In vitro gastrointestinal digestibility of soybean oil-in-water emulsion droplets stabilized by polyglycerol esters of fatty acid

Food Science and Technology Research

Volumn 18, Issue 2, 2012, Pages 149-156

  Wang, Zheng ^a,b   Neves, Marcos A ^a,b   Yin, Li Jun ^c   Kobayashi, Isao ^b   Uemura, Kunihiko ^b   Nakajima, Mitsutoshi ^a,b  

^a UNIVERSITY OF TSUKUBA   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Droplet size; In vitro digestion; Lipid digestion; Polyglycerol esters of fatty acid; Submicron emulsion

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; ESTERS; SOYBEAN OIL;

DROPLET SIZES; IN-VITRO DIGESTIONS; LIPID DIGESTIONS; POLYGLYCEROL ESTERS; SUBMICRON EMULSION;

FATTY ACIDS;

GLYCINE MAX;

EID: 84866886694     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.18.149     Document Type: Article

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