Preparation, characterization, and in vitro gastrointestinal digestibility of oil-in-water emulsion-agar gels

Bioscience, Biotechnology and Biochemistry

Volumn 77, Issue 3, 2013, Pages 467-474

  Wang, Zheng ^a,b   Neves, Marcos A ^a,b   Kobayashi, Isao ^a,b   Uemura, Kunihiko ^a,b   Nakajima, Mitsutoshi ^a,b  

^a UNIVERSITY OF TSUKUBA   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Droplet diameter; In vitro digestion model; Lipid hydrolysis; Oil in water emulsion; emulsion agar gel

Indexed keywords

AVERAGE DIAMETER; DEGREE OF POLYMERIZATION; DROPLET DIAMETERS; EMULSION DROPLETS; GASTROINTESTINAL DIGESTION; IN-VITRO DIGESTIONS; OIL-IN-WATER EMULSIONS; SUBSEQUENT COOLING;

ALGAE; COALESCENCE; DROPS; EMULSIFICATION; GELATION; GELS; HYDROLYSIS; POLYSACCHARIDES; SOLS;

EMULSIONS;

AGAR; FATTY ACID; SOYBEAN OIL; WATER;

ARTICLE; BIOAVAILABILITY; BIOMIMETICS; CHEMISTRY; DIGESTION; EMULSION; FOOD HANDLING; GASTROINTESTINAL TRACT; GEL; HYDROLYSIS; METABOLISM; METHODOLOGY; PHYSIOLOGY;

AGAR; BIOLOGICAL AVAILABILITY; BIOMIMETICS; DIGESTION; EMULSIONS; FATTY ACIDS, NONESTERIFIED; FOOD HANDLING; GASTROINTESTINAL TRACT; GELS; HYDROLYSIS; SOYBEAN OIL; WATER;

GLYCINE MAX;

EID: 84876370660     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.120659     Document Type: Article

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