Related references
Note: Only part of the references are listed.Lipolysis products formation during in vitro gastric digestion is affected by the emulsion interfacial composition
M. R. Infantes-Garcia et al.
FOOD HYDROCOLLOIDS (2021)
Effect of Particle Size and Interface Composition on the Lipid Digestion of Droplets Covered with Membrane Phospholipids
Lu Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
Dynamic gastric stability and in vitro lipid digestion of whey-protein-stabilised emulsions: Effect of heat treatment
Aiqian Ye et al.
FOOD CHEMISTRY (2020)
Pectin emulsions for colon-targeted release of propionic acid
Hoang Du Le et al.
FOOD HYDROCOLLOIDS (2020)
Enzymatic and chemical conversions taking place during in vitro gastric lipid digestion: The effect of emulsion droplet size behavior
M. R. Infantes-Garcia et al.
FOOD CHEMISTRY (2020)
Factors impacting lipid digestion and nutraceutical bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): Emulsifier type
Yunbing Tan et al.
FOOD RESEARCH INTERNATIONAL (2020)
Flocculation of oil-in-water emulsions stabilised by milk protein ingredients under gastric conditions: Impact on in vitro intestinal lipid digestion
Xin Wang et al.
FOOD HYDROCOLLOIDS (2019)
INFOGEST static in vitro simulation of gastrointestinal food digestion
Andre Brodkorb et al.
NATURE PROTOCOLS (2019)
Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 2. In vitro lipid digestion
Long Bai et al.
FOOD HYDROCOLLOIDS (2019)
From single to multiresponse modelling of food digestion kinetics: The case of lipid digestion
S. H. E. Verkempinck et al.
JOURNAL OF FOOD ENGINEERING (2019)
Bile salts in digestion and transport of lipids
Adam Macierzanka et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2019)
Emulsifier Dependent in vitro Digestion and Bioaccessibility of β-Carotene Loaded in Oil-in-Water Emulsions
Shinjae Park et al.
Food Biophysics (2018)
Pectin influences the kinetics of in vitro lipid digestion in oil-in-water emulsions
S. H. E. Verkempinck et al.
FOOD CHEMISTRY (2018)
Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics
S. H. E. Verkempinck et al.
FOOD CHEMISTRY (2018)
Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions
S. H. E. Verkempinck et al.
FOOD HYDROCOLLOIDS (2018)
Influence of Dairy Emulsifier Type and Lipid Droplet Size on Gastrointestinal Fate of Model Emulsions: In Vitro Digestion Study
Li Liang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility
Chuan-He Tang
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size
L. Salvia-Trujillo et al.
FOOD CHEMISTRY (2017)
Formulation and application of a new generation of lipid nano-carriers for the food bioactive ingredients
Iman Katouzian et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Microfluidic Technique for the Simultaneous Quantification of Emulsion Instabilities and Lipid Digestion Kinetics
Nathalie Scheuble et al.
ANALYTICAL CHEMISTRY (2017)
Competition of Thermomyces lanuginosus lipase with its hydrolysis products at the oil-water interface
Marco Muth et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2017)
Blocking Gastric Lipase Adsorption and Displacement Processes with Viscoelastic Biopolymer Adsorption Layers
Nathalie Scheuble et al.
BIOMACROMOLECULES (2016)
Dynamic modeling of in vitro lipid digestion: Individual fatty acid release and bioaccessibility kinetics
T. M. Giang et al.
FOOD CHEMISTRY (2016)
Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions
Fernando A. Bellesi et al.
FOOD HYDROCOLLOIDS (2016)
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
Yaoguang Chang et al.
FOOD HYDROCOLLOIDS (2016)
On the role of bile salts in the digestion of emulsified lipids
Anwesha Sarkar et al.
FOOD HYDROCOLLOIDS (2016)
Comparison of lipases for in vitro models of gastric digestion: lipolysis using two infant formulas as model substrates
P. J. Sassene et al.
FOOD & FUNCTION (2016)
Using the reversible inhibition of gastric lipase by Orlistat for investigating simultaneously lipase adsorption and substrate hydrolysis at the lipid-water interface
Anais Benarouche et al.
BIOCHIMIE (2014)
Soy proteins: A review on composition, aggregation and emulsification
K. Nishinari et al.
FOOD HYDROCOLLOIDS (2014)
Emulsification of algal oil with soy lecithin improved DHA bioaccessibility but did not change overall in vitro digestibility
Xinjie Lin et al.
FOOD & FUNCTION (2014)
Structural and biochemical factors affecting the digestion of protein-stabilized emulsions
Harjinder Singh et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2013)
Microemulsion-based media as novel drug delivery systems
M. Jayne Lawrence et al.
ADVANCED DRUG DELIVERY REVIEWS (2012)
The role of bile salts in digestion
Julia Maldonado-Valderrama et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2011)
Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models
Amir Malaki Nik et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2011)
Impact of gastric structuring on the lipolysis of emulsified lipids
Matt Golding et al.
SOFT MATTER (2011)
In vitro stereoselective hydrolysis of diacylglycerols by hormone-sensitive lipase
Jorge A. Rodriguez et al.
BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR AND CELL BIOLOGY OF LIPIDS (2010)
New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility
Yan Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Lipase reaction at interfaces as self-limiting processes
Pedro Reis et al.
COMPTES RENDUS CHIMIE (2009)
Novel chromatographic resolution of chiral diacylglycerols and analysis of the stereoselective hydrolysis of triacylglycerols by lipases
J. A. Rodriguez et al.
ANALYTICAL BIOCHEMISTRY (2008)
Kinetic modeling of food quality: A critical review
Martinus A. J. S. van Boekel
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2008)
An analytical method for determining relative specificities for sequential reactions catalyzed by the same enzyme:: Application to the hydrolysis of triacylglycerols by lipases
David Alexander Mitchell et al.
JOURNAL OF BIOTECHNOLOGY (2008)
Ileal brake: A sensible food target for appetite control. A review
P. W. J. Maljaars et al.
PHYSIOLOGY & BEHAVIOR (2008)
Effects of stereospecific positioning of fatty acids in triacylglycerol structures in native and randomized fats: a review of their nutritional implications
Tilakavati Karupaiah et al.
NUTRITION & METABOLISM (2007)
Emulsifying properties of soy protein isolate fractions obtained by isoelectric precipitation
BE Chove et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2001)