Cross-linking of interfacial casein layer with genipin prevented pH-induced structural instability and lipase digestibility of the fat droplets

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 7, 2015, Pages 2033-2040

  Hu, Bing ^a   Zhang, Liying ^a   Liang, Rong ^b   Chen, Fengze ^a   He, Liping ^a   Zeng, Xiaoxiong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

casein; gastrointestine; genipin cross linking; lipase digestibility; nanoemulsion; structure behavior

Indexed keywords

DROPS; EMULSIFICATION; PROTEINS; TRANSMISSION ELECTRON MICROSCOPY;

COMPACT MICROSTRUCTURE; FUNCTIONAL INGREDIENT; GASTROINTESTINE; GENIPIN CROSS-LINKING; INTERFACIAL LAYER; NANOEMULSION; STRUCTURAL INSTABILITY; STRUCTURE BEHAVIOR;

CASEIN;

GARDENIA ANGUSTA;

CASEIN; CROSS LINKING REAGENT; FAT; GENIPIN; IRIDOID; PLANT EXTRACT; TRIACYLGLYCEROL LIPASE;

BIOLOGICAL MODEL; CHEMISTRY; DIGESTION; GARDENIA; HUMAN; INTESTINE; METABOLISM; PH; PROTEIN STABILITY;

CASEINS; CROSS-LINKING REAGENTS; DIGESTION; FATS; GARDENIA; HUMANS; HYDROGEN-ION CONCENTRATION; INTESTINES; IRIDOIDS; LIPASE; MODELS, BIOLOGICAL; PLANT EXTRACTS; PROTEIN STABILITY;

EID: 84923382974     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf505724c     Document Type: Article

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