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For: Corstens MN, Berton-carabin CC, de Vries R, Troost FJ, Masclee AAM, Schroën K. Food-grade micro-encapsulation systems that may induce satiety via delayed lipolysis: A review. Critical Reviews in Food Science and Nutrition 2015;57:2218-44. [DOI: 10.1080/10408398.2015.1057634] [Cited by in Crossref: 43] [Cited by in F6Publishing: 36] [Article Influence: 6.1] [Reference Citation Analysis]
Number Citing Articles
1 Light K, Karboune S. Emulsion, hydrogel and emulgel systems and novel applications in cannabinoid delivery: a review. Crit Rev Food Sci Nutr 2021;:1-31. [PMID: 34024201 DOI: 10.1080/10408398.2021.1926903] [Reference Citation Analysis]
2 Carrera Sánchez C, Rodríguez Patino JM. Contribution of the engineering of tailored interfaces to the formulation of novel food colloids. Food Hydrocolloids 2021;119:106838. [DOI: 10.1016/j.foodhyd.2021.106838] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
3 Hamad S, Thilakarathna SH, Cuncins A, Brown M, Wright AJ. Emulsion Droplet Crystallinity Attenuates Short-Term Satiety in Healthy Adult Males: A Randomized, Double-Blinded, Crossover, Acute Meal Study. The Journal of Nutrition 2020;150:2295-304. [DOI: 10.1093/jn/nxaa164] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
4 Joyce P, Dening TJ, Meola TR, Wignall A, Ulmefors H, Kovalainen M, Prestidge CA. Contrasting Anti-obesity Effects of Smectite Clays and Mesoporous Silica in Sprague-Dawley Rats. ACS Appl Bio Mater 2020;3:7779-88. [PMID: 35019518 DOI: 10.1021/acsabm.0c00969] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
5 Corstens MN, Berton-carabin CC, Elichiry-ortiz PT, Hol K, Troost FJ, Masclee AA, Schroën K. Emulsion-alginate beads designed to control in vitro intestinal lipolysis: Towards appetite control. Journal of Functional Foods 2017;34:319-28. [DOI: 10.1016/j.jff.2017.05.003] [Cited by in Crossref: 34] [Cited by in F6Publishing: 19] [Article Influence: 6.8] [Reference Citation Analysis]
6 Silva KCG, Bourbon AI, Pastrana L, Sato ACK. Emulsion-filled hydrogels for food applications: influence of pH on emulsion stability and a coating on microgel protection. Food Funct 2020;11:8331-41. [PMID: 32924048 DOI: 10.1039/d0fo01198c] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 1.5] [Reference Citation Analysis]
7 McClements DJ. Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility. Food Funct 2018;9:22-41. [PMID: 29119979 DOI: 10.1039/c7fo01515a] [Cited by in Crossref: 93] [Cited by in F6Publishing: 12] [Article Influence: 23.3] [Reference Citation Analysis]
8 Tan Y, Li R, Liu C, Muriel Mundo J, Zhou H, Liu J, McClements DJ. Chitosan reduces vitamin D bioaccessibility in food emulsions by binding to mixed micelles. Food Funct 2020;11:187-99. [PMID: 31833516 DOI: 10.1039/c9fo02164g] [Cited by in Crossref: 19] [Cited by in F6Publishing: 2] [Article Influence: 9.5] [Reference Citation Analysis]
9 Alleleyn AME, van Avesaat M, Ripken D, Bleiel SB, Keszthelyi D, Wilms E, Troost FJ, Hendriks HFJ, Masclee AAM. The Effect of an Encapsulated Nutrient Mixture on Food Intake and Satiety: A Double-Blind Randomized Cross-Over Proof of Concept Study. Nutrients 2018;10:E1787. [PMID: 30453597 DOI: 10.3390/nu10111787] [Cited by in Crossref: 6] [Cited by in F6Publishing: 4] [Article Influence: 1.5] [Reference Citation Analysis]
10 Patel AR. Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future. Adv Funct Mater 2020;30:1806809. [DOI: 10.1002/adfm.201806809] [Cited by in Crossref: 55] [Cited by in F6Publishing: 40] [Article Influence: 13.8] [Reference Citation Analysis]
