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

Microstructure and long-term stability of spray dried emulsions with ultra-high oil content

(2016) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

Whey protein microgel particles as stabilizers of waxy corn starch + locust bean gum water-in-water emulsions

(2016) Brent S. Murray et al.   FOOD HYDROCOLLOIDS

Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions

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

Making and breaking bridges in a Pickering emulsion

(2015) David J. French et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Detachment force of particles from fluid droplets

(2015) Rammile Ettelaie et al.   Soft Matter

Adsorption of soft particles at fluid interfaces

(2015) Robert W. Style et al.   Soft Matter

Stimuli-responsive Pickering emulsions: recent advances and potential applications

(2015) Juntao Tang et al.   Soft Matter

Microgels — An alternative colloidal ingredient for stabilization of food emulsions

(2015) Eric Dickinson   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Pickering Emulsions for Food Applications: Background, Trends, and Challenges

(2015) Claire C. Berton-Carabin et al.   Annual Review of Food Science and Technology

Amphiphilic Cellulose Nanocrystals from Acid-Free Oxidative Treatment: Physicochemical Characteristics and Use as an Oil–Water Stabilizer

(2014) Miikka Visanko et al.   BIOMACROMOLECULES

The Use of Micro- and Nanoparticles in the Stabilisation of Pickering-Type Emulsions for Topical Delivery

(2014) Marie Wahlgren et al.   CURRENT PHARMACEUTICAL BIOTECHNOLOGY

Effect of particle adsorption rates on the disproportionation process in pickering stabilised bubbles

(2014) Rammile Ettelaie et al.   JOURNAL OF CHEMICAL PHYSICS

Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions

(2014) Mathieu Destribats et al.   Soft Matter

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

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

Biological Effects of Clinically Relevant CoCr Nanoparticles in the Dura Mater: An Organ Culture Study

(2014) Iraklis Papageorgiou et al.   Nanomaterials

Freezing and freeze-drying of Pickering emulsions stabilized by starch granules

(2013) Ali Marefati et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Emulsions stabilized with solid nanoparticles: Pickering emulsions

(2013) Yves Chevalier et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions

(2013) Fu Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oil-in-Water Emulsion System Stabilized by Protein-Coated Nanoemulsion Droplets

(2013) Aiqian Ye et al.   LANGMUIR

In vitrolipid digestion of chitinnanocrystal stabilized o/w emulsions

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

Behaviour of protein-stabilised emulsions under various physiological conditions

(2011) Harjinder Singh et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Oil-in-water emulsions stabilized by chitin nanocrystal particles

(2011) Maria V. Tzoumaki et al.   FOOD HYDROCOLLOIDS

β-Lactoglobulin and WPI aggregates: Formation, structure and applications

(2011) Taco Nicolai et al.   FOOD HYDROCOLLOIDS

Particle-Stabilizing Effects of Flavonoids at the Oil−Water Interface

(2011) Zijun Luo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of gastric structuring on the lipolysis of emulsified lipids

(2011) Matt Golding et al.   Soft Matter

Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

(2011) Eric Dickinson   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Modified starch granules as particle-stabilizers of oil-in-water emulsions

(2010) Anida Yusoff et al.   FOOD HYDROCOLLOIDS

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

Internal structure and colloidal behaviour of covalent whey protein microgels obtained by heat treatment

(2010) Christophe Schmitt et al.   Soft Matter

Colloidal aspects of protein digestion

(2009) Alan Mackie et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Interactions of milk protein-stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model

(2009) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

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

(2009) Anwesha Sarkar et al.   INTERNATIONAL DAIRY JOURNAL

Modulating Pancreatic Lipase Activity with Galactolipids: Effects of Emulsion Interfacial Composition

(2009) Boon-Seang Chu et al.   LANGMUIR

Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model

(2008) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

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

(2008) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

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

(2008) Julia Maldonado-Valderrama et al.   LANGMUIR

Solid-stabilized emulsions

(2007) F. Leal-Calderon et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE