메뉴 건너뛰기




Volumn 263, Issue , 2019, Pages 195-211

Colloidal aspects of digestion of Pickering emulsions: Experiments and theoretical models of lipid digestion kinetics

Author keywords

Lipase; Lipid digestion; Mathematical model; Particle laden interface; Pickering emulsion

Indexed keywords

BIOMOLECULES; BODY FLUIDS; DECISION TREES; DROPS; EMULSIFICATION; ENZYMES; FATTY ACIDS; KINETICS; LIPASES; MATHEMATICAL MODELS; OILS AND FATS; PARTICLE SIZE; PETROLEUM TRANSPORTATION; PHYSIOLOGY; REACTION KINETICS; SALTS; SILICA; SURFACE ACTIVE AGENTS; TREES (MATHEMATICS);

EID: 85055586321     PISSN: 00018686     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cis.2018.10.002     Document Type: Review
Times cited : (160)

References (135)
  • 1
    • 79955474563 scopus 로고    scopus 로고
    • Behaviour of protein-stabilised emulsions under various physiological conditions
    • Singh, H., Sarkar, A., Behaviour of protein-stabilised emulsions under various physiological conditions. Adv Colloid Interface Sci 165 (2011), 47–57.
    • (2011) Adv Colloid Interface Sci , vol.165 , pp. 47-57
    • Singh, H.1    Sarkar, A.2
  • 2
    • 84956731608 scopus 로고    scopus 로고
    • Emulsions and foams stabilised by milk proteins
    • P.L.H. McSweeney J.A. O'Mahony Springer New York New York, NY
    • Sarkar, A., Singh, H., Emulsions and foams stabilised by milk proteins. McSweeney, P.L.H., O'Mahony, J.A., (eds.) Advanced dairy chemistry: Volume 1B: Proteins: Applied aspects, 2016, Springer New York, New York, NY, 133–153.
    • (2016) Advanced dairy chemistry: Volume 1B: Proteins: Applied aspects , pp. 133-153
    • Sarkar, A.1    Singh, H.2
  • 3
    • 0004130627 scopus 로고    scopus 로고
    • Food emulsions: Principles, practices, and techniques
    • CRC Press Boca Raton, US
    • McClements, D.J., Food emulsions: Principles, practices, and techniques. 2015, CRC Press, Boca Raton, US.
    • (2015)
    • McClements, D.J.1
  • 4
    • 0037469872 scopus 로고    scopus 로고
    • Emulsions stabilised solely by colloidal particles
    • Aveyard, R., Binks, B.P., Clint, J.H., Emulsions stabilised solely by colloidal particles. Adv Colloid Interface Sci 100–102 (2003), 503–546.
    • (2003) Adv Colloid Interface Sci , vol.100-102 , pp. 503-546
    • Aveyard, R.1    Binks, B.P.2    Clint, J.H.3
  • 5
    • 0036267602 scopus 로고    scopus 로고
    • Particles as surfactants—similarities and differences
    • Binks, B.P., Particles as surfactants—similarities and differences. Curr Opin Colloid Interface Sci 7 (2002), 21–41.
    • (2002) Curr Opin Colloid Interface Sci , vol.7 , pp. 21-41
    • Binks, B.P.1
  • 6
    • 0031570277 scopus 로고    scopus 로고
    • Effects of asphaltene solvency on stability of water-in-crude-oil emulsions
    • McLean, J.D., Kilpatrick, P.K., Effects of asphaltene solvency on stability of water-in-crude-oil emulsions. J Colloid Interface Sci 189 (1997), 242–253.
    • (1997) J Colloid Interface Sci , vol.189 , pp. 242-253
    • McLean, J.D.1    Kilpatrick, P.K.2
  • 7
    • 75849137203 scopus 로고    scopus 로고
    • Food emulsions and foams: Stabilization by particles
    • Dickinson, E., Food emulsions and foams: Stabilization by particles. Curr Opin Colloid Interface Sci 15 (2010), 40–49.
    • (2010) Curr Opin Colloid Interface Sci , vol.15 , pp. 40-49
    • Dickinson, E.1
  • 8
    • 84919904563 scopus 로고    scopus 로고
    • Celebrating soft matter's 10th anniversary: Stimuli-responsive pickering emulsion polymerized smart fluids
    • Piao, S.H., Kwon, S.H., Zhang, W.L., Choi, H.J., Celebrating soft matter's 10th anniversary: Stimuli-responsive pickering emulsion polymerized smart fluids. Soft Matter 11 (2015), 646–654.
    • (2015) Soft Matter , vol.11 , pp. 646-654
    • Piao, S.H.1    Kwon, S.H.2    Zhang, W.L.3    Choi, H.J.4
  • 9
    • 84930225746 scopus 로고    scopus 로고
    • Detachment force of particles from fluid droplets
    • Ettelaie, R., Lishchuk, S.V., Detachment force of particles from fluid droplets. Soft Matter 11 (2015), 4251–4265.
    • (2015) Soft Matter , vol.11 , pp. 4251-4265
    • Ettelaie, R.1    Lishchuk, S.V.2
  • 11
    • 84914665340 scopus 로고    scopus 로고
    • Pickering stabilization of foams and emulsions with particles of biological origin
    • Lam, S., Velikov, K.P., Velev, O.D., Pickering stabilization of foams and emulsions with particles of biological origin. Curr Opin Colloid Interface Sci 19 (2014), 490–500.
    • (2014) Curr Opin Colloid Interface Sci , vol.19 , pp. 490-500
    • Lam, S.1    Velikov, K.P.2    Velev, O.D.3
  • 12
    • 84927034502 scopus 로고    scopus 로고
    • Colloidal particles at liquid interfaces: An introduction
    • B.P. Binks T.S. Horozov Cambridge University Press Cambridge
    • Binks, B.P., Horozov, T.S., Colloidal particles at liquid interfaces: An introduction. Binks, B.P., Horozov, T.S., (eds.) Colloidal particles at liquid interfaces, 2006, Cambridge University Press, Cambridge, 1–74.
    • (2006) Colloidal particles at liquid interfaces , pp. 1-74
    • Binks, B.P.1    Horozov, T.S.2
  • 13
    • 85006007438 scopus 로고    scopus 로고
    • Detachment force of particles with pinning of contact line from fluid bubbles/droplets
    • Lishchuk, S.V., Ettelaie, R., Detachment force of particles with pinning of contact line from fluid bubbles/droplets. Langmuir 32 (2016), 13040–13045.
    • (2016) Langmuir , vol.32 , pp. 13040-13045
    • Lishchuk, S.V.1    Ettelaie, R.2
  • 14
    • 84981730993 scopus 로고    scopus 로고
    • The secret life of Pickering emulsions: particle exchange revealed using two colours of particle
    • French, D.J., Brown, A.T., Schofield, A.B., Fowler, J., Taylor, P., Clegg, P.S., The secret life of Pickering emulsions: particle exchange revealed using two colours of particle. Sci Rep, 6, 2016, 31401.
