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References from Protein–lipid interactions in food matrices and their roles in gastrointestinal lipid digestion. Local targets link to admitted publications; unresolved targets remain external evidence.
Biopolymer interactions during gastric digestion: Implications for nutrient delivery
10.1016/j.foodhyd.2021.106644 · 2021 · External reference
Biophysical insights into modulating lipid digestion in food emulsions
10.1016/j.plipres.2021.101129 · 2022 · External reference
3D interaction homology: The hydrophobic residues alanine, isoleucine, leucine, proline and valine play different structural roles in soluble and membrane proteins
10.3389/fmolb.2023.1116868 · 2023 · External reference
Age-Related Changes in the Gut Microbiota Modify Brain Lipid Composition
10.3389/fcimb.2019.00444 · 2020 · External reference
Beef- and pork-based dishes from catering services: Composition and in vitro digestion effects on digestibility and lipid oxidation
10.3390/foods14050789 · 2025 · External reference
Role of protein-lipid interactions for food and food-based applications
10.1016/j.foodhyd.2024.110715 · 2025 · External reference
Behavior of protein interfacial films upon bile salts addition
10.1016/j.foodhyd.2013.09.010 · 2014 · External reference
Adsorption of proteins to fluid interfaces: Role of the hydrophobic subphase
10.1016/j.jcis.2020.09.118 · 2021 · External reference
Effect of the hydrophobic phase on interfacial phenomena of surfactants, proteins, and particles at fluid interfaces
10.1016/j.cocis.2021.101509 · 2021 · External reference
Globular protein assembly and network formation at fluid interfaces: Effect of oil
10.1039/d0sm01870h · 2021 · External reference
Lipid emulsion interfacial design modulates human in vivo digestion and satiation hormone response
10.1039/d2fo01247b · 2022 · External reference
Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients
10.1016/j.tifs.2021.02.028 · 2021 · External reference
Interaction of oil bodies proteins with phospholipid bilayers: A molecular level elucidation as revealed by infrared spectroscopy
10.1016/j.ijbiomac.2018.10.211 · 2019 · External reference
INFOGEST static in vitro simulation of gastrointestinal food digestion
10.1038/s41596-018-0119-1 · 2019 · External reference
Mechanism of the excellent oil/water interface elastic film formation ability of myofibrillar protein compared with typical non-meat protein
10.48130/fmr-2023-0018 · 2023 · External reference
A miniaturised semi-dynamic in-vitro model of human digestion
10.1038/s41598-024-54612-w · 2024 · External reference
Interactions between caseins and food-derived bioactive molecules: A review
10.1016/j.foodchem.2021.129820 · 2021 · External reference
Adsorption and desorption of bile salts at air–water and oil–water interfaces
10.3390/colloids7020031 · 2023 · External reference
Impact of different ionic strengths on protein-lipid co-oxidation in whey protein isolate-stabilized oil-in-water emulsions
10.1016/j.foodchem.2022.132700 · 2022 · External reference
Advances in starch–lipid–protein interactions in starch-based food systems: Bridging structural complexity with functional design
10.1111/1541-4337.70314 · 2026 · External reference
Bovine serum albumin-liposome stabilized high oil-phase emulsion: Effect of liposome ratio on interface properties and stability
10.1016/j.ijbiomac.2024.131040 · 2024 · External reference
The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters
10.1016/j.foodchem.2021.131904 · 2022 · External reference
Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction
10.1016/j.foodhyd.2005.11.006 · 2006 · External reference
Interaction of divalent minerals with liposoluble nutrients and phytochemicals during digestion and influences on their bioavailability – A review
10.1016/j.foodchem.2018.01.113 · 2018 · External reference
Protein stabilization of emulsions and foams
10.1111/j.1365-2621.2005.tb07150.x · 2005 · External reference
Effects of animal and vegetable proteins on gut microbiota in subjects with overweight or obesity
10.3390/nu15122675 · 2023 · External reference
Effect of wheat aleurone on lard emulsions during in vitro digestion
10.1016/j.foodchem.2023.137530 · 2024 · External reference
Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions
10.1039/b718319d · 2008 · External reference
Biopolymer-based particles as stabilizing agents for emulsions and foams
10.1016/j.foodhyd.2016.06.024 · 2017 · External reference
Proteins from different sources in a high-fat food matrix influence lipid hydrolysis through bolus coalescence and interactions with bile salts
