Factors affecting lipase digestibility of emulsified lipids using an in vitro digestion model: Proposal for a standardised pH-stat method

Food Chemistry

Volumn 126, Issue 2, 2011, Pages 498-505

  Li, Yan ^a   Hu, Min ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Calcium; Calcium binding; Emulsions; Lipase; Lipid digestion; PH stat

Indexed keywords

AQUEOUS PHASE; CALCIUM BINDING; CORN OIL; DELIVERY SYSTEMS; DROPLET DIAMETERS; EXPERIMENTAL FACTORS; FUNCTIONAL FOODS; GASTROINTESTINAL TRACT; IN-VITRO; MEDIUM CHAIN TRIGLYCERIDES; OIL WATER INTERFACES; OIL-IN-WATER EMULSIONS; PH STAT; PHARMACEUTICAL PRODUCTS; PRODUCT COMPOSITION; SMALL INTESTINE; SURFACE AREA;

CALCIUM; CALCIUM CHLORIDE; DRUG PRODUCTS; EMULSIFICATION; EMULSIONS; FATTY ACIDS; HYDROLASES; LIPIDS; VEGETABLE OILS;

PHASE INTERFACES;

BILE EXTRACT; CALCIUM; CALCIUM CHLORIDE; CORN OIL; FATTY ACID; LIPID EMULSION; MEDIUM CHAIN TRIACYLGLYCEROL; TRIACYLGLYCEROL LIPASE;

AQUEOUS SOLUTION; ARTICLE; BILE; CHEMICAL REACTION; CONCENTRATION RESPONSE; DIGESTION; MOLECULAR WEIGHT; PARTICLE SIZE; PH; SMALL INTESTINE;

ZEA MAYS;

EID: 78650679656     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.027     Document Type: Article

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