Food & Function 2042-6496 Royal Society of Chemistry Front cover 10.1039/C2FO90006H AuthorAnonymous 2012 3 3 189 190 Abstract HTML PDF other

Food & Function 2042-6496 Royal Society of Chemistry Contents list 10.1039/C2FO90007F AuthorAnonymous 2012 3 3 191 199 Abstract HTML PDF other

Food & Function 2042-6496 Royal Society of Chemistry Towards the rational design of foods: The 4th delivery of functionality in complex foods conference 10.1039/c2fo90005j Co Edmund D. Peyronel Fernanda Yada Rickey Y. Marangoni Alejandro G. 2012 3 3 200 201 Abstract HTMLPDF editorial

Food & Function 2042-6496 Royal Society of Chemistry Potential biological fate of ingested nanoemulsions: influence of particle characteristics 10.1039/c1fo10193e McClements David Julian Xiao Hang 2012 3 3 202 220 Abstract HTMLPDF review-article

Food & Function 2042-6496 Royal Society of Chemistry Fibrillar structures in food 10.1039/c1fo10163c Kroes-Nijboer Ardy Venema Paul Linden Erik van der 2012 3 3 221 227 Abstract HTMLPDF research-article

Food & Function 2042-6496 Royal Society of Chemistry Symmetry, chirality and crystalline tendency: the polymorphism of triacylglycerols 10.1039/c2fo00007e Craven R. John Lencki Robert W. 2012 3 3 228 233 Abstract HTMLPDF research-article

Food & Function 2042-6496 Royal Society of Chemistry Digestibility and β-carotene release from lipid nanodispersions depend on dispersed phase crystallinity and interfacial properties 10.1039/c1fo10201j Nik Amir Malaki Langmaid Sarah Wright Amanda J. 2012 3 3 234 245 Abstract HTMLPDF research-article

Food & Function 2042-6496 Royal Society of Chemistry Encapsulation of polyphenolic grape seed extract in polymer-coated liposomes 10.1039/c1fo10181a Gibis Monika Vogt Effie Weiss Jochen 2012 3 3 246 254 Abstract HTMLPDF research-article

Food & Function 2042-6496 Royal Society of Chemistry Evaluation of porous starch as a flavour carrier 10.1039/c1fo10184f Belingheri Claudia Curti Elena Ferrillo Antonio Vittadini Elena 2012 3 3 255 261 Abstract HTMLPDF research-article

Food & Function 2042-6496 Royal Society of Chemistry Maillard-conjugate based core–shell co-assemblies for nanoencapsulation of hydrophobic nutraceuticals in clear beverages 10.1039/c1fo10220f Markman Gilad Livney Yoav D. 2012 3 3 262 270 Abstract HTMLPDF research-article

Food & Function 2042-6496 Royal Society of Chemistry Thermodynamic and structural insight into the underlying mechanisms of the phosphatidylcholine liposomes – casein associates co-assembly and functionality 10.1039/c2fo10185h Semenova M. G. Antipova A. S. Anokhina M. S. Belyakova L. E. Polikarpov Yu. N. Grigorovich N. V. Tsapkina E. N. 2012 3 3 271 282 Abstract HTMLPDF research-article

Food & Function 2042-6496 Royal Society of Chemistry Structural and thermodynamic features of covalent conjugates of sodium caseinate with maltodextrins underlying their functionality 10.1039/c1fo10187k Grigorovich N. V. Moiseenko D. V. Antipova A. S. Anokhina M. S. Belyakova L. E. Polikarpov Yu. N. Korica N. Semenova M. G. Baranov B. A. 2012 3 3 283 289 Abstract HTMLPDF research-article

Food & Function 2042-6496 Royal Society of Chemistry Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials 10.1039/c2fo10198j Terjung Nino Löffler Myriam Gibis Monika Hinrichs Jörg Weiss Jochen 2012 3 3 290 301 Abstract HTMLPDF research-article

Food & Function 2042-6496 Royal Society of Chemistry Surface-active solid lipid nanoparticles as Pickering stabilizers for oil-in-water emulsions 10.1039/c2fo10203j Gupta Renuka Rousseau Dérick 2012 3 3 302 311 Abstract HTMLPDF research-article

Food & Function 2042-6496 Royal Society of Chemistry Engineering interfacial properties by anionic surfactant–chitosan complexes to improve stability of oil-in-water emulsions 10.1039/c2fo10197a Zinoviadou Kyriaki G. Scholten Elke Moschakis Thomas Biliaderis Costas G. 2012 3 3 312 319 Abstract HTMLPDF research-article

Food & Function 2042-6496 Royal Society of Chemistry Influence of gastric digestive reaction on subsequent <i>in vitro</i> intestinal digestion of sodium caseinate-stabilized emulsions 10.1039/c2fo10242k Li Jessie Ye Aiqian Lee Sung Je Singh Harjinder 2012 3 3 320 326 Abstract HTMLPDF research-article

Food & Function 2042-6496 Royal Society of Chemistry Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters 10.1039/c2fo10202a Zetzl Alexander K. Marangoni Alejandro G. Barbut Shai 2012 3 3 327 337 Abstract HTMLPDF research-article

Food & Function 2042-6496 Royal Society of Chemistry Back matter 10.1039/C2FO90009B AuthorAnonymous 2012 3 3 338 338 Abstract HTML PDF other

Food & Function 2042-6496 Royal Society of Chemistry Back cover 10.1039/C2FO90008D AuthorAnonymous 2012 3 3 339 340 Abstract HTML PDF other