| Physical and chemical stability of curcumin in aqueous solutions and emulsions: impact of pH, temperature, and molecular environment M Kharat, Z Du, G Zhang, DJ McClements Journal of agricultural and food chemistry 65 (8), 1525-1532, 2017 | 513 | 2017 |
| Recent advances in colloidal delivery systems for nutraceuticals: a case study–delivery by design of curcumin M Kharat, DJ McClements Journal of Colloid and Interface Science 557, 506-518, 2019 | 148 | 2019 |
| Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation M Kharat, G Zhang, DJ McClements Food Research International 111, 178-186, 2018 | 108 | 2018 |
| Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study T Dai, R Li, C Liu, W Liu, T Li, J Chen, M Kharat, DJ McClements Food Hydrocolloids 97, 105234, 2019 | 87 | 2019 |
| Fabrication and characterization of nanostructured lipid carriers (NLC) using a plant-based emulsifier: Quillaja saponin M Kharat, DJ McClements Food research international 126, 108601, 2019 | 64 | 2019 |
| Comparison of emulsion and nanoemulsion delivery systems: The chemical stability of curcumin decreases as oil droplet size decreases M Kharat, J Aberg, T Dai, DJ McClements Journal of Agricultural and Food Chemistry 68 (34), 9205-9212, 2020 | 45 | 2020 |
| Enhancement of chemical stability of curcumin-enriched oil-in-water emulsions: Impact of antioxidant type and concentration M Kharat, M Skrzynski, EA Decker, DJ McClements Food chemistry 320, 126653, 2020 | 39 | 2020 |
| Impact of fat crystallization on the resistance of W/O/W emulsions to osmotic stress: Potential for temperature-triggered release J Liu, M Kharat, Y Tan, H Zhou, JLM Mundo, DJ McClements Food research international 134, 109273, 2020 | 20 | 2020 |
| Antioxidant compounds in traditional Indian pickles may prevent the process-induced formation of benzene MM Kharat, V Adiani, P Variyar, A Sharma, RS Singhal Journal of food protection 79 (1), 123-131, 2016 | 15 | 2016 |
| Design and Fabrication of Colloidal Delivery Systems to Encapsulate and Protect Curcumin: An Important Hydrophobic Nutraceutical M Kharat | 1 | 2020 |
| Impact of Various Physicochemical Factors on Stability of Curcumin in Oil-in-water Emulsions. MM Kharat, DJ McClements JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 97, 49-50, 2020 | | 2020 |
| Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: a multiphotonic spectroscopy and molecular docking study. DTT Dai TaoTao, LRY Li RuYi, LCM Liu ChengMei, LW Liu Wei, LT Li Ti, ... | | 2019 |
| Optimization of curcumin delivery system functionality: Impact of pH, temperature, and molecular environment M Kharat, G Zhang, D McClements ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY 258, 2019 | | 2019 |