    • (2016) Sci Rep , vol.6
    • French, D.J.1    Brown, A.T.2    Schofield, A.B.3    Fowler, J.4    Taylor, P.5    Clegg, P.S.6
  • 15
    • 84906663406 scopus 로고    scopus 로고
    • Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions
    • Destribats, M., Rouvet, M., Gehin-Delval, C., Schmitt, C., Binks, B.P., Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions. Soft Matter 10 (2014), 6941–6954.
    • (2014) Soft Matter , vol.10 , pp. 6941-6954
    • Destribats, M.1    Rouvet, M.2    Gehin-Delval, C.3    Schmitt, C.4    Binks, B.P.5
  • 16
    • 84964603301 scopus 로고    scopus 로고
    • In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: Influence of thermal treatment
    • Sarkar, A., Murray, B., Holmes, M., Ettelaie, R., Abdalla, A., Yang, X., In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: Influence of thermal treatment. Soft Matter 12 (2016), 3558–3569.
    • (2016) Soft Matter , vol.12 , pp. 3558-3569
    • Sarkar, A.1    Murray, B.2    Holmes, M.3    Ettelaie, R.4    Abdalla, A.5    Yang, X.6
  • 18
    • 84869594862 scopus 로고    scopus 로고
    • Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein
    • de Folter, J.W.J., van Ruijven, M.W.M., Velikov, K.P., Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein. Soft Matter 8 (2012), 6807–6815.
    • (2012) Soft Matter , vol.8 , pp. 6807-6815
    • de Folter, J.W.J.1    van Ruijven, M.W.M.2    Velikov, K.P.3
  • 19
    • 85047388921 scopus 로고    scopus 로고
    • Stabilization of oil continuous emulsions with colloidal particles from water-insoluble plant proteins
    • Rutkevičius, M., Allred, S., Velev, O.D., Velikov, K.P., Stabilization of oil continuous emulsions with colloidal particles from water-insoluble plant proteins. Food Hydrocoll 82 (2018), 89–95.
    • (2018) Food Hydrocoll , vol.82 , pp. 89-95
    • Rutkevičius, M.1    Allred, S.2    Velev, O.D.3    Velikov, K.P.4
  • 20
    • 0034321129 scopus 로고    scopus 로고
    • Influence of particle wettability on the type and stability of surfactant-free emulsions
    • Binks, B.P., Lumsdon, S.O., Influence of particle wettability on the type and stability of surfactant-free emulsions. Langmuir 16 (2000), 8622–8631.
    • (2000) Langmuir , vol.16 , pp. 8622-8631
    • Binks, B.P.1    Lumsdon, S.O.2
  • 21
    • 77957798474 scopus 로고    scopus 로고
    • Modified starch granules as particle-stabilizers of oil-in-water emulsions
    • Yusoff, A., Murray, B.S., Modified starch granules as particle-stabilizers of oil-in-water emulsions. Food Hydrocoll 25 (2011), 42–55.
    • (2011) Food Hydrocoll , vol.25 , pp. 42-55
    • Yusoff, A.1    Murray, B.S.2
  • 22
    • 85036466410 scopus 로고    scopus 로고
    • Water-in-oil Pickering emulsions stabilized by stearoylated microcrystalline cellulose
    • Pang, B., Liu, H., Liu, P., Peng, X., Zhang, K., Water-in-oil Pickering emulsions stabilized by stearoylated microcrystalline cellulose. J Colloid Interface Sci 513 (2018), 629–637.
    • (2018) J Colloid Interface Sci , vol.513 , pp. 629-637
    • Pang, B.1    Liu, H.2    Liu, P.3    Peng, X.4    Zhang, K.5
  • 23
    • 0001690963 scopus 로고
    • Separation of solids in the surface-layers of solutions and ‘suspensions’ (observations on surface-membranes, bubbles, emulsions, and mechanical coagulation).—Preliminary account
    • Ramsden, W., Separation of solids in the surface-layers of solutions and ‘suspensions’ (observations on surface-membranes, bubbles, emulsions, and mechanical coagulation).—Preliminary account. Proc R Soc Lond 72 (1904), 156–164.
    • (1904) Proc R Soc Lond , vol.72 , pp. 156-164
    • Ramsden, W.1
  • 24
    • 0011375383 scopus 로고
    • CXCVI.-emulsions
    • Pickering, S.U., CXCVI.-emulsions. J Chem Soc Trans 91 (1907), 2001–2021.
    • (1907) J Chem Soc Trans , vol.91 , pp. 2001-2021
    • Pickering, S.U.1
  • 25
    • 0024715254 scopus 로고
    • Stabilization of emulsions by fine particles I. Partitioning of particles between continuous phase and oil/water interface
    • Levine, S., Bowen, B.D., Partridge, S.J., Stabilization of emulsions by fine particles I. Partitioning of particles between continuous phase and oil/water interface. Colloids Surf 38 (1989), 325–343.
    • (1989) Colloids Surf , vol.38 , pp. 325-343
    • Levine, S.1    Bowen, B.D.2    Partridge, S.J.3
  • 26
    • 84926636914 scopus 로고    scopus 로고
    • Structuring of colloidal particles at interfaces and the relationship to food emulsion and foam stability
    • Dickinson, E., Structuring of colloidal particles at interfaces and the relationship to food emulsion and foam stability. J Colloid Interface Sci 449 (2015), 38–45.
    • (2015) J Colloid Interface Sci , vol.449 , pp. 38-45
    • Dickinson, E.1
  • 27
    • 84977604205 scopus 로고    scopus 로고
    • Biopolymer-based particles as stabilizing agents for emulsions and foams
    • Dickinson, E., Biopolymer-based particles as stabilizing agents for emulsions and foams. Food Hydrocoll 68 (2017), 219–231.
    • (2017) Food Hydrocoll , vol.68 , pp. 219-231
    • Dickinson, E.1
  • 28
    • 85021754430 scopus 로고    scopus 로고
    • Modulating in vitro gastric digestion of emulsions using composite whey protein-cellulose nanocrystal interfaces
    • Sarkar, A., Zhang, S., Murray, B., Russell, J.A., Boxal, S., Modulating in vitro gastric digestion of emulsions using composite whey protein-cellulose nanocrystal interfaces. Colloids Surf B Biointerfaces 158 (2017), 137–146.
    • (2017) Colloids Surf B Biointerfaces , vol.158 , pp. 137-146
    • Sarkar, A.1    Zhang, S.2    Murray, B.3    Russell, J.A.4    Boxal, S.5
  • 29
    • 85032332405 scopus 로고    scopus 로고
    • Composite whey protein–cellulose nanocrystals at oil-water interface: Towards delaying lipid digestion
    • Sarkar, A., Li, H., Cray, D., Boxall, S., Composite whey protein–cellulose nanocrystals at oil-water interface: Towards delaying lipid digestion. Food Hydrocoll 77 (2018), 436–444.
    • (2018) Food Hydrocoll , vol.77 , pp. 436-444
    • Sarkar, A.1    Li, H.2    Cray, D.3    Boxall, S.4
  • 30
    • 84871801696 scopus 로고    scopus 로고
    • In vitro lipid digestion of chitin nanocrystal stabilized o/w emulsions
    • Tzoumaki, M.V., Moschakis, T., Scholten, E., Biliaderis, C.G., In vitro lipid digestion of chitin nanocrystal stabilized o/w emulsions. Food Funct 4 (2013), 121–129.
    • (2013) Food Funct , vol.4 , pp. 121-129
    • Tzoumaki, M.V.1    Moschakis, T.2    Scholten, E.3    Biliaderis, C.G.4
  • 32
    • 85034650270 scopus 로고    scopus 로고
    • Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility
    • Araiza-Calahorra, A., Akhtar, M., Sarkar, A., Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility. Trends Food Sci Technol 71 (2018), 155–169.
    • (2018) Trends Food Sci Technol , vol.71 , pp. 155-169
    • Araiza-Calahorra, A.1    Akhtar, M.2    Sarkar, A.3
  • 35
    • 79955479996 scopus 로고    scopus 로고
    • Interfacial & colloidal aspects of lipid digestion
    • Wilde, P.J., Chu, B.S., Interfacial & colloidal aspects of lipid digestion. Adv Colloid Interface Sci 165 (2011), 14–22.
    • (2011) Adv Colloid Interface Sci , vol.165 , pp. 14-22
    • Wilde, P.J.1    Chu, B.S.2
  • 36
    • 84961782610 scopus 로고    scopus 로고
    • On the role of bile salts in the digestion of emulsified lipids
    • Sarkar, A., Ye, A., Singh, H., On the role of bile salts in the digestion of emulsified lipids. Food Hydrocoll 60 (2016), 77–84.
    • (2016) Food Hydrocoll , vol.60 , pp. 77-84
    • Sarkar, A.1    Ye, A.2    Singh, H.3
  • 37
    • 51649092850 scopus 로고    scopus 로고
    • Effect of interfacial protein cross-linking on the in vitro digestibility of emulsified corn oil by pancreatic lipase
    • Sandra, S., Decker, E.A., McClements, D.J., Effect of interfacial protein cross-linking on the in vitro digestibility of emulsified corn oil by pancreatic lipase. J Agric Food Chem 56 (2008), 7488–7494.
    • (2008) J Agric Food Chem , vol.56 , pp. 7488-7494
    • Sandra, S.1    Decker, E.A.2    McClements, D.J.3
  • 38
    • 75849147141 scopus 로고    scopus 로고
    • The influence of emulsion structure and stability on lipid digestion
    • Golding, M., Wooster, T.J., The influence of emulsion structure and stability on lipid digestion. Curr Opin Colloid Interface Sci 15 (2010), 90–101.
    • (2010) Curr Opin Colloid Interface Sci , vol.15 , pp. 90-101
    • Golding, M.1    Wooster, T.J.2
  • 39
    • 85025442007 scopus 로고    scopus 로고
    • Colloidal particles at a range of fluid–fluid interfaces
    • Binks, B.P., Colloidal particles at a range of fluid–fluid interfaces. Langmuir 33 (2017), 6947–6963.
    • (2017) Langmuir , vol.33 , pp. 6947-6963
    • Binks, B.P.1
  • 40
    • 84858001781 scopus 로고    scopus 로고
    • Use of nanoparticles and microparticles in the formation and stabilization of food emulsions
    • Dickinson, E., Use of nanoparticles and microparticles in the formation and stabilization of food emulsions. Trends Food Sci Technol 24 (2012), 4–12.
    • (2012) Trends Food Sci Technol , vol.24 , pp. 4-12
    • Dickinson, E.1
  • 41
    • 84928824139 scopus 로고    scopus 로고
    • Microgels — An alternative colloidal ingredient for stabilization of food emulsions
    • Dickinson, E., Microgels — An alternative colloidal ingredient for stabilization of food emulsions. Trends Food Sci Technol 43 (2015), 178–188.
    • (2015) Trends Food Sci Technol , vol.43 , pp. 178-188
    • Dickinson, E.1
  • 42
    • 84928492516 scopus 로고    scopus 로고
    • Pickering emulsions for food applications: Background, trends, and challenges
    • Berton-Carabin, C.C., Schroën, K., Pickering emulsions for food applications: Background, trends, and challenges. Annu Rev Food Sci Technol 6 (2015), 263–297.
    • (2015) Annu Rev Food Sci Technol , vol.6 , pp. 263-297
    • Berton-Carabin, C.C.1    Schroën, K.2
  • 43
    • 84986253610 scopus 로고    scopus 로고
    • Recent studies of Pickering emulsions: Particles make the difference
    • Jie, W., Guang-Hui, M., Recent studies of Pickering emulsions: Particles make the difference. Small 12 (2016), 4633–4648.
    • (2016) Small , vol.12 , pp. 4633-4648
    • Jie, W.1    Guang-Hui, M.2
  • 44
    • 84878525497 scopus 로고    scopus 로고
    • Trends in structuring edible emulsions with Pickering fat crystals
    • Rousseau, D., Trends in structuring edible emulsions with Pickering fat crystals. Curr Opin Colloid Interface Sci 18 (2013), 283–291.
    • (2013) Curr Opin Colloid Interface Sci , vol.18 , pp. 283-291
    • Rousseau, D.1
  • 45
    • 84887015812 scopus 로고    scopus 로고
    • Emulsions stabilized with solid nanoparticles: Pickering emulsions
    • Chevalier, Y., Bolzinger, M.-A., Emulsions stabilized with solid nanoparticles: Pickering emulsions. Colloids Surf A Physicochem Eng Asp 439 (2013), 23–34.
    • (2013) Colloids Surf A Physicochem Eng Asp , vol.439 , pp. 23-34
    • Chevalier, Y.1    Bolzinger, M.-A.2
  • 47
    • 85044106827 scopus 로고    scopus 로고
    • The biophysics of digestion: Lipids
    • McClements, D.J., The biophysics of digestion: Lipids. Curr Opin Food Sci Vol. 21 (2018), 1–6.
    • (2018) Curr Opin Food Sci , vol.21 , pp. 1-6
    • McClements, D.J.1
  • 48
    • 17444367694 scopus 로고    scopus 로고
    • Physicochemical properties of lipids: New strategies to manage fatty acid bioavailability
    • Favé G., Coste, T.C., Armand, M., Physicochemical properties of lipids: New strategies to manage fatty acid bioavailability. Cell Mol Biol (Noisy-le-Grand) 50 (2004), 815–831.
    • (2004) Cell Mol Biol (Noisy-le-Grand) , vol.50 , pp. 815-831
    • Favé, G.1    Coste, T.C.2    Armand, M.3
  • 50
    • 84877670304 scopus 로고    scopus 로고
    • Oral behaviour of food emulsions
    • Wiley-Blackwell
    • Sarkar, A., Singh, H., Oral behaviour of food emulsions. Food Oral Processing, 2012, Wiley-Blackwell, 111–137.
    • (2012) Food Oral Processing , pp. 111-137
    • Sarkar, A.1    Singh, H.2
  • 51
    • 85013956453 scopus 로고    scopus 로고
    • Oral processing of emulsion systems from a colloidal perspective
    • Sarkar, A., Ye, A., Singh, H., Oral processing of emulsion systems from a colloidal perspective. Food Funct 8 (2016), 511–521, 10.1039/c6fo01171c.
    • (2016) Food Funct , vol.8 , pp. 511-521
    • Sarkar, A.1    Ye, A.2    Singh, H.3
  • 52
    • 85022032838 scopus 로고    scopus 로고
    • Oral tribology: update on the relevance to study astringency in wines
    • Laguna, L., Sarkar, A., Oral tribology: update on the relevance to study astringency in wines. Tribol- Mater Surf Interf 11 (2017), 116–123.
    • (2017) Tribol- Mater Surf Interf , vol.11 , pp. 116-123
    • Laguna, L.1    Sarkar, A.2
  • 53
    • 85020740213 scopus 로고    scopus 로고
    • Food-saliva interactions: Mechanisms and implications
    • Mosca, A.C., Chen, J., Food-saliva interactions: Mechanisms and implications. Trends Food Sci Technol 66 (2017), 125–134.
    • (2017) Trends Food Sci Technol , vol.66 , pp. 125-134
    • Mosca, A.C.1    Chen, J.2
  • 54
    • 35548992313 scopus 로고    scopus 로고
    • Saliva as research material: Biochemical, physicochemical and practical aspects
    • Schipper, R.G., Silletti, E., Vingerhoeds, M.H., Saliva as research material: Biochemical, physicochemical and practical aspects. Arch Oral Biol 52 (2007), 1114–1135.
    • (2007) Arch Oral Biol , vol.52 , pp. 1114-1135
    • Schipper, R.G.1    Silletti, E.2    Vingerhoeds, M.H.3
  • 55
    • 33745001604 scopus 로고    scopus 로고
    • Mucin structure, aggregation, physiological functions and biomedical applications
    • Bansil, R., Turner, B.S., Mucin structure, aggregation, physiological functions and biomedical applications. Curr Opin Colloid Interface Sci 11 (2006), 164–170.
    • (2006) Curr Opin Colloid Interface Sci , vol.11 , pp. 164-170
    • Bansil, R.1    Turner, B.S.2
  • 56
    • 60349105607 scopus 로고    scopus 로고
    • Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva
    • Sarkar, A., Goh, K.K.T., Singh, H., Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva. Food Hydrocoll 23 (2009), 1270–1278.
    • (2009) Food Hydrocoll , vol.23 , pp. 1270-1278
    • Sarkar, A.1    Goh, K.K.T.2    Singh, H.3
  • 57
    • 85013956453 scopus 로고    scopus 로고
    • Oral processing of emulsion systems from a colloidal perspective
    • Sarkar, A., Ye, A., Singh, H., Oral processing of emulsion systems from a colloidal perspective. Food Funct 8 (2017), 511–521, 10.1039/c6fo01171c.
    • (2017) Food Funct , vol.8 , pp. 511-521
    • Sarkar, A.1    Ye, A.2    Singh, H.3
  • 58
    • 33846323642 scopus 로고    scopus 로고
    • The role of electrostatics in saliva-induced emulsion flocculation
    • Silletti, E., Vingerhoeds, M.H., Norde, W., van Aken, G.A., The role of electrostatics in saliva-induced emulsion flocculation. Food Hydrocoll 21 (2007), 596–606.
    • (2007) Food Hydrocoll , vol.21 , pp. 596-606
    • Silletti, E.1    Vingerhoeds, M.H.2    Norde, W.3    van Aken, G.A.4
  • 59
    • 54049108827 scopus 로고    scopus 로고
    • Relating the effect of saliva-induced emulsion flocculation on rheological properties and retention on the tongue surface with sensory perception
    • Vingerhoeds, M.H., Silletti, E., de Groot, J., Schipper, R.G., van Aken, G.A., Relating the effect of saliva-induced emulsion flocculation on rheological properties and retention on the tongue surface with sensory perception. Food Hydrocoll 23 (2009), 773–785.
    • (2009) Food Hydrocoll , vol.23 , pp. 773-785
    • Vingerhoeds, M.H.1    Silletti, E.2    de Groot, J.3    Schipper, R.G.4    van Aken, G.A.5
  • 62
    • 33646945778 scopus 로고    scopus 로고
    • Colloidal behaviour of food emulsions under oral conditions
    • E. Dickinson The Royal Society of Chemistry Cambridge, UK
    • Aken, V., Hoog, GAV, Aken, Vingerhoeds, M.H., EHAD, Hoog, Colloidal behaviour of food emulsions under oral conditions. Dickinson, E., (eds.) Food colloids: Interaction, microstructure and processing, 2005, The Royal Society of Chemistry, Cambridge, UK, 356–366.
    • (2005) Food colloids: Interaction, microstructure and processing , pp. 356-366
    • Aken, V.1    Hoog2    GAV, A.3    Vingerhoeds, M.H.4    EHAD, H.5
  • 63
    • 34547764230 scopus 로고    scopus 로고
    • Application of oral tissue in tribological measurements in an emulsion perception context
    • Dresselhuis, D.M., de Hoog, E.H.A., Cohen Stuart, M.A., van Aken, G.A., Application of oral tissue in tribological measurements in an emulsion perception context. Food Hydrocoll 22 (2008), 323–335.
    • (2008) Food Hydrocoll , vol.22 , pp. 323-335
    • Dresselhuis, D.M.1    de Hoog, E.H.A.2    Cohen Stuart, M.A.3    van Aken, G.A.4
  • 64
    • 77549085308 scopus 로고    scopus 로고
    • Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin
    • Sarkar, A., Goh, K.K.T., Singh, H., Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin. Food Hydrocoll 24 (2010), 534–541.
    • (2010) Food Hydrocoll , vol.24 , pp. 534-541
    • Sarkar, A.1    Goh, K.K.T.2    Singh, H.3
  • 65
    • 84878612208 scopus 로고    scopus 로고
    • Structural and biochemical factors affecting the digestion of protein-stabilized emulsions
    • Singh, H., Ye, A., Structural and biochemical factors affecting the digestion of protein-stabilized emulsions. Curr Opin Colloid Interface Sci 18 (2013), 360–370.
    • (2013) Curr Opin Colloid Interface Sci , vol.18 , pp. 360-370
    • Singh, H.1    Ye, A.2
  • 66
    • 61449093624 scopus 로고    scopus 로고
    • Structuring food emulsions in the gastrointestinal tract to modify lipid digestion
    • Singh, H., Ye, A., Horne, D., Structuring food emulsions in the gastrointestinal tract to modify lipid digestion. Prog Lipid Res 48 (2009), 92–100.
    • (2009) Prog Lipid Res , vol.48 , pp. 92-100
    • Singh, H.1    Ye, A.2    Horne, D.3
  • 68
    • 61849098354 scopus 로고    scopus 로고
    • Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model
    • Sarkar, A., Goh, K.K.T., Singh, R.P., Singh, H., Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model. Food Hydrocoll 23 (2009), 1563–1569.
    • (2009) Food Hydrocoll , vol.23 , pp. 1563-1569
    • Sarkar, A.1    Goh, K.K.T.2    Singh, R.P.3    Singh, H.4
  • 69
  • 71
    • 84956626287 scopus 로고    scopus 로고
    • Relevant pH and lipase for in vitro models of gastric digestion
    • Sams, L., Paume, J., Giallo, J., Carriere, F., Relevant pH and lipase for in vitro models of gastric digestion. Food Funct 7 (2016), 30–45.
