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

Effect of calcium on the kinetics of free fatty acid release during in vitro lipid digestion in model emulsions

(2013) Aiqian Ye et al.   FOOD CHEMISTRY

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

(2013) G. Shimoni et al.   FOOD HYDROCOLLOIDS

Sensitivity of emulsions stabilised by bovine β-casein and lactoferrin to heat and CaCl2

(2013) Noel A. McCarthy et al.   FOOD HYDROCOLLOIDS

Impact of dietary fibers on the properties and proteolytic digestibility of lactoferrin nano-particles

(2012) Tatyana David-Birman et al.   FOOD HYDROCOLLOIDS

Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions

(2012) Marilyn Rayner et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Oil Powders and Gels from Particle-Stabilized Emulsions

(2012) Horst Adelmann et al.   LANGMUIR

Surface-active solid lipid nanoparticles as Pickering stabilizers for oil-in-water emulsions

(2012) Renuka Gupta 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

Behaviour of protein-stabilised emulsions under various physiological conditions

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

Encapsulation systems based on ovalbumin fibrils and high methoxyl pectin

(2011) K.N.P. Humblet-Hua et al.   FOOD HYDROCOLLOIDS

Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics

(2011) Carlos Bengoechea et al.   FOOD HYDROCOLLOIDS

Oil-in-water emulsions stabilized by chitin nanocrystal particles

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

Controlling lipid digestibility: Response of lipid droplets coated by β-lactoglobulin-dextran Maillard conjugates to simulated gastrointestinal conditions

(2011) Uri Lesmes et al.   FOOD HYDROCOLLOIDS

Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions

(2011) Maryam Kargar et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Direct and Accelerated Characterization of Formulation Stability

(2011) D. Lerche et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Rethinking food-derived bioactive peptides for antimicrobial and immunomodulatory activities

(2011) Dominic Agyei et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2011) Eric Dickinson   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

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

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

Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein–polysaccharide complexes

(2010) Owen G. Jones et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Impact of surface deposition of lactoferrin on physical and chemical stability of omega-3 rich lipid droplets stabilised by caseinate

(2010) Uri Lesmes et al.   FOOD CHEMISTRY

Factors affecting lipase digestibility of emulsified lipids using an in vitro digestion model: Proposal for a standardised pH-stat method

(2010) Yan Li et al.   FOOD CHEMISTRY

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

Modulation of physicochemical properties of lipid droplets using β-lactoglobulin and/or lactoferrin interfacial coatings

(2010) Tobias Schmelz et al.   FOOD HYDROCOLLOIDS

Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins

(2010) Brent S. Murray et al.   FOOD HYDROCOLLOIDS

Physicochemical properties of lactoferrin stabilized oil-in-water emulsions: Effects of pH, salt and heating

(2010) Tanushree Tokle et al.   FOOD HYDROCOLLOIDS

Formation and characterization of lactoferrin/pectin electrostatic complexes: Impact of composition, pH and thermal treatment

(2010) Carlos Bengoechea et al.   FOOD HYDROCOLLOIDS

Impact of Interfacial Composition on Physical Stability and In Vitro Lipase Digestibility of Triacylglycerol Oil Droplets Coated with Lactoferrin and/or Caseinate

(2010) Uri Lesmes et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fat-crystal stabilised w/o emulsions for controlled salt release

(2010) Sarah Frasch-Melnik et al.   JOURNAL OF FOOD ENGINEERING

Fabrication and Morphological Characterization of Biopolymer Particles Formed by Electrostatic Complexation of Heat Treated Lactoferrin and Anionic Polysaccharides

(2010) Irene Peinado et al.   LANGMUIR

Study of Pickering emulsions stabilized by mixed particles of silica and calcite

(2010) Sha Wang et al.   Particuology

Bioactive peptides derived from milk proteins and their health beneficial potentials: an update

(2010) Ravinder Nagpal et al.   Food & Function

Carrageenans: Biological properties, chemical modifications and structural analysis – A review

(2009) Vanessa Leiria Campo et al.   CARBOHYDRATE POLYMERS

Gastrointestinal Effects of Low-Digestible Carbohydrates

(2009) Hollie A. Grabitske et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Food emulsions and foams: Stabilization by particles

(2009) Eric Dickinson   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

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

(2009) Boon-Seang Chu et al.   LANGMUIR

Controlling Lipid Bioavailability through Physicochemical and Structural Approaches

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

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

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