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Journal of the Science of Food and Agriculture|January 8, 2022
The impact of konjac glucomannan on the physical and chemical stability of walnut oil-in-water emulsions coated by whey proteinsLi Tian, Shulin Zhang, Jianhua Yi, et al.Journal of Food Science|December 3, 2011
Inhibition of Ostwald ripening in model beverage emulsions by addition of poorly water soluble triglyceride oilsDavid Julian McClements, Lulu Henson, L Michael Popplewell, et al.Journal of Agricultural and Food Chemistry|December 8, 2010
Protein-stabilized nanoemulsions and emulsions: comparison of physicochemical stability, lipid oxidation, and lipase digestibilitySung Je Lee, Seung Jun Choi, Yan Li, et al.European Journal of Pharmaceutics and Biopharmaceutics : Official Journal of Arbeitsgemeinschaft Fur Pharmazeutische Verfahrenstechnik E.V|May 18, 2010
Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatingsYan Li, Min Hu, Hang Xiao, et al.Food Chemistry|March 18, 2014
Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestionDuoxia Xu, Fang Yuan, Yanxiang Gao, et al.Journal of Agricultural and Food Chemistry|November 7, 2009
Stability of citral in oil-in-water emulsions prepared with medium-chain triacylglycerols and triacetinSeung Jun Choi, Eric Andrew Decker, Lulu Henson, et al.Journal of Agricultural and Food Chemistry|May 24, 2017
Physical and Oxidative Stability of Flaxseed Oil-in-Water Emulsions Fabricated from Sunflower Lecithins: Impact of Blending Lecithins with Different Phospholipid ProfilesLi Liang, Fang Chen, Xingguo Wang, et al.Food Research International (Ottawa, Ont.)|April 30, 2017
Potential impact of biopolymers (ε-polylysine and/or pectin) on gastrointestinal fate of foods: In vitro studyCynthia Lyliam Lopez-Pena, Mingyue Song, Hang Xiao, et al.Food Chemistry|July 2, 2021
Robust and recyclable magnetic nanobiocatalysts for extraction of anthocyanin from black riceJianhua Yi, Manyan Qiu, Zhenbao Zhu, et al.Food & Function|May 6, 2017
Safety evaluation and lipid-lowering effects of food-grade biopolymer complexes (ε-polylysine-pectin) in mice fed a high-fat dietMingyue Song, Cynthia Lyliam Lopez-Pena, David Julian McClements, et al.Pageof 7