10.1016/j.foodhyd.2023.108748 · 2023 · External reference
The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein
10.1016/j.foodhyd.2021.107464 · 2022 · External reference
Effect of preparation factors and storage temperature on fish oil-loaded crosslinked gelatin nanoparticle pickering emulsions in liquid forms
10.1016/j.foodhyd.2019.04.052 · 2019 · External reference
Gelatin molecular structures affect behaviors of fish oil-loaded traditional and Pickering emulsions
10.1016/j.foodchem.2019.125642 · 2020 · External reference
Interfacial behaviour of human bile and its substitution for in vitro lipolysis studies
10.1016/j.foodres.2024.115203 · 2024 · External reference
Interfacial properties of protein particles at fluid/fluid interfaces and relationship with the stability of foams and emulsions
10.3389/frsfm.2023.1016061 · 2023 · External reference
Bile acid metabolism and signaling in health and disease: Molecular mechanisms and therapeutic targets
10.1038/s41392-024-01811-6 · 2024 · External reference
Effect of different food matrices on the bioaccessibility of vitamin D3 in beverage systems: Comparison between juice and liquid milk
10.1016/j.foodchem.2024.140756 · 2024 · External reference
Protein–polysaccharide interactions and aggregates in food formulations
10.1016/j.cocis.2020.03.002 · 2020 · External reference
Mechanical properties and in vitro digestibility of fermented lentil and quinoa flour food prototypes for older adults
10.3390/nu16234006 · 2024 · External reference
In vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins: The importance of the cell-wall barrier mechanism
10.1016/j.jff.2017.07.046 · 2017 · External reference
Effect of mastication on lipid bioaccessibility of almonds in a randomized human study and its implications for digestion kinetics, metabolizable energy, and postprandial lipemia34
10.3945/ajcn.114.088328 · 2015 · External reference
The impact of oat structure and β-glucan on in vitro lipid digestion
10.1016/j.jff.2017.09.011 · 2017 · External reference
Understanding the oral processing of solid foods: Insights from food structure
10.1111/1541-4337.12745 · 2021 · External reference
Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels
10.1016/j.foodhyd.2017.01.037 · 2017 · External reference
Disintegration kinetics of food gels during gastric digestion and its role on gastric emptying: An in vitro analysis
10.1039/c4fo00700j · 2015 · External reference
Molecular dynamics simulation studies of bile, bile salts, lipid-based drug formulations, and mRNA–lipid nanoparticles: A review
10.1021/acs.molpharmaceut.3c00049 · 2023 · External reference
10.1039/d3fo05324e
10.1039/d3fo05324e · 2024 · External reference
Current perspectives on food oral processing
10.1146/annurev-food-052720-103054 · 2022 · External reference
Milk proteins: Processing, gastric coagulation, amino acid availability and muscle protein synthesis
10.1080/10408398.2022.2078782 · 2023 · External reference
Effect of fatty acid chain length on the structure and digestibility of high-amylose starch-fatty acid and high-amylose starch-fatty acid-whey protein isolate complexes
10.1016/j.ijbiomac.2025.142616 · 2025 · External reference
Selection strategy for encapsulation of hydrophilic and hydrophobic ingredients with food-grade materials: A systematic review and analysis
2025 · External reference
Interrelationship of lipid aldehydes (MDA, 4-HNE, and 4-ONE) mediated protein oxidation in muscle foods
10.1080/10408398.2023.2245029 · 2024 · External reference
Pre-duodenal lipid digestion of emulsions: Relevance, colloidal aspects and mechanistic insight
10.1016/j.foodres.2023.112785 · 2023 · External reference
Dietary proteins as determinants of metabolic and physiologic functions of the gastrointestinal tract
10.3390/nu3050574 · 2011 · External reference
A comparison study on the therapeutic effect of high protein diets based on pork protein versus soybean protein on obese mice
10.3390/foods11091227 · 2022 · External reference
The competition between endogenous phospholipids and proteins from pea protein isolate rules their interfacial properties
10.1016/j.foodhyd.2025.111475 · 2025 · External reference
Matrix structure of dairy products results in different postprandial lipid responses: A randomized crossover trial
10.1093/ajcn/nqab220 · 2021 · External reference
The bile salt/phospholipid ratio determines the extent of in vitro intestinal lipolysis of triglycerides: Interfacial and emulsion studies
10.1016/j.foodres.2024.114421 · 2024 · External reference
Critical review of techniques for food emulsion characterization
10.3390/app14031069 · 2024 · External reference
