Controlling lipid digestion using enzyme-induced crosslinking of biopolymer interfacial layers in multilayer emulsions

[1]  D. Mcclements,et al.  Influence of cosurfactant on the behavior of structured emulsions under simulated intestinal lipolysis conditions , 2014 .

[2]  M. Corredig,et al.  A standardised static in vitro digestion method suitable for food - an international consensus. , 2014, Food & function.

[3]  P. Clifton,et al.  Tailoring the digestion of structured emulsions using mixed monoglyceride–caseinate interfaces , 2014 .

[4]  J. Weiss,et al.  Theoretical and Practical Considerations in Electrostatic Depositioning of Charged Polymers , 2014 .

[5]  C. Ritzoulis,et al.  Emulsion Flocculation and Stability in a Simple in Vitro Gastrointestinal Model , 2014 .

[6]  L. Fischer,et al.  Impact of Heat and Laccase on the pH and Freeze-Thaw Stability of Oil-in-Water Emulsions Stabilized by Adsorbed Biopolymer Nanoparticles , 2014, Food Biophysics.

[7]  D. Mcclements,et al.  Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions. , 2013, Food chemistry.

[8]  L. Fischer,et al.  Influence of layer thickness and composition of cross-linked multilayered oil-in-water emulsions on the release behavior of lutein. , 2013, Food & function.

[9]  Harjinder Singh,et al.  Free fatty acid profiles of emulsified lipids during in vitro digestion with pancreatic lipase. , 2013, Food chemistry.

[10]  L. Fischer,et al.  Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions. , 2012, Journal of colloid and interface science.

[11]  L. Fischer,et al.  Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: Characterization and pH-stability , 2012 .

[12]  L. Fischer,et al.  Cross-linking of interfacial layers affects the salt and temperature stability of multilayered emulsions consisting of fish gelatin and sugar beet pectin. , 2011, Journal of agricultural and food chemistry.

[13]  P. Wilde,et al.  Interfacial & colloidal aspects of lipid digestion. , 2011, Advances in colloid and interface science.

[14]  D. Mcclements,et al.  Factors affecting lipase digestibility of emulsified lipids using an in vitro digestion model: Proposal for a standardised pH-stat method , 2011 .

[15]  M. Corredig,et al.  Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models. , 2011, Colloids and surfaces. B, Biointerfaces.

[16]  P. Clifton,et al.  Impact of gastric structuring on the lipolysis of emulsified lipids , 2011 .

[17]  D. Mcclements,et al.  Control of lipase digestibility of emulsified lipids by encapsulation within calcium alginate beads , 2011 .

[18]  David Julian McClements,et al.  Structured emulsion-based delivery systems: controlling the digestion and release of lipophilic food components. , 2010, Advances in colloid and interface science.

[19]  D. Mcclements,et al.  Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings. , 2010, European journal of pharmaceutics and biopharmaceutics : official journal of Arbeitsgemeinschaft fur Pharmazeutische Verfahrenstechnik e.V.

[20]  D. Mcclements,et al.  Stabilization of soybean oil bodies by enzyme (laccase) cross-linking of adsorbed beet pectin coatings. , 2010, Journal of agricultural and food chemistry.

[21]  R. Batterham,et al.  The role of gut hormones in the regulation of body weight and energy homeostasis , 2010, Molecular and Cellular Endocrinology.

[22]  R. Singh,et al.  Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model , 2009 .

[23]  Harjinder Singh,et al.  Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva. , 2009 .

[24]  P. Wilde,et al.  Modulating pancreatic lipase activity with galactolipids: effects of emulsion interfacial composition. , 2009, Langmuir : the ACS journal of surfaces and colloids.

[25]  D. Mcclements,et al.  Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion , 2009 .

[26]  D. Horne,et al.  Structuring food emulsions in the gastrointestinal tract to modify lipid digestion. , 2009, Progress in lipid research.

[27]  D. Mcclements,et al.  Bio-mimetic approach to improving emulsion stability: Cross-linking adsorbed beet pectin layers using laccase , 2008 .

[28]  D. Mcclements,et al.  Effect of interfacial protein cross-linking on the in vitro digestibility of emulsified corn oil by pancreatic lipase. , 2008, Journal of agricultural and food chemistry.

[29]  D. Mcclements,et al.  Influence of lipid physical state on the in vitro digestibility of emulsified lipids. , 2008, Journal of agricultural and food chemistry.

[30]  D. Mcclements,et al.  Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase , 2007 .

[31]  D. Mcclements,et al.  Formation, stability and properties of multilayer emulsions for application in the food industry. , 2006, Advances in colloid and interface science.

[32]  J. Rehfeld,et al.  Appetite suppression through delayed fat digestion , 2006, Physiology & Behavior.

[33]  Jeonghee Surh,et al.  Properties and stability of oil-in-water emulsions stabilized by fish gelatin , 2006 .

[34]  José Miguel Aguilera,et al.  Seligman lecture 2005 food product engineering: building the right structures , 2006 .

[35]  D. Mcclements,et al.  Influence of Environmental Stresses on Stability of O/W Emulsions Containing Droplets Stabilized by Multilayered Membranes Produced by a Layer-by-Layer Electrostatic Deposition Technique , 2005 .

[36]  C. Beglinger,et al.  Fat in the intestine as a regulator of appetite—role of CCK , 2004, Physiology & Behavior.

[37]  D. Mcclements Protein-stabilized emulsions , 2004 .

[38]  D. Mcclements,et al.  Production and Characterization of Oil-in-Water Emulsions Containing Droplets Stabilized by β-Lactoglobulin−Pectin Membranes , 2003 .

[39]  D. Mcclements,et al.  Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes. , 2003, Journal of agricultural and food chemistry.

[40]  J. Mazoyer,et al.  Emulsion stabilizing properties of pectin , 2003 .

[41]  E. Dickinson,et al.  Comparison of the Emulsifying Properties of Fish Gelatin and Commercial Milk Proteins , 2001 .

[42]  David Julian McClements,et al.  Food Emulsions: Principles, Practice, and Techniques , 1998 .

[43]  A. Fillery-Travis,et al.  Modification of a phospholipid stabilized emulsion interface by bile salt: effect on pancreatic lipase activity. , 1998, Journal of lipid research.

[44]  Douglas G. Dalgleish,et al.  Dynamic light scattering: applications to food systems , 1995 .

[45]  M. Fishman,et al.  Component and global average radii of gyration of pectins from various sources , 1991 .

[46]  L. Sarda,et al.  Studies on the detergent inhibition of pancreatic lipase activity. , 1983, Journal of lipid research.