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Journal Abstract Search

286 related items for PubMed ID: 32135421

  • 1. Dynamic gastric stability and in vitro lipid digestion of whey-protein-stabilised emulsions: Effect of heat treatment.
    Ye A, Wang X, Lin Q, Han J, Singh H.
    Food Chem; 2020 Jul 15; 318():126463. PubMed ID: 32135421
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  • 4. Influence of gastric digestive reaction on subsequent in vitro intestinal digestion of sodium caseinate-stabilized emulsions.
    Li J, Ye A, Lee SJ, Singh H.
    Food Funct; 2012 Mar 15; 3(3):320-6. PubMed ID: 22234325
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  • 5. 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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  • 6. Oleogelation of emulsified oil delays in vitro intestinal lipid digestion.
    Guo Q, Wijarnprecha K, Sonwai S, Rousseau D.
    Food Res Int; 2019 May 01; 119():805-812. PubMed ID: 30884719
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  • 7. 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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  • 8. Dynamic gastric stability and in vitro lipid digestion of soybean protein isolate and three storage protein-stabilized emulsions: Effects of ultrasonic treatment.
    Zhong M, Sun Y, Sun Y, Fang L, Qi B, Xie F, Li Y.
    Food Res Int; 2021 Nov 01; 149():110666. PubMed ID: 34600668
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  • 9. Modification of the interfacial structure of droplet-stabilised emulsions during in vitro dynamic gastric digestion: Impact on in vitro intestinal lipid digestion.
    Cheng L, Ye A, Hemar Y, Singh H.
    J Colloid Interface Sci; 2022 Feb 15; 608(Pt 2):1286-1296. PubMed ID: 34758419
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  • 10. Oxidative stability and in vitro digestion of menhaden oil emulsions with whey protein: Effects of EGCG conjugation and interfacial cross-linking.
    Fan Y, Liu Y, Gao L, Zhang Y, Yi J.
    Food Chem; 2018 Nov 01; 265():200-207. PubMed ID: 29884373
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  • 12. Gastrointestinal digestion of Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Release of short-chain fatty acids.
    Le HD, Loveday SM, Singh H, Sarkar A.
    Food Chem; 2020 Aug 01; 320():126650. PubMed ID: 32224422
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  • 13. The Physical State of Emulsified Edible Oil Modulates Its in Vitro Digestion.
    Guo Q, Bellissimo N, Rousseau D.
    J Agric Food Chem; 2017 Oct 18; 65(41):9120-9127. PubMed ID: 28949127
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  • 14. Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment.
    Wang S, Shao G, Yang J, Zhao H, Qu D, Zhang D, Zhu D, He Y, Liu H.
    Food Sci Technol Int; 2020 Jul 18; 26(5):444-452. PubMed ID: 31948283
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  • 15. Effect of microparticulation and xanthan gum on the stability and lipid digestion of oil-in-water emulsions stabilized by whey protein.
    Sun C, Liu R, Sheng H, Wang R, Zhang Z, Zhao J, Zhang M.
    Food Funct; 2018 Sep 19; 9(9):4683-4694. PubMed ID: 30090896
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  • 16. Colloidal aspects of digestion of Pickering emulsions: Experiments and theoretical models of lipid digestion kinetics.
    Sarkar A, Zhang S, Holmes M, Ettelaie R.
    Adv Colloid Interface Sci; 2019 Jan 19; 263():195-211. PubMed ID: 30580767
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  • 19. Effects of inhomogeneity on triglyceride digestion of emulsions using an in vitro digestion model (Tiny TIM).
    Oosterveld A, Minekus M, Bomhof E, Zoet FD, van Aken GA.
    Food Funct; 2016 Jul 13; 7(7):2979-95. PubMed ID: 27264678
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