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	1.	Digestibility and β-carotene release from lipid nanodispersions depend on dispersed phase crystallinity and interfacial properties. [electronic resource] by Nik, Amir Malaki Langmaid, Sarah Wright, Amanda J Producer: 20120712 In: Food & function vol. 3 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Release of lipophilic molecules during in vitro digestion of soy protein-stabilized emulsions. [electronic resource] by Nik, Amir Malaki Corredig, Milena Wright, Amanda J Producer: 20120328 In: Molecular nutrition & food research vol. 55 Suppl 2 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Nonionic surfactant and interfacial structure impact crystallinity and stability of β-carotene loaded lipid nanodispersions. [electronic resource] by Nik, Amir Malaki Langmaid, Sarah Wright, Amanda J Producer: 20120810 In: Journal of agricultural and food chemistry vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Surface adsorption alters the susceptibility of whey proteins to pepsin-digestion. [electronic resource] by Nik, Amir Malaki Wright, Amanda J Corredig, Milena Producer: 20100712 In: Journal of colloid and interface science vol. 344 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)