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Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability
British Library Online Contents | 2018| -
Influence of Lipid Content in a Corn Oil Preparation on the Bioaccessibility of -Carotene: A Comparison of Low-Fat and High-Fat Samples
British Library Online Contents | 2017| -
Influence of Hydrocolloids (Dietary Fibers) on Lipid Digestion of Protein-Stabilized Emulsions: Comparison of Neutral, Anionic, and Cationic Polysaccharides
British Library Online Contents | 2016| -
Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability
British Library Online Contents | 2015| -
Biopolymer Nanoparticles from Heat-Treated Electrostatic Protein-Polysaccharide Complexes: Factors Affecting Particle Characteristics
British Library Online Contents | 2010| -
Influence of Droplet Charge on the Chemical Stability of Citral in Oil-in-Water Emulsions
British Library Online Contents | 2010| -
Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch
British Library Online Contents | 2011| -
Design of Nano-Laminated Coatings to Control Bioavailability of Lipophilic Food Components
British Library Online Contents | 2010| -
Formation of Biopolymer-Coated Liposomes by Electrostatic Deposition of Chitosan
British Library Online Contents | 2008| -
Improvement of Stability of Oil-in-Water Emulsions Containing Caseinate-Coated Droplets by Addition of Sodium Alginate
British Library Online Contents | 2007|