In vitrolipid digestion of chitinnanocrystal stabilized o/w emulsions

Interfacial & colloidal aspects of lipid digestion

(2011) P.J. Wilde 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

Physicochemical properties and digestibility of emulsified lipids in simulated intestinal fluids: influence of interfacial characteristics

(2011) Amelia Torcello-Gómez et al.   Soft Matter

Development of oral food-grade delivery systems: Current knowledge and future challenges

(2011) Revital Cohen Benshitrit et al.   Food & Function

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

Mixed aqueous chitin nanocrystal–whey protein dispersions: Microstructure and rheological behaviour

(2010) Maria V. Tzoumaki et al.   FOOD HYDROCOLLOIDS

In vitro gastric digestion of interfacial protein structures: visualisation by AFM

(2010) Julia Maldonado-Valderrama et al.   Soft Matter

Interfacial design of protein-stabilized emulsions for optimal delivery of nutrients

(2010) Amir Malaki Nik et al.   Food & Function

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

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

Metastability of Nematic Gels Made of Aqueous Chitin Nanocrystal Dispersions

(2009) Maria V. Tzoumaki et al.   BIOMACROMOLECULES

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

Food emulsions and foams: Stabilization by particles

(2009) Eric Dickinson   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

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

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

(2009) David Julian McClements   JOURNAL OF FOOD SCIENCE

Modulating Pancreatic Lipase Activity with Galactolipids: Effects of Emulsion Interfacial Composition

(2009) Boon-Seang Chu et al.   LANGMUIR

Food security measurement in cultural pluralism: Missing the point or conceptual misunderstanding?

(2009) Andre M.N. Renzaho et al.   NUTRITION

Lipases at interfaces: A review

(2008) P. Reis et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Lipase reaction at interfaces as self-limiting processes

(2008) Pedro Reis et al.   COMPTES RENDUS CHIMIE

Controlling Lipid Bioavailability through Physicochemical and Structural Approaches

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

Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion

(2008) Sun Jin Hur et al.   FOOD CHEMISTRY

Physical and Oxidative Stability of Fish Oil-in-Water Emulsions Stabilized with β-Lactoglobulin and Pectin

(2008) Marly S. Katsuda 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

Comparison of solid particles, globular proteins and surfactants as emulsifiers

(2008) S. Tcholakova et al.   PHYSICAL CHEMISTRY CHEMICAL PHYSICS

Ileal brake: A sensible food target for appetite control. A review

(2008) P.W.J. Maljaars et al.   PHYSIOLOGY & BEHAVIOR