Differences in in vitro gastric behaviour between homogenized milk and emulsions stabilised by Tween 80, whey protein, or whey protein and caseinate

Food Hydrocolloids

Volumn 25, Issue 4, 2011, Pages 781-788

  van Aken, George A ^a,b   Bomhof, Esther ^a,b   Zoet, Franklin D ^a,b   Verbeek, Monique ^a,b   Oosterveld, Alexander ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Digestion; Emulsifier; Emulsion; Fat; Gastric lipolysis; Lipase; Milk; Satiety

Indexed keywords

EMULSIFICATION; EMULSIONS; ENZYMES; FATTY ACIDS; OSTWALD RIPENING;

CASEINATE; DIGESTION; EMULSIFIER; FAT MILK; GASTRIC LIPOLYSIS; IN-VITRO; MILK; SATIETY; TWEEN 80; WHEY PROTEINS;

FLOCCULATION;

EID: 79851510197     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.09.016     Document Type: Article

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