11 Zhao M, Shen P, Zhang Y, Zhong M, Zhao Q, Zhou F. Fabrication of Soy Protein Nanoparticles via Partial Enzymatic Hydrolysis and Their Role in Controlling Lipid Digestion of Oil-in-Water Emulsions. ACS Food Sci Technol 2021;1:193-204. [DOI: 10.1021/acsfoodscitech.0c00005] [Cited by in Crossref: 5] [Cited by in F6Publishing: 3] [Article Influence: 5.0] [Reference Citation Analysis]
12 Salentinig S. Supramolecular structures in lipid digestion and implications for functional food delivery. Current Opinion in Colloid & Interface Science 2019;39:190-201. [DOI: 10.1016/j.cocis.2019.02.002] [Cited by in Crossref: 14] [Cited by in F6Publishing: 5] [Article Influence: 4.7] [Reference Citation Analysis]
13 Corstens MN, Troost FJ, Alleleyn AM, Klaassen T, Berton-carabin CC, Schroën K, Masclee AA. Encapsulation of lipids as emulsion-alginate beads reduces food intake: a randomized placebo-controlled cross-over human trial in overweight adults. Nutrition Research 2019;63:86-94. [DOI: 10.1016/j.nutres.2018.12.004] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 1.3] [Reference Citation Analysis]
14 Corstens MN, Osorio Caltenco LA, de Vries R, Schroën K, Berton-carabin CC. Interfacial behaviour of biopolymer multilayers: Influence of in vitro digestive conditions. Colloids and Surfaces B: Biointerfaces 2017;153:199-207. [DOI: 10.1016/j.colsurfb.2017.02.019] [Cited by in Crossref: 13] [Cited by in F6Publishing: 8] [Article Influence: 2.6] [Reference Citation Analysis]
15 Li H, Wang T, Hu Y, Wu J, Van der Meeren P. Designing delivery systems for functional ingredients by protein/polysaccharide interactions. Trends in Food Science & Technology 2022;119:272-87. [DOI: 10.1016/j.tifs.2021.12.007] [Cited by in Crossref: 8] [Cited by in F6Publishing: 6] [Article Influence: 8.0] [Reference Citation Analysis]
16 Zhang Y, Yang Y, Mao Y, Zhao Y, Li X, Hu J, Li Y. Effects of mono- and di-glycerides/phospholipids (MDG/PL) on the bioaccessibility of lipophilic nutrients in a protein-based emulsion system. Food Funct 2022;13:8168-78. [PMID: 35822541 DOI: 10.1039/d2fo01190e] [Reference Citation Analysis]
17 Beale E, Lim E, Yassine H, Azen C, Christopher C. Development of a delayed-release nutrient for appetite control in adults with obesity and type 2 diabetes and initial clinical testing in a single dose randomized controlled trial. Nutr Diabetes 2019;9:20. [PMID: 31308360 DOI: 10.1038/s41387-019-0088-7] [Cited by in Crossref: 1] [Article Influence: 0.3] [Reference Citation Analysis]
18 Jiao B, Shi A, Wang Q, Binks BP. High-Internal-Phase Pickering Emulsions Stabilized Solely by Peanut-Protein-Isolate Microgel Particles with Multiple Potential Applications. Angew Chem Int Ed Engl 2018;57:9274-8. [PMID: 29845713 DOI: 10.1002/anie.201801350] [Cited by in Crossref: 113] [Cited by in F6Publishing: 91] [Article Influence: 28.3] [Reference Citation Analysis]
19 Malinauskytė E, Ramanauskaitė J, Keršienė M, Jasutienė I, Leskauskaitė D, Devold TG, Vegarud GE. Impact of Interfacial Composition on Emulsion Digestion Using In Vitro and In Vivo Models. J Food Sci 2018;83:2850-7. [PMID: 30336512 DOI: 10.1111/1750-3841.14360] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 1.3] [Reference Citation Analysis]
20 Chen F, Deng Z, Zhang Z, Zhang R, Xu Q, Fan G, Luo T, Mcclements DJ. Controlling lipid digestion profiles using mixtures of different types of microgel: Alginate beads and carrageenan beads. Journal of Food Engineering 2018;238:156-63. [DOI: 10.1016/j.jfoodeng.2018.06.009] [Cited by in Crossref: 20] [Cited by in F6Publishing: 10] [Article Influence: 5.0] [Reference Citation Analysis]
21 Murayama D, Rankin SA, Ikeda S. Bile Salt-Induced Competitive Displacement of Cellulose Nanocrystals from Oil Droplet Surfaces. Food Biophysics. [DOI: 10.1007/s11483-022-09752-9] [Reference Citation Analysis]
