Tailoring the properties of double-crosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene

Stability, Interfacial Structure, and Gastrointestinal Digestion of β-Carotene-Loaded Pickering Emulsions Co-stabilized by Particles, a Biopolymer, and a Surfactant

(2021) Yang Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

(2020) Duanquan Lin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Enhancing lycopene stability and bioaccessibility in homogenized tomato pulp using emulsion design principles

(2020) Xiuping Liang et al.   Innovative Food Science & Emerging Technologies

Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study

(2020) Zhihuan Zang et al.   FOOD CHEMISTRY

Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads

(2020) Duanquan Lin et al.   FOOD HYDROCOLLOIDS

Effect of Solid Fat Content on Properties of Emulsion Gels and Stability of β-Carotene

(2019) yao lu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Advances in research on bioactivity, metabolism, stability and delivery systems of lycopene

(2019) Xiuping Liang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions

(2019) Xiuping Liang et al.   FOOD HYDROCOLLOIDS

Interactive effects of β-carotene and anthocyanins on cellular uptake, antioxidant activity and anti-inflammatory activity in vitro and ex vivo

(2018) Minh Anh Thu Phan et al.   Journal of Functional Foods

Influence of pectin-whey protein complexes and surfactant on the yield and microstructural properties of date powder produced by spray drying

(2018) Sedighe Moghbeli et al.   JOURNAL OF FOOD ENGINEERING

Characterization of whey protein-carboxymethylated chitosan composite films with and without transglutaminase treatment

(2016) Shu-juan Jiang et al.   CARBOHYDRATE POLYMERS

Improved thermal gelation of oat protein with the formation of controlled phase-separated networks using dextrin and carrageenan polysaccharides

(2016) Talina Vanessa Nieto Nieto et al.   FOOD RESEARCH INTERNATIONAL

Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules

(2016) Ophelie Torres et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of microparticulated whey protein concentration and protein-to-fat ratio on Caciotta cheese yield and composition

(2015) Alba Sturaro et al.   INTERNATIONAL DAIRY JOURNAL

Adapalene loaded solid lipid nanoparticles gel: An effective approach for acne treatment

(2014) Amit K. Jain et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions

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

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

Enzyme-catalyzed crosslinkable hydrogels: Emerging strategies for tissue engineering

(2011) Liliana S. Moreira Teixeira et al.   BIOMATERIALS

Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein–polysaccharide complexes

(2010) Owen G. Jones et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Functional Biopolymer Particles: Design, Fabrication, and Applications

(2010) Owen Griffith Jones et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The influence of emulsion structure and stability on lipid digestion

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

Comparison of protein–polysaccharide nanoparticle fabrication methods: Impact of biopolymer complexation before or after particle formation

(2009) Owen G. Jones et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Theoretical Stability Maps for Guiding Preparation of Emulsions Stabilized by Protein−Polysaccharide Interfacial Complexes

(2009) Young-Hee Cho et al.   LANGMUIR

Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva

(2008) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

Effect of high pressure treatment on aggregation and structural properties of soy protein isolate

(2008) Chuan-He Tang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY