Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber (pectin)

Food Hydrocolloids

Volumn 45, Issue , 2015, Pages 175-185

  Zhang, Ruojie ^a,b   Zhang, Zipei ^a,b   Zhang, Hui ^a   Decker, Eric Andrew ^b,c   McClements, David Julian ^b,c  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Dietary fiber; Emulsifier; Emulsion; Gastrointestinal; Lipid digestion; Pectin

Indexed keywords

EMULSIFICATION; EMULSIONS; FIBERS; FLOCCULATION; OILS AND FATS; OSTWALD RIPENING;

DIETARY FIBRE; EMULSIFIER; EMULSIFIER TYPE; GASTROINTESTINAL; INITIAL RATE; LACTOFERRIN; LIPID DIGESTIONS; PECTIN; SMALL INTESTINE; TWEEN 80;

DROPS;

EID: 84919765194     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.11.020     Document Type: Article

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