Because of their unusual chemical structure, bile salts (BS) play a fundamental role in
intestinal lipid digestion and transport. BS have a planar arrangement of hydrophobic and …

Emulsions, ie, the dispersion of liquid droplets in a nonmiscible liquid phase, are
overwhelmingly present in food products. In such systems, both liquid phases (generally, oil …

In this work, we report on the effect of the emulsion interfacial composition on the lipid
digestion kinetics of in vitro gastric lipolysis. Emulsions (o/w) were formulated with triolein …

Interfaces play essential roles in the stability and functions of emulsion systems. The quick
development of novel emulsion systems (eg, water–water emulsions, water–oleogel …

The development of engineered nanometre sized materials (ENM) produced with food-
grade ingredients and designed as delivery systems for organic and inorganic materials has …

Emulsions stabilized by a mixture of emulsifiers may show a tailored functionality depending
on the compatibility of the emulsifiers employed. This was proposed in a previous work …

The impact of a whey protein isolate (WPI)–beet pectin (BP) conjugate (formed by dry-
heating) on the physical properties and digestibilities of β-carotene and carrier oil in oil-in …

This study focused on the protein-stabilised triglyceride (TG)/water interfaces and oil-in-
water emulsions, and explored the influence of varying molar ratios of bile salts (BSs) and …

Protein surfactant (Psingle bond S) interactions is an essential topic for many fundamental
and technological applications such as life science, nanobiotechnology processes, food …

The digestion of lipids in the human body has several health and nutritional implications.
Lipid digestion is an interfacial phenomenon meaning that water-soluble lipases need to first …