Stability and in vitro digestibility of emulsions containing lecithin and whey proteins

Flaxseed oil – Whey protein isolate emulsions: Effect of high pressure homogenization

(2012) K.R. Kuhn et al.   JOURNAL OF FOOD ENGINEERING

The role of the cationic surfactants in concentrated emulsions stabilized with globular protein

(2011) S.R. Derkach et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Lipid nanoparticles as vitamin matrix carriers in liquid food systems: On the role of high-pressure homogenisation, droplet size and adsorbed materials

(2011) Rizwan Shukat et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Impact of gastric structuring on the lipolysis of emulsified lipids

(2011) Matt Golding et al.   Soft Matter

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

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

Emulsifying properties of collagen fibers: Effect of pH, protein concentration and homogenization pressure

(2010) R.C. Santana et al.   FOOD HYDROCOLLOIDS

Surface adsorption alters the susceptibility of whey proteins to pepsin-digestion

(2010) Amir Malaki Nik et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Milk proteins as vehicles for bioactives

(2009) Yoav D. Livney   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Oil-in-water emulsions stabilized by sodium caseinate: Influence of pH, high-pressure homogenization and locust bean gum addition

(2009) F.A. Perrechil et al.   JOURNAL OF FOOD ENGINEERING

Characteristics of submicron emulsions prepared by ultra-high pressure homogenisation: Effect of chilled or frozen storage

(2008) M. Cortés-Muñoz et al.   FOOD HYDROCOLLOIDS

Effect of particle size on rheological properties of jaboticaba pulp

(2008) Ana Carla K. Sato et al.   JOURNAL OF FOOD ENGINEERING

Re-coalescence of emulsion droplets during high-energy emulsification

(2007) Seid Mahdi Jafari et al.   FOOD HYDROCOLLOIDS