Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions

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

Agriculture, Food Science, Nutritional Sciences +6

Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

Benoît Chassaing, Omry Koren, Julia K. Goodrich et al. · Nature · 2015 · 2K citations

Life Sciences, Immunology, Nutritional Sciences +16

Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems

David Julian McClements, Eric A. Decker · Journal of Food Science · 2000 · 1.3K citations

Agriculture, Chemical Engineering, Food Science +17

Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility

Andrea Araiza‐Calahorra, Mahmood Akhtar, Anwesha Sarkar · Trends in Food Science & Technology · 2017 · 429 citations

Pharmacy, Food Science, Pharmaceutics +14

Ingestion of a protein hydrolysate is accompanied by an accelerated in vivo digestion and absorption rate when compared with its intact protein

René Koopman, Nico Crombach, Annemie P. Gijsen et al. · American Journal of Clinical Nutrition · 2009 · 376 citations · Full text

Agriculture, Food Science, Nutritional Sciences +14