Digestion Fate and Food Applications of Emulsions as Delivery Systems for Bioactive Compounds: Challenges and Perspectives

A standardised static <i>in vitro</i> digestion method suitable for food – an international consensus

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INFOGEST static in vitro simulation of gastrointestinal food digestion

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Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components

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Emulsion Design to Improve the Delivery of Functional Lipophilic Components

McClements, D. J. (2010) · Annual Review of Food Science and Technology · doi:10.1146/annurev.food.080708.100722 · Cited by 542 · see citing works

Double Emulsions Stabilized by Food Biopolymers

Dickinson, E. (2010) · Food Biophysics · doi:10.1007/s11483-010-9188-6 · Cited by 429 · see citing works

A Human Gastric Simulator (HGS) to Study Food Digestion in Human Stomach

Kong, F., & Singh, R. P. (2010) · Journal of Food Science · doi:10.1111/j.1750-3841.2010.01856.x · Cited by 428 · see citing works

A review of petroleum emulsions and recent progress on water-in-crude oil emulsions stabilized by natural surfactants and solids

Umar, A. A., Saaid, I. B. M., Sulaimon, A. A., & Pilus, R. M. (2018) · Journal of Petroleum Science and Engineering · doi:10.1016/j.petrol.2018.03.014 · Cited by 404 · see citing works

Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model

Sarkar, A., Goh, K. K. T., Singh, R. P., & Singh, H. (2008) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2008.10.014 · Cited by 371 · see citing works

Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva

Sarkar, A., Goh, K. K. T., & Singh, H. (2008) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2008.09.008 · Cited by 348 · see citing works

Health and environmental safety aspects of friction grinding and spray drying of microfibrillated cellulose

Vartiainen, J., Pöhler, T., Sirola, K., Pylkkänen, L., Alenius, H. T., Hokkinen, J., Tapper, U., Lahtinen, P., Kapanen, A., Putkisto, K., et al. (2011) · Cellulose · doi:10.1007/s10570-011-9501-7 · Cited by 297 · see citing works

Current in vitro digestion systems for understanding food digestion in human upper gastrointestinal tract

Li, C., Yu, W.-W., Wu, P., & Chen, X.-D. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.12.015 · Cited by 264 · see citing works

Encapsulation of vitamin D3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility

Winuprasith, T., Khomein, P., Mitbumrung, W., Suphantharika, M., Nitithamyong, A., & McClements, D. J. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.04.047 · Cited by 263 · see citing works

Stability and Bioaccessibility of β-Carotene in Nanoemulsions Stabilized by Modified Starches

Liang, R., Shoemaker, C. F., Yang, X., Zhong, F., & Huang, Q. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf303967f · Cited by 240 · see citing works

Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size.

Salvia-Trujillo, L., Verkempinck, S., Sun, L., van Loey, A. V., Grauwet, T., & Hendrickx, M. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.02.146 · Cited by 237 · see citing works

Improving curcumin solubility and bioavailability by encapsulation in saponin-coated curcumin nanoparticles prepared using a simple pH-driven loading method

Peng, S., Li, Z., Zou, L., Liu, W., Liu, C., & McClements, D. J. (2018) · Food & Function · doi:10.1039/c7fo01814b · Cited by 211 · see citing works

Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods

Zhang, T., Xu, J., Chen, J., Wang, Z., Wang, X., & Zhong, J. Q. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.04.054 · Cited by 207 · see citing works

Environmental stability and curcumin release properties of Pickering emulsion stabilized by chitosan/gum arabic nanoparticles

Han, J., Chen, F., Gao, C., Zhang, Y., & Tang, X. (2020) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2020.04.177 · Cited by 189 · see citing works

Effects of a high fat meal matrix and protein complexation on the bioaccessibility of blueberry anthocyanins using the TNO gastrointestinal model (TIM-1)

Ribnicky, D., Roopchand, D. E., Oren, A., Grace, M. H., Poulev, A., Lila, M. A., Havenaar, R., & Raskin, I. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2013.07.073 · Cited by 183 · see citing works