22 Wilbrink J, Masclee G, Klaassen T, van Avesaat M, Keszthelyi D, Masclee A. Review on the Regional Effects of Gastrointestinal Luminal Stimulation on Appetite and Energy Intake: (Pre)clinical Observations. Nutrients 2021;13:1601. [PMID: 34064724 DOI: 10.3390/nu13051601] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
23 Scheuble N, Lussi M, Geue T, Carrière F, Fischer P. Blocking Gastric Lipase Adsorption and Displacement Processes with Viscoelastic Biopolymer Adsorption Layers. Biomacromolecules 2016;17:3328-37. [DOI: 10.1021/acs.biomac.6b01081] [Cited by in Crossref: 25] [Cited by in F6Publishing: 18] [Article Influence: 4.2] [Reference Citation Analysis]
24 Guo Q, Ye A, Bellissimo N, Singh H, Rousseau D. Modulating fat digestion through food structure design. Progress in Lipid Research 2017;68:109-18. [DOI: 10.1016/j.plipres.2017.10.001] [Cited by in Crossref: 76] [Cited by in F6Publishing: 59] [Article Influence: 15.2] [Reference Citation Analysis]
25 Ding J, Xu Z, Qi B, Jiang L, Sui X. Physicochemical and oxidative stability of a soybean oleosome-based emulsion and its in vitro digestive fate as affected by (−)-epigallocatechin-3-gallate. Food Funct 2018;9:6146-54. [DOI: 10.1039/c8fo01215f] [Cited by in Crossref: 8] [Article Influence: 2.0] [Reference Citation Analysis]
26 Marefati A, Wiege B, Abdul Hadi N, Dejmek P, Rayner M. In vitro intestinal lipolysis of emulsions based on starch granule Pickering stabilization. Food Hydrocolloids 2019;95:468-75. [DOI: 10.1016/j.foodhyd.2019.04.051] [Cited by in Crossref: 5] [Cited by in F6Publishing: 3] [Article Influence: 1.7] [Reference Citation Analysis]
27 Ding J, Xu Z, Qi B, Cui S, Wang T, Jiang L, Zhang Y, Sui X. Fabrication and characterization of soybean oil bodies encapsulated in maltodextrin and chitosan-EGCG conjugates: An in vitro digestibility study. Food Hydrocolloids 2019;94:519-27. [DOI: 10.1016/j.foodhyd.2019.04.001] [Cited by in Crossref: 11] [Cited by in F6Publishing: 4] [Article Influence: 3.7] [Reference Citation Analysis]
28 Schroën K, de Ruiter J, Berton-carabin CC. Microtechnological Tools to Achieve Sustainable Food Processes, Products, and Ingredients. Food Eng Rev 2020;12:101-20. [DOI: 10.1007/s12393-020-09212-5] [Cited by in Crossref: 5] [Cited by in F6Publishing: 2] [Article Influence: 2.5] [Reference Citation Analysis]
29 Guo Y, Cai Z, Xie Y, Ma A, Zhang H, Rao P, Wang Q. Synthesis, physicochemical properties, and health aspects of structured lipids: A review. Compr Rev Food Sci Food Saf 2020;19:759-800. [PMID: 33325163 DOI: 10.1111/1541-4337.12537] [Cited by in Crossref: 15] [Cited by in F6Publishing: 9] [Article Influence: 7.5] [Reference Citation Analysis]
30 Bertsch P, Bergfreund J, Windhab EJ, Fischer P. Physiological fluid interfaces: Functional microenvironments, drug delivery targets, and first line of defense. Acta Biomater 2021;130:32-53. [PMID: 34077806 DOI: 10.1016/j.actbio.2021.05.051] [Cited by in Crossref: 7] [Cited by in F6Publishing: 4] [Article Influence: 7.0] [Reference Citation Analysis]
31 Berton-carabin C, Schroën K. Towards new food emulsions: designing the interface and beyond. Current Opinion in Food Science 2019;27:74-81. [DOI: 10.1016/j.cofs.2019.06.006] [Cited by in Crossref: 24] [Cited by in F6Publishing: 8] [Article Influence: 8.0] [Reference Citation Analysis]
32 Meynier A, Genot C. Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition. OCL 2017;24:D202. [DOI: 10.1051/ocl/2017006] [Cited by in Crossref: 10] [Cited by in F6Publishing: 5] [Article Influence: 2.0] [Reference Citation Analysis]
33 Muijlwijk K, Berton-carabin C, Schroën K. Cross-flow microfluidic emulsification from a food perspective. Trends in Food Science & Technology 2016;49:51-63. [DOI: 10.1016/j.tifs.2016.01.004] [Cited by in Crossref: 26] [Cited by in F6Publishing: 11] [Article Influence: 4.3] [Reference Citation Analysis]
