Contributors

Autor: Skelte G. Anema, Alan Baldwin, Sarah Berry, Etske Bijl, Mike Boland, Thérèse Considine, Stephen Davis, Hilton C. Deeth, Matthew Digby, Didier Dupont, Patrick J.B. Edwards, Ashling Ellis, John Flanagan, P.F. Fox, Kelvin K.T. Goh, D.A. Goulding, Chad Harland, W. James Harper, Sheelagh A. Hewitt, Kerianne Higgs, Jeremy Hill, John W. Holland, David S. Horne, Lee M. Huffman, Thom Huppertz, Geoffrey B. Jameson, Christophe Lefèvre, Simon M. Loveday, John A. Lucey, Karensa Menzies, Paul J. Moughan, Kevin R. Nicholas, J.A. O’Mahony, Sally D. Poppitt, Debashree Roy, Anwesha Sarkar, Pierre Schuck, Julie Sharp, Paul Sheehy, Pranav K. Singh, Harjinder Singh, Russell Snell, Anges Teo, Daniel Tomé, Peter Williamson, Aiqian Ye

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::810bb4c6bcf380efecf9876d2cf1189e
https://doi.org/10.1016/b978-0-12-815251-5.09990-4

Formation and stability of single and bi-layer nanoemulsions using WPI and lactoferrin as interfacial coatings under different environmental conditions

Autor: Sung Je Lee, Anges Teo, Kelvin K.T. Goh

Publikováno v: Food Structure. 14:60-67

Electrostatic deposition of lactoferrin (LF) on the stability of nanoemulsions stabilized by whey protein isolate (WPI) was investigated as a function of pH (2–10) and LF concentration (0.25–5% w/w). The WPI-stabilized nanoemulsions prepared by e

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e7d29a94d130965a1db53b4b2ed335ee
https://doi.org/10.1016/j.foostr.2017.06.005

Spray drying of whey protein stabilized nanoemulsions containing different wall materials – maltodextrin or trehalose

Autor: Sung Je Lee, Anges Teo, Kelvin K.T. Goh, Yishi Lam

Publikováno v: LWT. 136:110344

The effect of spray drying of nanoemulsions using corn oil and different wall components was investigated. The wall materials used include maltodextrin, trehalose or a mixture of both materials, yielding feed solutions of 10, 20 and 30% w/w total sol

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::435649d7dbc21d3a9c434998f46350ec
https://doi.org/10.1016/j.lwt.2020.110344

Interfacial structures of whey protein isolate (WPI) and lactoferrin on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D) and their formation on nanoemulsions

Autor: Kelvin K.T. Goh, Jingyuan Wen, Sung Je Lee, Sanghoon Ko, Indrawati Oey, Simone Dimartino, Hae-Soo Kwak, Anges Teo

Publikováno v: Teo, A, Dimartino, S, Lee, S J, Goh, K K T, Wen, J, Oey, I, Ko, S & Kwak, H 2016, ' Interfacial structures of whey protein isolate (WPI) and lactoferrin on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D) and their formation on nanoemulsions ', Food Hydrocolloids, vol. 56, pp. 150-160 . https://doi.org/10.1016/j.foodhyd.2015.12.002

In this work, the interactions between two oppositely charged proteins in solution, namely whey protein isolate (WPI) and lactoferrin, were investigated for uses in nanoemulsions. ζ-potential and turbidity measurements indicated that these two prote

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb59cefdaead4ea42a35faf0776d0c23
https://hdl.handle.net/20.500.11820/d48c3b23-5382-41f1-b638-885f5d72fc2f

Nanoparticles and Nanoemulsions

Autor: Sung Je Lee, Anges Teo, Kelvin K.T. Goh

Publikováno v: Functional Foods and Dietary Supplements

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cd517e36a311a9bacb8b912a07b0fe85
https://doi.org/10.1002/9781118227800.ch15