Influence of cosurfactant on the behavior of structured emulsions under simulated intestinal lipolysis conditions

Food Hydrocolloids

Volumn 40, Issue , 2014, Pages 96-103

  Li, Yan ^a,b,c   McClements, David Julian ^c  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b KEY LABORATORY OF ENVIRONMENT CORRELATIVE DIETOLOGY HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^c UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Chitosan; Delivery systems; Lipid digestibility; Membrane homogenizer; Structured emulsion

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; ENZYMES; LIPIDS; PARTICLE SIZE; SURFACE ACTIVE AGENTS;

CO-SURFACTANTS; CONDITION; DELIVERY SYSTEMS; GASTROINTESTINAL TRACT; HOMOGENIZERS; LIPID DIGESTIBILITY; LIPID DIGESTIONS; LIPID DROPLETS; MEMBRANE HOMOGENIZER; STRUCTURED EMULSION;

CHITOSAN;

EID: 84897873227     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.02.007     Document Type: Article

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