Suchergebnisse - "Kharat, Mahesh"

PubPharm (7)

1

Impact of fat crystallization on the resistance of W/O/W emulsions to osmotic stress : Potential for temperature-triggered release

enthalten in: Food research international (Ottawa, Ont.) | 2020

von Liu, J. | Kharat, M. | Tan, Y. | +3

2

Comparison of Emulsion and Nanoemulsion Delivery Systems : The Chemical Stability of Curcumin Decreases as Oil Droplet Size Decreases

enthalten in: Journal of agricultural and food chemistry | 2020

von Kharat, M. | Aberg, J. | Dai, T. | +1

3

Enhancement of chemical stability of curcumin-enriched oil-in-water emulsions : Impact of antioxidant type and concentration

enthalten in: Food chemistry | 2020

von Kharat, M. | Skrzynski, M. | Decker, E. | +1

4

Fabrication and characterization of nanostructured lipid carriers (NLC) using a plant-based emulsifier : Quillaja saponin

enthalten in: Food research international (Ottawa, Ont.) | 2019

von Kharat, M. | McClements, D.

5

Recent advances in colloidal delivery systems for nutraceuticals : A case study - Delivery by Design of curcumin

enthalten in: Journal of colloid and interface science | 2019

von Kharat, M. | McClements, D.

6

Stability of curcumin in oil-in-water emulsions : Impact of emulsifier type and concentration on chemical degradation

enthalten in: Food research international (Ottawa, Ont.) | 2018

von Kharat, M. | Zhang, G. | McClements, D.

7

Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions : Impact of pH, Temperature, and Molecular Environment

enthalten in: Journal of agricultural and food chemistry | 2017

von Kharat, M. | Du, Z. | Zhang, G. | +1

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