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Antioxidant activity and bioaccessibility of size-different nanoemulsions for lycopene-enriched tomato extract

artículo científico publicado en 2015

Formulation of oil-in-water β-carotene microemulsions: Effect of oil type and fatty acid chain length

scholarly article by Shahin Roohinejad et al published May 2015 in Food Chemistry

Functional properties of free and encapsulated Lactobacillus reuteri DPC16 during and after passage through a simulated gastrointestinal tract ⬇️

artículo científico publicado el 3 de junio de 2011

Influence of gastric digestive reaction on subsequent in vitro intestinal digestion of sodium caseinate-stabilized emulsions ⬇️

artículo científico publicado el 11 de enero de 2012

Interfacial structures of whey protein isolate (WPI) and lactoferrin on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D) and their formation on nanoemulsions

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

artículo científico publicado en 2015

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