|Commenced in January 2007||Frequency: Monthly||Edition: International||Publications Count: 30319|
 H. Singh, A. Sarkar, “Behaviour of protein-stabilised emulsions under various physiological conditions”. Advances in Colloid and Interface Science, vol. 165, no. (1), pp. 47–57, June 2011.
 A. M. Nik, A. J. Wright, M. Corredig, “Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models,“ Colloid surface B., vol. 83, no. 2, pp. 321–330, Apr. 2011.
 N. Kitabatake, Y. I. Kinekawa, “Digestibility of bovine milk whey protein and β- lactoglobulin in vitro and in vivo”. J Agr Food Chem, vol. 46, no. 12, pp. 4917-4923. Dec. 1998.
 A. Macierzanka, A. I. Sancho, E. N. C. Mills, N. M. Rigby, A. R. Mackie, “Emulsification alters simulated gastrointestinal proteolysis of b-casein and b-lactoglobulin,“ Soft Matter, vol. 5, no. 3, pp. 538–550, Feb. 2009.
 A. M. Mackie, N. M. Rigby, M. S. Wickham, E. N. Mills, “Physiological phosphatidylcholine protects bovine beta-lactoglobulin from simulated gastroin-testinal proteolysis,“ Mol Nutr Food Res, vol. 53, no. 1, pp. S131–9, May 2009.
 A. Sarkar, K. T. Goh, R. P. Singh, H. Singh, “Colloidal stability and interaction of milk-protein-stabilized emulsions in an artificial saliva,“ Food Hydrocolloid., vol. 23, no. 5, pp. 1270–1278, July 2009.
 A. Sarkar, D. Horne, H. Singh, “Interactions of milk protein stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model,“ Food Hydrocolloid, vol. 24, no. 2-3, pp. 142-51, Mar.-May 2010.
 A. M. Nik, A.J. Wright, M. Corredig, “Surface adsorption altersthe susceptibility of whey proteins to pepsin digestion,“ J Colloid Interf Sci., vol. 344, no. 2, pp. 372-381, Apr. 2010.
 D. J. McClements, E. A. Decker, Y. Park, “Controlling lipid bioavailability through physicochemical and structural approaches,“ Crit Rev Food Sci Nutr., vol. 49, no. 1, pp. 48-67, Jan. 2009.
 E. Dickinson, “Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions,“ Soft Matter, vol. 4, no. 5, pp. 932–942, Feb. 2008.
 Y. Li, M. Hu, H. Xiao, Y. Du, EA. Decker, DJ. McClements, “Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings,“ Eur J Pharm Biopharm.,vol. 76, no. 1, pp. 38–47, Sept. 2010.
 S.L. Turgeon, C. Schmitt, C., Sanchez, “Protein–polysaccharide complexes and coacervates,“ Curr Opin Colloid Interface Sci., vol. 12, no. 4-5, pp. 166-178, Oct. 2007.
 D. G. Fatouros, A. Mullertz, “In vitro lipid digestion models in design of drug delivery systems for enhancing oral bioavailability,“ Expert Opin Drug Metab Toxicol, vol. 4, no. 1, pp. 65-76, Jan. 2008.
 S. J. Hur, B. O Lim, Decker E. A., D. McClements J, “In vitro Human Digestion Models for Food Applications,“ Food Chem., vol. 125, no. 1, pp. 1-12, Mar. 2011.
 A. Dahan, A. Hoffman, “The effect of different lipid based formulations on the oral absorption of lipophilic drugs: The ability of in vitro lipolysis and consecutive ex vivo intestinal permeability data to predict in vivo bioavailability in rats,“ Eur J Pharm Biopharm, vol. 67, no. 1, pp. 96- 105, Aug. 2007.
 E. F. A. Brandon, A. G. Oomen, C. J. M. Rompelberg, C. H. M. Versantvoort, J. G. M. van Engelen, A, J. A. M. Sips, “Consumer product in vitro digestion model: bioaccessibility of contaminants and its application in risk assessment,“ Regul Toxicol Pharmacol., vol. 44, no. 2, pp. 161-171, Mar. 2006.
 S. Mun, E.A. Decker, Y. Park, J. Weiss, D.J. McClements, Influence of Interfacial Composition on in vitro Digestibility of Emulsified Lipids: Potential Mechanism for Chitosan's Ability to Inhibit Fat Digestion,” Food Biophysics, vol. 1, no. 1, pp. 21–29, Mar. 2006.
 G. Y. Park, S. Mun, Y. Park, S. Rhee, E. A. Decker, J. Weiss, D. J. McClements, Y. Park, “Influence of encapsulation of emulsified lipids with chitosan on their in vivo digestibility,“ Food Chem., vol. 104, no. 2, pp. 761–767, 2007.
 D.J. McClements, E.A. Decker, Y. Park, J Weiss, “Designing Food Structure to Control Stability, Digestion, Release and Absorption of Lipophilic Food Components,” Food Biophysics, vol. 3, no.2, pp. 219- 228, June 2008.
 M. Girard, S. Turgeon, P. Paquin, “Emulsifying properties of whey proteins-carboxymethylcellulose complexes,“ J Food Sci.,vol. 67, no. 1, pp. 113-119. Jan. 2002.
 H. Almaas, A-L. Cases, T. G. Devold, H. Holm, T. Langsrud, L. Aabakken, T. Aadnoey, G. E. Vegarud, “In vitro digestion of bovine and caprine milk by human gastric and duodenal enzymes,“ Int Dairy J., vol. 16, no. 9, pp. 961–968, Sept. 2006.
 A. Sarkar, K. T. Goh, R. P. Singh, H. Singh, “Behavior of an oil-inwater emulsion stabilazed bu β-lactoglobulin in an in vitro gastric model,“ Food Hydrocolloid, vol. 23, no. 6, pp. 1563–1569, Aug. 2009.
 S J. Folch, M. Lees, G. H. Stenley Sloane, “A simple method for the isplation and purification of total lipids from animal tissue,” J. Biolog. Chem., vol. 226, no. 1, pp. 497–509, May 1957.
 J. Ruiz, T. Antequera, A. I. Andres, M. J. Petron, E.Muriel, “Improvement of a solid phase extraction method for analysis of lipid fractions in muscle foods,” Anal. Chim. Acta, vol. 520, no. 1-2, pp. 201– 205, August 2004.
 M. Armand, P. Borel, P. Ythier, G. Dutot, C. Melin, M. Senft, H. Lafont, D. Lairon, “Effects of droplet size, triacylglycerol composition, and calcium on the hydrolysis of complex emulsions by pancreatic lipase—An in vitro study,“ J. Nutr. Biochem., vol. 3, no. 7, pp. 333–341, July 1992.
 M. Armand, B. Pasquier, M. André, P. Borel, M. Senft, J. Peyrot, J. Salducci, H. Portugal, V. Jaussan, D. Lairon, “Digestion and absorption of 2 fat emulsions with different droplet sizes in the human digestive tract,“ Am J Clin Nutr, vol. 70, no. 6, pp. 1096-1106, Dec. 1999.
 R. K. Ockner, J. P. Pittman, J. L. Yager, “Differences in the intestinal absorption of saturated and unsaturated long chain fatty acids,“ Gastroenterology, vol. 62, pp. 981–992, May 1972.