Influence of electrostatic heteroaggregation of lipid droplets on their stability and digestibility under simulated gastrointestinal conditions

Modulation of lipid digestibility using structured emulsion-based delivery systems: Comparison of in vivo and in vitro measurements

(2012) Yan Li et al.   Food & Function

Behaviour of protein-stabilised emulsions under various physiological conditions

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

Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds

(2011) Alison Matalanis et al.   FOOD HYDROCOLLOIDS

Food protein functionality: A comprehensive approach

(2011) E. Allen Foegeding et al.   FOOD HYDROCOLLOIDS

Fabrication of functional micro-clusters by heteroaggregation of oppositely charged protein-coated lipid droplets

(2011) Yingyi Mao et al.   FOOD HYDROCOLLOIDS

Impact of gastric structuring on the lipolysis of emulsified lipids

(2011) Matt Golding et al.   Soft Matter

Development of a simple model device for in vitro gastric digestion investigation

(2011) Jianshe Chen et al.   Food & Function

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

(2011) Tanushree Tokle et al.   Food & Function

Protein/polysaccharide complexes and coacervates in food systems

(2010) Christophe Schmitt et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Factors affecting lipase digestibility of emulsified lipids using an in vitro digestion model: Proposal for a standardised pH-stat method

(2010) Yan Li 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

Modulation of bulk physicochemical properties of emulsions by hetero-aggregation of oppositely charged protein-coated lipid droplets

(2010) Yingyi Mao 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

New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility

(2010) Yan Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Gastric Conditions on β-Lactoglobulin Interfacial Networks: Influence of the Oil Phase on Protein Structure

(2010) Julia Maldonado-Valderrama et al.   LANGMUIR

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

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

Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

(2009) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

In vitro digestion methods for assessing the effect of food structure on allergen breakdown

(2009) Martin Wickham et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Controlling Lipid Bioavailability through Physicochemical and Structural Approaches

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

Designing Food Structure to Control Stability, Digestion, Release and Absorption of Lipophilic Food Components

(2008) David Julian McClements et al.   Food Biophysics

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

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

(2008) Adam Macierzanka et al.   Soft Matter