    • (2016) Food Funct , vol.7 , pp. 30-45
    • Sams, L.1    Paume, J.2    Giallo, J.3    Carriere, F.4
  • 72
    • 79955827751 scopus 로고    scopus 로고
    • Impact of gastric structuring on the lipolysis of emulsified lipids
    • Golding, M., Wooster, T.J., Day, L., Xu, M., Lundin, L., Keogh, J., et al. Impact of gastric structuring on the lipolysis of emulsified lipids. Soft Matter 7 (2011), 3513–3523.
    • (2011) Soft Matter , vol.7 , pp. 3513-3523
    • Golding, M.1    Wooster, T.J.2    Day, L.3    Xu, M.4    Lundin, L.5    Keogh, J.6
  • 73
    • 85055494082 scopus 로고    scopus 로고
    • Digestion and absorption of the macronutrients
    • Second Edition Academic Press Boston, US
    • Feher, J., Digestion and absorption of the macronutrients. Quantitative Human Physiology, Second Edition, 2017, Academic Press, Boston, US, 821–833.
    • (2017) Quantitative Human Physiology , pp. 821-833
    • Feher, J.1
  • 74
    • 0036071697 scopus 로고    scopus 로고
    • Colipase-induced reorganization of interfaces as a regulator of lipolysis
    • Brockman, H., Colipase-induced reorganization of interfaces as a regulator of lipolysis. Colloids Surf B Biointerfaces 26 (2002), 102–111.
    • (2002) Colloids Surf B Biointerfaces , vol.26 , pp. 102-111
    • Brockman, H.1
  • 76
    • 77954817353 scopus 로고    scopus 로고
    • Pancreatin-induced coalescence of oil-in-water emulsions in an in vitro duodenal model
    • Sarkar, A., Horne, D.S., Singh, H., Pancreatin-induced coalescence of oil-in-water emulsions in an in vitro duodenal model. Int Dairy J 20 (2010), 589–597.
    • (2010) Int Dairy J , vol.20 , pp. 589-597
    • Sarkar, A.1    Horne, D.S.2    Singh, H.3
  • 78
    • 84878834001 scopus 로고    scopus 로고
    • Competitive adsorption of dihydroxy and trihydroxy bile salts with whey protein and casein in oil-in-water emulsions
    • Euston, S.R., Baird, W.G., Campbell, L., Kuhns, M., Competitive adsorption of dihydroxy and trihydroxy bile salts with whey protein and casein in oil-in-water emulsions. Biomacromolecules 14 (2013), 1850–1858.
    • (2013) Biomacromolecules , vol.14 , pp. 1850-1858
    • Euston, S.R.1    Baird, W.G.2    Campbell, L.3    Kuhns, M.4
  • 80
    • 70450260444 scopus 로고    scopus 로고
    • Interactions of milk protein-stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model
    • Sarkar, A., Horne, D.S., Singh, H., Interactions of milk protein-stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model. Food Hydrocoll 24 (2010), 142–151.
    • (2010) Food Hydrocoll , vol.24 , pp. 142-151
    • Sarkar, A.1    Horne, D.S.2    Singh, H.3
  • 81
    • 84987959390 scopus 로고    scopus 로고
    • Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization
    • Marefati, A., Bertrand, M., Sjöö M., Dejmek, P., Rayner, M., Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization. Food Hydrocoll 63 (2017), 309–320.
    • (2017) Food Hydrocoll , vol.63 , pp. 309-320
    • Marefati, A.1    Bertrand, M.2    Sjöö, M.3    Dejmek, P.4    Rayner, M.5
  • 83
    • 84912150964 scopus 로고    scopus 로고
    • Characterization of Pickering O/W emulsions stabilized by silica nanoparticles and their responsiveness to in vitro digestion conditions
    • Ruiz-Rodriguez, P.E., Meshulam, D., Lesmes, U., Characterization of Pickering O/W emulsions stabilized by silica nanoparticles and their responsiveness to in vitro digestion conditions. Food Biophys 9 (2014), 406–415.
    • (2014) Food Biophys , vol.9 , pp. 406-415
    • Ruiz-Rodriguez, P.E.1    Meshulam, D.2    Lesmes, U.3
  • 84
    • 0033564286 scopus 로고    scopus 로고
    • Stability of oil-in-water emulsions stabilised by silica particles
    • Binks, B.P., Lumsdon, S.O., Stability of oil-in-water emulsions stabilised by silica particles. Phys Chem Chem Phys 1 (1999), 3007–3016.
    • (1999) Phys Chem Chem Phys , vol.1 , pp. 3007-3016
    • Binks, B.P.1    Lumsdon, S.O.2
  • 85
    • 84873169105 scopus 로고    scopus 로고
    • Fate of curcumin encapsulated in silica nanoparticle stabilized Pickering emulsion during storage and simulated digestion
    • Tikekar, R.V., Pan, Y., Nitin, N., Fate of curcumin encapsulated in silica nanoparticle stabilized Pickering emulsion during storage and simulated digestion. Food Res Int 51 (2013), 370–377.
    • (2013) Food Res Int , vol.51 , pp. 370-377
    • Tikekar, R.V.1    Pan, Y.2    Nitin, N.3
  • 86
    • 85046806342 scopus 로고    scopus 로고
    • Encapsulation of vitamin D3 in Pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility
    • Winuprasith, T., Khomein, P., Mitbumrung, W., Suphantharika, M., Nitithamyong, A., McClements, D.J., Encapsulation of vitamin D3 in Pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility. Food Hydrocoll 83 (2018), 153–164.
    • (2018) Food Hydrocoll , vol.83 , pp. 153-164
    • Winuprasith, T.1    Khomein, P.2    Mitbumrung, W.3    Suphantharika, M.4    Nitithamyong, A.5    McClements, D.J.6
  • 87
    • 84905826252 scopus 로고    scopus 로고
    • Tailored interfacial rheology for gastric stable adsorption layers
    • Scheuble, N., Geue, T., Windhab, E.J., Fischer, P., Tailored interfacial rheology for gastric stable adsorption layers. Biomacromolecules 15 (2014), 3139–3145.
    • (2014) Biomacromolecules , vol.15 , pp. 3139-3145
    • Scheuble, N.1    Geue, T.2    Windhab, E.J.3    Fischer, P.4
  • 89
    • 85046827028 scopus 로고    scopus 로고
    • Recent advances in chitin based materials constructed via physical methods
    • Duan, B., Huang, Y., Lu, A., Zhang, L., Recent advances in chitin based materials constructed via physical methods. Prog Polym Sci 82 (2018), 1–33.
    • (2018) Prog Polym Sci , vol.82 , pp. 1-33
    • Duan, B.1    Huang, Y.2    Lu, A.3    Zhang, L.4
  • 90
    • 85045125118 scopus 로고    scopus 로고
    • Nanofibrils in nature and materials engineering
    • Ling, S., Kaplan, D.L., Buehler, M.J., Nanofibrils in nature and materials engineering. Nat Rev Mater, 3, 2018, 18016.
