Formation, stability and in vitro digestibility of nanoemulsions stabilized by high-pressure homogenized lentil proteins isolate

Avramenko, 2013, The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate, Food Research International, 51, 162, 10.1016/j.foodres.2012.11.020 Baldursdottir, 2010, Adsorption of proteins at the oil/water interface—observation of protein adsorption by interfacial shear stress measurements, Colloids and Surfaces B: Biointerfaces, 79, 41, 10.1016/j.colsurfb.2010.03.020 Barbana, 2011, Angiotensin I-converting enzyme inhibitory properties of lentil protein hydrolysates: Determination of the kinetics of inhibition, Food Chemistry, 127, 94, 10.1016/j.foodchem.2010.12.093 Barbana, 2013, In vitro protein digestibility and physico-chemical properties of flours and protein concentrates from two varieties of lentil ( Lens culinaris ), Food & Function, 4, 310, 10.1039/C2FO30204G Bouaouina, 2006, Functional properties of whey proteins as affected by dynamic high-pressure treatment, International Dairy Journal, 16, 275, 10.1016/j.idairyj.2005.05.004 Can Karaca, 2011, Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction, Food Research International, 44, 2742, 10.1016/j.foodres.2011.06.012 Chang, 2015, Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates, Food Research International, 77, 360, 10.1016/j.foodres.2015.08.012 De Maria, 2016, Effects of high hydrostatic pressure on the conformational structure and the functional properties of bovine serum albumin, Innovative Food Science & Emerging Technologies, 33, 67, 10.1016/j.ifset.2015.11.025 Donsi, 2010, Development of novel pea protein-based nanoemulsions for delivery of nutraceuticals, Journal of Agricultural and Food Chemistry, 58, 10653, 10.1021/jf101804g Fernandez-Avila, 2016, Vegetable protein isolate-stabilized emulsions for enhanced delivery of conjugated linoleic acid in Caco-2 cells, Food Hydrocolloids, 55, 144, 10.1016/j.foodhyd.2015.10.015 Freer, 2004, Interfacial rheology of globular and flexible proteins at the hexadecane/water Interface: Comparison of shear and dilatation deformation, The Journal of Physical Chemistry B, 108, 3835, 10.1021/jp037236k Gumus, 2017, Gastrointestinal fate of emulsion-based ω-3 oil delivery systems stabilized by plant proteins: Lentil, pea, and faba bean proteins, Journal of Food Engineering, 207, 90, 10.1016/j.jfoodeng.2017.03.019 He, 2016, Effects of high pressure processing on the structural and functional properties of bovine lactoferrin, Innovative Food Science & Emerging Technologies, 38, 221, 10.1016/j.ifset.2016.10.014 He, 2011, Food protein-stabilized nanoemulsions as potential delivery systems for poorly water-soluble drugs: Preparation, in vitro characterization, and pharmacokinetics in rats, International Journal of Nanomedicine, 6, 521 Laemmli, 1970, Cleavage of structural proteins during the assembly of the head of bacteriophage T4, Nature, 227, 680, 10.1038/227680a0 Langevin, 2000, Influence of interfacial rheology on foam and emulsion properties, Advances in Colloid and Interface Science, 88, 209, 10.1016/S0001-8686(00)00045-2 Lee, 2011, Protein-stabilized nanoemulsions and Emulsions: Comparison of physicochemical stability, lipid oxidation, and lipase digestibility, Journal of Agricultural and Food Chemistry, 59, 415, 10.1021/jf103511v Lee, 2010, Fabrication of protein-stabilized nanoemulsions using a combined homogenization and amphiphilic solvent dissolution/evaporation approach, Food Hydrocolloids, 24, 560, 10.1016/j.foodhyd.2010.02.002 Li, 2010, New mathematical model for interpreting pH-stat digestion Profiles: Impact of lipid droplet characteristics on in vitro digestibility, Journal of Agricultural and Food Chemistry, 58, 8085, 10.1021/jf101325m Maher, 2011, Optimization of beta-casein stabilized nanoemulsions using experimental mixture design, Journal of Food Science, 76, C1108, 10.1111/j.1750-3841.2011.02343.x Maldonado-Valderrama, 2009, The effect of physiological conditions on the surface structure of proteins: Setting the scene for human digestion of emulsions, The European Physical Journal E, 30, 165, 10.1140/epje/i2008-10426-0 McClements, 2011, Food-grade Nanoemulsions: Formulation, fabrication, properties, performance, biological fate, and potential toxicity, Critical Reviews in Food Science and Nutrition, 51, 285, 10.1080/10408398.2011.559558 Messens, 1997, The use of high pressure to modify the functionality of food proteins, Trends in Food Science & Technology, 8, 107, 10.1016/S0924-2244(97)01015-7 Minekus, 2014, A standardised static in vitro digestion method suitable for food – an international consensus, Food & Function, 5, 1113, 10.1039/C3FO60702J Molina, 2001, Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins, Food Hydrocolloids, 15, 263, 10.1016/S0268-005X(01)00023-6 Primozic, 2017, Effect of lentil proteins isolate concentration on the formation, stability and rheological behavior of oil-in-water nanoemulsions, Food Chemistry, 237, 65, 10.1016/j.foodchem.2017.05.079 Pugnaloni, 2004, Competitive adsorption of proteins and low-molecular-weight surfactants: Computer simulation and microscopic imaging, Advances in Colloid and Interface Science, 107, 27, 10.1016/j.cis.2003.08.003 Puppo, 2005, Effect of high-pressure treatment on emulsifying properties of soybean proteins, Food Hydrocolloids, 19, 289, 10.1016/j.foodhyd.2004.07.001 Sarkar, 2016, In vitro digestion of pickering emulsions stabilized by soft whey protein microgel particles: Influence of thermal treatment, Soft Matter, 12, 3558, 10.1039/C5SM02998H Sarkar, 2016, On the role of bile salts in the digestion of emulsified lipids, Food Hydrocolloids, 60, 77, 10.1016/j.foodhyd.2016.03.018 Schubert, 2004, Product and formulation engineering of emulsions, Chemical Engineering Research and Design, 82, 1137, 10.1205/cerd.82.9.1137.44154 Singh, 2009, Structuring food emulsions in the gastrointestinal tract to modify lipid digestion, Progress in Lipid Research, 48, 92, 10.1016/j.plipres.2008.12.001 Wang, 2008, Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates, Food Hydrocolloids, 22, 560, 10.1016/j.foodhyd.2007.01.027 Williams, 1997, Behaviour of droplets in simple shear flow in the presence of a protein emulsifier, Colloids and Surfaces A: Physicochemical and Engineering Aspects, 125, 189, 10.1016/S0927-7757(96)03972-6 Yerramilli, 2016, Long-term stability of sodium caseinate-stabilized nanoemulsions, Journal of Food Science and Technology, 54, 82, 10.1007/s13197-016-2438-y