The harmonized INFOGEST in vitro digestion method: From knowledge to action von Egger, Lotti, Ménard, Olivia, Delgado-Andrade, Cristina, Alvito, Paula, Assunção, Ricardo, Balance, Simon, Barberá, Reyes, Brodkorb, Andre, Cattenoz, Thomas, Clemente, Alfonso, Comi, Irene, Dupont, Didier, Garcia-Llatas, Guadalupe, Lagarda, María Jesús, Le Feunteun, Steven, JanssenDuijghuijsen, Lonneke, Karakaya, Sibel, Lesmes, Uri, Mackie, Alan R., Martins, Carla, Meynier, Anne, Miralles, Beatriz, Murray, Brent S., Pihlanto, Anne, Picariello, Gianluca, Santos, Claudia N., Simsek, Sebnem, Recio, Isidra, Rigby, Neil, Rioux, Laurie-Eve, Stoffers, Helena, Tavares, Ana, Tavares, Lucelia, Turgeon, Sylvie, Ulleberg, Ellen K., Vegarud, Gerd E., Vergères, Guy, Portmann, Reto

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Effects of Tea Polyphenols on Emulsification of Olive Oil in a Small Intestine Model System von Shishikura, Yoko, Khokhar, Santosh, Murray, Brent S

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Release of Angiotensin-Converting Enzyme (ACE) and Dipeptidyl Peptidase-IV (DPP-IV) inhibitory peptides from oilseed proteins – a bioinformatic prediction approach von Han, R., Maycock, J., Murray, B.S., Boesch, C.

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Perception of creaminess of model oil-in-water dairy emulsions: Influence of the shear-thinning nature of a viscosity-controlling hydrocolloid von Akhtar, Mahmood, Murray, Brent S., Dickinson, Eric

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Factors affecting the perception of creaminess of oil-in-water emulsions von Akhtar, Mahmood, Stenzel, Juliane, Murray, Brent S., Dickinson, Eric

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Transient analysis of an electromagnetic shaker using circuit simulation with response surface models von Dyck, D.N., Murray, B.S.

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Surface Adsorption Properties of Peptides Produced by Non-optimum pH Pepsinolysis of Proteins: A Combined Experimental and Self-Consistent-Field Calculation Study von Chen, C, Murray, B.S, Ettelaie, R

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Pickering oil-in-water emulsions stabilized by hybrid plant protein-flavonoid conjugate particles von Nimaming, N, Sadeghpour, A, Murray, B.S, Sarkar, A

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Fabrication and lubrication performance of sustainable Pickering‐like water‐in‐water emulsions using plant protein microgels von You, K, Murray, B.S, Connell, S.D, Sarkar, A

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Elucidating the polymorphism of xanthone: A crystallization and characterization study von Preston, J, Parisi, E, Murray, B.S, Tyler, A.I.I, Simone, E

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Encapsulation of short-chain bioactive peptides (BAPs) for gastrointestinal delivery: a review von Atma, Y, Murray, B.S, Sadeghpour, A, Goycoolea, F.M

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Confocal microscopy of heat-induced aggregation and gelation of β-lactoglobulin in presence of non-ionic surfactant von Kerstens, Sven, Murray, Brent S., Dickinson, Eric

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Bulk and Interfacial Behavior of Potato Protein-Based Microgels von Akgonullu, D.Z, O'Hagan, N.M, Murray, B.S, Connell, S.D, Fang, Y, Linter, B.R, Sarkar, A

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Demulsification of Pickering emulsions: advances in understanding mechanisms to applications von Hernandez-Rodriguez, G, Tenorio-Garcia, E, Ettelaie, R, Lishchuk, S.V, Harbottle, D, Murray, B.S, Sarkar, A

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Effect of thickeners on the coalescence of protein-stabilized air bubbles undergoing a pressure drop von Murray, Brent S., Dickinson, Eric, Gransard, Cyrille, Söderberg, Ingrid

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Synthetic and biopolymeric microgels: Review of similarities and difference in behaviour in bulk phases and at interfaces von Akgonullu, D.Z, Murray, B.S, Connell, S, Fang, Y, Linter, B, Sarkar, A

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γ-Cyclodextrin Metal-Organic Frameworks: Do Solvents Make a Difference? von Oh, J.X, Murray, B.S, Mackie, A.R, Ettelaie, R, Sadeghpour, A, Frison, R

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Cross-Linking of Milk Proteins with Transglutaminase at the Oil−Water Interface von Færgemand, Merete, Murray, Brent S, Dickinson, Eric

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Multivalent cations modulating microstructure and interactions of potato protein and fungal hyphae in a functional meat analogue von Okeudo-Cogan, M.C, Yang, S, Murray, B.S, Ettelaie, R, Connell, S.D, Radford, S, Micklethwaite, S, Benitez Alfonso, Y, Yeshvekar, R, Sarkar, A

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Dilatational rheology and foaming properties of sucrose monoesters in the presence of β-lactoglobulin von Garofalakis, G, Murray, B.S

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