The physical and chemical structure of lipids in relation to digestion and absorption

Lipid Technology

Volumn 24, Issue 12, 2012, Pages 271-273

  Gallier, Sophie ^a   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

CRUCIAL PARAMETERS; DEGREE OF SATURATIONS; DIETARY SOURCES; FATTY ACID COMPOSITION; LIPID DROPLETS; MAJOR FACTORS; MODE OF TRANSPORT; OIL WATER INTERFACES; SENSORIAL PROPERTIES; SURFACE AREA; TRIACYLGLYCEROLS;

DROPS; EMULSIFICATION; ENZYMES; LIPIDS; OILS AND FATS;

GLYCEROL;

EID: 84870917894     PISSN: 0956666X     EISSN: 18635377     Source Type: Journal    
DOI: 10.1002/lite.201200240     Document Type: Article

References (6)

1. Singh, H.; Ye, A.; Horne, D.; Progress in Lipid Research 2009, 48, 92-100.
2. Dickinson, E.; Food Biophysics 2011, 6, 1-11.
3. Gallier, S.; Singh, H.; Food and Function 2012, 3, 547-555.
4. Maldonado-Valderrama, J.; Woodward, N. C.; Gunning, A. P.; Ridout, M. J.; Husband, F. A.; Mackie, A. R.; Morris, V. J.; Wilde, P. J.; Langmuir 2008, 24, 6759-6767.
5. Chu, B. S.; Rich, G. T.; Ridout, M. J.; Faulks, R. M.; Wickham, M. S. J.; Wilde, P. J.; Langmuir 2009, 25, 9352-9360.
6. Gallier, S.; Ye, A.; Singh, H.; Journal of Dairy Science 2012, 95, 3579-3592.