    • (2018) Nat Rev Mater , vol.3
    • Ling, S.1    Kaplan, D.L.2    Buehler, M.J.3
  • 91
    • 84960155787 scopus 로고    scopus 로고
    • Pickering emulsions stabilized by shape-controlled silica microrods
    • Lou, F., Ye, L., Kong, M., Yang, Q., Li, G., Huang, Y., Pickering emulsions stabilized by shape-controlled silica microrods. RSC Adv 6 (2016), 24195–24202.
    • (2016) RSC Adv , vol.6 , pp. 24195-24202
    • Lou, F.1    Ye, L.2    Kong, M.3    Yang, Q.4    Li, G.5    Huang, Y.6
  • 92
    • 73949110897 scopus 로고    scopus 로고
    • Metastability of nematic gels made of aqueous chitin nanocrystal dispersions
    • Tzoumaki, M.V., Moschakis, T., Biliaderis, C.G., Metastability of nematic gels made of aqueous chitin nanocrystal dispersions. Biomacromolecules 11 (2010), 175–181.
    • (2010) Biomacromolecules , vol.11 , pp. 175-181
    • Tzoumaki, M.V.1    Moschakis, T.2    Biliaderis, C.G.3
  • 94
    • 85013759325 scopus 로고    scopus 로고
    • Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels
    • Guo, Q., Bellissimo, N., Rousseau, D., Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels. Food Hydrocoll 69 (2017), 264–272.
    • (2017) Food Hydrocoll , vol.69 , pp. 264-272
    • Guo, Q.1    Bellissimo, N.2    Rousseau, D.3
  • 95
    • 84994102661 scopus 로고    scopus 로고
    • Bioaccessibility and antioxidant activity of curcumin after encapsulated by nano and Pickering emulsion based on chitosan-tripolyphosphate nanoparticles
    • Shah, B.R., Zhang, C., Li, Y., Li, B., Bioaccessibility and antioxidant activity of curcumin after encapsulated by nano and Pickering emulsion based on chitosan-tripolyphosphate nanoparticles. Food Res Int 89 (2016), 399–407.
    • (2016) Food Res Int , vol.89 , pp. 399-407
    • Shah, B.R.1    Zhang, C.2    Li, Y.3    Li, B.4
  • 96
    • 84937897029 scopus 로고    scopus 로고
    • Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation
    • Shah, B.R., Li, Y., Jin, W., An, Y., He, L., Li, Z., et al. Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation. Food Hydrocoll 52 (2016), 369–377.
    • (2016) Food Hydrocoll , vol.52 , pp. 369-377
    • Shah, B.R.1    Li, Y.2    Jin, W.3    An, Y.4    He, L.5    Li, Z.6
  • 97
    • 84961864618 scopus 로고    scopus 로고
    • A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions
    • Duffus, L.J., Norton, J.E., Smith, P., Norton, I.T., Spyropoulos, F., A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions. J Colloid Interface Sci 473 (2016), 9–21.
    • (2016) J Colloid Interface Sci , vol.473 , pp. 9-21
    • Duffus, L.J.1    Norton, J.E.2    Smith, P.3    Norton, I.T.4    Spyropoulos, F.5
  • 98
    • 84900747660 scopus 로고    scopus 로고
    • Influence of Ginkgo biloba extracts and of their flavonoid glycosides fraction on the in vitro digestibility of emulsion systems
    • Yang, D., Wang, X.-Y., Ji, C.-M., Lee, K.-T., Shin, J.-A., Lee, E.-S., et al. Influence of Ginkgo biloba extracts and of their flavonoid glycosides fraction on the in vitro digestibility of emulsion systems. Food Hydrocoll 42 (2014), 196–203.
    • (2014) Food Hydrocoll , vol.42 , pp. 196-203
    • Yang, D.1    Wang, X.-Y.2    Ji, C.-M.3    Lee, K.-T.4    Shin, J.-A.5    Lee, E.-S.6
  • 100
    • 84971537717 scopus 로고
    • Molecules to granules: A comprehensive starch review
    • Zh, F., Molecules to granules: A comprehensive starch review. Star 40 (1988), 44–50.
    • (1988) Star , vol.40 , pp. 44-50
    • Zh, F.1
  • 101
    • 85055508837 scopus 로고    scopus 로고
    • Effects of folic acid esterification on the hierarchical structure of amylopectin corn starch. Food Hydrocoll.
    • Borah PK, Rappolt M, Duary RK, Sarkar A. Effects of folic acid esterification on the hierarchical structure of amylopectin corn starch. Food Hydrocoll 2018.
    • (2018)
    • Borah, P.K.1    Rappolt, M.2    Duary, R.K.3    Sarkar, A.4
  • 102
    • 84861992789 scopus 로고    scopus 로고
    • Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions
    • Rayner, M., Timgren, A., Sjoo, M., Dejmek, P., Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions. J Sci Food Agric 92 (2012), 1841–1847.
    • (2012) J Sci Food Agric , vol.92 , pp. 1841-1847
    • Rayner, M.1    Timgren, A.2    Sjoo, M.3    Dejmek, P.4
  • 103
    • 84878345341 scopus 로고    scopus 로고
    • Pickering emulsions stabilized by native starch granules
    • Li, C., Li, Y., Sun, P., Yang, C., Pickering emulsions stabilized by native starch granules. Colloids Surf A Physicochem Eng Asp 431 (2013), 142–149.
    • (2013) Colloids Surf A Physicochem Eng Asp , vol.431 , pp. 142-149
    • Li, C.1    Li, Y.2    Sun, P.3    Yang, C.4
  • 104
    • 84867284939 scopus 로고    scopus 로고
    • Starch particles for food based Pickering emulsions
    • Timgren, A., Rayner, M., Sjöö M., Dejmek, P., Starch particles for food based Pickering emulsions. Proc Food Sci 1 (2011), 95–103.
    • (2011) Proc Food Sci , vol.1 , pp. 95-103
    • Timgren, A.1    Rayner, M.2    Sjöö, M.3    Dejmek, P.4
  • 105
    • 85047431849 scopus 로고    scopus 로고
    • High internal phase emulsions stabilized by starch nanocrystals
    • Yang, T., Zheng, J., Zheng, B.-S., Liu, F., Wang, S., Tang, C.-H., High internal phase emulsions stabilized by starch nanocrystals. Food Hydrocoll 82 (2018), 230–238.
    • (2018) Food Hydrocoll , vol.82 , pp. 230-238
    • Yang, T.1    Zheng, J.2    Zheng, B.-S.3    Liu, F.4    Wang, S.5    Tang, C.-H.6
  • 106
    • 85034667785 scopus 로고    scopus 로고
    • Pickering emulsions stabilized by media-milled starch particles
    • Lu, X.X., Xiao, J., Huang, Q.R., Pickering emulsions stabilized by media-milled starch particles. Food Res Int 105 (2018), 140–149.
    • (2018) Food Res Int , vol.105 , pp. 140-149
    • Lu, X.X.1    Xiao, J.2    Huang, Q.R.3
  • 107
    • 85019051319 scopus 로고    scopus 로고
    • Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size
    • Ge, S., Xiong, L., Li, M., Liu, J., Yang, J., Chang, R., et al. Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size. Food Chem 234 (2017), 339–347.
