Monoglyceride Self-Assembly Structures As Delivery Vehicles

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Monoglyceride self-assembly structures as delivery ...

    https://www.researchgate.net/publication/228676357_Monoglyceride_self-assembly_structures_as_delivery_vehicles
    Monoglyceride self-assembly structures as delivery vehicles Article in Trends in Food Science & Technology 17(5) · May 2006 with 683 Reads How we measure 'reads'

Monoglyceride self-assembly structures as delivery vehicles

    https://www.sciencedirect.com/science/article/pii/S0924224406000082
    Delivery of functionality of self-assembly structures in food Self-assembly structures as reactors. The fact that monoglycerides form self-assembly structures can be used to create also novel functionalities in food. One possibility is to use the liquid crystalline phase as …Author: L. Sagalowicz, M.E. Leser, H.J. Watzke, M. Michel

Monoglyceride self-assembly structures as delivery vehicles

    https://www.sciencedirect.com/science/article/abs/pii/S0924224406000082
    We will review (1) the typical characteristics of monoglyceride self-assembly structures, (2) the most common characterisation techniques, (3) how introduction of guest molecules influences the self-assembly structures, (4) their use for drug delivery and (5) how commercial food grade monoglycerides obtained from sunflower oil can be applied to ...Author: L. Sagalowicz, M.E. Leser, H.J. Watzke, M. Michel

Monoglyceride self-assembly structures as delivery vehicles

    https://www.deepdyve.com/lp/elsevier/monoglyceride-self-assembly-structures-as-delivery-vehicles-0UBJtuN9HT
    May 01, 2006 · Read "Monoglyceride self-assembly structures as delivery vehicles, Trends in Food Science & Technology" on DeepDyve, the largest online rental service for scholarly research with thousands of academic publications available at your fingertips.

(PDF) Effect of the structure of monoglyceride–oil–water ...

    https://www.researchgate.net/publication/222827269_Effect_of_the_structure_of_monoglyceride-oil-water_gels_on_aroma_partition
    The use of monoglyceride self-assembly structures to control. the aroma release in low-fat foods has been studied by some. authors. ... assembly structures as delivery vehicles.

Structure of Microemulsion Formulated with ...

    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4282703/
    Aug 02, 2014 · A short chain cosurfactant/cosolvent helps to avoid rigid structures such as gels, precipitates, and liquid crystals (LC), and to extend the microemulsion area [16, 17]. The recognition of the phase behavior and water solubilization capacity in the model system is expected to play a key role in producing ME as delivery systems, particularly ...Author: Patrycja Szumała

Polysaccharide-Induced Order-to-Order Transitions in ...

    https://pubs.acs.org/doi/10.1021/la050905w
    We report on the order-to-order transitions of lyotropic liquid crystals formed by self-assembled monogylcerides and water in the presence of polysaccharides of various molecular weights. The phase diagram of monoglyceride−water−polysaccharide systems, their morphology, and the topology of liquid crystalline structures were determined by combining optical cross-polarization, oscillatory ...Author: Raffaele Mezzenga, Martin Grigorov, Ziding Zhang, Colin Servais, Laurent Sagalowicz, Alexandre I. Ro...

Monoglyceride self-assembled structure in O/W ... - DeepDyve

    https://www.deepdyve.com/lp/elsevier/monoglyceride-self-assembled-structure-in-o-w-emulsion-formation-VBRaHTP7Ol
    Apr 01, 2014 · Read "Monoglyceride self-assembled structure in O/W emulsion: formation, characterization and its effect on emulsion properties, Food Research International" on DeepDyve, the largest online rental service for scholarly research with thousands of …

Emulsified Microemulsions and Oil-Containing Liquid ...

    https://pubs.acs.org/doi/10.1021/la0482711
    Monoglyceride self-assembled structure in O/W emulsion: formation, characterization and its effect on emulsion properties. ... Monoglyceride self-assembly structures as delivery vehicles. Trends in Food Science & Technology 2006, 17 (5) , 204-214. DOI: 10.1016/j.tifs.2005.12.012.Author: Anan Yaghmur, Liliana De Campo, Laurent Sagalowicz, Martin E Leser, Otto Glatter

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