Structuring Food Emulsions to Improve Nutrient Delivery During Digestion

Multiple-layered coatings on l-glutamine solid microparticles for the retention during storage and enteric delivery during in vitro digestions

(2015) Yun Zhang et al.   FOOD HYDROCOLLOIDS

Encapsulation of betalain into w/o/w double emulsion and release during in vitro intestinal lipid digestion

(2015) Mika Kaimainen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of Pickering O/W Emulsions Stabilized by Silica Nanoparticles and Their Responsiveness to In vitro Digestion Conditions

(2014) Paulina E. Ruiz-Rodriguez et al.   Food Biophysics

Influence of whey protein–beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion

(2014) Duoxia Xu et al.   FOOD CHEMISTRY

Influence of Ginkgo biloba extracts and of their flavonoid glycosides fraction on the in vitro digestibility of emulsion systems

(2014) Dan Yang et al.   FOOD HYDROCOLLOIDS

Cellular Uptake of β-Carotene from Protein Stabilized Solid Lipid Nanoparticles Prepared by Homogenization–Evaporation Method

(2014) Jiang Yi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Behaviour of whey protein emulsion gel during oral and gastric digestion: effect of droplet size

(2014) Qing Guo et al.   Soft Matter

Stability and cellular uptake of lutein-loaded emulsions

(2014) Katja Frede et al.   Journal of Functional Foods

Emulsions stabilized with solid nanoparticles: Pickering emulsions

(2013) Yves Chevalier et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Volatile release and structural stability of β-lactoglobulin primary and multilayer emulsions under simulated oral conditions

(2013) O. Benjamin et al.   FOOD CHEMISTRY

The breakdown properties of heat-set whey protein emulsion gels in the human mouth

(2013) Qing Guo et al.   FOOD HYDROCOLLOIDS

Emulsions stabilization by lactoferrin nano-particles under in vitro digestion conditions

(2013) G. Shimoni et al.   FOOD HYDROCOLLOIDS

Encapsulation of flavonoid in multiple emulsion using spinning disc reactor technology

(2013) Mahmood Akhtar et al.   FOOD HYDROCOLLOIDS

Fabrication of vitamin E-enriched nanoemulsions by spontaneous emulsification: Effect of propylene glycol and ethanol on formation, stability, and properties

(2013) Amir Hossein Saberi et al.   FOOD RESEARCH INTERNATIONAL

Volatile Release from Whey Protein Isolate–Pectin Multilayer Stabilized Emulsions: Effect of pH, Salt, and Artificial Salivas

(2013) Like Mao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative study of gastrointestinal absorption of EPA & DHA rich fish oil from nano and conventional emulsion formulation in rats

(2012) Tanmoy kumar Dey et al.   FOOD RESEARCH INTERNATIONAL

Fate of curcumin encapsulated in silica nanoparticle stabilized Pickering emulsion during storage and simulated digestion

(2012) Rohan V. Tikekar et al.   FOOD RESEARCH INTERNATIONAL

Investigation into the bioaccessibility and microstructure changes of β-carotene emulsions during in vitro digestion

(2012) Yuwei Liu et al.   Innovative Food Science & Emerging Technologies

A one-step process for oil-in-water-in-oil double emulsion formation using a single surfactant

(2012) Mamata Pradhan et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Fortification of cheese with vitamin D 3 using dairy protein emulsions as delivery systems

(2012) M. Tippetts et al.   JOURNAL OF DAIRY SCIENCE

Stability of Anthocyanin-Rich W/O/W-Emulsions Designed for Intestinal Release in Gastrointestinal Environment

(2012) Kerstin Frank et al.   JOURNAL OF FOOD SCIENCE

Behaviour of protein-stabilised emulsions under various physiological conditions

(2011) Harjinder Singh et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Oil-in-water emulsions stabilized by chitin nanocrystal particles

(2011) Maria V. Tzoumaki et al.   FOOD HYDROCOLLOIDS

Solid-state nanoparticle coated emulsions for encapsulation and improving the chemical stability of all-trans-retinol

