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- pH and stability of the α-gel phase in glycerol monostearate–water systems using sodium stearoyl lactylate and sodium stearate as the co-emulsifier. Fan C. Wang, Alejandro G. Marangoni
, RSC Adv.
, 2015
, 5
, 96746
- Targeting gut microbial bile salt hydrolase (BSH) by diet supplements: new insights into dietary modulation of human health. Yanan Yang, Chongming Wu
, Food Funct.
, 2022
, 13
, 7409
- Influence of hydrocolloids (galactomannan and xanthan gum) on the physicochemical and sensory characteristics of gluten-free cakes based on fava beans (Phaseolus lunatus). F. J. E. T. Andrade, P. B. S. Albuquerque, G. M. D. Moraes, M. D. P. Farias, D. M. A. Teixeira-Sá, A. A. Vicente, M. G. Carneiro-da-Cunha
, Food Funct.
, 2018
, 9
, 6369
- Investigations of in vitro bioaccessibility from interesterified stearic and oleic acid-rich blends. S. H. Thilakarathna, M. Rogers, Y. Lan, S. Huynh, A. G. Marangoni, L. E. Robinson, A. J. Wright
, Food Funct.
, 2016
, 7
, 1932
- Tailored rigidity of W/O Pickering emulsions using diacylglycerol-based surface-active solid lipid nanoparticles. Guoyan Li, Wan Jun Lee, Chin Ping Tan, Oi Ming Lai, Yong Wang, Chaoying Qiu
, Food Funct.
, 2021
, 12
, 11732
- Engineering interfacial properties by anionic surfactant–chitosan complexes to improve stability of oil-in-water emulsions. Kyriaki G. Zinoviadou, Elke Scholten, Thomas Moschakis, Costas G. Biliaderis
, Food Funct.
, 2012
, 3
, 312
- Impact of gastric structuring on the lipolysis of emulsified lipids. Matt Golding, Tim J. Wooster, Li Day, Mi Xu, Leif Lundin, Jennifer Keogh, Peter Clifton
, Soft Matter
, 2011
, 7
, 3513
- Internal and external factors affecting the stability of glycerol monostearate structured emulsions. Fan C. Wang, Alejandro G. Marangoni
, RSC Adv.
, 2015
, 5
, 93108
- Nature and dynamics of monostearin phase transitions in water: stability and the sub-α-gel phase. Fan C. Wang, Alejandro G. Marangoni
, RSC Adv.
, 2014
, 4
, 50417
- Simulating human digestion: developing our knowledge to create healthier and more sustainable foods. Alan Mackie, Ana-Isabel Mulet-Cabero, Amelia Torcello-Gómez
, Food Funct.
, 2020
, 11
, 9397