Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models

Colloids and Surfaces B: Biointerfaces

Volumn 83, Issue 2, 2011, Pages 321-330

  Malaki Nik, Amir ^a   Wright, Amanda J ^a   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Digestion; Lipolysis; Oil in water emulsion; Soy protein isolate; Whey protein isolate

Indexed keywords

DIGESTION; LIPOLYSIS; OIL-IN-WATER EMULSIONS; SOY PROTEIN ISOLATES; WHEY PROTEIN ISOLATE;

DROP FORMATION; EMULSIFICATION; EMULSIONS; ENZYMES; HYDROLYSIS; PHOSPHOLIPIDS; SALTS;

PHYSIOLOGICAL MODELS;

BILE SALT; COLIPASE; PHOSPHOLIPASE A2; PHOSPHOLIPID; SOYBEAN OIL; SOYBEAN PROTEIN; TRIACYLGLYCEROL LIPASE; WATER OIL CREAM;

ADSORPTION KINETICS; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DUODENUM MOTILITY; EMULSION; GASTROINTESTINAL TRANSIT; IN VITRO STUDY; INTESTINE FLUID; LIPID COMPOSITION; LIPID DEGRADATION; LIPID HYDROLYSIS; LIPOLYSIS; METABOLIC RATE; MOLECULAR DYNAMICS; MOLECULAR STABILITY; PARTICLE SIZE; PHYSICAL CHEMISTRY; PRIORITY JOURNAL;

DIGESTION; EMULSIONS; GASTROINTESTINAL TRANSIT; HYDROLYSIS; LIPASE; LIPIDS; MILK PROTEINS; MODELS, BIOLOGICAL; OILS; PANCREAS; PARTICLE SIZE; SOYBEAN PROTEINS; SURFACE PROPERTIES; WATER;

EID: 78651449988     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2010.12.001     Document Type: Article

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