Understanding key factors for the use of bioactive lipid nanoparticles to modulate the functionality of complex food systems

Project Information

NANOLIPID

Grant agreement ID: 654924

DOI 10.3030/654924

Project closed

EC signature date 4 March 2015

Start date 1 October 2015

End date 30 September 2017

Funded under

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Total cost € 160 800,00

EU contribution € 160 800,00

Coordinated by

KATHOLIEKE UNIVERSITEIT LEUVEN
Belgium

Publications

Peer reviewed articles (3)

Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size

Author(s): L. Salvia-Trujillo, S.H.E. Verkempinck, L. Sun, A.M. Van Loey, T. Grauwet, M.E. Hendrickx
Published in: Food Chemistry, Issue 229, 2017, Page(s) 653-662, ISSN 0308-8146
Publisher: Elsevier BV
DOI: 10.1016/j.foodchem.2017.02.146

Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics

Author(s): S.H.E. Verkempinck, L. Salvia-Trujillo, L.G. Moens, L. Charleer, A.M. Van Loey, M.E. Hendrickx, T. Grauwet
Published in: Food Chemistry, Issue 246, 2018, Page(s) 179-191, ISSN 0308-8146
Publisher: Elsevier BV
DOI: 10.1016/j.foodchem.2017.11.001

Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsions

Author(s): Miete Celus, Laura Salvia-Trujillo, Clare Kyomugasho, Ine Maes, Ann M. Van Loey, Tara Grauwet, Marc E. Hendrickx
Published in: Food Chemistry, Issue 241, 2018, Page(s) 86-96, ISSN 0308-8146
Publisher: Elsevier BV
DOI: 10.1016/j.foodchem.2017.08.056