Emulsions Stabilization and Lipid Digestion Profiles of Sodium Alginate Microgels: Effect of the Crosslink Density

Gastric colloidal behaviour of milk protein as a tool for manipulating nutrient digestion in dairy products and protein emulsions

(2021) Aiqian Ye   FOOD HYDROCOLLOIDS

Microstructure and physiochemical properties of meat sausages based on nanocellulose-stabilized emulsions

(2020) Wenhui Qi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Recent advances in polysaccharides stabilized emulsions for encapsulation and delivery of bioactive food ingredients: A review

(2020) Ruyuan Zhang et al.   CARBOHYDRATE POLYMERS

Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies

(2020) Chuan-He Tang   FOOD HYDROCOLLOIDS

Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods

(2020) Xiaojia Yan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microgels at interfaces, from mickering emulsions to flat interfaces and back

(2020) Miguel Angel Fernandez-Rodriguez et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Functionality of low digestibility emulsions in cocoa creams. Structural changes during in vitro digestion and sensory perception

(2019) M. Espert et al.   Journal of Functional Foods

Pickering emulsion stabilized by protein nanogel particles for delivery of curcumin: Effects of pH and ionic strength on curcumin retention

(2019) Andrea Araiza-Calahorra et al.   Food Structure-Netherlands

Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions

(2019) Eric Dickinson   FOOD HYDROCOLLOIDS

Bile salts in digestion and transport of lipids

(2019) Adam Macierzanka et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

(2016) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Progress in natural emulsifiers for utilization in food emulsions

(2016) Bengu Ozturk et al.   Current Opinion in Food Science

Gum Arabic-stabilized conjugated linoleic acid emulsions: Emulsion properties in relation to interfacial adsorption behaviors

(2015) Shengping Xiang et al.   FOOD HYDROCOLLOIDS

Modulation of Cellulose Nanocrystals Amphiphilic Properties to Stabilize Oil/Water Interface

(2011) Irina Kalashnikova et al.   BIOMACROMOLECULES

Laccase mediated conjugation of sugar beet pectin and the effect on emulsion stability

(2011) Jiyoung Jung et al.   FOOD HYDROCOLLOIDS

Influence of Microgel Architecture and Oil Polarity on Stabilization of Emulsions by Stimuli-Sensitive Core–Shell Poly(N-isopropylacrylamide-co-methacrylic acid) Microgels: Mickering versus Pickering Behavior?

(2011) Sabrina Schmidt et al.   LANGMUIR

Alginate: Properties and biomedical applications

(2011) Kuen Yong Lee et al.   PROGRESS IN POLYMER SCIENCE

Soft microgels as Pickering emulsion stabilisers: role of particle deformability

(2011) Mathieu Destribats et al.   Soft Matter

Interfacial layers of stimuli-responsive poly-(N-isopropylacrylamide-co-methacrylicacid) (PNIPAM-co-MAA) microgels characterized by interfacial rheology and compression isotherms

(2010) Bastian Brugger et al.   PHYSICAL CHEMISTRY CHEMICAL PHYSICS

The influence of emulsion structure and stability on lipid digestion

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

Microgels as Stimuli-Responsive Stabilizers for Emulsions

(2008) Bastian Brugger et al.   LANGMUIR