    • (2017) Food Chem , vol.234 , pp. 339-347
    • Ge, S.1    Xiong, L.2    Li, M.3    Liu, J.4    Yang, J.5    Chang, R.6
  • 109
    • 84877052926 scopus 로고    scopus 로고
    • Emulsions stabilization by lactoferrin nano-particles under in vitro digestion conditions
    • Shimoni, G., Shani Levi, C., Levi Tal, S., Lesmes, U., Emulsions stabilization by lactoferrin nano-particles under in vitro digestion conditions. Food Hydrocoll 33 (2013), 264–272.
    • (2013) Food Hydrocoll , vol.33 , pp. 264-272
    • Shimoni, G.1    Shani Levi, C.2    Levi Tal, S.3    Lesmes, U.4
  • 110
    • 85049324579 scopus 로고    scopus 로고
    • Pickering emulsions co-stabilized by composite protein/ polysaccharide particle-particle interfaces: Impact on in vitro gastric stability
    • Sarkar, A., Ademuyiwa, V., Stubley, S., Esa, N.H., Goycoolea, F.M., Qin, X., et al. Pickering emulsions co-stabilized by composite protein/ polysaccharide particle-particle interfaces: Impact on in vitro gastric stability. Food Hydrocoll 84 (2018), 282–291.
    • (2018) Food Hydrocoll , vol.84 , pp. 282-291
    • Sarkar, A.1    Ademuyiwa, V.2    Stubley, S.3    Esa, N.H.4    Goycoolea, F.M.5    Qin, X.6
  • 111
    • 84890898488 scopus 로고    scopus 로고
    • Responsiveness of emulsions stabilized by lactoferrin nano-particles to simulated intestinal conditions
    • Meshulam, D., Lesmes, U., Responsiveness of emulsions stabilized by lactoferrin nano-particles to simulated intestinal conditions. Food Funct 5 (2014), 65–73.
    • (2014) Food Funct , vol.5 , pp. 65-73
    • Meshulam, D.1    Lesmes, U.2
  • 112
    • 84959851985 scopus 로고    scopus 로고
    • All-naturaloil-filled microcapsules from water-insoluble proteins
    • Emmanouela, F., Pa, R., Bec, M., Panayiotis, V., Vk, P., All-naturaloil-filled microcapsules from water-insoluble proteins. Adv Funct Mater 24 (2014), 5962–5968.
    • (2014) Adv Funct Mater , vol.24 , pp. 5962-5968
    • Emmanouela, F.1    Pa, R.2    Bec, M.3    Panayiotis, V.4    Vk, P.5
  • 113
    • 85014051942 scopus 로고    scopus 로고
    • Zein/tannic acid complex nanoparticles-stabilised emulsion as a novel delivery system for controlled release of curcumin
    • Yuan, Z., Jingjing, Z., Runting, P., Zhili, W., Jian, G., Jinmei, W., et al. Zein/tannic acid complex nanoparticles-stabilised emulsion as a novel delivery system for controlled release of curcumin. Int J Food Sci Technol 52 (2017), 1221–1228.
    • (2017) Int J Food Sci Technol , vol.52 , pp. 1221-1228
    • Yuan, Z.1    Jingjing, Z.2    Runting, P.3    Zhili, W.4    Jian, G.5    Jinmei, W.6
  • 114
    • 85042000281 scopus 로고    scopus 로고
    • Development of Pickering emulsions stabilized by gliadin/proanthocyanidins hybrid particles (gphps) and the fate of lipid oxidation and digestion
    • Zhou, F.-Z., Yan, L., Yin, S.-W., Tang, C.-H., Yang, X.-Q., Development of Pickering emulsions stabilized by gliadin/proanthocyanidins hybrid particles (gphps) and the fate of lipid oxidation and digestion. J Agric Food Chem 66 (2018), 1461–1471.
    • (2018) J Agric Food Chem , vol.66 , pp. 1461-1471
    • Zhou, F.-Z.1    Yan, L.2    Yin, S.-W.3    Tang, C.-H.4    Yang, X.-Q.5
  • 115
    • 84948652373 scopus 로고    scopus 로고
    • Kafirin nanoparticle-stabilized Pickering emulsions as oral delivery vehicles: Physicochemical stability and in vitro digestion profile
    • Xiao, J., Li, C., Huang, Q., Kafirin nanoparticle-stabilized Pickering emulsions as oral delivery vehicles: Physicochemical stability and in vitro digestion profile. J Agric Food Chem 63 (2015), 10263–10270.
    • (2015) J Agric Food Chem , vol.63 , pp. 10263-10270
    • Xiao, J.1    Li, C.2    Huang, Q.3
  • 116
    • 84943541773 scopus 로고    scopus 로고
    • Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior
    • Xiao, J., Xa, Wang, Perez Gonzalez, A.J., Huang, Q., Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior. Food Hydrocoll 54 (2016), 30–39.
    • (2016) Food Hydrocoll , vol.54 , pp. 30-39
    • Xiao, J.1    Xa, W.2    Perez Gonzalez, A.J.3    Huang, Q.4
  • 117
    • 84949921870 scopus 로고    scopus 로고
    • Gel-like pea protein Pickering emulsions at pH3.0 as a potential intestine-targeted and sustained-release delivery system for β-carotene
    • Shao, Y., Tang, C.-H., Gel-like pea protein Pickering emulsions at pH3.0 as a potential intestine-targeted and sustained-release delivery system for β-carotene. Food Res Int 79 (2016), 64–72.
    • (2016) Food Res Int , vol.79 , pp. 64-72
    • Shao, Y.1    Tang, C.-H.2
  • 118
    • 85041202846 scopus 로고    scopus 로고
    • Reprint of “Soy glycinin as food-grade Pickering stabilizers: Part. III. Fabrication of gel-like emulsions and their potential as sustained-release delivery systems for β-carotene”
    • Liu, F., Tang, C.-H., Reprint of “Soy glycinin as food-grade Pickering stabilizers: Part. III. Fabrication of gel-like emulsions and their potential as sustained-release delivery systems for β-carotene”. Food Hydrocoll 60 (2016), 631–640.
    • (2016) Food Hydrocoll , vol.60 , pp. 631-640
    • Liu, F.1    Tang, C.-H.2
  • 121
    • 79959224742 scopus 로고    scopus 로고
    • New Pickering emulsions stabilized by bacterial cellulose nanocrystals
    • Kalashnikova, I., Bizot, H., Cathala, B., Capron, I., New Pickering emulsions stabilized by bacterial cellulose nanocrystals. Langmuir 27 (2011), 7471–7479.
    • (2011) Langmuir , vol.27 , pp. 7471-7479
    • Kalashnikova, I.1    Bizot, H.2    Cathala, B.3    Capron, I.4
  • 122
    • 84873653899 scopus 로고    scopus 로고
    • Surfactant-free high internal phase emulsions stabilized by cellulose nanocrystals
    • Capron, I., Cathala, B., Surfactant-free high internal phase emulsions stabilized by cellulose nanocrystals. Biomacromolecules 14 (2013), 291–296.
