Concepedia

Influence of pH and cinnamaldehyde on the physical stability and lipolysis of whey protein isolate-stabilized emulsions

Enmin Chen, David Julian McClements, Bin Li, Yan Li

Food Hydrocolloids · 2017 · 80 citations · 34 references

DOI

Concepts

References

34

A standardised static<i>in vitro</i>digestion method suitable for food – an international consensus

Mans Minekus, Marie Alminger, Paula Alvito et al. · Food & Function · 2014 · 5.5K citations · Full text

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New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility

Yan Li, David Julian McClements · Journal of Agricultural and Food Chemistry · 2010 · 410 citations

, , +17

Food Emulsions: Principles, Practice, and Techniques

Peter A. Williams · International Journal of Food Science & Technology · 2001 · 390 citations

, , +12

Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films

Caio G. Otoni, Márcia R. de Moura, Fauze A. Aouada et al. · Food Hydrocolloids · 2014 · 369 citations

, , +12

Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva

Anwesha Sarkar, Kelvin K.T. Goh, Harjinder Singh · Food Hydrocolloids · 2008 · 342 citations

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