Emulsification of algal oil with soy lecithin improved DHA bioaccessibility but did not change overall in vitro digestibility

Food and Function

Volumn 5, Issue 11, 2014, Pages 2913-2921

  Lin, Xinjie ^a   Wang, Qi ^b   Li, Weili ^c   Wright, Amanda J ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^c MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ENZYMES; LECITHIN; PARTICLE SIZE;

ALGAL OIL; BIOACCESSIBILITY; EMULSION STRUCTURES; IN-VITRO; IN-VITRO DIGESTIONS; OIL WATER; OIL/WATER EMULSION; SOY LECITHIN;

EMULSIFICATION;

ALGAE;

DOCOSAHEXAENOIC ACID; EMULSION; FATTY ACID; PHOSPHATIDYLCHOLINE; VEGETABLE OIL;

BIOAVAILABILITY; BIOLOGICAL MODEL; CHEMISTRY; DIGESTION; DRUG EFFECTS; DUODENUM; EMULSION; GAS CHROMATOGRAPHY; LIPOLYSIS; METABOLISM; MICROALGA; PARTICLE SIZE; PH; SOYBEAN;

BIOLOGICAL AVAILABILITY; CHROMATOGRAPHY, GAS; DIGESTION; DOCOSAHEXAENOIC ACIDS; DUODENUM; EMULSIONS; FATTY ACIDS; HYDROGEN-ION CONCENTRATION; LECITHINS; LIPOLYSIS; MICROALGAE; MODELS, BIOLOGICAL; PARTICLE SIZE; PLANT OILS; SOYBEANS;

EID: 84908121424     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c4fo00577e     Document Type: Article

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