Influence of dairy matrices on nutrient release in a simulated gastrointestinal environment
10.1016/j.foodres.2016.12.026 · 2017 · External reference
Thermal processing and in vitro digestion of n-3 pork: Effects on the oxidative and digestive properties of proteins and lipids
10.1016/j.foodchem.2024.142472 · 2025 · External reference
Understanding FABP7 binding to fatty acid micelles and membranes
10.1016/j.bpj.2023.01.023 · 2023 · External reference
Digestion of meat proteins in a human-stomach: A CFD simulation study
10.1016/j.ifset.2022.103252 · 2023 · External reference
Physicochemical properties of infant formula model emulsions stabilised by different whey protein hydrolysates and characteristics of interfacial peptides
10.1016/j.foodhyd.2023.109035 · 2023 · External reference
Intermittent protein diets alter hepatic lipid accumulation by changing tryptophan metabolism in a fast-response manner
10.1021/acs.jafc.2c06576 · 2023 · External reference
Softening fat-free cream cheese by incorporating aggregates of pea protein hydrolysates
10.1016/j.foodhyd.2023.109317 · 2024 · External reference
Dry beans (Phaseolus vulgaris L.) modulate the kinetics of lipid digestion in vitro: Impact of the bean matrix and processing
10.1016/j.foodres.2023.113245 · 2023 · External reference
Effects of succinylation and chitosan assembly at the interface layer on the stability and digestion characteristics of soy protein isolate-stabilized quercetin emulsions
10.1016/j.lwt.2021.112812 · 2022 · External reference
Casein hydrolysate alleviates adipose chronic inflammation in high fat-diet induced obese C57BL/6J mice through MAPK pathway
10.3390/nu15081813 · 2023 · External reference
pH-induced interface protein structure changes to adjust the stability of tilapia protein isolate emulsion prepared by high-pressure homogenization
2024 · External reference
Interfacial protein fibril polymorphisms regulate in vivo adipose expansion for control of obesity
10.1021/acsnano.4c04758 · 2024 · External reference
Protein digestion and absorption: The influence of food processing
10.1017/s0954422422000245 · 2023 · External reference
Dilational rheology of protein films adsorbed at fluid interfaces
10.1016/j.cocis.2010.05.002 · 2010 · External reference
Study on the interaction mechanism of whey protein isolate with phosphatidylcholine: By multispectral methods and molecular docking
10.1111/1750-3841.17175 · 2024 · External reference
The compositions of milk fat globule membrane determine the interfacial behavior, digestive properties, and bioactivities: Natural versus processed forms
10.1016/j.tifs.2024.104786 · 2024 · External reference
Links between dietary protein sources, the gut microbiota, and obesity
10.3389/fphys.2017.01047 · 2017 · External reference
Release of protein, lipid, and vitamin e from almond seeds during digestion
10.1021/jf073393v · 2008 · External reference
Comparative proteomics of milk fat globule membrane (MFGM) proteome across species and lactation stages and the potentials of MFGM fractions in infant formula preparation
10.3390/foods9091251 · 2020 · External reference
Predominance of non-covalent interactions of polyphenols with milk proteins and their health promoting properties
10.1080/10408398.2023.2245037 · 2024 · External reference
A new methodology combining QCM-D and proteomic profiling enables characterization of protein adsorption on 2D surfaces
10.1016/j.jcis.2022.10.090 · 2023 · External reference
Structure and physical stability of plant-based food gel systems: Impact of protein (mung bean, pea, potato, soybean) and fat (coconut, sunflower)
10.1016/j.heliyon.2023.e18894 · 2023 · External reference
Advances in starch-based binary and ternary complexes with lipids and proteins: Mechanisms, digestibility, and applications in low-glycemic foods
10.1039/d6fo00809g · 2026 · External reference
Effect of bile salts on the interfacial dilational rheology of lecithin in the lipid digestion process
10.5650/jos.ess21081 · 2021 · External reference
FRET-sensing of multivalent protein binding at the interface of biomimetic microparticles functionalized with fluorescent glycolipids
10.1021/acsami.3c15067 · 2024 · External reference
BeStSel: Analysis site for protein CD spectra—2025 update
10.1093/nar/gkaf378 · 2025 · External reference
Oral bio-interfaces: Properties and functional roles of salivary multilayer in food oral processing
10.1016/j.tifs.2023.01.003 · 2023 · External reference
Role of calcium on lipid digestion and serum lipids: A review
10.1080/10408398.2021.1954873 · 2023 · External reference
Mixed interfaces comprising pea proteins and phosphatidylcholine: A route to modulate lipid oxidation in emulsions?
