Influence of lipid physical state on the in vitro digestibility of emulsified lipids

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 10, 2008, Pages 3791-3797

  Bonnaire, Lucile ^a,b   Sandra, Sandra ^b   Helgason, Thrandur ^b   Decker, Eric Andrew ^b   Weiss, Jochen ^b   McClements, David Julian ^b  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Crystallization; Emulsions; Lipase; Lipid digestion; Solid fat content; Solid lipid particles

Indexed keywords

FATTY ACID; LIPID; TRIACYLGLYCEROL LIPASE;

ANIMAL; ARTICLE; CHEMISTRY; DIGESTION; EMULSION; IN VITRO STUDY; LIPID METABOLISM; METABOLISM; PARTICLE SIZE; PHYSICAL CHEMISTRY; SWINE;

ANIMALS; CHEMISTRY, PHYSICAL; DIGESTION; EMULSIONS; FATTY ACIDS, NONESTERIFIED; LIPASE; LIPID METABOLISM; LIPIDS; PARTICLE SIZE; SWINE;

EID: 45549085379     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf800159e     Document Type: Article

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