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

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, 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, 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, 241, 2018, Page(s) 86-96, ISSN 0308-8146
Publisher: Elsevier BV
DOI: 10.1016/j.foodchem.2017.08.056