Changes in WPI-stabilized emulsion interfacial properties in relation to lipolysis and β-carotene transfer during exposure to simulated gastric-duodenal fluids of variable composition

Food Digestion

Volumn 1, Issue 1-2, 2010, Pages 14-27

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

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

B carotene; Colipase; In vitro digestion; Lipolysis; Micellization; Oil in water emulsion; Pepsinolysis; Phospholipase A2; Phospholipids; Whey protein isolate

Indexed keywords

EID: 79953807523     PISSN: 18691978     EISSN: 18691986     Source Type: Journal    
DOI: 10.1007/s13228-010-0002-1     Document Type: Article

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