Carotenoid bioaccessibility in fruit- and vegetable-based food products as affected by product (micro)structural characteristics and the presence of lipids: A review

Lemmens, L., Colle, I. J. P., Buggenhout, S. V., Palmero, P., Loey, A. M. V., & Hendrickx, M. (2014) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2014.05.005 · Cited by 162 · see citing works

Gelatin Particle-Stabilized High-Internal Phase Emulsions for Use in Oral Delivery Systems: Protection Effect and in Vitro Digestion Study

Tan, H., Zhao, L., Tian, S., Wen, H., Xiao-jun, G., & Ngai, T. (2017) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.6b04705 · Cited by 161 · see citing works

Physicochemical stability and in vitro bioaccessibility of β-carotene nanoemulsions stabilized with whey protein-dextran conjugates

Fan, Y., Yi, J., Zhang, Y., Wen, Z., & Zhao, L. (2016) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.09.008 · Cited by 160 · see citing works

Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads

Lin, D., Kelly, A. L., Maidannyk, V. A., & Miao, S. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106165 · Cited by 151 · see citing works

Pickering emulsions stabilized by pea protein isolate-chitosan nanoparticles: fabrication, characterization and delivery EPA for digestion in vitro and in vivo

Ji, Y., Han, C., Liu, E., Li, X., Meng, X., & Liu, B. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.132090 · Cited by 148 · see citing works

Dairy food structures influence the rates of nutrient digestion through different in vitro gastric behaviour

Mulet-Cabero, A.-I., Rigby, N. M., Brodkorb, A., & Mackie, A. R. (2016) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.12.039 · Cited by 142 · see citing works

Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin

Boonlao, N., Shrestha, S., Sadiq, M. B., & Anal, A. K. (2019) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2019.109859 · Cited by 141 · see citing works

Encapsulation of lycopene in emulsions and hydrogel beads using dual modified rice starch: Characterization, stability analysis and release behaviour during in-vitro digestion

Jain, S., Winuprasith, T., & Suphantharika, M. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.105730 · Cited by 140 · see citing works

Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels

Guo, Q., Bellissimo, N., & Rousseau, D. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2017.01.037 · Cited by 137 · see citing works

Functional emulsion gels with potential application in meat products

Paglarini, C. D. S., Furtado, G. D. F., Biachi, J. P., Vidal, V. A. S., Martini, S., Forte, M. B. S., Cunha, R. L., & Pollonio, M. A. R. (2017) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2017.10.026 · Cited by 134 · see citing works

Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review

Ma, X., & Chatterton, D. E. W. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.106853 · Cited by 126 · see citing works

Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage

Wang, Y., Wang, W., Jia, H., Gao, G., Wang, X., Zhang, X., & Wang, Y. (2018) · Journal of Food Science · doi:10.1111/1750-3841.14164 · Cited by 125 · see citing works

Controlled Release of β-Carotene in β-Lactoglobulin–Dextran-Conjugated Nanoparticles’ in Vitro Digestion and Transport with Caco-2 Monolayers

Yi, J., Lam, T. I., Yokoyama, W., Cheng, L. W., & Zhong, F. (2014) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf502639k · Cited by 115 · see citing works

Iron Availability from Whey Protein Hydrogels: An in Vitro Study

Remondetto, G. E., Beyssac, E., & Subirade, M. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf040286h · Cited by 112 · see citing works

Novel high internal phase emulsions with gelled oil phase: Preparation, characterization and stability evaluation

Zhang, Y., Lu, Y., Zhang, R., Gao, Y., & Mao, L. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.106995 · Cited by 105 · see citing works

Deciphering the Structural Network That Confers Stability to High Internal Phase Pickering Emulsions by Cross-Linked Soy Protein Microgels and Their In Vitro Digestion Profiles

Wen, J., Zhang, Y., Jin, H., Sui, X., & Jiang, L. (2020) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.0c03586 · Cited by 94 · see citing works

