Factors influencing the dynamics of emulsion structure during neonatal gastric digestion in an invitro model

Food Hydrocolloids

Volumn 36, Issue , 2014, Pages 162-172

  Lueamsaisuk, C ^a   Lentle, R G ^a   MacGibbon, A K H ^b   Matia Merino, L ^a   Golding, M ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Aggregation; Coalescence; Enzyme; Hydrolysis; Lipid; Shear

Indexed keywords

DROPS; EMULSIFICATION; MAMMALS; PHYSIOLOGY; SHEAR DEFORMATION;

CHEMICAL CHANGE; ELECTROCHEMICALS; EMULSION STRUCTURES; GASTRIC DIGESTIONS; IN-VITRO; IN-VITRO MODELS; PH LEVEL; PHYSICAL CHANGES; SHEAR; SHEAR-RATE;

LIPASES;

MAMMALIA; RHIZOPUS ORYZAE;

EID: 84886781838     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.09.013     Document Type: Article

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