Influence of electrostatic heteroaggregation of lipid droplets on their stability and digestibility under simulated gastrointestinal conditions

Food and Function

Volumn 3, Issue 10, 2012, Pages 1025-1034

  Mao, Yingyi ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AGGLOMERATION; ELECTROSTATICS; EMULSIFICATION; IONIC STRENGTH;

DROPLET AGGREGATION; ELECTROSTATIC ATTRACTIONS; FOOD STRUCTURES; FUNCTIONAL FOODS; GASTROINTESTINAL TRACT; HETEROAGGREGATION; HUMAN NUTRITION; IN-VITRO; INITIAL COMPOSITION; LACTOFERRIN; LIPID DROPLETS; NEUTRAL PH; SIMULATED GASTROINTESTINAL CONDITIONS; SMALL INTESTINE;

DROPS;

LACTOFERRIN; LIPID; PROTEIN; SALIVA SUBSTITUTE;

ADSORPTION; ARTICLE; BIOLOGICAL MODEL; CHEMISTRY; DIGESTION; EMULSION; FLOW KINETICS; GASTROINTESTINAL TRACT; HUMAN; LIPID METABOLISM; METABOLISM; OSMOLARITY; PARTICLE SIZE; PH; STATIC ELECTRICITY; STOMACH FUNDUS;

ADSORPTION; DIGESTION; EMULSIONS; GASTRIC FUNDUS; GASTROINTESTINAL TRACT; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOFERRIN; LIPID METABOLISM; LIPIDS; MODELS, BIOLOGICAL; OSMOLAR CONCENTRATION; PARTICLE SIZE; PROTEINS; RHEOLOGY; SALIVA, ARTIFICIAL; STATIC ELECTRICITY;

EID: 84867005386     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c2fo30108c     Document Type: Article

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