Behaviour of protein-stabilised emulsions under various physiological conditions

Advances in Colloid and Interface Science

Volumn 165, Issue 1, 2011, Pages 47-57

  Singh, Harjinder ^a   Sarkar, Anwesha ^a,b  

^a MASSEY UNIVERSITY   (New Zealand)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Digestion; Emulsion; Enzyme; Gastro intestinal tract; Lipid digestion; Protein

Indexed keywords

BILE SALTS; DIGESTION; FOOD EMULSIONS; GASTROINTESTINAL TRACT; GLOBULAR PROTEINS; IN-VITRO; INTERFACIAL PROPERTY; LACTOFERRIN; LACTOGLOBULIN; MILK PROTEIN; NUTRITIONAL BENEFITS; OIL DROPLETS; OIL-IN-WATER EMULSIONS; PHYSICO-CHEMICALS; PHYSICOCHEMICAL PROPERTY; PHYSIOLOGICAL CONDITION; PHYSIOLOGICAL MATERIALS; PHYSIOLOGICAL PROCESSING; PROCESSING CONDITION; PROTEIN STRUCTURES; PROTEOLYTIC ENZYME; SATURATED FATS; STRUCTURAL CHANGE; TRANS FATS;

BIOCHEMISTRY; BODY FLUIDS; CATALYSTS; CHEMICAL CONTAMINATION; CHEMICAL PROPERTIES; DIGESTIVE SYSTEM; EMULSIFICATION; EMULSIONS; ENZYMES; FOOD PROCESSING; PHYSIOLOGY; SALTS;

PROCESSED FOODS;

PROTEIN;

CHEMISTRY; CONFERENCE PAPER; EMULSION; HUMAN; INTESTINE; METABOLISM; MOUTH; STOMACH;

EMULSIONS; HUMANS; INTESTINES; MOUTH; PROTEINS; STOMACH;

EID: 79955474563     PISSN: 00018686     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cis.2011.02.001     Document Type: Conference Paper

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