Octenyl succinate esterified gum arabic stabilized emulsions: Preparation, stability and in vitro gastrointestinal digestion

Recent advances in food colloidal delivery systems for essential oils and their main components

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Effect of pH, ionic strength, chitosan deacetylation on the stability and rheological properties of O/W emulsions formulated with chitosan/casein complexes

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Pickering emulsions stabilized by thermoresponsive oligo(ethylene glycol)-based microgels: Effect of temperature-sensitivity on emulsion stability

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Vitamin E encapsulation within oil-in-water emulsions: Impact of emulsifier type on physicochemical stability and bioaccessibility

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Encapsulation of vitamin D 3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility

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Improved emulsion stability and modified nutrient release by structuring O/W emulsions using konjac glucomannan

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Microgel-in-Microgel Biopolymer Delivery Systems: Controlled Digestion of Encapsulated Lipid Droplets under Simulated Gastrointestinal Conditions

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In vitro digestibility of heteroaggregated droplets coated with sodium caseinate and lactoferrin

(2018) Guilherme de Figueiredo Furtado et al.   JOURNAL OF FOOD ENGINEERING

Characterization and emulsifying properties of octenyl succinate anhydride modified Acacia seyal gum (gum arabic)

(2017) Yan Shi et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of nanoemulsion-coated microgels: Electrostatic deposition of lipid droplets on alginate beads

(2017) Da Ma et al.   FOOD HYDROCOLLOIDS

Encapsulation of curcumin in polysaccharide-based hydrogel beads: Impact of bead type on lipid digestion and curcumin bioaccessibility

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Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80

(2016) Yaoguang Chang et al.   FOOD HYDROCOLLOIDS

Molecular characteristics, association and interfacial properties of gum Arabic harvested from both Acacia senegal and Acacia seyal

(2016) I.B. Gashua et al.   FOOD HYDROCOLLOIDS

Challenges associated in stability of food grade nanoemulsions

(2015) P. Karthik et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility

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Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic

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Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion

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Lecithin-based nanoemulsions

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Synthesis, characterization and emulsification properties of dodecenyl succinic anhydride derivatives of gum Arabic

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Enhanced Physical and Oxidative Stabilities of Soy Protein-Based Emulsions by Incorporation of a Water-Soluble Stevioside–Resveratrol Complex

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Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch

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Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (Q-Naturale®)

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Modulation of emulsion rheology through electrostatic heteroaggregation of oppositely charged lipid droplets: Influence of particle size and emulsifier content

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Stability of β-Carotene in Oil-in-Water Emulsions Prepared by Mixed Layer and Bilayer of Whey Protein Isolate and Beet Pectin

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Behaviour of protein-stabilised emulsions under various physiological conditions

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Food protein functionality: A comprehensive approach

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Formation and functionality of whey protein isolate–(kappa-, iota-, and lambda-type) carrageenan electrostatic complexes

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Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch

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Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

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The influence of emulsion structure and stability on lipid digestion

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Hydrocolloids as emulsifiers and emulsion stabilizers

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Studies on Acacia exudate gums: Part VI. Interfacial rheology of Acacia senegal and Acacia seyal

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