34 Jiao B, Shi A, Wang Q, Binks BP. High-Internal-Phase Pickering Emulsions Stabilized Solely by Peanut-Protein-Isolate Microgel Particles with Multiple Potential Applications. Angew Chem 2018;130:9418-22. [DOI: 10.1002/ange.201801350] [Cited by in Crossref: 11] [Cited by in F6Publishing: 8] [Article Influence: 2.8] [Reference Citation Analysis]
35 Mcclements DJ. The biophysics of digestion: lipids. Current Opinion in Food Science 2018;21:1-6. [DOI: 10.1016/j.cofs.2018.03.009] [Cited by in Crossref: 19] [Cited by in F6Publishing: 13] [Article Influence: 4.8] [Reference Citation Analysis]
36 Yousefi M, Khorshidian N, Mortazavian AM, Khosravi-darani K. Preparation optimization and characterization of chitosan-tripolyphosphate microcapsules for the encapsulation of herbal galactagogue extract. International Journal of Biological Macromolecules 2019;140:920-8. [DOI: 10.1016/j.ijbiomac.2019.08.122] [Cited by in Crossref: 15] [Cited by in F6Publishing: 10] [Article Influence: 5.0] [Reference Citation Analysis]
37 Macierzanka A, Torcello-Gómez A, Jungnickel C, Maldonado-Valderrama J. Bile salts in digestion and transport of lipids. Adv Colloid Interface Sci 2019;274:102045. [PMID: 31689682 DOI: 10.1016/j.cis.2019.102045] [Cited by in Crossref: 47] [Cited by in F6Publishing: 34] [Article Influence: 15.7] [Reference Citation Analysis]
38 Ye JH, Augustin MA. Nano- and micro-particles for delivery of catechins: Physical and biological performance. Crit Rev Food Sci Nutr 2019;59:1563-79. [PMID: 29345975 DOI: 10.1080/10408398.2017.1422110] [Cited by in Crossref: 23] [Cited by in F6Publishing: 25] [Article Influence: 5.8] [Reference Citation Analysis]
39 Acevedo-Fani A, Singh H. Biophysical insights into modulating lipid digestion in food emulsions. Prog Lipid Res 2021;85:101129. [PMID: 34710489 DOI: 10.1016/j.plipres.2021.101129] [Cited by in Crossref: 9] [Cited by in F6Publishing: 7] [Article Influence: 9.0] [Reference Citation Analysis]
40 Shen P, Zhao M, Zhou F. Design of soy protein/peptide-based colloidal particles and their role in controlling the lipid digestion of emulsions. Current Opinion in Food Science 2022;43:61-70. [DOI: 10.1016/j.cofs.2021.10.003] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
41 Corstens MN, Berton-carabin CC, Schroën K, Viau M, Meynier A. Emulsion encapsulation in calcium-alginate beads delays lipolysis during dynamic in vitro digestion. Journal of Functional Foods 2018;46:394-402. [DOI: 10.1016/j.jff.2018.05.011] [Cited by in Crossref: 13] [Cited by in F6Publishing: 8] [Article Influence: 3.3] [Reference Citation Analysis]
42 Mcclements DJ. Recent developments in encapsulation and release of functional food ingredients: delivery by design. Current Opinion in Food Science 2018;23:80-4. [DOI: 10.1016/j.cofs.2018.06.008] [Cited by in Crossref: 36] [Cited by in F6Publishing: 17] [Article Influence: 9.0] [Reference Citation Analysis]
43 Li J, Cha R, Luo H, Hao W, Zhang Y, Jiang X. Nanomaterials for the theranostics of obesity. Biomaterials 2019;223:119474. [PMID: 31536920 DOI: 10.1016/j.biomaterials.2019.119474] [Cited by in Crossref: 9] [Cited by in F6Publishing: 8] [Article Influence: 3.0] [Reference Citation Analysis]
44 Je HJ, Kim ES, Lee J, Lee HG. Release Properties and Cellular Uptake in Caco-2 Cells of Size-Controlled Chitosan Nanoparticles. J Agric Food Chem 2017;65:10899-906. [DOI: 10.1021/acs.jafc.7b03627] [Cited by in Crossref: 15] [Cited by in F6Publishing: 13] [Article Influence: 3.0] [Reference Citation Analysis]
45 Shi M, Shi YL, Li XM, Yang R, Cai ZY, Li QS, Ma SC, Ye JH, Lu JL, Liang YR, Zheng XQ. Food-grade Encapsulation Systems for (-)-Epigallocatechin Gallate. Molecules 2018;23:E445. [PMID: 29462972 DOI: 10.3390/molecules23020445] [Cited by in Crossref: 22] [Cited by in F6Publishing: 18] [Article Influence: 5.5] [Reference Citation Analysis]