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Prooxidant mechanisms of free fatty acids in stripped soybean oil-in-water emulsions.
Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on ?-carotene bioavailability.
Vitamin E and vitamin E acetate solubilization in mixed micelles: physicochemical basis of bioaccessibility.
Influence of lipid physical state on the in vitro digestibility of emulsified lipids.
New mathematical model for interpreting pH-stat digestion profiles: impact of lipid droplet characteristics on in vitro digestibility.
Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions.
Fatty Acids, Nonesterified
Influence of whey protein-beet pectin conjugate on the properties and digestibility of ?-carotene emulsion during in vitro digestion.
Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsions.
Application of flow cytometry as novel technology in studying lipid oxidation and mass transport phenomena in oil-in-water emulsions.
Factors impacting lipid digestion and ?-carotene bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): oil droplet concentration.
Fatty Acids Nonesterified