improve its functionality, including: stability, storage-ability, retention, and release profile of encapsu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73b08b6aef2fec23eef6222844788880
https://doi.org/10.1016/j.foodhyd.2019.105385
https://doi.org/10.1016/j.foodhyd.2019.105385