The physical stability and digestibility of β-carotene in oil-in-water sodium caseinate nanoemulsion

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

Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein

(2015) Chaoying Qiu et al.   FOOD CHEMISTRY

Preparation and stabilization of emulsions stabilized by mixed sodium caseinate and soy protein isolate

(2015) Juan Ji et al.   FOOD HYDROCOLLOIDS

Characterization and in vitro bioavailability of β-carotene: Effects of microencapsulation method and food matrix

(2014) Erik G. Donhowe et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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 lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

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

Stabilization of milk protein dispersion by soybean soluble polysaccharide under acidic pH conditions

(2013) Tatsunori Nobuhara et al.   FOOD HYDROCOLLOIDS

The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions

(2013) Jiang Yi et al.   FOOD HYDROCOLLOIDS

Beverage emulsions: Recent developments in formulation, production, and applications

(2013) Daniel T. Piorkowski et al.   FOOD HYDROCOLLOIDS

Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility

(2012) Cheng Qian et al.   FOOD CHEMISTRY

Thermal protection of β-carotene in re-assembled casein micelles during different processing technologies applied in food industry

(2012) María-José Sáiz-Abajo et al.   FOOD CHEMISTRY

In vitro digestion of fish oils rich in n-3 polyunsaturated fatty acids studied in emulsion and at the oil–water interface

(2012) Sébastien Marze et al.   Food & Function

Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type

(2011) Cheng Qian et al.   FOOD CHEMISTRY

Micellization of Beta-Carotene from Soy-Protein Stabilized Oil-in-Water Emulsions under In Vitro Conditions of Lipolysis

(2011) Amir Malaki Nik et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components

(2010) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Colors with Functions: Elucidating the Biochemical and Molecular Basis of Carotenoid Metabolism

(2010) Johannes von Lintig   Annual Review of Nutrition

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

Milk proteins as vehicles for bioactives

(2009) Yoav D. Livney   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion

(2008) Sun Jin Hur et al.   FOOD CHEMISTRY