Lista de obras - Peter J Wilde - Dominio Público Uruguay

A Comparison of the Functional and Interfacial Properties of β-Casein and Dephosphorylated β-Casein

artículo científico publicado en 1997

A physicochemical investigation of two phosphatidylcholine/bile salt interfaces: implications for lipase activation.

artículo científico publicado en 2002

A statherin and calcium enriched layer at the air interface of human parotid saliva.

artículo científico publicado en 2005

Adsorption of bile salts and pancreatic colipase and lipase onto digalactosyldiacylglycerol and dipalmitoylphosphatidylcholine monolayers.

artículo científico publicado en 2010

Assessment of Polyphenols Bioaccessibility, Stability, and Antioxidant Activity of White Mugwort (Artemisia lactiflora Wall.) during Static In Vitro Gastrointestinal Digestion

artículo científico publicado en 2023

Atomic Force Microscopy of Interfacial Protein Films

artículo científico publicado en 1996

Atomic force microscopy of emulsion droplets: probing droplet-droplet interactions

artículo científico publicado en 2004

Comparison of the orogenic displacement of sodium caseinate with the caseins from the air-water interface by nonionic surfactants.

artículo científico publicado en 2009

Competitive adsorption of proteins and low-molecular-weight surfactants: computer simulation and microscopic imaging

artículo científico publicado en 2004

Cyanidin-3-O-glucoside protects intestinal epithelial cells from palmitate-induced lipotoxicity

artículo científico publicado en 2020

Density and microviscosity studies of palm oil/water emulsions.

artículo científico publicado en 2005

Disruption of viscoelastic beta-lactoglobulin surface layers at the air-water interface by nonionic polymeric surfactants.

artículo científico publicado en 2004

Effect of Lipid Phase State and Foam Film Type on the Properties of DMPG Stabilized Foams

scientific article published on 01 June 1997

Effect of calcium ions on in vitro pellicle formation from parotid and whole saliva.

artículo científico publicado en 2012

Effect of gastric conditions on β-lactoglobulin interfacial networks: influence of the oil phase on protein structure.

artículo científico publicado en 2010

Effect of hydrocarbon chain and pH on structural and topographical characteristics of phospholipid monolayers

artículo científico publicado en 2008

Effect of processing on the displacement of whey proteins: applying the orogenic model to a real system.

artículo científico publicado en 2004

Effect of surfactant type on surfactant--protein interactions at the air-water interface

artículo científico publicado en 2004

Effect of the interfacial layer composition on the properties of emulsion creams.

artículo científico publicado en 2007

Enumerating and indexing many-body intramolecular interactions: a graph theoretic approach.

artículo científico publicado en 2015

Fish Oil Emulsions Stabilized with Caseinate Glycated by Dextran: Physicochemical Stability and Gastrointestinal Fate

scientific article published on 17 December 2018

Heat treatment of bovine alpha-lactalbumin results in partially folded, disulfide bond shuffled states with enhanced surface activity

artículo científico publicado en 2007

Impact of cell wall encapsulation of almonds on in vitro duodenal lipolysis.

artículo científico publicado en 2015

Impact of food viscosity on in vitro gastric emptying using dynamic and semi-dynamic models

artículo científico publicado en 2023

In situ measurement of the displacement of protein films from the air/water interface by surfactant.

artículo científico publicado en 2001

Influence of oat components on lipid digestion using an model: Impact of viscosity and depletion flocculation mechanism

scientific article published on 01 October 2018

Interaction of transglutaminase with adsorbed and spread films of β-casein and к-casein.

artículo científico publicado en 2015

Interfacial & colloidal aspects of lipid digestion.

artículo científico publicado en 2011

Interfacial characterization of beta-lactoglobulin networks: displacement by bile salts.

artículo científico publicado en 2008

Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor

artículo científico publicado en 2018

Mechanisms of interesterified fat digestibility in a muffin matrix using a dynamic gastric model

artículo científico publicado en 2023

Modulating pancreatic lipase activity with galactolipids: effects of emulsion interfacial composition.

