SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 3, Issue 5, 2012, Pages 547-555

Behavior of almond oil bodies during in vitro gastric and intestinal digestion

(2) Gallier, Sophie a Singh, Harjinder a

a MASSEY UNIVERSITY (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

ALMOND OIL; AQUEOUS SUSPENSIONS; BILE SALTS; GASTRIC CONDITIONS; IN-VITRO; INTESTINAL DIGESTION; LIPOLYTIC; LONG CHAIN FATTY ACID; OIL BODIES; STRUCTURAL CHANGE;

FLOCCULATION; PEPTIDES; PHOSPHOLIPIDS; SALTS;

EMULSIFICATION;

PRUNUS DULCIS;

ALMOND OIL; BILE ACID; FATTY ACID; PHOSPHOLIPID; PLANT MEDICINAL PRODUCT; VEGETABLE OIL; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; DIGESTION; EMULSION; ENZYMOLOGY; FOOD HANDLING; KINETICS; LIPOLYSIS; METABOLISM; PANCREAS JUICE; PARTICLE SIZE; PHYSICAL CHEMISTRY; PLANT SEED; PROTEIN DEGRADATION; PRUNUS; STOMACH JUICE; SURFACE PROPERTY; SUSPENSION;

BILE ACIDS AND SALTS; DIGESTION; EMULSIONS; FATTY ACIDS, NONESTERIFIED; FOOD TECHNOLOGY; GASTRIC JUICE; KINETICS; LIPOLYSIS; PANCREATIC JUICE; PARTICLE SIZE; PHOSPHOLIPIDS; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; PLANT PREPARATIONS; PLANT PROTEINS; PROTEOLYSIS; PRUNUS; SEEDS; SURFACE PROPERTIES; SUSPENSIONS;

EID: 84860534149 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c2fo10259e Document Type: Article

Times cited : (70)

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