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Langmuir : the ACS Journal of Surfaces and Colloids|September 23, 2010
Effect of gastric conditions on β-lactoglobulin interfacial networks: influence of the oil phase on protein structureJulia Maldonado-Valderrama, Reinhard Miller, Valentin B Fainerman, et al.Nutrients|February 7, 2017
Towards an Understanding of the Low Bioavailability of Quercetin: A Study of Its Interaction with Intestinal LipidsGillian T Rich, Maria Buchweitz, Mark S Winterbone, et al.Journal of Agricultural and Food Chemistry|June 15, 2007
Effect of the interfacial layer composition on the properties of emulsion creamsAlan R Mackie, Michael J Ridout, Graham Moates, et al.Soft Matter|July 11, 2014
The adsorption-desorption behaviour and structure function relationships of bile saltsRoger Parker, Neil M Rigby, Michael J Ridout, et al.Food & Function|October 18, 2019
Structural stability of liposome-stabilized oil-in-water pickering emulsions and their fate during in vitro digestionWeilin Liu, Jianhua Liu, Louise J Salt, et al.Journal of Agricultural and Food Chemistry|December 6, 2018
Fish Oil Emulsions Stabilized with Caseinate Glycated by Dextran: Physicochemical Stability and Gastrointestinal FateJianhua Liu, Weilin Liu, Louise J Salt, et al.Langmuir : the ACS Journal of Surfaces and Colloids|July 9, 2010
Probing the in situ competitive displacement of protein by nonionic surfactant using atomic force microscopyNicola C Woodward, A Patrick Gunning, Julia Maldonado-Valderrama, et al.Psychiatric Services (Washington, D.C.)|September 2, 2016
The Impact of the Massachusetts Behavioral Health Child Screening Policy on Service UtilizationKaren Hacker, Robert Penfold, Lisa N Arsenault, et al.Food Chemistry|December 17, 2016
Gelation of soybean protein and polysaccharides delays digestionBing Hu, Qing Chen, Qimeng Cai, et al.Food Chemistry|May 9, 2015
Impact of cell wall encapsulation of almonds on in vitro duodenal lipolysisMyriam M L Grundy, Peter J Wilde, Peter J Butterworth, et al.Pageof 9