artículo científico publicado en 2009

Molecular insights into the behaviour of bile salts at interfaces: a key to their role in lipid digestion

scientific article published on 05 August 2019

Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review

scientific article published on 04 April 2019

Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction

artículo científico publicado en 2019

Oat and lipolysis: Food matrix effect

scientific article published on 30 November 2018

Orogenic Displacement of Protein from the Air/Water Interface by Competitive Adsorption

artículo científico publicado en 1999

Palmitic acid–rich oils with and without interesterification lower postprandial lipemia and increase atherogenic lipoproteins compared with a MUFA-rich oil: A randomized controlled trial

Partially folded forms of barley lipid transfer protein are more surface active.

artículo científico publicado en 2009

Pectin Conformation in Solution

artículo científico publicado en 2018

Post-translational modification of barley LTP1b: the lipid adduct lies in the hydrophobic cavity and alters the protein dynamics.

artículo científico publicado en 2007

Probing the molecular interactions between pharmaceutical polymeric carriers and bile salts in simulated gastrointestinal fluids using NMR spectroscopy

artículo científico publicado en 2019

Processing of oat: the impact on oat's cholesterol lowering effect.

artículo científico publicado en 2018

Protein/Emulsifier Interactions

Proteins and emulsifiers at liquid interfaces.

artículo científico publicado en 2004

Quercetin solubilisation in bile salts: A comparison with sodium dodecyl sulphate.

artículo científico publicado en 2016

Rheology of mixed beta-casein/beta-lactoglobulin films at the air-water interface

artículo científico publicado en 2004

Role of beer lipid-binding proteins in preventing lipid destabilization of foam

artículo científico publicado en 2002

Structural and compositional changes in the salivary pellicle induced upon exposure to SDS and STP

artículo científico publicado en 2014

Structural and technological characterization of pectin extracted with sodium citrate and nitric acid from sunflower heads

scientific article published on 18 May 2018

Structural characterisation of parotid and whole mouth salivary pellicles adsorbed onto DPI and QCMD hydroxyapatite sensors.

artículo científico publicado en 2013

Structure modification in hen egg yolk low density lipoproteins layers between 30 and 45mN/m observed by AFM

artículo científico publicado en 2006

Structures and rheological properties of hen egg yolk low density lipoprotein layers spread at the air–water interface at pH 3 and 7

artículo científico publicado en 2007

Surface properties are highly sensitive to small ph induced changes in the 3-D structure of alpha-lactalbumin

artículo científico publicado en 2008

Temperature- and pH-Dependent Shattering: Insoluble Fatty Ammonium Phosphate Films at Water-Oil Interfaces

artículo científico publicado en 2015

The Effects of Caseinate Submicelles and Lecithin on the Thin Film Drainage and Behavior of Commercial Caseinate.

artículo científico publicado en 1998

The adsorption-desorption behaviour and structure function relationships of bile salts

artículo científico publicado en 2014

The effect of physiological conditions on the surface structure of proteins: setting the scene for human digestion of emulsions

artículo científico publicado en 2009

The effects of processing and mastication on almond lipid bioaccessibility using novel methods of in vitro digestion modelling and micro-structural analysis.

artículo científico publicado en 2014

Understanding the Effect of Particle Size and Processing on Almond Lipid Bioaccessibility through Microstructural Analysis: From Mastication to Faecal Collection.

artículo científico publicado en 2018

Lista de obras de Peter J Wilde

A Comparison of the Functional and Interfacial Properties of β-Casein and Dephosphorylated β-Casein

A physicochemical investigation of two phosphatidylcholine/bile salt interfaces: implications for lipase activation.

A statherin and calcium enriched layer at the air interface of human parotid saliva.

Adsorption of bile salts and pancreatic colipase and lipase onto digalactosyldiacylglycerol and dipalmitoylphosphatidylcholine monolayers.

Assessment of Polyphenols Bioaccessibility, Stability, and Antioxidant Activity of White Mugwort (Artemisia lactiflora Wall.) during Static In Vitro Gastrointestinal Digestion

Atomic Force Microscopy of Interfacial Protein Films

Atomic force microscopy of emulsion droplets: probing droplet-droplet interactions

Comparison of the orogenic displacement of sodium caseinate with the caseins from the air-water interface by nonionic surfactants.

Competitive adsorption of proteins and low-molecular-weight surfactants: computer simulation and microscopic imaging

Cyanidin-3-O-glucoside protects intestinal epithelial cells from palmitate-induced lipotoxicity

Density and microviscosity studies of palm oil/water emulsions.

