Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Jotam Bergfreund"'
Publikováno v:
Journal of Colloid and Interface Science, 608 (3)
Microgels are soft colloidal particles constituted by cross-linked polymer networks with a high potential for applications. In particular, after adsorption at a fluid interface, interfacial tension provides two-dimensional (2D) confinement for microg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ede31bb13b92bb0abbc9a2f08cee444f
https://doi.org/10.1016/j.jcis.2021.10.186
https://doi.org/10.1016/j.jcis.2021.10.186
Autor:
Pascal Bertsch, Andreas Steingoetter, Myrtha Arnold, Nathalie Scheuble, Jotam Bergfreund, Shahana Fedele, Dian Liu, Helen L. Parker, Wolfgang Langhans, Jens F. Rehfeld, Peter Fischer
Publikováno v:
Bertsch, P, Steingoetter, A, Arnold, M, Scheuble, N, Bergfreund, J, Fedele, S, Liu, D, Parker, H L, Langhans, W, Rehfeld, J F & Fischer, P 2022, ' Lipid emulsion interfacial design modulates human in vivo digestion and satiation hormone response ', Food and Function, vol. 13, no. 17, pp. 9010-9020 . https://doi.org/10.1039/d2fo01247b
Food & Function, 13 (171)
Food & Function, 13 (171)
Lipid emulsions (LEs) with tailored digestibility have the potential to modulate satiation or act as delivery systems for lipophilic nutrients and drugs. The digestion of LEs is governed by their interfacial emulsifier layer which determines their ga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab22491059955576aa049d894b5d0f37
https://doi.org/10.1039/d2fo01247b
https://doi.org/10.1039/d2fo01247b
Autor:
Pascal, Bertsch, Andreas, Steingoetter, Myrtha, Arnold, Nathalie, Scheuble, Jotam, Bergfreund, Shahana, Fedele, Dian, Liu, Helen L, Parker, Wolfgang, Langhans, Jens F, Rehfeld, Peter, Fischer
Publikováno v:
Foodfunction. 13(17)
Lipid emulsions (LEs) with tailored digestibility have the potential to modulate satiation or act as delivery systems for lipophilic nutrients and drugs. The digestion of LEs is governed by their interfacial emulsifier layer which determines their ga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::c090971d87e7182e2a6610cc8d878f4a
https://pubmed.ncbi.nlm.nih.gov/35942900
https://pubmed.ncbi.nlm.nih.gov/35942900
Autor:
Michael Diener, Gustav Nyström, Jotam Bergfreund, Nico Kummer, Thomas Geue, Pascal Bertsch, Peter Fischer, Natalie Nussbaum
Publikováno v:
Soft Matter. 17:1692-1700
The formation of viscoelastic networks at fluid interfaces by globular proteins is essential in many industries, scientific disciplines, and biological processes. However, the effect of the oil phase on the structural transitions of proteins, network
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7a868024283337b9020459b2868e7e5
https://doi.org/10.1039/d0sm01870h
https://doi.org/10.1039/d0sm01870h
Publikováno v:
Langmuir, 36 (26)
Crystalline glycerides play an important role in the formation of multiphase systems such as emulsions and foams. The stabilization of oil/water interfaces by glyceride crystals has been extensively studied compared to only few studies which have bee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::736635b6e5e2144f2b60475b6e392c98
https://doi.org/10.1021/acs.langmuir.0c01195
https://doi.org/10.1021/acs.langmuir.0c01195
Autor:
Pascal Bertsch, Lukas Böcker, Ann-Sophie Palm, Jotam Bergfreund, Peter Fischer, Alexander Mathys
Publikováno v:
Food Hydrocolloids, 136 (Part A)
Proteins from microalgae bear great potential to replace animal-based proteins in the human diet or as functional ingredients, such as interfacial stabilizers of emulsions and foams. To establish microalgae proteins as viable alternative, it is criti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f88d46013da90c64d4bd872c6408a5f
https://doi.org/10.1016/j.foodhyd.2022.108290
https://doi.org/10.1016/j.foodhyd.2022.108290
Publikováno v:
Acta Biomaterialia, 130
Fluid interfaces, i.e. the boundary layer of two liquids or a liquid and a gas, play a vital role in physiological processes as diverse as visual perception, oral health and taste, lipid metabolism, and pulmonary breathing. These fluid interfaces exh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b950cb824bcd1de8b18f232f1b342a56
https://hdl.handle.net/20.500.11850/498803
https://hdl.handle.net/20.500.11850/498803
Publikováno v:
Nanoscale Advances, 1 (11)
The adsorption of nanoparticles at fluid interfaces is of profound importance in the field of nanotechnology. Recent developments aim at pushing the boundaries beyond spherical model particles towards more complex shapes and surface chemistries, with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2708fd579608e2782526556a6cf5acd6
https://doi.org/10.1039/c9na00506d
https://doi.org/10.1039/c9na00506d
Publikováno v:
Colloids and Surfaces B: Biointerfaces, 217
Understanding globular protein adsorption to fluid interfaces, their interfacial assembly, and structural reorganization is not only important in the food industry, but also in medicine and biology. However, due to their intrinsic structural complexi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19d3ff9e18ecf4ae62b0cc55ad117aad
https://doi.org/10.1016/j.colsurfb.2022.112595
https://doi.org/10.1016/j.colsurfb.2022.112595
Autor:
Jotam, Bergfreund, Sarina, Siegenthaler, Viviane, Lutz-Bueno, Pascal, Bertsch, Peter, Fischer
Publikováno v:
Langmuir : the ACS journal of surfaces and colloids. 37(22)
Surfactant adsorption to fluid interfaces is ubiquitous in biological systems, industrial applications, and scientific fields. Herein, we unravel the impact of the hydrophobic phase (air and oil) and the role of oil polarity on the adsorption of surf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::474ff2c485c8c20527066931427a7f5d
https://pubmed.ncbi.nlm.nih.gov/34030438
https://pubmed.ncbi.nlm.nih.gov/34030438