Behavior of Emulsions Stabilized by a Hydrophobically Modified Inulin Under Bio-Relevant Conditions of the Human Gastro-Intestine

Food Biophysics

Volumn 9, Issue 4, 2014, Pages 416-423

  Meshulam, D ^a   Slavuter, J ^a   Lesmes, U ^a  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

Author keywords

Beta lactoglobulin; Dietary fibers; Emulsion stability; Gastric digestion; In vitro digestion; Inulin; Lipolysis

Indexed keywords

CHLORINE COMPOUNDS; ENZYMES; FOOD PRODUCTS; OSTWALD RIPENING; POLYSACCHARIDES; STABILITY;

BETA-LACTOGLOBULIN; DIETARY FIBERS; EMULSION STABILITY; GASTRIC DIGESTIONS; IN-VITRO DIGESTIONS; INULIN; LIPOLYSIS;

EMULSIFICATION;

EID: 84912151083     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-014-9353-4     Document Type: Article

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