Structural stability of liposome-stabilized oil-in-water pickering emulsions and their fate during in vitro digestion

Autor: Jianhua Liu, Michael J. Ridout, Jianzhong Han, Peter J. Wilde, Weilin Liu, Louise J. Salt

Publikováno v: Food & Function. 10:7262-7274

Most current research on food-relevant Pickering emulsions has been conducted using inorganic or food-compatible organic particles as emulsifiers. A key challenge is maintaining a favourable structure while being able to resist displacement or destab

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::942e5268e916aebc206b36aeaba33355
https://doi.org/10.1039/c9fo00967a

Palmitic acid-rich oils with and without interesterification lower postprandial lipemia and increase atherogenic lipoproteins compared with a MUFA-rich oil: A randomized controlled trial

Autor: Wendy L. Hall, Barbara A. Fielding, Peter J. Wilde, Scott V Harding, Sarah Berry, Charlotte E. Mills, Giuseppina Mandalari, Louise J. Salt, Mariam Bapir, Robert Gray

Publikováno v: The American Journal of Clinical Nutrition

Background: Interesterified (IE) fats are widely used in place of trans fats; however, little is known about their metabolism. Objective: To test the impact of a commonly consumed IE versus a non-IE equivalent fat on in vivo postprandial and in vitro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56597a8e9d90ecf27583dec38f5a8c3e
http://hdl.handle.net/11570/3195839

Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor

Autor: Byoung Min, Kirsty L. Hassall, Mervin Poole, Simon Griffiths, Peter R. Shewry, John W. Snape, Alexandra M. Przewieslik-Allen, Ondrej Kosik, Peter J. Wilde, Amanda J. Burridge, Richard P. Haslam, Luzie U. Wingen, Louise J. Salt

Publikováno v: Food Chemistry: X
Food Chemistry: X, Vol 6, Iss, Pp 100093-(2020)

Highlights • A QTL for breadmaking quality is associated with more galactolipids in flours. • Dough liquor fractions from the same flours also have higher galactolipid contents. • The dough liquor fractions with higher galactolipids exhibit inc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9262af68b04438ff0e538f65413c1501
https://pubmed.ncbi.nlm.nih.gov/32551438

Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor

Autor: Simon Penson, Irene González-Thuillier, Peter R. Shewry, Peter Skeggs, Gemma A. Chope, Richard P. Haslam, Louise J. Salt, Paola Tosi, Peter J. Wilde

Publikováno v: Food Hydrocolloids

Doughs were prepared from a single variety breadmaking flour (cv. Hereward), from three successive harvests (years; 2011, 2012 and 2013). A preparation of the aqueous phase from dough, known as dough liquor (DL), was prepared by ultracentrifugation a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5161ea5a191e2d16dfa6495ee939479e
https://ueaeprints.uea.ac.uk/id/eprint/64653/

Bioaccessibility of T-2 and HT-2 toxins in mycotoxin contaminated bread models submitted to in vitro human digestion

Autor: Louise J. Salt, Alan R. Mackie, Angelo Visconti, Elisabetta De Angelis, Linda Monaci

Publikováno v: Innovative Food Science & Emerging Technologies
Innovative food science & emerging technologies 22 (2014): 248–256. doi:10.1016/j.ifset.2013.11.011
info:cnr-pdr/source/autori:De Angelis E., Monaci L., Mackie A., Salt L., Visconti A./titolo:Bioaccessibility of T2 and HT2 toxins in mycotoxins contaminated bread models submitted to in vitro human digestion/doi:10.1016%2Fj.ifset.2013.11.011/rivista:Innovative food science & emerging technologies/anno:2014/pagina_da:248/pagina_a:256/intervallo_pagine:248–256/volume:22

T-2 and HT-2 toxins are Fusarium mycotoxins frequently occurring in cereal-based products with a toxic effect ascertained on different biological systems. Despite other mycotoxins, to date bioaccessibility of T-2 and HT-2 toxins has never been invest

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::262d106b8948a9bd7893d71d226b27cd
https://doi.org/10.1016/j.ifset.2013.11.011