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Principles of Physiology of Lipid Digestion
E. Bauer (Bauer E), S. Jakob (Jakob S), R. Mosenthin (Mosenthin R)
Asian-Australas J Anim Sci. 2005;18(2):282-295. Published online 2005 Apr 21 DOI: https://doi.org/10.5713/ajas.2005.282
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Food Chemistry.2014; 156: 374. CrossRef Effect of free thymol on differential gene expression in gastric mucosa of the young pig
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Food Funct..2012; 3(3): 202. CrossRef Influence of cheese matrix on lipid digestion in a simulated gastro-intestinal environment
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Food & Function.2012; 3(7): 724. CrossRef In vitro digestion of curcuminoid-loaded lipid nanoparticles
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Soft Matter.2011; 7(13): 6167. CrossRef Aspects of milk-protein-stabilised emulsions
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Food Hydrocolloids.2011; 25(8): 1938. CrossRef Control of lipase digestibility of emulsified lipids by encapsulation within calcium alginate beads
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Food Chemistry.2011; 126(4): 1559. CrossRef Factors affecting lipase digestibility of emulsified lipids using an in vitro digestion model: Proposal for a standardised pH-stat method
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Food Chemistry.2011; 126(2): 498. CrossRef Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models
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Colloids and Surfaces B: Biointerfaces.2011; 83(2): 321. CrossRef The influence of emulsion structure and stability on lipid digestion
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Current Opinion in Colloid & Interface Science.2010; 15(1-2): 90. CrossRef Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components
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Advances in Colloid and Interface Science.2010; 159(2): 213. CrossRef Changes in WPI-Stabilized Emulsion Interfacial Properties in Relation to Lipolysis and ß-Carotene Transfer During Exposure to Simulated Gastric–Duodenal Fluids of Variable Composition
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Food Digestion.2010; 1(1-2): 14. CrossRef Review of in vitro digestion models for rapid screening of emulsion-based systems
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Food & Function.2010; 1(1): 32. CrossRef Interactions of milk protein-stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model
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Food Hydrocolloids.2010; 24(2-3): 142. CrossRef Pancreatin-induced coalescence of oil-in-water emulsions in an in vitro duodenal model
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International Dairy Journal.2010; 20(9): 589. CrossRef Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model
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Food Hydrocolloids.2009; 23(6): 1563. CrossRef Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion
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Food Chemistry.2009; 114(1): 253. CrossRef Designing Food Structure to Control Stability, Digestion, Release and Absorption of Lipophilic Food Components
David Julian McClements, Eric Andrew Decker, Yeonhwa Park, Jochen Weiss
Food Biophysics.2008; 3(2): 219. CrossRef Controlling Lipid Bioavailability through Physicochemical and Structural Approaches
David Julian McClements, Eric Andrew Decker, Yeonhwa Park
Critical Reviews in Food Science and Nutrition.2008; 49(1): 48. CrossRef Influence of Lipid Physical State on the in Vitro Digestibility of Emulsified Lipids
Lucile Bonnaire, Sandra Sandra, Thrandur Helgason, Eric Andrew Decker, Jochen Weiss, David Julian McClements
Journal of Agricultural and Food Chemistry.2008; 56(10): 3791. CrossRef Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase
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