相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Food-grade micro-encapsulation systems that may induce satiety via delayed lipolysis: A review
Meinou N. Corstens et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions
M. Espert et al.
FOOD HYDROCOLLOIDS (2017)
Triglycerides: A reappraisal
Philipp Wiesner et al.
TRENDS IN CARDIOVASCULAR MEDICINE (2017)
Natural and processed milk and oil body emulsions: Bioavailability, bioaccessibility and functionality
Sophie Gallier et al.
FOOD STRUCTURE-NETHERLANDS (2017)
Fortification of dairy products with vitamin D3
Daiva Leskauskaite et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2016)
Multilayer emulsions stabilized by vegetable proteins and polysaccharides
Cesar Burgos-Diaz et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2016)
Physicochemical properties of β-carotene bilayer emulsions coated by milk proteins and chitosan-EGCG conjugates
Zihao Wei et al.
FOOD HYDROCOLLOIDS (2016)
Influence of polysaccharides on the physicochemical properties of lactoferrin-polyphenol conjugates coated β-carotene emulsions
Fuguo Liu et al.
FOOD HYDROCOLLOIDS (2016)
Impact of pectin properties on lipid digestion under simulated gastrointestinal conditions: Comparison of citrus and banana passion fruit (Passiflora tripartita var. mollissima) pectins
Mauricio Espinal-Ruiz et al.
FOOD HYDROCOLLOIDS (2016)
In vivo postprandial bioavailability of interesterified-lipids in sodium-caseinate or chitosan based O/W emulsions
M. Farfan et al.
FOOD CHEMISTRY (2015)
Controlling lipid digestion using enzyme-induced crosslinking of biopolymer interfacial layers in multilayer emulsions
Benjamin Zeeb et al.
FOOD HYDROCOLLOIDS (2015)
Controlling microstructure and physical properties of biopolymer hydrogel particles through modulation of electrostatic interactions
Cheryl Chung et al.
JOURNAL OF FOOD ENGINEERING (2015)
Effect of human and simulated gastric juices on the digestion of whey proteins and carboxymethylcellulose-stabilised O/W emulsions
Ernesta Malinauskyte et al.
FOOD CHEMISTRY (2014)
Impact of different biopolymer networks on the digestion of gastric structured emulsions
Tim J. Wooster et al.
FOOD HYDROCOLLOIDS (2014)
Premix membrane emulsification to produce oil-in-water emulsions stabilized with various interfacial structures of whey protein and carboxymethyl cellulose
Rikkert Berendsen et al.
FOOD HYDROCOLLOIDS (2014)
Stability and loss kinetics of lutein and β-carotene encapsulated in freeze-dried emulsions with layered interface and trehalose as glass former
Aaron S. L. Lim et al.
FOOD RESEARCH INTERNATIONAL (2014)
A standardised static in vitro digestion method suitable for food - an international consensus
M. Minekus et al.
FOOD & FUNCTION (2014)
Influence of human gastric juice on oxidation of marine lipids - in vitro study
Vera Kristinova et al.
FOOD CHEMISTRY (2013)
Modification of emulsion properties by heteroaggregation of oppositely charged starch-coated and protein-coated fat droplets
Yingyi Mao et al.
FOOD HYDROCOLLOIDS (2013)
Impact of surfactants on the lipase digestibility of gum arabic-stabilized O/W emulsions
Xiaolin Yao et al.
FOOD HYDROCOLLOIDS (2013)
Potential Biological Fate of Emulsion-Based Delivery Systems: Lipid Particles Nanolaminated with Lactoferrin and β-lactoglobulin Coatings
Tanushree Tokle et al.
PHARMACEUTICAL RESEARCH (2013)
Relevance and challenges in modeling human gastric and small intestinal digestion
Aurelie Guerra et al.
TRENDS IN BIOTECHNOLOGY (2012)
Interfacial & colloidal aspects of lipid digestion
P. J. Wilde 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)
Double Emulsions Stabilized by Food Biopolymers
Eric Dickinson
FOOD BIOPHYSICS (2011)
Impact of Layer Structure on Physical Stability and Lipase Digestibility of Lipid Droplets Coated by Biopolymer Nanolaminated Coatings
Min Hu et al.
FOOD BIOPHYSICS (2011)
Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic
Eleonore Bouyer et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2011)
Acceptability and Digestibility of Emulsions in a Rat Model: Effects of Solid Fat Content and Lipid Type
Ying Wang et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2011)
Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components
David Julian McClements et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2010)
Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings
Yan Li et al.
EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS (2010)
Impact of Lipase, Bile Salts, and Polysaccharides on Properties and Digestibility of Tuna Oil Multilayer Emulsions Stabilized by Lecithin-Chitosan
Utai Klinkesorn et al.
FOOD BIOPHYSICS (2010)
Whey protein-carboxymethylcellulose interaction in solution and in oil-in-water emulsion systems. Effect on emulsion stability
T. Koupantsis et al.
FOOD HYDROCOLLOIDS (2009)
Structuring food emulsions in the gastrointestinal tract to modify lipid digestion
Harjinder Singh et al.
PROGRESS IN LIPID RESEARCH (2009)
Formation, stability and properties of multilayer emulsions for application in the food industry
Demet Guzey et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2006)
Non-covalent interactions between proteins and polysaccharides
David Julian McClements
BIOTECHNOLOGY ADVANCES (2006)
In vitro digestion of bovine and caprine milk by human gastric and duodenal enzymes
Hilde Almaas et al.
INTERNATIONAL DAIRY JOURNAL (2006)
Factors influencing the production of o/w emulsions stabilized by β-lactoglobulin-pectin membranes
D Guzey et al.
FOOD HYDROCOLLOIDS (2004)