Below are the most recent publications written about "Corn Oil" by people in Profiles.
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Zhang R, Wu W, Zhang Z, Lv S, Xing B, McClements DJ. Impact of Food Emulsions on the Bioaccessibility of Hydrophobic Pesticide Residues in Co-Ingested Natural Products: Influence of Emulsifier and Dietary Fiber Type. J Agric Food Chem. 2019 May 29; 67(21):6032-6040.
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Zhang Z, Zhang R, McClements DJ. Establishing the impact of food matrix effects on the bioaccessibility of nutraceuticals and pesticides using a standardized food model. Food Funct. 2019 Mar 20; 10(3):1375-1385.
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Schoener AL, Zhang R, Lv S, Weiss J, McClements DJ. Fabrication of plant-based vitamin D3-fortified nanoemulsions: influence of carrier oil type on vitamin bioaccessibility. Food Funct. 2019 Apr 01; 10(4):1826-1835.
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Doi T, Wang M, McClements DJ. Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking. Food Res Int. 2019 02; 116:1-11.
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Sankoda A, Harada N, Iwasaki K, Yamane S, Murata Y, Shibue K, Thewjitcharoen Y, Suzuki K, Harada T, Kanemaru Y, Shimazu-Kuwahara S, Hirasawa A, Inagaki N. Long-Chain Free Fatty Acid Receptor GPR120 Mediates Oil-Induced GIP Secretion Through CCK in Male Mice. Endocrinology. 2017 05 01; 158(5):1172-1180.
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Salvia-Trujillo L, Fumiaki B, Park Y, McClements DJ. The influence of lipid droplet size on the oral bioavailability of vitamin D2 encapsulated in emulsions: an in vitro and in vivo study. Food Funct. 2017 Feb 22; 8(2):767-777.
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Xia Z, McClements DJ, Xiao H. Influence of Lipid Content in a Corn Oil Preparation on the Bioaccessibility of ß-Carotene: A Comparison of Low-Fat and High-Fat Samples. J Food Sci. 2017 Feb; 82(2):373-379.
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Liu L, Gao Y, McClements DJ, Decker EA. Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on ß-carotene degradation in oil-in-water emulsions. Food Chem. 2016 Nov 01; 210:242-8.
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Zhang R, Zhang Z, Zou L, Xiao H, Zhang G, Decker EA, McClements DJ. Enhancement of carotenoid bioaccessibility from carrots using excipient emulsions: influence of particle size of digestible lipid droplets. Food Funct. 2016 Jan; 7(1):93-103.
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Zou L, Liu W, Liu C, Xiao H, McClements DJ. Utilizing food matrix effects to enhance nutraceutical bioavailability: increase of curcumin bioaccessibility using excipient emulsions. J Agric Food Chem. 2015 Feb 25; 63(7):2052-62.