Acceptability and digestibility of emulsions in a rat model: Effects of solid fat content and lipid type

JAOCS, Journal of the American Oil Chemists' Society

Volumn 88, Issue 2, 2011, Pages 235-241

  Wang, Ying ^a,b   Corwin, Rebecca ^a   Jaramillo, D Pamela ^a   Wojnicki, Francis J ^a   Coupland, John N ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

^b JINAN UNIVERSITY   (China)

Author keywords

Emulsions colloids; Fat crystallization; Fat substitutes; Fats and oils

Indexed keywords

CHEMICAL NATURE; DOCOSANE; EMULSIONS/COLLOIDS; FAT CRYSTALLIZATION; FAT SUBSTITUTES; FATS AND OILS; FEED INTAKE; HYDROGENATED PALM OIL; OIL-IN-WATER EMULSIONS; PALM OIL; RAT MODEL; SODIUM CASEINATE; SOLID FAT CONTENT; SPRAGUE-DAWLEY RATS; THERMAL ANALYSIS; TRIACYLGLYCEROLS;

ANIMALS; CRYSTALLIZATION; DIGESTIVE SYSTEM; EMULSIONS; GLYCEROL; HYDROGENATION; LIQUIDS; PARAFFINS; RATS; SODIUM; THERMOANALYSIS; VEGETABLE OILS;

CHEMICAL CONTAMINATION;

ANIMALIA; RATTUS; RODENTIA;

EID: 79951947088     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-010-1671-1     Document Type: Article

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