Preliminary study of the influence of dietary fiber on the properties of oil-in-water emulsions passing through an in vitro human digestion model

Food Hydrocolloids

Volumn 20, Issue 6, 2006, Pages 800-809

  Beysseriat, Maud ^a   Decker, Eric A ^a   McClements, D Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Bile Salts; Digestion; Emulsions; Fiber; Flocculation; Lipid adsorption

Indexed keywords

BODY FLUIDS; CHITOSAN; DROPS; EMULSIFICATION; ENZYMES; FIBERS; FLOCCULATION; LIPIDS; MOLECULAR WEIGHT; OILS AND FATS; OSTWALD RIPENING; PARTICLE SIZE; SALTS;

BILE SALTS; DIETARY FIBRE; DIGESTION; DIGESTION MODELS; DROPLET FLOCCULATION; DROPLET SURFACES; LIPID ADSORPTION; LIPID DIGESTIONS; OIL-IN-WATER; WATER EMULSION;

EMULSIONS;

ZEA MAYS;

EID: 33646950406     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.08.001     Document Type: Article

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