Structured emulsion-based delivery systems: controlling the digestion and release of lipophilic food components.

By D. McClements, Yan Li. Advances in Colloid and Interface Science, 2010

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Applications of nanotechnology in agriculture and water quality management (2017, background): “Nanotechnology can also improve the water solubility, thermal stability and bioavailability of the functional compounds of food (McClements et al. 2009; McClements and Li 2010).”
Stimulus-responsive hydrogels in food science: A review (2022, background): “These hydrogels are often much more sensitive to changes in environmental conditions, such as temperature, pH, and ionic composition, than hydrogels formed by covalent cross-linking (Jones & McClements, 2010).”
Food-grade particles for emulsion stabilization (2016, background): “This will determine their potential responsiveness to relevant digestive processes, e.g. emulsifier displacement by bile and pancreatic lipase digestion of lipids (McClements & Li, 2010).”
Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity (2011, background): “Recently, our laboratory designed nanoemulsion-based delivery systems to control the digestion and release of lipophilic food components (McClements and Li, 2010).”