Impact of interfacial composition on physical stability and in vitro lipase digestibility of triacylglycerol oil droplets coated with lactoferrin and/or caseinate

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 13, 2010, Pages 7962-7969

  Uri, Lesmes ^a   Baudot, Prune ^b   Mcclements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Calcium; Caseinate; Emulsions; In vitro digestibility; Lactoferrin; PH; Stability

Indexed keywords

CASEIN; LACTOFERRIN; TRIACYLGLYCEROL; TRIACYLGLYCEROL LIPASE; EMULSION;

ARTICLE; BIOLOGICAL MODEL; CHEMISTRY; DIGESTION; EMULSION; EVALUATION; FOOD HANDLING; HUMAN; HYDROLYSIS; METABOLISM; METHODOLOGY; EVALUATION STUDY; PROCEDURES;

CASEINS; DIGESTION; EMULSIONS; FOOD TECHNOLOGY; HUMANS; HYDROLYSIS; LACTOFERRIN; LIPASE; MODELS, BIOLOGICAL; TRIGLYCERIDES;

EID: 77954558976     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf100703c     Document Type: Article

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