All Issue

2026 Vol.38, Issue 1 Preview Page

Research Article

31 March 2026. pp. 86-97
Abstract
References
1

Agama-Acevedo, E., Bello-Perez, L. A. (2017) Starch as an emulsions stability: The case of octenyl succinic anhydride (OSA) starch. Curr Opin Food Sci 13:78-83.

10.1016/j.cofs.2017.02.014
2

Bhagavan, H. N., Chopra, R. K. (2006) Coenzyme Q10: Absorption, tissue uptake, metabolism and pharmacokinetics. Free Radic Res 40:445-453.

10.1080/10715760600617843
3

Crane, F. L. (2001) Biochemical Functions of Coenzyme Q10. J Am Coll Nutr 20:591-598.

10.1080/07315724.2001.10719063
4

Dapčević Hadnađev, T., Pajić-Lijaković, I., Hadnađev, M., Mastilović, J., Torbica, A., Bugarski, B. (2013) Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems. Food Hydrocoll 33:376-383.

10.1016/j.foodhyd.2013.04.008
5

Gibbs, B. F., Kermasha, S., Alli, I., Mulligan, C. N. (1999) Encapsulation in the food industry: a review. Int J Food Sci Nutr 50:213-224.

10.1080/096374899101256
6

Ingredion, I. (2012) PURITY GUM® Ultra - A Revolutionary OSA Starch Emulsifier for Maximized Beverage Emulsion Productivity. Technical Paper. Food Ingredients First. Westchester, Illinois, USA.

7

Kommuru, T. R., Gurley, B., Khan, M. A., Reddy, I. K. (2001) Self-emulsifying drug delivery systems (SEDDS) of coenzyme Q10: formulation development and bioavailability assessment. Int J Pharm 212:233-246.

10.1016/S0378-5173(00)00614-1
8

Maciejewska-Stupska, K., Czarnecka, K., Szymański, P. (2024) Bioavailability enhancement of coenzyme Q10: An update of novel approaches. Arch Pharm 357:2300676.

10.1002/ardp.202300676
9

Temova Rakuša, Ž., Kristl, A., Roškar, R. (2021) Stability of Reduced and Oxidized Coenzyme Q10 in Finished Products. Antioxidants 10:360.

10.3390/antiox1003036033673604PMC7997171
10

Vinarov, Z., Katev, V., Radeva, D., Tcholakova, S., Denkov, N. D. (2018) Micellar solubilization of poorly water-soluble drugs: effect of surfactant and solubilizate molecular structure. Drug Dev Ind Pharm 44:677-686.

10.1080/03639045.2017.1408642
11

Zhu, F. (2017) Encapsulation and delivery of food ingredients using starch based systems. Food Chem 229:542-552.

10.1016/j.foodchem.2017.02.101
Information
  • Publisher :Agriculture and Life Sciences Research Institute, Kangwon National University
  • Publisher(Ko) :None
  • Journal Title :Journal of Agricultural, Life and Environmental Sciences
  • Volume : 38
  • No :1
  • Pages :86-97
  • Received Date : 2026-02-05
  • Revised Date : 2026-02-19
  • Accepted Date : 2026-02-19