Ginger oil in water (O/W) nanoemulsions, were produced using phase inversion composition method and Tween 80, as emulsifier. Effects of processing parameters namely, stirring rate (…
The optimization of extraction of pectin from unripe grape pomace (PUGP) was studied using response surface methodology (RSM) and Box Behnken design (BBD). Conventional and …
A bottom‐up approach based on a solvent displacement technique was used for the production of α‐tocopherol nanodispersions. Response surface methodology was utilized to study …
Food safety is a very important issue in the food industry and agriculture because it is directly related to the influence of food on human health. Recent food safety and public health …
Starch nanoparticles (SNPs) have been used in food emulsions as natural stabilizer and emulsifier. SNPs in colloidal form were produced using enzymatically, acidic and alkaline …
Two new mono oxidovanadium(V) complexes, [VOL 1 (OEt)] (1) and [VOL 2 (OMe)] (2), of the tridentate Schiff base hydrazone-type O,N,O-donor ligands H 2 L 1 and H 2 L 2 , obtained …
Royal jelly, due to its unique bioactive components, has special biological activities, but a great extent of its nutritional value is lost during processing and storage. Lyophilization, an …
The neurovascular unit (NVU) plays an important role in maintaining central nervous system (CNS) homeostasis by the dynamic control of the blood-brain barrier (BBB). An increasing …
At the moment, anaplastic changes within the brain are challenging due to the complexity of neural tissue, leading to the inefficiency of therapeutic protocols. The existence of a cellular …
The incorporation of lipophilic nutrients, such as astaxanthin (a fat soluble carotenoid) in nanodispersion systems can either increase the water solubility, stability and bioavailability or …