10.1016/j.foodhyd.2024.109962 · 2024 · External reference
FTIR imaging as a tool for studying protein dynamics and interactions at the oil/water interface with spatial resolution: A single droplet analysis approach
10.1021/acs.langmuir.4c05016 · 2025 · External reference
Effect of the presence of protein on lipolysis and lipid oxidation occurring during in vitro digestion of highly unsaturated oils
10.1016/j.foodchem.2017.05.028 · 2017 · External reference
Protein quality and quantity influence the effect of dietary fat on weight gain and tissue partitioning via host-microbiota changes
10.1016/j.celrep.2021.109093 · 2021 · External reference
In vitro digestion of high-lipid emulsions: towards a critical interpretation of lipolysis
10.1039/d3fo03816e · 2023 · External reference
Comparative lipidomics analysis of in vitro lipid digestion of sheep milk: Influence of homogenization and heat treatment
10.3168/jds.2023-23446 · 2024 · External reference
Quantitative methods to detect phospholipids at the oil-water interface
10.1016/j.cis.2021.102392 · 2021 · External reference
Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts
10.1016/j.foodhyd.2016.08.030 · 2017 · External reference
Effect of Diacylglycerol Crystallization on W/O/W Emulsion Stability, Controlled Release Properties and In Vitro Digestibility
10.3390/foods12244431 · 2023 · External reference
Caseins: Versatility of their micellar organization in relation to the functional and nutritional properties of milk
10.3390/molecules28052023 · 2023 · External reference
In vitro digestibility and gastrointestinal fate of plant-based chicken analogs prepared using a soft matter physics approach
10.1007/s11483-023-09808-4 · 2024 · External reference
Applications of fluorescence spectroscopy in protein conformational changes and intermolecular contacts
10.1016/j.bbadva.2023.100091 · 2023 · External reference
Colloidal aspects of digestion of Pickering emulsions: Experiments and theoretical models of lipid digestion kinetics
10.1016/j.cis.2018.10.002 · 2019 · External reference
FTIR analysis of β-lactoglobulin at the oil/water-interface
10.1016/j.foodchem.2019.125349 · 2020 · External reference
Tailoring emulsions for controlled lipid release: Establishing in vitro–in vivo correlation for digestion of lipids
10.1021/acsami.8b02637 · 2018 · External reference
A review on the food digestion in the digestive tract and the used in vitro models
10.1016/j.crfs.2021.04.004 · 2021 · External reference
Quantitative analysis and interfacial properties of mixed pea protein isolate-phospholipid adsorption layer
10.1016/j.ijbiomac.2023.123487 · 2023 · External reference
Intermolecular forces regulate in-vitro digestion of whey protein emulsion gels: Towards controlled lipid release
10.1016/j.jcis.2023.06.023 · 2023 · External reference
Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective
10.1016/j.foodhyd.2020.106117 · 2020 · External reference
Nanoimaging of food proteins by atomic force microscopy. Part I: Components, imaging modes, observation ways, and research types
10.1016/j.tifs.2018.11.028 · 2019 · External reference
Chapter 2 - Processing of food structures in the gastrointestinal tract and physiological responses
2014 · External reference
Nature's complex emulsion: The fat globules of milk
10.1016/j.foodhyd.2016.10.011 · 2017 · External reference
Progress and challenges in designing dynamic in vitro gastric models to study food digestion
10.3389/fnut.2024.1399534 · 2024 · External reference
In vitro digestion and culture in Caco-2 cells to assess the bioavailability of fatty acids: A case study in meat matrix enriched with ω-3 microcapsules
10.1002/fsn3.4241 · 2024 · External reference
Dietary soy and meat proteins induce distinct physiological and gene expression changes in rats
10.1038/srep20036 · 2016 · External reference
Modification of proteins by reactive lipid oxidation products and biochemical effects of lipoxidation
10.1042/ebc20190058 · 2019 · External reference
Development and analysis of a multi-module peristaltic simulator for gastrointestinal research
10.1016/j.foodres.2023.112877 · 2023 · External reference
Whole dairy matrix or single nutrients in assessment of health effects: Current evidence and knowledge gaps1,2
10.3945/ajcn.116.151548 · 2017 · External reference
An overview of food lipids toward food lipidomics
10.1111/1541-4337.13225 · 2023 · External reference
Exploring protein lipidation by mass spectrometry-based proteomics
10.1093/jb/mvad109 · 2023 · External reference
The influence of droplet size and emulsifiers on the in vitro digestive properties of bimodal oil-in-water emulsions
10.3390/foods14071239 · 2025 · External reference
Protein-polysaccharide interactions to alter texture
10.1146/annurev-food-022814-015558 · 2015 · External reference
