The effect of physiological conditions on the surface structure of proteins: Setting the scene for human digestion of emulsions

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

(2008) Sun Jin Hur et al.   FOOD CHEMISTRY

Competition between Lipases and Monoglycerides at Interfaces

(2008) Pedro Reis et al.   LANGMUIR

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

(2008) Julia Maldonado-Valderrama et al.   LANGMUIR

Understanding food structure and function in developing food for appetite control

(2008) Leif LUNDIN et al.   Nutrition & Dietetics

Microscopy, microstructure and displacement of proteins from interfaces: implications for food quality and digestion

(2008) Victor John Morris et al.   Soft Matter

pH-induced changes in adsorbed β-lactoglobulin molecules measured using atomic force microscopy

(2008) Ahmed Touhami et al.   Soft Matter

Emulsification alters simulated gastrointestinal proteolysis of β-casein and β-lactoglobulin

(2008) Adam Macierzanka et al.   Soft Matter

Surface and interfacial properties of water-soluble wheat proteins

(2007) K. Hill et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS