Formation and stability of single and bi-layer nanoemulsions using WPI and lactoferrin as interfacial coatings under different environmental conditions

Factors Influencing the Freeze‐Thaw Stability of Emulsion‐Based Foods

Brian Degner, Cheryl Chung, Vicki Schlegel et al. · Comprehensive Reviews in Food Science and Food Safety · 2014 · 247 citations

Food Colloid, Freeze‐thaw Stability, Emulsion-based Sauces +9

Gastric Digestion of Bovine Lactoferrin In Vivo in Adults

Freddy J. Troost, Jan M. Steijns, Wim H. M. Saris et al. · Journal of Nutrition · 2001 · 210 citations · Full text

Animal Physiology, Nutrition, Animal Nutrition +8

Protein-Stabilized Nanoemulsions and Emulsions: Comparison of Physicochemical Stability, Lipid Oxidation, and Lipase Digestibility

Sung Je Lee, Seung Jun Choi, Yan Li et al. · Journal of Agricultural and Food Chemistry · 2010 · 177 citations

Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt

Anges Teo, Kelvin K.T. Goh, Jingyuan Wen et al. · Food Chemistry · 2015 · 167 citations

Food Chemistry, Nanomedicine, Food Colloid +8

Physico-chemical properties of different forms of bovine lactoferrin

Huma Bokkhim, Nidhi Bansal, Lisbeth Grøndahl et al. · Food Chemistry · 2013 · 139 citations

Functional Property, Bovine Lactoferrin, Precision Dairy +1