Structured Food Delivery Systems
Structured Emulsion-Based Delivery Systems: Controlling the Digestion and Release of Lipophilic Food Components (with Yan Li), Advances in Colloid and Interface Science (2010)
There is a need for edible delivery systems to encapsulate, protect and release bioactive and...
Oxidation in foods and beverages and antioxidant applications (I&II) (with Eric A. Decker) (2010)
Lipid digestion, emulsions, confocal microscopy, emulsifier type, in vitro digestion model
Influence of Initial Emulsifier Type on Microstructural Changes Occurring in Emulsified Lipids During in Vitro Digestion (with Eric A. Decker), Food Chemistry (2009)
The purpose of this study was to examine the impact of emulsifier type on the...
No subject area
Modulation of Bulk Physicochemical Properties of Emulsions by Hetero-Aggregation of Oppositely Charged Protein-Coated Lipid Droplets (with Yingyi Mao), Food Hydrocolloids (2011)
This manuscript describes the formation, stability, and properties of colloidal dispersions formed by hetero-aggregation of...
Antiangiogenic effects of citrus Polymethoxyflavones and their derivatives. (with Eric A. Decker, Hang Xiao, and Wasamon Nutakul), Experimental Biology 2011 Annual Meeting (2011)
Behavior of emulsions stabilized by Maillard complexes in simulated GI conditions, ICEF Meeting (2011)
Behavior of lactoferrin stabilized corn oil in water emulsions coated with anionic polysaccharides in simulated gastrointestinal tract. (with Tanushree P. Tokle and Uri Lesmes) (2011)