In vitro release of α-tocopherol from emulsion-loaded β-lactoglobulin gels

Liang, L., Line, V. L. S., Remondetto, G. E., & Subirade, M. (2009) · International Dairy Journal · doi:10.1016/j.idairyj.2009.09.008 · Cited by 93 · see citing works

Edible high internal phase Pickering emulsion with double-emulsion morphology

Jiang, H., Zhang, T., Smits, J., Huang, X., Maas, M., Yin, S., & Ngai, T. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106405 · Cited by 89 · see citing works

Flocculation of oil-in-water emulsions stabilised by milk protein ingredients under gastric conditions: Impact on in vitro intestinal lipid digestion

Wang, X., Lin, Q., Ye, A., Han, J., & Singh, H. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.10.001 · Cited by 87 · see citing works

Oil-filled hydrogel particles for reduced-fat food applications: Fabrication, characterization, and properties

Chung, C., Degner, B., Decker, E. A., & McClements, D. J. (2013) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2013.08.006 · Cited by 80 · see citing works

Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach

Pintado, T., Muñoz‐González, I., Salvador, M., Ruíz‐Capillas, C., & Herrero, A. M. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.128095 · Cited by 78 · see citing works

Effects of calcium on lipid digestion in nanoemulsions stabilized by modified starch: Implications for bioaccessibility of β -carotene

Lin, Q., Liang, R., Ye, A., Singh, H., & Zhong, F. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2017.06.024 · Cited by 78 · see citing works

Recent Advances in Food Emulsions and Engineering Foodstuffs Using Plant-Based Nanocelluloses

Bai, L., Huan, S., Zhu, Y., Chu, G. Q., McClements, D. J., & Rojas, O. J. (2020) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-061920-123242 · Cited by 78 · see citing works

Zein nanoparticle stabilized Pickering emulsion enriched with cinnamon oil and its effects on pound cakes

Feng, X., Sun, Y., Yang, Y.-Y., Zhou, X. G., Cen, K., Yu, C., Xu, T. Y., & Tang, X. (2020) · LWT · doi:10.1016/j.lwt.2020.109025 · Cited by 75 · see citing works

A unique and facile preparation of lanthanum ferrite nanoparticles in emulsion nanoreactors: Morphology, structure, and efficient photocatalysis

Abazari, R., Sanati, S., & Saghatforoush, L. A. (2014) · Materials Science in Semiconductor Processing · doi:10.1016/j.mssp.2014.01.017 · Cited by 71 · see citing works

Chitosan reduces vitamin D bioaccessibility in food emulsions by binding to mixed micelles

Tan, Y., Li, R., Liu, C., Mundo, J. L. M., Zhou, H., Liu, J., & McClements, D. J. (2019) · Food & Function · doi:10.1039/c9fo02164g · Cited by 70 · see citing works

Pickering Emulsions Containing Cellulose Microfibers Produced by Mechanical Treatments as Stabilizer in the Food Industry

Sanchez-Salvador, J. L., Balea, A., Monte, M. C., Blanco, Á., & Negro, C. (2019) · Applied Sciences · doi:10.3390/app9020359 · Cited by 70 · see citing works

Culled banana resistant starch-soy protein isolate conjugate based emulsion enriched with astaxanthin to enhance its stability

Shrestha, S., Sadiq, M. B., & Anal, A. K. (2018) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2018.08.066 · Cited by 67 · see citing works

Chitin nanocrystals reduce lipid digestion and β-carotene bioaccessibility: An in-vitro INFOGEST gastrointestinal study

Zhou, H., Dai, T., Liu, J., Tan, Y., Bai, L., Rojas, O. J., & McClements, D. J. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106494 · Cited by 64 · see citing works

Viscoelastic Emulsion Improved the Bioaccessibility and Oral Bioavailability of Crystalline Compound: A Mechanistic Study Using in Vitro and in Vivo Models