    • (2013) Biomacromolecules , vol.14 , pp. 291-296
    • Capron, I.1    Cathala, B.2
  • 124
    • 84954235667 scopus 로고    scopus 로고
    • Partitioning of laponite clay platelets in Pickering emulsion polymerization
    • Brunier, B., Sheibat-Othman, N., Chevalier, Y., Bourgeat-Lami, E., Partitioning of laponite clay platelets in Pickering emulsion polymerization. Langmuir 32 (2016), 112–124.
    • (2016) Langmuir , vol.32 , pp. 112-124
    • Brunier, B.1    Sheibat-Othman, N.2    Chevalier, Y.3    Bourgeat-Lami, E.4
  • 125
    • 84993982931 scopus 로고    scopus 로고
    • Engineering functional alginate beads for encapsulation of Pickering emulsions stabilized by[space]colloidal particles
    • Liang, H., Zhou, B., Li, J., He, Y., Pei, Y., Li, B., Engineering functional alginate beads for encapsulation of Pickering emulsions stabilized by[space]colloidal particles. RSC Adv 6 (2016), 101267–101276.
    • (2016) RSC Adv , vol.6 , pp. 101267-101276
    • Liang, H.1    Zhou, B.2    Li, J.3    He, Y.4    Pei, Y.5    Li, B.6
  • 126
    • 77956092764 scopus 로고    scopus 로고
    • Fabrication and morphological characterization of biopolymer particles formed by electrostatic complexation of heat treated lactoferrin and anionic polysaccharides
    • Peinado, I., Lesmes, U., Andrés, A., McClements, J.D., Fabrication and morphological characterization of biopolymer particles formed by electrostatic complexation of heat treated lactoferrin and anionic polysaccharides. Langmuir 26 (2010), 9827–9834.
    • (2010) Langmuir , vol.26 , pp. 9827-9834
    • Peinado, I.1    Lesmes, U.2    Andrés, A.3    McClements, J.D.4
  • 127
    • 84957872608 scopus 로고    scopus 로고
    • Emulsion stabilization by tomato seed protein isolate: Influence of pH, ionic strength and thermal treatment
    • Sarkar, A., Kamaruddin, H., Bentley, A., Wang, S., Emulsion stabilization by tomato seed protein isolate: Influence of pH, ionic strength and thermal treatment. Food Hydrocoll 57 (2016), 160–168.
    • (2016) Food Hydrocoll , vol.57 , pp. 160-168
    • Sarkar, A.1    Kamaruddin, H.2    Bentley, A.3    Wang, S.4
  • 128
    • 84902317627 scopus 로고    scopus 로고
    • Evaluation of tomato processing by-products: A comparative study in a pilot scale setup
    • Sarkar, A., Kaul, P., Evaluation of tomato processing by-products: A comparative study in a pilot scale setup. J Food Process Eng 37 (2014), 299–307.
    • (2014) J Food Process Eng , vol.37 , pp. 299-307
    • Sarkar, A.1    Kaul, P.2
  • 129
    • 85012272807 scopus 로고    scopus 로고
    • Heteroprotein complex formation of bovine lactoferrin and pea protein isolate: A multiscale structural analysis
    • Adal, E., Sadeghpour, A., Connell, S., Rappolt, M., Ibanoglu, E., Sarkar, A., Heteroprotein complex formation of bovine lactoferrin and pea protein isolate: A multiscale structural analysis. Biomacromolecules 18 (2017), 625–635.
    • (2017) Biomacromolecules , vol.18 , pp. 625-635
    • Adal, E.1    Sadeghpour, A.2    Connell, S.3    Rappolt, M.4    Ibanoglu, E.5    Sarkar, A.6
  • 130
    • 85020831114 scopus 로고    scopus 로고
    • In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments
    • Laguna, L., Picouet, P., Guàrdia, M.D., Renard, C.M.G.C., Sarkar, A., In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments. LWT- Food Sci Technol Vol. 84 (2017), 511–519.
    • (2017) LWT- Food Sci Technol , vol.84 , pp. 511-519
    • Laguna, L.1    Picouet, P.2    Guàrdia, M.D.3    Renard, C.M.G.C.4    Sarkar, A.5
  • 131
    • 77954554430 scopus 로고    scopus 로고
    • New mathematical model for interpreting pH-Stat digestion profiles: Impact of lipid droplet characteristics on in vitro digestibility
    • Li, Y., McClements, D.J., New mathematical model for interpreting pH-Stat digestion profiles: Impact of lipid droplet characteristics on in vitro digestibility. J Agric Food Chem 58 (2010), 8085–8092.
    • (2010) J Agric Food Chem , vol.58 , pp. 8085-8092
    • Li, Y.1    McClements, D.J.2
  • 132
    • 0034635223 scopus 로고    scopus 로고
    • Critical role of micelles in pancreatic lipase activation revealed by small angle neutron scattering
    • Pignol, D., Ayvazian, L., Kerfelec, B., Timmins, P., Crenon, I., Hermoso, J., et al. Critical role of micelles in pancreatic lipase activation revealed by small angle neutron scattering. J Biol Chem 275 (2000), 4220–4224.
    • (2000) J Biol Chem , vol.275 , pp. 4220-4224
    • Pignol, D.1    Ayvazian, L.2    Kerfelec, B.3    Timmins, P.4    Crenon, I.5    Hermoso, J.6
  • 133
    • 84875938498 scopus 로고    scopus 로고
    • Effect of calcium on the kinetics of free fatty acid release during in vitro lipid digestion in model emulsions
    • Ye, A., Cui, J., Zhu, X., Singh, H., Effect of calcium on the kinetics of free fatty acid release during in vitro lipid digestion in model emulsions. Food Chem 139 (2013), 681–688.
    • (2013) Food Chem , vol.139 , pp. 681-688
    • Ye, A.1    Cui, J.2    Zhu, X.3    Singh, H.4
  • 134
    • 84948658553 scopus 로고    scopus 로고
    • Response to comment on new mathematical model for interpreting ph-stat digestion profiles: Impact of lipid droplet characteristics on in vitro digestibility
    • McClements, D.J., Li, Y., Response to comment on new mathematical model for interpreting ph-stat digestion profiles: Impact of lipid droplet characteristics on in vitro digestibility. J Agric Food Chem, 63, 2015, 10354.
    • (2015) J Agric Food Chem , vol.63 , pp. 10354
    • McClements, D.J.1    Li, Y.2
  • 135
    • 84948698951 scopus 로고    scopus 로고
    • Comment on new mathematical model for interpreting ph-stat digestion profiles: Impact of lipid droplet characteristics on in vitro digestibility
    • Gaucel, S., Trelea, I.C., Le Feunteun, S., Comment on new mathematical model for interpreting ph-stat digestion profiles: Impact of lipid droplet characteristics on in vitro digestibility. J Agric Food Chem 63 (2015), 10352–10353.
    • (2015) J Agric Food Chem , vol.63 , pp. 10352-10353
    • Gaucel, S.1    Trelea, I.C.2    Le Feunteun, S.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.