Microemulsions: A Potential Delivery System for Bioactives in Food

Influence of Polysaccharides on the Rate of Coalescence in Oil-in-Water Emulsions Formed with Highly Hydrolyzed Whey Proteins

OPTIMALLY CONTROLLED VIBRATIONAL POPULATION TRANSFER IN A DIATOMIC QUANTUM SYSTEM

The breakdown properties of heat-set whey protein emulsion gels in the human mouth

In vivo digestion of bovine milk fat globules: Effect of processing and interfacial structural changes. I. Gastric digestion

Resin-trapped gold nanoparticles: An efficient catalyst for reduction of nitro compounds and Suzuki-Miyaura coupling

Milk Proteins || Interactions and functionality of milk proteins in food emulsions

Microstructure and protein digestibility of beef: The effect of cooking conditions as used in stews and curries

Physicochemical behaviour of WPI-stabilized emulsions in in vitro gastric and intestinal conditions

Stability of probiotic Lactobacillus paracasei during storage as affected by the drying method

Stability during in vitro digestion of lactoferrin-loaded liposomes prepared from milk fat globule membrane-derived phospholipids

Adsorption of milk proteins on to calcium phosphate particles

Oil-in-Water Emulsion System Stabilized by Protein-Coated Nanoemulsion Droplets

Interactions of Casein Micelles with Calcium Phosphate Particles

Antecedents of trust in supervisors, subordinates, and peers

Effect of calcium on the kinetics of free fatty acid release during in vitro lipid digestion in model emulsions

Surface Properties of Oil-in-Water Emulsion Droplets Containing Casein and Tween 60

Strategic environment and intellectual capital of Indian banks

Binding of Flavor Compounds and Whey Protein Isolate as Affected by Heat and High Pressure Treatments

Interactions of Whey Proteins during Heat Treatment of Oil-in-Water Emulsions Formed with Whey Protein Isolate and Hydroxylated Lecithin