Influence of Interfacial Composition on in Vitro Digestibility of Emulsified Lipids: Potential Mechanism for Chitosan's Ability to Inhibit Fat Digestion

By Saehun Mun, Eric A. Decker, Yeonhwa Park, J. Weiss, D. McClements. 2006

239 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/e6b2a5e47df3b28105c067b279107246baeb8de9

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. D. McClements
2. Jiajia Rao
3. E. Decker
4. J. Weiss
5. Yeonhwa Park
6. E. Dickinson
7. H. Feng
8. S. Kentish

In Molecular Biology

1. D. McClements
2. Jiajia Rao
3. J. Weiss
4. E. Decker

Citations in the corpus

• Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity (2011, background): “If the interface is able to prevent the lipase molecules from adsorbing to the droplet surfaces, then the rate and extent of lipid digestion may be retarded (Mun et al., 2006; Chu et al., 2009).”
• Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods (2009, methodology): “For example, multilayer emulsions have been used to modulate the digestibility of edible oils (Mun et al., 2006), to encapsulate flavor oils and to encapsulate ω-3 fatty acids (Klinkesorn et al.”