Gastrointestinal Fate and Fatty Acid Release of Pickering Emulsions Stabilized by Mixtures of Plant Protein Microgels + Cellulose Particles: an In Vitro Static Digestion Study

Synergistic Interactions of Plant Protein Microgels and Cellulose Nanocrystals at the Interface and Their Inhibition of the Gastric Digestion of Pickering Emulsions

(2021) Shuning Zhang et al.   LANGMUIR

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

Zein Colloidal Particles and Cellulose Nanocrystals Synergistic Stabilization of Pickering Emulsions for Delivery of β-Carotene

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

Sustainable food-grade Pickering emulsions stabilized by plant-based particles

(2020) Anwesha Sarkar et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion

(2020) Ran Meng et al.   FOOD HYDROCOLLOIDS

Dynamic gastric stability and in vitro lipid digestion of whey-protein-stabilised emulsions: Effect of heat treatment

(2020) Aiqian Ye et al.   FOOD CHEMISTRY

Influence of interfacial compositions on the microstructure, physiochemical stability, lipid digestion and β-carotene bioaccessibility of Pickering emulsions

(2020) Yang Wei et al.   FOOD HYDROCOLLOIDS

In-vitro digestion of whey protein- and soy lecithin-stabilized High Oleic Palm Oil emulsions

(2020) Camilo E. Sandoval-Cuellar et al.   JOURNAL OF FOOD ENGINEERING

Spray-dried alginate-coated Pickering emulsion stabilized by chitosan for improved oxidative stability and in vitro release profile

(2020) Charanjit Kaur Surjit Singh et al.   CARBOHYDRATE POLYMERS

Effect of interfacial layer number on the storage stability and in vitro digestion of fish oil-loaded multilayer emulsions consisting of gelatin particle and polysaccharides

(2020) Mengzhen Ding et al.   FOOD CHEMISTRY

Chitin nanocrystals reduce lipid digestion and β-carotene bioaccessibility: An in-vitro INFOGEST gastrointestinal study

(2020) Hualu Zhou et al.   FOOD HYDROCOLLOIDS

Self-Assembled Networks of Short and Long Chitin Nanoparticles for Oil/Water Interfacial Superstabilization

(2019) Long Bai et al.   ACS Sustainable Chemistry & Engineering

INFOGEST static in vitro simulation of gastrointestinal food digestion

(2019) André Brodkorb et al.   Nature Protocols

Improving the bioaccessibility and in vitro absorption of 5-demethylnobiletin from chenpi by se-enriched peanut protein nanoparticles-stabilized pickering emulsion

(2019) Fangjian Ning et al.   Journal of Functional Foods

Influence of chitosan-coating on the stability and digestion of emulsions stabilized by waxy maize starch crystals

(2019) Myeongsu Jo et al.   FOOD HYDROCOLLOIDS

Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength

(2019) Shuning Zhang et al.   FOOD HYDROCOLLOIDS

Composite whey protein–cellulose nanocrystals at oil-water interface: Towards delaying lipid digestion

(2018) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

Colloidal aspects of digestion of Pickering emulsions: Experiments and theoretical models of lipid digestion kinetics

(2018) Anwesha Sarkar et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

A review on versatile applications of blends and composites of CNC with natural and synthetic polymers with mathematical modeling

(2018) Muhammad Younas et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Control of protein digestion under simulated gastrointestinal conditions using biopolymer microgels

(2017) Zipei Zhang et al.   FOOD RESEARCH INTERNATIONAL

Modulating fat digestion through food structure design

(2017) Qing Guo et al.   PROGRESS IN LIPID RESEARCH

Reprint of “Soy glycinin as food-grade Pickering stabilizers: Part. III. Fabrication of gel-like emulsions and their potential as sustained-release delivery systems for β-carotene”

(2016) Fu Liu et al.   FOOD HYDROCOLLOIDS

Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions

(2016) Fernando A. Bellesi et al.   FOOD HYDROCOLLOIDS

In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles

(2016) Huma Bokkhim et al.   FOOD HYDROCOLLOIDS

On the role of bile salts in the digestion of emulsified lipids

(2016) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

Gel-like pea protein Pickering emulsions at pH3.0 as a potential intestine-targeted and sustained-release delivery system for β-carotene

(2016) Yun Shao et al.   FOOD RESEARCH INTERNATIONAL

In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment

(2016) Anwesha Sarkar et al.   Soft Matter

Gastrointestinal digestion of dairy and soy proteins in infant formulas: An in vitro study

(2015) Thao T.P. Nguyen et al.   FOOD RESEARCH INTERNATIONAL

Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study

(2015) Ruojie Zhang et al.   FOOD RESEARCH INTERNATIONAL

Kafirin Nanoparticle-Stabilized Pickering Emulsions as Oral Delivery Vehicles: Physicochemical Stability and in Vitro Digestion Profile

(2015) Jie Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions

(2015) Anwesha Sarkar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions

(2014) Mauricio Espinal-Ruiz et al.   Food & Function

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

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

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

(2013) G. Shimoni et al.   FOOD HYDROCOLLOIDS

Responsiveness of emulsions stabilized by lactoferrin nano-particles to simulated intestinal conditions

(2013) Dafna Meshulam et al.   Food & Function

In vitrolipid digestion of chitinnanocrystal stabilized o/w emulsions

(2012) Maria V. Tzoumaki et al.   Food & Function

Interfacial & colloidal aspects of lipid digestion

(2011) P.J. Wilde et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Development of oral food-grade delivery systems: Current knowledge and future challenges

(2011) Revital Cohen Benshitrit et al.   Food & Function

Egg White Ovalbumin Digestion Mimicking Physiological Conditions

(2010) Gustavo Martos et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility

(2010) Yan Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Emulsion Design to Improve the Delivery of Functional Lipophilic Components

(2010) David Julian McClements   Annual Review of Food Science and Technology

Food emulsions and foams: Stabilization by particles

(2009) Eric Dickinson   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Pancreatin-induced coalescence of oil-in-water emulsions in an in vitro duodenal model

(2009) Anwesha Sarkar et al.   INTERNATIONAL DAIRY JOURNAL

Interfacial Characterization of β-Lactoglobulin Networks: Displacement by Bile Salts

(2008) Julia Maldonado-Valderrama et al.   LANGMUIR

Structuring food emulsions in the gastrointestinal tract to modify lipid digestion

(2008) Harjinder Singh et al.   PROGRESS IN LIPID RESEARCH

Colloidal delivery systems for micronutrients and nutraceuticals

(2008) Krassimir P. Velikov et al.   Soft Matter