Ting, Y., Jiang, Y., Lan, Y., Xia, C., Lin, Z., Rogers, M. A., & Huang, Q. (2015) · Molecular Pharmaceutics · doi:10.1021/mp5007322 · Cited by 60 · see citing works

In vitro digestion behavior of water-in-oil-in-water emulsions with gelled oil-water inner phases

Andrade, J. D. M., Wright, A. J., & Corredig, M. (2017) · Food Research International · doi:10.1016/j.foodres.2017.10.070 · Cited by 55 · see citing works

Physico-chemical properties of reduced-fat biscuits prepared using O/W cellulose-based pickering emulsion

Xie, Y., Lei, Y., Rong, J., Zhang, X., Li, J., Chen, Y., Liang, H., Li, Y., Li, B., Fang, Z., et al. (2021) · LWT · doi:10.1016/j.lwt.2021.111745 · Cited by 54 · see citing works

Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to byproducts

dos Santos, M., Ozaki, M. M., Ribeiro, W. O., Paglarini, C. D. S., Vidal, V. A. S., Campagnol, P. C. B., & Pollonio, M. A. R. (2019) · LWT · doi:10.1016/j.lwt.2019.108895 · Cited by 52 · see citing works

Effect of Gel Structure on the In Vitro Gastrointestinal Digestion Behaviour of Whey Protein Emulsion Gels and the Bioaccessibility of Capsaicinoids

Luo, N., Ye, A., Wolber, F. M., & Singh, H. (2021) · Molecules · doi:10.3390/molecules26051379 · Cited by 49 · see citing works

In Vitro Gastrointestinal Digestibility of Crystalline Oil-in-Water Emulsions: Influence of Fat Crystal Structure

Jiao, W., Li, L., Yu, A., Zhao, D., Sheng, B., Aikelamu, M., Li, B., & Zhang, X. (2019) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.8b04287 · Cited by 44 · see citing works

α-Tocopherol and resveratrol in emulsion-filled whey protein gels: Co-encapsulation and in vitro digestion

Bao, H., Ni, Y., Wusigale, Dong, H., & Liang, L. (2020) · International Dairy Journal · doi:10.1016/j.idairyj.2020.104649 · Cited by 44 · see citing works

In vitro gastrointestinal digestibility of corn oil-in-water Pickering emulsions stabilized by three types of nanocellulose

Li, X., Kuang, Y., Jiang, Y., Dong, H. Y., Han, W., Ding, Q., Lou, J., Wang, Y., Cao, T., Li, J., et al. (2021) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2021.118835 · Cited by 44 · see citing works

Improved bioaccessibility of polymethoxyflavones loaded into high internal phase emulsions stabilized by biopolymeric complexes: A dynamic digestion study via TNO's gastrointestinal model

Wijaya, W., Zheng, H., Zheng, T., Su, S., Patel, A. R., der Meeren, P. V., & Huang, Q. (2019) · Current Research in Food Science · doi:10.1016/j.crfs.2019.11.007 · Cited by 42 · see citing works

Development of anti-photo and anti-thermal high internal phase emulsions stabilized by biomass lignin as a nutraceutical delivery system

Chen, K., Lei, L., Qian, Y. J., Yang, D., & Qiu, X. (2018) · Food & Function · doi:10.1039/c8fo01981a · Cited by 40 · see citing works

Preparation and characterization of double emulsions for saltiness enhancement by inhomogeneous spatial distribution of sodium chloride

Buyukkestelli, H. I., & El, S. N. (2018) · LWT · doi:10.1016/j.lwt.2018.10.086 · Cited by 38 · see citing works

The Effect of Sodium Carboxymethylcellulose on the Stability and Bioaccessibility of Anthocyanin Water-in-Oil-in-Water Emulsions

Teixé‐Roig, J., Oms‐Oliu, G., Rodríguez, G. R. V., Odriozola‐Serrano, I., & Martín‐Belloso, O. (2018) · Food and Bioprocess Technology · doi:10.1007/s11947-018-2181-7 · Cited by 37 · see citing works

Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)

