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Food Hydrocolloids, ISSN 0268-005X, 01/2016, Volume 52, pp. 460 - 467
Nanoemulsions present a high potential to be used in food products due to their advantages over conventional emulsions (e.g. higher stability to gravitational... 
Lactoferrin | Alginate | Dynamic gastrointestinal system | In vitro digestion | Multilayer nanoemulsions | In vitro digestion | BIOACCESSIBILITY | PROTEIN | WATER EMULSIONS | DEPOSITION | FOOD SCIENCE & TECHNOLOGY | DELIVERY | DIGESTION | NANOPARTICLES | COATINGS | CHEMISTRY, APPLIED | LIPID DROPLETS | Adsorption | Analysis | Gastrointestinal system | Lactoferrins | Polymers | Fatty acids | Food
Journal Article
Biophysical journal, ISSN 0006-3495, 2017, Volume 113, Issue 12, pp. 2750 - 2761
Journal Article
Toxicology and applied pharmacology, ISSN 0041-008X, 2010, Volume 242, Issue 3, pp. 310 - 317
Journal Article