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584 related items for PubMed ID: 28688363

  • 1. Modulating in vitro gastric digestion of emulsions using composite whey protein-cellulose nanocrystal interfaces.
    Sarkar A, Zhang S, Murray B, Russell JA, Boxal S.
    Colloids Surf B Biointerfaces; 2017 Oct 01; 158():137-146. PubMed ID: 28688363
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  • 2. Observation of curcumin-encapsulated Pickering emulsion stabilized by cellulose nanocrystals-whey protein isolate (CNCs-WPI) complex under in vitro lipid digestion through INFOGEST model.
    Chuesiang P, Kim JT, Shin GH.
    Int J Biol Macromol; 2023 Apr 15; 234():123679. PubMed ID: 36801227
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  • 3. Physicochemical behaviour of WPI-stabilized emulsions in in vitro gastric and intestinal conditions.
    Li J, Ye A, Lee SJ, Singh H.
    Colloids Surf B Biointerfaces; 2013 Nov 01; 111():80-7. PubMed ID: 23792544
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  • 5. Synergistic Interactions of Plant Protein Microgels and Cellulose Nanocrystals at the Interface and Their Inhibition of the Gastric Digestion of Pickering Emulsions.
    Zhang S, Murray BS, Suriyachay N, Holmes M, Ettelaie R, Sarkar A.
    Langmuir; 2021 Jan 19; 37(2):827-840. PubMed ID: 33395302
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  • 9. Role of interparticle interactions on microstructural and rheological properties of cellulose nanocrystal stabilized emulsions.
    Pandey A, Derakhshandeh M, Kedzior SA, Pilapil B, Shomrat N, Segal-Peretz T, Bryant SL, Trifkovic M.
    J Colloid Interface Sci; 2018 Dec 15; 532():808-818. PubMed ID: 30144751
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  • 11. Soy/whey protein isolates: interfacial properties and effects on the stability of oil-in-water emulsions.
    Zhang X, Zhang S, Xie F, Han L, Li L, Jiang L, Qi B, Li Y.
    J Sci Food Agric; 2021 Jan 15; 101(1):262-271. PubMed ID: 32627183
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  • 13. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers.
    Zhu Z, Zhao C, Yi J, Liu N, Cao Y, Decker EA, McClements DJ.
    J Agric Food Chem; 2018 May 02; 66(17):4458-4468. PubMed ID: 29648824
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  • 14. In vitro lipid digestion of chitin nanocrystal stabilized o/w emulsions.
    Tzoumaki MV, Moschakis T, Scholten E, Biliaderis CG.
    Food Funct; 2013 Jan 02; 4(1):121-9. PubMed ID: 23064096
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  • 19. Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking.
    Wu J, Shi M, Li W, Zhao L, Wang Z, Yan X, Norde W, Li Y.
    Colloids Surf B Biointerfaces; 2015 Mar 01; 127():96-104. PubMed ID: 25660092
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