Teixé‐Roig, J., Oms‐Oliu, G., Ballesté-Muñoz, S., Odriozola‐Serrano, I., & Martín‐Belloso, O. (2021) · Food Structure · doi:10.1016/j.foostr.2021.100249 · Cited by 37 · see citing works

Fabrication, characterization and in vitro digestive behavior of Pickering emulsion incorporated with dextrin

Hu, Y., Tan, Y., McClements, D. J., & Wang, L. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.132528 · Cited by 36 · see citing works

Nanoemulsions and thermosensitive nanoemulgels of phenytoin and fosphenytoin for intranasal administration: Formulation development and in vitro characterization

Pires, P. C., Peixoto, D., Teixeira, I., Rodrigues, M., Alves, G., & Santos, A. O. (2019) · European Journal of Pharmaceutical Sciences · doi:10.1016/j.ejps.2019.105099 · Cited by 31 · see citing works

In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W 1 /O/W 2 ) emulsions containing sodium carboxymethyl cellulose

Rodríguez, G. R. V., Salvia‐Trujillo, L., Wall‐Medrano, A., González-Aguilar, G. A., & Martín‐Belloso, O. (2019) · Food & Function · doi:10.1039/c9fo01266d · Cited by 30 · see citing works

Enhancing sweetness using double emulsion technology to reduce sugar content in food formulations

Buyukkestelli, H. I., & El, S. N. (2021) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2021.102809 · Cited by 29 · see citing works

Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes

Kabakçı, C., Şümnü, G., Şahin, S., & Öztop, M. H. (2021) · Food and Bioprocess Technology · doi:10.1007/s11947-021-02672-5 · Cited by 28 · see citing works

Encapsulation of a Desmodium intortum Protein Isolate Pickering Emulsion of β-Carotene: Stability, Bioaccesibility and Cytotoxicity

Tang, X., Liu, P., Chen, Z., Li, X.-Y., Huang, R., Liu, G., Dong, R., & Chen, J. (2022) · Foods · doi:10.3390/foods11070936 · Cited by 22 · see citing works

Impact of the Simulated Gastric Digestion Methodology on the In Vitro Intestinal Proteolysis and Lipolysis of Emulsion Gels

Mella, C., Quilaqueo, M., Zúñiga, R. N., & Troncoso, E. (2021) · Foods · doi:10.3390/foods10020321 · Cited by 18 · see citing works

Design of Roll‐In Margarine Analogous by Partial Drying of Monoglyceride‐Structured Emulsions

Calligaris, S., Plazzotta, S., Barba, L., & Manzocco, L. (2021) · European Journal of Lipid Science and Technology · doi:10.1002/ejlt.202000206 · Cited by 15 · see citing works

Reduced-fat biscuits: Interplay among structure, nutritional properties and sensory acceptability

Moriano, M. E., Cappa, C., Casiraghi, M. C., Ciappellano, S., Romano, A., Torri, L., & Alamprese, C. (2019) · LWT · doi:10.1016/j.lwt.2019.04.027 · Cited by 15 · see citing works

Safer emulsion explosives resulting from NOx inhibition

Djerdjev, A. M., Priyananda, P., Gore, J., Beattie, J. K., Neto, C., & Hawkett, B. S. (2020) · Chemical Engineering Journal · doi:10.1016/j.cej.2020.125713 · Cited by 12 · see citing works

Changes in stability and in vitro digestion of egg‐protein stabilized emulsions and β‐carotene gels in the presence of sodium tripolyphosphate

Li, J., Wang, C., Chang, C., Han, J., Su, Y., Gu, L., Yang, Y., & Yu, H. (2021) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.11210 · Cited by 11 · see citing works

Recent developments on the freeze-thaw stability of Pickering emulsions and its application as nutrient delivery vehicles

Wu, C., Chen, H., Zhang, T., Wang, W., Chen, L., Feng, X., Zhou, F., & Tang, X. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110494 · Cited by 48 · see citing works

Fabrication and stability of dual Pickering double emulsions stabilized with food-grade particles

