Digestion of microencapsulated oil powders: in vitro lipolysis and in vivo absorption from a food matrix

Structural and biochemical factors affecting the digestion of protein-stabilized emulsions

(2013) Harjinder Singh et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

(2013) L. Salvia-Trujillo et al.   FOOD CHEMISTRY

Crystals and crystallization in oil-in-water emulsions: Implications for emulsion-based delivery systems

(2012) David Julian McClements   ADVANCES IN COLLOID AND INTERFACE SCIENCE

The design of emulsions and their fate in the body following enteral and parenteral routes

(2012) Fernando Leal-Calderon et al.   Soft Matter

In vitro digestion of interfacial protein structures

(2012) J. Maldonado-Valderrama et al.   Soft Matter

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

Omega-3 fatty acids in ileal effluent after consuming different foods containing microencapsulated fish oil powder – an ileostomy study

(2012) Luz Sanguansri et al.   Food & Function

Food Matrix Effects on in Vitro Digestion of Microencapsulated Tuna Oil Powder

(2011) Zhiping Shen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of gastric structuring on the lipolysis of emulsified lipids

(2011) Matt Golding et al.   Soft Matter

Potential biological fate of ingested nanoemulsions: influence of particle characteristics

(2011) David Julian McClements et al.   Food & Function

Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models

(2010) Amir Malaki Nik et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

In vitro lipolysis of fish oil microcapsules containing protein and resistant starch

(2010) Cheryl Chung et al.   FOOD CHEMISTRY

Patent-based review on industrial approaches for the microencapsulation of oils rich in polyunsaturated fatty acids

(2009) Stephan Drusch et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Nano- and micro-structured assemblies for encapsulation of food ingredients

(2008) Mary Ann Augustin et al.   CHEMICAL SOCIETY REVIEWS