Impact of Layer Structure on Physical Stability and Lipase Digestibility of Lipid Droplets Coated by Biopolymer Nanolaminated Coatings

Preparation and Characterization of Multilayer Coated Microdroplets: Droplet Deformation Simultaneously Probed by Atomic Force Spectroscopy and Optical Detection

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Controlling Lipid Bioavailability through Physicochemical and Structural Approaches

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

Mono- and multilayer covered drops as carriers

(2008) Dmitry O. Grigoriev et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Influence of chitosan on stability and lipase digestibility of lecithin-stabilized tuna oil-in-water emulsions

(2008) Utai Klinkesorn et al.   FOOD CHEMISTRY

Template Synthesis of Nanostructured Materials via Layer-by-Layer Assembly†

(2007) Yajun Wang et al.   CHEMISTRY OF MATERIALS

Utilization of polysaccharide coatings to improve freeze–thaw and freeze–dry stability of protein-coated lipid droplets

(2007) Saehun Mun et al.   JOURNAL OF FOOD ENGINEERING