Tenorio‐Garcia, E., Rappolt, M., Sadeghpour, A., Simone, E., & Sarkar, A. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110327 · Cited by 29 · see citing works

Exploring the impact of cationic polysaccharide concentration on the formation of high internal phase emulsion based on egg white proteins: A study on emulsion interfacial structure and co-delivery of epigallocatechin gallate/β-carotene

Liu, J., Li, L., Li, S., Su, Y., Feng, B., Zhao, L., Li, Y., Yang, M., Zhang, T., & Du, Z. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111250 · Cited by 25 · see citing works

Different interfaces for stabilizing liquid–liquid, liquid–gel and gel–gel emulsions: Design, comparison, and challenges

Lu, Y., Zhang, Y., Zhang, R., Gao, Y., Miao, S., & Mao, L. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114435 · Cited by 19 · see citing works

Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion

Dong, X., Wang, Y., Chen, X. D., & Selomulya, C. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70424 · Cited by 17 · see citing works

Functional protein-based emulsions for dysphagia management in the elderly: stability mechanisms, rheological design, and translational prospects.

Zhang, G.-Y., Li, Y., Zhang, R.-Y., Li, G.-L., Yin, M.-Y., & Wang, X.-C. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.147039 · Cited by 12 · see citing works

Oral Delivery Systems of Dietary Bioactive Compounds Based on Metal–Organic Frameworks: A Review

Yang, H., Luan, Q., Guan, W., & Nong, W. (2025) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70272 · Cited by 9 · see citing works

Enhancing stability, bioavailability and nutritional intervention effect of procyanidins using bio-based delivery systems: A review

Tie, S., Xue, M., Chen, Y., Wu, Y., Gu, S., & Tan, M. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.138517 · Cited by 8 · see citing works

Fabrication of telechelic DNA-bridged food emulsion gel as edible ink for 3D printing

Zhang, R., Huang, H., Ai, R., Li, D., Xu, Y., Jin, W., & Luo, Z. (2023) · Food Quality and Safety · doi:10.1093/fqsafe/fyad063 · Cited by 7 · see citing works

Characterization of whey protein concentrate-maltodextrin-pomegranate peel phenolic compounds ternary conjugate as a novel food-grade stabilizer for nano-pickering emulsion

El‐Said, M. M., Hamzalıoğlu, A., & Gökmen, V. (2025) · Food Research International · doi:10.1016/j.foodres.2025.115894 · Cited by 7 · see citing works

Advances in targeted nutrient delivery: materials design and mechanistic perspectives for precision nutrition

Wang, Y., Liu, G., Zhang, R., Wang, Y., Wang, P., Xie, C., Yu, H., & Yang, R. (2025) · Food Research International · doi:10.1016/j.foodres.2025.118146 · Cited by 6 · see citing works

Emerging encapsulation techniques for controlled and targeted delivery of bioactive compounds in food and nutraceutical systems

Kumari, K., Tripathy, S., & Srivastav, P. P. (2026) · Frontiers in Nutrition · doi:10.3389/fnut.2026.1826702 · Cited by 6 · see citing works

Microencapsulation of β-Glucosidase in Alginate Beads for Post-Rumen Release in Ruminant Gut

Almassri, N., Trujillo, F. J., Klieve, A. V., Bell, R., Ying, D., & Terefe, N. S. (2025) · Bioengineering · doi:10.3390/bioengineering12121341 · Cited by 5 · see citing works

Recent advances in plant protein-stabilised emulsion systems encapsulated with bioactive compounds

Zheng, Y., Ma, X., Xiang, F., Zhang, X., Hu, H., Xiao, T., Cui, S., Adhikari, B., Wang, Q., & Shi, A. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.149630 · Cited by 5 · see citing works

Enrichment of mayonnaise with plant-based antioxidants enhances phenolic bioaccessibility and oxidative stability

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Advanced characterization of fish skin gelatin-proanthocyanidins covalent and non-covalent composite emulsions for benzyl isothiocyanate delivery.

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