Relation between in vitro lipid digestion and β-carotene bioaccessibility in β-carotene-enriched emulsions with different concentrations of l-α-phosphatidylcholine

Food Research International

Volumn 67, Issue , 2015, Pages 60-66

  Verrijssen, Tina A J ^a   Smeets, Karen H G ^a   Christiaens, Stefanie ^a   Palmers, Stijn ^a   Van Loey, Ann M ^a   Hendrickx, Marc E ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Emulsion; In vitro bioaccessibility; L phosphatidylcholine; Lipid digestion; carotene

Indexed keywords

EMULSIFICATION; EMULSIONS; FATTY ACIDS; GLYCEROL; HYDROLYSIS; OIL SHALE; OILS AND FATS; SIZE DISTRIBUTION;

BIOACCESSIBILITY; DIFFERENT STAGES; IN-VITRO DIGESTIONS; LIPID DIGESTIONS; MONOACYLGLYCEROLS; OIL DROPLET SIZE DISTRIBUTION; PHOSPHATIDYLCHOLINE; SOLUBLE COMPOUNDS;

MICELLES;

EID: 84911443964     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.10.024     Document Type: Article

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