Studying semi-dynamic digestion kinetics of food: Establishing a computer-controlled multireactor approach
10.1016/j.foodres.2022.111301 · 2022 · External reference
The effect of oil type on network formation by protein aggregates into oleogels
10.1039/c7ra00396j · 2017 · External reference
Determination of secondary structure of proteins by nanoinfrared spectroscopy
10.1021/acs.analchem.2c01431 · 2023 · External reference
Oil chain length matters: From interfacial protein adsorption to emulsion stabilization
10.1016/j.foodhyd.2025.111323 · 2025 · External reference
Effects of processing methods on the properties and digestibility of protein and fat in meat products
10.48130/fmr-2023-0027 · 2023 · External reference
Food-oral processing: Current progress, future directions, and challenges
10.1021/acs.jafc.4c01331 · 2024 · External reference
Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish
10.1002/pmic.201500179 · 2015 · External reference
Sous vide cook temperature alters the physical structure and lipid bioaccessibility of beef longissimus muscle in TIM-1
10.1021/acs.jafc.1c03422 · 2021 · External reference
Protein-stabilized emulsion gels with improved emulsifying and gelling properties for the delivery of bioactive ingredients: A review
10.3390/foods12142703 · 2023 · External reference
Effect of lipid-mediated moisture status on casein characteristic in two types of milk powders during accelerated storage
10.1002/efd2.168 · 2024 · External reference
Effect of atmospheric cold plasma pretreatment on the formation of ternary complexes among wheat starch, β-lactoglobulin and fatty acids with different chain lengths
10.1016/j.foodchem.2025.142798 · 2025 · External reference
Gastric colloidal behaviour of milk protein as a tool for manipulating nutrient digestion in dairy products and protein emulsions
10.1016/j.foodhyd.2021.106599 · 2021 · External reference
The potential of bile acids as biomarkers for metabolic disorders
10.3390/ijms241512123 · 2023 · External reference
The lipid digestion behavior of oil-in-water emulsions stabilized by different particle-sized insoluble dietary fiber from citrus peel
2023 · External reference
Effects of different particle-sized insoluble dietary fibre from citrus peel on adsorption and activity inhibition of pancreatic lipase
10.1016/j.foodchem.2022.133834 · 2023 · External reference
Effect of oil droplet size on the gastric digestion of milk protein emulsions using a semi-dynamic gastric model
10.1016/j.foodhyd.2021.107278 · 2022 · External reference
Protein folding at emulsion oil/water interfaces
10.1016/j.cocis.2013.03.002 · 2013 · External reference
Thoroughly review the recent progresses in improving O/W interfacial properties of proteins through various strategies
10.3389/fnut.2022.1043809 · 2022 · External reference
Applying layer-by-layer deposition to enhance stability and rheological behavior of emulsions: A review
10.1016/j.foodhyd.2024.110537 · 2025 · External reference
Effects of proteins on emulsion stability: The role of proteins at the oil–water interface
10.1016/j.foodchem.2022.133726 · 2022 · External reference
Gastrointestinal fate and fatty acid release of pickering emulsions stabilized by mixtures of plant protein microgels+cellulose particles: An in vitro static digestion study
10.1007/s11483-022-09756-5 · 2023 · External reference
Insight into the oil polarity impact on interfacial properties of myofibrillar protein
10.1016/j.foodhyd.2022.107563 · 2022 · External reference
Understanding of formation, gastrointestinal breakdown, and application of whey protein emulsion gels: Insights from intermolecular interactions
10.1111/1541-4337.70034 · 2024 · External reference
In vitro lipid digestion of milk formula with different lipid droplets: A study on the gastric digestion emulsion structure and lipid release pattern
10.1021/acs.jafc.4c05114 · 2024 · External reference
The effect of whey protein isolate hydrolysate on digestive properties of phytosterol
10.1021/acs.jafc.4c01111 · 2024 · External reference
High-protein diet prevents fat mass increase after dieting by counteracting Lactobacillus-enhanced lipid absorption
10.1038/s42255-022-00687-6 · 2022 · External reference
Dietary milk polar lipids modulate gut barrier integrity and lipid metabolism in C57BL/6J mice during systemic inflammation induced by Escherichia coli lipopolysaccharide
10.3168/jds.2024-24759 · 2024 · External reference
Applications of the INFOGEST in vitro digestion model to foods: A review
10.1146/annurev-food-060721-012235 · 2023 · External reference
Fabrication of grape seed proanthocyanidin-loaded W/O/W emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate with konjac glucomannan: Structure, stability, and in vitro digestion
10.1016/j.foodchem.2023.135975 · 2023 · External reference
