Directed Discovery of Tetrapeptide Emulsifiers

Autor: Gary G. Scott, Tim Börner, Martin E. Leser, Tim J. Wooster, Tell Tuttle

Publikováno v: Frontiers in Chemistry, Vol 10 (2022)

Oil in water emulsions are an important class of soft material that are used in the food, cosmetic, and biomedical industries. These materials are formed through the use of emulsifiers that are able to stabilize oil droplets in water. Historically em

Externí odkaz: https://doaj.org/article/18ac187826244802a4511e3e566d33cf

Colloidal dynamics of emulsion droplets in mouth

Autor: Ivanna Colijn, Anthony Ash, Marie Dufauret, Melissa lepage, Céline Loussert-Fonta, Martin E. Leser, Peter J. Wilde, Tim J. Wooster

Publikováno v: Journal of Colloid and Interface Science, 620, 153-167
Journal of Colloid and Interface Science 620 (2022)

The interaction of emulsions with the tongue is key to the sensory appeal of food and can potentially be exploited for oral/buccal pharmaceutical delivery. Whilst there is good understanding of the different mucoadhesive forces governing emulsion int

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d8e640a68aee114b0ac577b35386622
https://pubmed.ncbi.nlm.nih.gov/35421752

Stability to oxidation and interfacial behavior at the air/water interface of minimally-processed versus processed walnut oil-bodies

Autor: Nathalie Barouh, Jeanne Kergomard, Tim J. Wooster, Claire Bourlieu, Véronique Vié, Olivier Schafer, Pierre Villeneuve, Gilles Paboeuf

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2021, 360, pp.129880. ⟨10.1016/j.foodchem.2021.129880⟩
Lipid droplets & Oleosomes-2nd International Conference
Lipid droplets & Oleosomes-2nd International Conference, Dec 2021, Strasbourg, France.
Lipid droplets & Oleosomes-2nd International Conference, Dec 2021, Strasbourg, France
Food Chemistry, 2021, 360, pp.129880. ⟨10.1016/j.foodchem.2021.129880⟩

International audience; Oil bodies (OB), the form of triacylglycerol storage in seeds, are interesting natural assemblies for nutritional applications. In walnuts, OB contain an important amount of polyunsaturated fatty acids that could be interestin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30114637f429e952ed2d08d15b93ed13
https://hal.archives-ouvertes.fr/hal-03224107

Deconstructing how the various components of emulsion creamers impact salt perception

Autor: Marie Dufauret, Tim J. Wooster, Benjamin Le Révérend, Anthony Lima

Publikováno v: Food Hydrocolloids. 79:310-318

Salt reduction remains a critical challenge in savoury liquid/semi solid products because of complex ingredient/texture interactions which alter the perceive saltiness of a food product. Following informal observations that emulsion based creamers ha

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::214bc5ba08a86ee779fd86edf5cb2733
https://doi.org/10.1016/j.foodhyd.2018.01.005

Effects of interesterified lipid design on the short/medium chain fatty acid hydrolysis rate and extent (in vitro)

Autor: Simone Acquistapace, Elizabeth Forbes-Blom, Amaury Patin, Tim J. Wooster, Leena Patel, Bernard Cuenoud

Publikováno v: Foodfunction. 10(7)

Short/medium chain fatty acids have well known health effects such as gut immune regulation and ketogenesis. The ability to realise these health effects is potentially limited by their rapid gastro-intestinal lipolysis. It was proposed that synthesis

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::058e3a2ee5d556394282814ff09f8b13
https://pubmed.ncbi.nlm.nih.gov/31241123