Comparison of Different Protein Emulsifiers on Physicochemical Properties of β-Carotene-Loaded Nanoemulsion: Effect on Formation, Stability, and In Vitro Digestion

Changes on the Structural and Physicochemical Properties of Conjugates Prepared by the Maillard Reaction of Black Bean Protein Isolates and Glucose with Ultrasound Pretreatment

(2019) Hua Jin et al.   Polymers

Enzymatic degradation and bioaccessibility of protein encapsulated β-carotene Nano-emulsions during in vitro gastro-intestinal digestion

(2019) Ling Chen et al.   FOOD HYDROCOLLOIDS

Physical and chemical stability of β-carotene nanoemulsions during storage and thermal process

(2019) Carina M. Borba et al.   FOOD RESEARCH INTERNATIONAL

Improved enzymatic accessibility of peanut protein isolate pre-treated using thermosonication

(2019) Lin Chen et al.   FOOD HYDROCOLLOIDS

Effect of enzymolysis and glycosylation on the curcumin nanoemulsions stabilized by β-conglycinin: Formation, stability and in vitro digestion

(2019) Chang Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The Effect of (−)-Epigallocatechin-3-Gallate Non-Covalent Interaction with the Glycosylated Protein on the Emulsion Property

(2019) Feng et al.   Polymers

Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization

(2018) Jing Xu et al.   FOOD CHEMISTRY

Structure, physicochemical stability and in vitro simulated gastrointestinal digestion properties of β-carotene loaded zein-propylene glycol alginate composite nanoparticles fabricated by emulsification-evaporation method

(2018) Yang Wei et al.   FOOD HYDROCOLLOIDS

Fabrication of β-conglycinin-stabilized nanoemulsions via ultrasound process and influence of SDS and PEG 10000 co-emulsifiers on the physicochemical properties of nanoemulsions

(2018) Hua Jin et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical Properties and Storage Stability of Food Protein-Stabilized Nanoemulsions

(2018) Yangyang Li et al.   Nanomaterials

Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with polyphenol-protein-carbohydrate conjugate

(2017) Fuguo Liu et al.   FOOD CHEMISTRY

Effects of ultrasound pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysates

(2017) Yuting Wang et al.   FOOD CHEMISTRY

Physicochemical stability and in vitro bioaccessibility of β-carotene nanoemulsions stabilized with whey protein-dextran conjugates

(2017) Yuting Fan et al.   FOOD HYDROCOLLOIDS

In vitro digestion of sodium caseinate emulsions loaded with epigallocatechin gallate

(2017) Somayeh Sabouri et al.   FOOD HYDROCOLLOIDS

Binding of tea catechins to rice bran protein isolate: Interaction and protective effect during in vitro digestion

(2017) Meng Shi et al.   FOOD RESEARCH INTERNATIONAL

Sodium caseinate stabilized clove oil nanoemulsion: Physicochemical properties

(2017) Minaxi Sharma et al.   JOURNAL OF FOOD ENGINEERING

Influence of mandarin fiber addition on physico-chemical properties of nanoemulsions containing β-carotene under simulated gastrointestinal digestion conditions

(2017) Ariadna Gasa-Falcon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins

(2016) Jonathan O'Sullivan et al.   FOOD HYDROCOLLOIDS

Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: A review

(2016) Talita A. Comunian et al.   FOOD HYDROCOLLOIDS

Vitamin E nanoemulsions by emulsion phase inversion: Effect of environmental stress and long-term storage on stability and degradation in different carrier oil types

(2015) Joseph Hategekimana et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein

(2015) Chaoying Qiu et al.   FOOD CHEMISTRY

Whey-protein-stabilized nanoemulsions as a potential delivery system for water-insoluble curcumin

(2014) Ming Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical behaviour of WPI-stabilized emulsions in in vitro gastric and intestinal conditions

(2013) Jessie Li et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

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

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

Emulsions stabilization by lactoferrin nano-particles under in vitro digestion conditions

(2013) G. Shimoni et al.   FOOD HYDROCOLLOIDS

Characterization of β-carotene nanoemulsions prepared by microfluidization technique

(2013) Yeon-Ji Jo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Insights into Drug Precipitation Kinetics during In Vitro Digestion of a Lipid-Based Drug Delivery System Using In-Line Raman Spectroscopy and Mathematical Modeling

(2013) Cordula Stillhart et al.   PHARMACEUTICAL RESEARCH

Investigation into the bioaccessibility and microstructure changes of β-carotene emulsions during in vitro digestion

(2012) Yuwei Liu et al.   Innovative Food Science & Emerging Technologies

Influence of particle size on the in vitro digestibility of protein-coated lipid nanoparticles

(2012) Elizabeth Troncoso et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

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

(2012) Yingyi Mao et al.   Food & Function

In vitro study of intestinal lipolysis using pH-stat and gas chromatography

(2011) Anne Helbig et al.   FOOD HYDROCOLLOIDS

Effect of chitosan molecular weight on the stability and rheological properties of β-carotene emulsions stabilized by soybean soluble polysaccharides

(2011) Zhanqun Hou et al.   FOOD HYDROCOLLOIDS

Digestibility and β-carotene release from lipid nanodispersions depend on dispersed phase crystallinity and interfacial properties

(2011) Amir Malaki Nik et al.   Food & Function

Investigations of DPPC effect on Al2O3 particles in the presence of (phospho)lipases by the zeta potential and effective diameter measurements

(2010) Agnieszka Ewa Wiącek   APPLIED SURFACE SCIENCE

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

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

The influence of emulsion structure and stability on lipid digestion

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

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

(2008) Sun Jin Hur et al.   FOOD CHEMISTRY

Effect of Temperature onn-Tetradecane Emulsion in the Presence of Phospholipid DPPC and Enzyme Lipase or Phospholipase A2

(2008) Agnieszka Ewa Wiacek et al.   LANGMUIR

Formulation of lipid-based delivery systems for oral administration: Materials, methods and strategies

(2007) Colin W. Pouton et al.   ADVANCED DRUG DELIVERY REVIEWS

Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation

(2007) Charlotte Jacobsen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY