Impact of dietary fiber coatings on behavior of protein-stabilized lipid droplets under simulated gastrointestinal conditions

Controlling lipid nanoemulsion digestion using nanolaminated biopolymer coatings

(2011) Yan Li et al.   JOURNAL OF MICROENCAPSULATION

Antioxidant Coating of Micronsize Droplets for Prevention of Lipid Peroxidation in Oil-in-Water Emulsion

(2010) Maria V. Lomova et al.   ACS Applied Materials & Interfaces

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

Impact of Lipase, Bile Salts, and Polysaccharides on Properties and Digestibility of Tuna Oil Multilayer Emulsions Stabilized by Lecithin–Chitosan

(2010) Utai Klinkesorn et al.   Food Biophysics

Impact of Layer Structure on Physical Stability and Lipase Digestibility of Lipid Droplets Coated by Biopolymer Nanolaminated Coatings

(2010) Min Hu et al.   Food Biophysics

Impact of surface deposition of lactoferrin on physical and chemical stability of omega-3 rich lipid droplets stabilised by caseinate

(2010) Uri Lesmes et al.   FOOD CHEMISTRY

Role of calcium and calcium-binding agents on the lipase digestibility of emulsified lipids using an in vitro digestion model

(2010) Min Hu et al.   FOOD HYDROCOLLOIDS

Physicochemical properties of lactoferrin stabilized oil-in-water emulsions: Effects of pH, salt and heating

(2010) Tanushree Tokle et al.   FOOD HYDROCOLLOIDS

Impact of Interfacial Composition on Physical Stability and In Vitro Lipase Digestibility of Triacylglycerol Oil Droplets Coated with Lactoferrin and/or Caseinate

(2010) Uri Lesmes et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of Electrostatic Deposition of Anionic Polysaccharides on the Stability of Oil Droplets Coated by Lactoferrin

(2010) Tanushree Tokle 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

Review of in vitro digestion models for rapid screening of emulsion-based systems

(2010) David Julian McClements et al.   Food & Function

Colloidal aspects of protein digestion

(2009) Alan Mackie et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

The influence of emulsion structure and stability on lipid digestion

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

The effect of physiological conditions on the surface structure of proteins: Setting the scene for human digestion of emulsions

(2009) J. Maldonado-Valderrama et al.   EUROPEAN PHYSICAL JOURNAL E

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

Pancreatin-induced coalescence of oil-in-water emulsions in an in vitro duodenal model

(2009) Anwesha Sarkar et al.   INTERNATIONAL DAIRY JOURNAL

Influence of Tripolyphosphate Cross-Linking on the Physical Stability and Lipase Digestibility of Chitosan-Coated Lipid Droplets

(2009) Min Hu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2009) David Julian McClements   JOURNAL OF FOOD SCIENCE

Theoretical Stability Maps for Guiding Preparation of Emulsions Stabilized by Protein−Polysaccharide Interfacial Complexes

(2009) Young-Hee Cho et al.   LANGMUIR

Effect of intragastric acid stability of fat emulsions on gastric emptying, plasma lipid profile and postprandial satiety

(2008) Luca Marciani et al.   BRITISH JOURNAL OF NUTRITION

Controlling Lipid Bioavailability through Physicochemical and Structural Approaches

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

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

Understanding food structure and function in developing food for appetite control

(2008) Leif LUNDIN et al.   Nutrition & Dietetics

Structuring food emulsions in the gastrointestinal tract to modify lipid digestion

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