Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model

Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model

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http://www.wikidata.org/entity/Q58416449
Aminoazo dye-protein-adduct enhances inhibitory effect on digestibility and damages to Gastro-Duodenal-Hepatic axis.Atomic force microscopy as a nanoscience tool in rational food design.Development of oral food-grade delivery systems: current knowledge and future challenges.Potential biological fate of ingested nanoemulsions: influence of particle characteristics.Bioaccessibility of nutrients and micronutrients from dispersed food systems: impact of the multiscale bulk and interfacial structures.Soft matter approaches to structured foods: from "cook-and-look" to rational food design?Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food.Recovery of extracellular vesicles from human breast milk is influenced by sample collection and vesicle isolation procedures.A mixture of milk and vegetable lipids in infant formula changes gut digestion, mucosal immunity and microbiota composition in neonatal piglets.Behaviour of whey protein emulsion gel during oral and gastric digestion: effect of droplet size.The influence of lipid droplet size on the oral bioavailability of vitamin D2 encapsulated in emulsions: an in vitro and in vivo study.The influence of droplet size on the stability, in vivo digestion, and oral bioavailability of vitamin E emulsions.Behavior of almond oil bodies during in vitro gastric and intestinal digestion.In vitro digestibility of highly concentrated methylcellulose O/W emulsions: rheological and structural changes.Effect of gel structure on the gastric digestion of whey protein emulsion gels.Unravelling the behaviour of curcumin nanoemulsions during in vitro digestion: effect of the surface chargeImpact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: a simulated gastrointestinal tract study
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Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model

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http://www.wikidata.org/entity/Q58416449
description
article
@en
im August 2009 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в серпні 2009
@uk
name
Behaviour of an oil-in-water e ...... n in an in vitro gastric model
@en
Behaviour of an oil-in-water e ...... n in an in vitro gastric model
@en-gb
Behaviour of an oil-in-water e ...... n in an in vitro gastric model
@nl
type
label
Behaviour of an oil-in-water e ...... n in an in vitro gastric model
@en
Behaviour of an oil-in-water e ...... n in an in vitro gastric model
@en-gb
Behaviour of an oil-in-water e ...... n in an in vitro gastric model
@nl
prefLabel
Behaviour of an oil-in-water e ...... n in an in vitro gastric model
@en
Behaviour of an oil-in-water e ...... n in an in vitro gastric model
@en-gb
Behaviour of an oil-in-water e ...... n in an in vitro gastric model
@nl
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P1476
P2093
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P478
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P577
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P1433
P1476
Behaviour of an oil-in-water e ...... n in an in vitro gastric model
@en
P2093
P304
P31
P356
10.1016/J.FOODHYD.2008.10.014
P433
P478
P50
P577