Concepedia

Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels

Qing Guo, Nick Bellissimo, Dérick Rousseau

Food Hydrocolloids · 2017 · 132 citations · 40 references

DOI

Concepts

References

40

Particles as surfactants—similarities and differences

Bernard P. Binks · Current Opinion in Colloid & Interface Science · 2002 · 3.6K citations

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On the use of the Weibull function for the discernment of drug release mechanisms

Vasiliki Papadopoulou, Kosmas Kosmidis, Marilena Vlachou et al. · International Journal of Pharmaceutics · 2005 · 837 citations

, , +10

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

Eric Dickinson · Food Hydrocolloids · 2011 · 805 citations

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The influence of emulsion structure and stability on lipid digestion

Matt Golding, Tim J. Wooster · Current Opinion in Colloid & Interface Science · 2009 · 580 citations

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β-Lactoglobulin and WPI aggregates: Formation, structure and applications

Taco Nicolaï, Michel Britten, Christophe Schmitt · Food Hydrocolloids · 2011 · 544 citations

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