SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 4, Issue 1, 2013, Pages 121-129

In vitro lipid digestion of chitin nanocrystal stabilized o/w emulsions

(4) Tzoumaki, Maria V a Moschakis, Thomas a Scholten, Elke b Biliaderis, Costas G a

a ARISTOTLE UNIVERSITY OF THESSALONIKI (Greece)

b WAGENINGEN UNIVERSITY (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

BILE SALTS; DIGESTION KINETICS; DROP TENSIOMETRY; DROPLET SIZES; ELECTRICAL CHARGES; IN-VITRO; INTERFACIAL PRESSURE; INTERFACIAL PROPERTY; IRREVERSIBLE ADSORPTION; NETWORK FORMATION; O/W EMULSIONS; OIL DROPLETS; OIL-IN-WATER EMULSIONS; PANCREATIC LIPASE ACTIVITY; PICKERING EMULSIONS; SODIUM CASEINATE; SOLID PARTICLES; UNDERLYING MECHANISM; WHEY PROTEIN ISOLATE;

ADSORPTION; CHITIN; COALESCENCE; DROPS; ELECTRIC PROPERTIES; EMULSIFICATION; EMULSIONS; ENZYMES; KINETICS; PRODUCT DESIGN; PROTEINS; SODIUM;

NANOCRYSTALS;

CHITIN; LIPID; NANOPARTICLE;

ARTICLE; CHEMISTRY; EMULSION; PRESSURE;

CHITIN; EMULSIONS; LIPIDS; NANOPARTICLES; PRESSURE;

EID: 84871801696 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c2fo30129f Document Type: Article

Times cited : (180)

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