Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 47-56

  Bellesi, Fernando A ^a,b   Martinez, María J ^a,b   Pizones Ruiz Henestrosa, Víctor M ^a,b   Pilosof, Ana M R ^a,b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Consejo Nacional de Investigaciones Científicas y Técnicas ^*  (Argentina)

Author keywords

Emulsion; Interfacial film; Lipid digestion

Indexed keywords

BODY FLUIDS; EMULSIFICATION; FATTY ACIDS; PARTICLE SIZE; POTASSIUM COMPOUNDS; SODIUM CHLORIDE;

BILE SALTS; CONDITION; FREE FATTY ACID; GASTROINTESTINAL; HYDROXYPROPYL METHYLCELLULOSE; IN-VITRO; IN-VITRO MODELS; INTERFACIAL FILM; LIPID DIGESTIONS; OIL/WATER EMULSION;

PROTEINS;

EID: 84936817327     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.06.007     Document Type: Article

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