Pickering emulsions co-stabilized by composite protein/ polysaccharide particle-particle interfaces: Impact on in vitro gastric stability

Sarkar, A orcid.org/0000-0003-1742-2122, Ademuyiwa, V, Stubley, S et al. (5 more authors) (2018) Pickering emulsions co-stabilized by composite protein/ polysaccharide particle-particle interfaces: Impact on in vitro gastric stability. Food Hydrocolloids, 84. C. pp. 282-291. ISSN 0268-005X

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Authors/Creators:
Copyright, Publisher and Additional Information: (c) 2018, Elsevier Ltd. All rights reserved. This is an author produced version of a paper published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Lactoferrin nanogel particles; Pickering emulsion; Particle-particle interface; Inulin nanoparticles; Pepsin digestion; Layer-by-layer
Dates:
  • Published: November 2018
  • Accepted: 12 June 2018
  • Published (online): 14 June 2018
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 21 Jun 2018 12:39
Last Modified: 21 Jun 2018 12:39
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2018.06.019

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Embargoed until: 14 June 2019

Filename: Second_Final Revised_Food Hyd_LFM_Inulin.pdf

Licence: CC-BY-NC-ND 4.0

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