Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsions

Food Chemistry

Volumn 180, Issue , 2015, Pages 257-264

  Zeeb, Benjamin ^a   Weiss, Jochen ^a   McClements, David Julian ^b,c  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Crosslinking; Digestion; Electrostatic interactions; Free fatty acids; Laccase; Multilayer; Oil in water emulsions; pH stat method; Salt

Indexed keywords

BIOMOLECULES; BIOPOLYMERS; COULOMB INTERACTIONS; CROSSLINKING; DROPS; ELECTROSTATICS; EMULSIFICATION; EMULSIONS; ENZYMES; MULTILAYERS; OIL SHALE; SALTS; SLUDGE DIGESTION; SUGAR BEETS;

ELECTROSTATIC MODULATION; ELECTROSTATIC SCREENING; FREE FATTY ACID; GASTROINTESTINAL TRACT; HIGH PRESSURE HOMOGENIZATION; LACCASES; OIL-IN-WATER EMULSIONS; PH-STAT;

FATTY ACIDS;

BIOPOLYMER; FAT DROPLET; FATTY ACID; GELATIN; LACCASE; PECTIN; SODIUM CHLORIDE; WATER OIL CREAM; CROSS LINKING REAGENT; EMULSION;

ARTICLE; CROSS LINKING; ELECTROPHORESIS; EMULSION; ENZYME STRUCTURE; ENZYME THERAPY; FISH; GASTROINTESTINAL FATE; GASTROINTESTINAL TRACT; IN VITRO STUDY; IONIC STRENGTH; MODULATION; NONHUMAN; PARTICLE SIZE; STATIC ELECTRICITY; STOMACH JUICE; SUGAR BEET; SURFACE CHARGE; TRAMETES VERSICOLOR; CHEMISTRY; DIGESTION; PHYSIOLOGY;

BETA VULGARIS SUBSP. VULGARIS;

CROSS-LINKING REAGENTS; DIGESTION; EMULSIONS; FATTY ACIDS, NONESTERIFIED; STATIC ELECTRICITY;

EID: 84923363166     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.02.048     Document Type: Article

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