Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin

Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

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Agriculture, Food Science, Nutritional Sciences +16

Progress in natural emulsifiers for utilization in food emulsions

Bengü Öztürk, David Julian McClements · Current Opinion in Food Science · 2015 · 444 citations

Agriculture, Food Science, Food Chemistry +13

Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions

Changhui Sun, Sundaram Gunasekaran, Mark P. Richards · Food Hydrocolloids · 2006 · 320 citations

Agriculture, Food Science, Nutritional Sciences +16

Impact of gastric structuring on the lipolysis of emulsified lipids

Matt Golding, Tim J. Wooster, Li Day et al. · Soft Matter · 2011 · 279 citations

Life Sciences, Nutrition, Nutritional Sciences +17

Kinetics of astaxanthin degradation and color changes of dried shrimp during storage

Chalida Niamnuy, Sakamon Devahastin, Somchart Soponronnarit et al. · Journal of Food Engineering · 2008 · 190 citations

Agriculture, Biochemistry, Food Science +15