- Tecnologia, Enginyeria i Ciència d’Aliments
Departamento
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King Abdulaziz University
Jeddah, Arabia SaudíPublicaciones en colaboración con investigadores/as de King Abdulaziz University (7)
2016
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Boosting the bioavailability of hydrophobic nutrients, vitamins, and nutraceuticals in natural products using excipient emulsions
Food Research International, Vol. 88, pp. 140-152
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Excipient nanoemulsions for improving oral bioavailability of bioactives
Nanomaterials, Vol. 6, Núm. 1
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Influence of Nanoemulsion Addition on the Stability of Conventional Emulsions
Food Biophysics, Vol. 11, Núm. 1, pp. 1-9
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Influence of an anionic polysaccharide on the physical and oxidative stability of omega-3 nanoemulsions: Antioxidant effects of alginate
Food Hydrocolloids, Vol. 52, pp. 690-698
2015
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Designing excipient foods to improve oral bioavailability of nutraceuticals
International News on Fats, Oils and Related Materials, Vol. 26, Núm. 6, pp. 351-355
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Enhancing Nutraceutical Performance Using Excipient Foods: Designing Food Structures and Compositions to Increase Bioavailability
Comprehensive Reviews in Food Science and Food Safety, Vol. 14, Núm. 6, pp. 824-847
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In vitro and in vivo study of fucoxanthin bioavailability from nanoemulsion-based delivery systems: Impact of lipid carrier type
Journal of Functional Foods, Vol. 17, pp. 293-304