(2011) Nasrin Ghouchi-Eskandar et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Particle-Stabilizing Effects of Flavonoids at the Oil−Water Interface

(2011) Zijun Luo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

New Pickering Emulsions Stabilized by Bacterial Cellulose Nanocrystals

(2011) Irina Kalashnikova et al.   LANGMUIR

Release of lipophilic molecules during in vitro digestion of soy protein-stabilized emulsions

(2011) Amir Malaki Nik et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

(2011) Eric Dickinson   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components

(2010) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Flocculation of protein-stabilized oil-in-water emulsions

(2010) Eric Dickinson   COLLOIDS AND SURFACES B-BIOINTERFACES

In vitro human digestion models for food applications

(2010) Sun Jin Hur et al.   FOOD CHEMISTRY

Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures

(2010) Eric Dickinson   FOOD HYDROCOLLOIDS

Modified starch granules as particle-stabilizers of oil-in-water emulsions

(2010) Anida Yusoff et al.   FOOD HYDROCOLLOIDS

Differences in in vitro gastric behaviour between homogenized milk and emulsions stabilised by Tween 80, whey protein, or whey protein and caseinate

(2010) George A. van Aken et al.   FOOD HYDROCOLLOIDS

Investigation into the Physicochemical Stability and Rheological Properties of β-Carotene Emulsion Stabilized by Soybean Soluble Polysaccharides and Chitosan

(2010) Zhanqun Hou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oxidative Stability and in Vitro Digestibility of Fish Oil-in-Water Emulsions Containing Multilayered Membranes

(2010) Venkateshwarlu Gudipati et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fat-crystal stabilised w/o emulsions for controlled salt release

(2010) Sarah Frasch-Melnik et al.   JOURNAL OF FOOD ENGINEERING

Emulsion Design to Improve the Delivery of Functional Lipophilic Components

(2010) David Julian McClements   Annual Review of Food Science and Technology

The influence of emulsion structure and stability on lipid digestion

(2009) Matt Golding et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin

(2009) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

Interactions of milk protein-stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model

(2009) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

Sodium caseinate–maltodextrin conjugate stabilized double emulsions: Encapsulation and stability

(2009) Jonathan O’Regan et al.   FOOD RESEARCH INTERNATIONAL

In vitro release of α-tocopherol from emulsion-loaded β-lactoglobulin gels

(2009) Li Liang et al.   INTERNATIONAL DAIRY JOURNAL

Design of Nano-Laminated Coatings to Control Bioavailability of Lipophilic Food Components

(2009) David Julian McClements   JOURNAL OF FOOD SCIENCE

Controlling Lipid Bioavailability through Physicochemical and Structural Approaches

(2008) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Protection of Lactobacillus acidophilus from bile salts in a model intestinal juice by incorporation into the inner-water phase of a W/O/W emulsion

(2008) Motohiro Shima et al.   FOOD HYDROCOLLOIDS

Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model

(2008) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva

(2008) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

Influence of Lipid Physical State on the in Vitro Digestibility of Emulsified Lipids

(2008) Lucile Bonnaire et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Factors Affecting Lycopene Oxidation in Oil-in-Water Emulsions

(2008) Caitlin S. Boon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interfacial Characterization of β-Lactoglobulin Networks: Displacement by Bile Salts

(2008) Julia Maldonado-Valderrama et al.   LANGMUIR

Structuring food emulsions in the gastrointestinal tract to modify lipid digestion

(2008) Harjinder Singh et al.   PROGRESS IN LIPID RESEARCH

Colloidal delivery systems for micronutrients and nutraceuticals

(2008) Krassimir P. Velikov et al.   Soft Matter

Emulsification alters simulated gastrointestinal proteolysis of β-casein and β-lactoglobulin

(2008) Adam Macierzanka et al.   Soft Matter

The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat

(2007) D.M. Dresselhuis et al.   FOOD HYDROCOLLOIDS