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Food and Function

Volumn 1, Issue 2, 2010, Pages 141-148

Interfacial design of protein-stabilized emulsions for optimal delivery of nutrients

(3) Malaki Nik, Amir a Wright, Amanda J a Corredig, Milena a

a UNIVERSITY OF GUELPH (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

AMPHIPHILIC STRUCTURE; BILE SALTS; BIO-SURFACTANTS; DIGLYCERIDES; DYNAMIC CHANGES; ELECTROSTATIC AND STERIC STABILIZATION; FOOD EMULSIONS; IN-VITRO; INTERFACIAL DESIGN; INTERFACIAL DYNAMICS; LYSOPHOSPHOLIPIDS; OIL DROPLETS; OIL WATER INTERFACES; OIL-IN-WATER EMULSIONS; PHYSICO-CHEMICAL CHANGES; SMALL INTESTINE; SURFACE-ACTIVE MOLECULES;

ADSORPTION; BIOCHEMISTRY; DROPS; EMULSIONS; FATTY ACIDS; NUTRIENTS; OPTIMIZATION; PHASE INTERFACES; PHOSPHOLIPIDS; PROTEINS; SALTS; SURFACE ACTIVE AGENTS;

PHYSIOLOGICAL MODELS;

OIL; PROTEIN; WATER;

ANIMAL; CHEMISTRY; DIGESTION; EMULSION; HUMAN; METABOLISM; PHYSIOLOGY; REVIEW;

ANIMALS; DIGESTION; EMULSIONS; HUMANS; OILS; PROTEINS; WATER;

EID: 79953317689 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c0fo00099j Document Type: Review

Times cited : (60)

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