Impact of Encapsulation Within Hydrogel Microspheres on Lipid Digestion: An In Vitro Study

Functional foods and dietary supplements: Products at the interface between pharma and nutrition

(2011) Simone R.B.M. Eussen et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Impact of gastric structuring on the lipolysis of emulsified lipids

(2011) Matt Golding et al.   Soft Matter

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

Functional foods

(2010) C J Henry   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Role of calcium and calcium-binding agents on the lipase digestibility of emulsified lipids using an in vitro digestion model

(2010) Min Hu et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of filled hydrogel particles based on sequential segregative and aggregative biopolymer phase separation

(2010) Alison Matalanis et al.   FOOD HYDROCOLLOIDS

Controlling lipid digestion by encapsulation of protein-stabilized lipid droplets within alginate–chitosan complex coacervates

(2010) Yan Li 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

Emulsion Design to Improve the Delivery of Functional Lipophilic Components

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

Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

(2009) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Delivery systems for liquid food products

(2009) Laurent Sagalowicz et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

The influence of emulsion structure and stability on lipid digestion

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

Encapsulation for preservation of functionality and targeted delivery of bioactive food components

(2009) Paul de Vos et al.   INTERNATIONAL DAIRY JOURNAL

Effect of intragastric acid stability of fat emulsions on gastric emptying, plasma lipid profile and postprandial satiety

(2008) Luca Marciani et al.   BRITISH JOURNAL OF NUTRITION

Controlling Lipid Bioavailability through Physicochemical and Structural Approaches

(2008) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

(2008) Sun Jin Hur et al.   FOOD CHEMISTRY

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

Effect of Interfacial Protein Cross-Linking on the in Vitro Digestibility of Emulsified Corn Oil by Pancreatic Lipase

(2008) Sandra Sandra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2008) Adam Macierzanka et al.   Soft Matter