The effect of lactoferrin on physical changes in phospholipid stabilised emulsions during neonatal invitro gastric digestion: Does synergism of pepsin and lipase promote lipolysis in protein-stabilised emulsions?

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 785-793

  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

Droplet size; Emulsions; Intralipid ; Invitro gastric digestion; Lactoferrin; Zeta potential

Indexed keywords

DROPS; ELECTROSTATICS; EMULSIFICATION; EMULSIONS; ENZYMES; LIGHT SCATTERING; PH; SOYBEAN OIL;

DROPLETS SIZES; ELECTROSTATIC BINDING; GASTRIC DIGESTIONS; IN-VITRO; INTRALIPIDS; INTRALIPID®; INVITRO GASTRIC DIGESTION; LACTOFERRIN; OIL-WATER INTERFACE; PHYSICAL CHANGES;

PHOSPHOLIPIDS;

EID: 84908551205     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.08.010     Document Type: Article

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