Disruption of viscoelastic beta-lactoglobulin surface layers at the air-water interface by nonionic polymeric surfactants.

Effect of Lipid Phase State and Foam Film Type on the Properties of DMPG Stabilized Foams

Effect of calcium ions on in vitro pellicle formation from parotid and whole saliva.

Effect of gastric conditions on β-lactoglobulin interfacial networks: influence of the oil phase on protein structure.

Effect of hydrocarbon chain and pH on structural and topographical characteristics of phospholipid monolayers

Effect of processing on the displacement of whey proteins: applying the orogenic model to a real system.

Effect of surfactant type on surfactant--protein interactions at the air-water interface

Effect of the interfacial layer composition on the properties of emulsion creams.

Enumerating and indexing many-body intramolecular interactions: a graph theoretic approach.

Fish Oil Emulsions Stabilized with Caseinate Glycated by Dextran: Physicochemical Stability and Gastrointestinal Fate

Heat treatment of bovine alpha-lactalbumin results in partially folded, disulfide bond shuffled states with enhanced surface activity

Impact of cell wall encapsulation of almonds on in vitro duodenal lipolysis.

Impact of food viscosity on in vitro gastric emptying using dynamic and semi-dynamic models

In situ measurement of the displacement of protein films from the air/water interface by surfactant.

Influence of oat components on lipid digestion using an model: Impact of viscosity and depletion flocculation mechanism

Interaction of transglutaminase with adsorbed and spread films of β-casein and к-casein.

Interfacial & colloidal aspects of lipid digestion.

Interfacial characterization of beta-lactoglobulin networks: displacement by bile salts.

Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor

Mechanisms of interesterified fat digestibility in a muffin matrix using a dynamic gastric model

Modulating pancreatic lipase activity with galactolipids: effects of emulsion interfacial composition.

Molecular insights into the behaviour of bile salts at interfaces: a key to their role in lipid digestion

Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review

Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction

Oat and lipolysis: Food matrix effect

Orogenic Displacement of Protein from the Air/Water Interface by Competitive Adsorption

Palmitic acid–rich oils with and without interesterification lower postprandial lipemia and increase atherogenic lipoproteins compared with a MUFA-rich oil: A randomized controlled trial

Partially folded forms of barley lipid transfer protein are more surface active.

Pectin Conformation in Solution

Post-translational modification of barley LTP1b: the lipid adduct lies in the hydrophobic cavity and alters the protein dynamics.

Probing the molecular interactions between pharmaceutical polymeric carriers and bile salts in simulated gastrointestinal fluids using NMR spectroscopy

Processing of oat: the impact on oat's cholesterol lowering effect.

Protein/Emulsifier Interactions

Proteins and emulsifiers at liquid interfaces.

Quercetin solubilisation in bile salts: A comparison with sodium dodecyl sulphate.

Rheology of mixed beta-casein/beta-lactoglobulin films at the air-water interface

Role of beer lipid-binding proteins in preventing lipid destabilization of foam

Structural and compositional changes in the salivary pellicle induced upon exposure to SDS and STP

Structural and technological characterization of pectin extracted with sodium citrate and nitric acid from sunflower heads

Structural characterisation of parotid and whole mouth salivary pellicles adsorbed onto DPI and QCMD hydroxyapatite sensors.

Structure modification in hen egg yolk low density lipoproteins layers between 30 and 45mN/m observed by AFM

Structures and rheological properties of hen egg yolk low density lipoprotein layers spread at the air–water interface at pH 3 and 7

Surface properties are highly sensitive to small ph induced changes in the 3-D structure of alpha-lactalbumin

Temperature- and pH-Dependent Shattering: Insoluble Fatty Ammonium Phosphate Films at Water-Oil Interfaces

The Effects of Caseinate Submicelles and Lecithin on the Thin Film Drainage and Behavior of Commercial Caseinate.

The adsorption-desorption behaviour and structure function relationships of bile salts

The effect of physiological conditions on the surface structure of proteins: setting the scene for human digestion of emulsions

The effects of processing and mastication on almond lipid bioaccessibility using novel methods of in vitro digestion modelling and micro-structural analysis.

Understanding the Effect of Particle Size and Processing on Almond Lipid Bioaccessibility through Microstructural Analysis: From Mastication to Faecal Collection.