Impact of colloidal structure of gastric digesta on in-vitro intestinal digestion of whey protein emulsion gels

Food Hydrocolloids

Volumn 54, Issue , 2016, Pages 255-265

  Guo, Qing ^a   Ye, Aiqian ^a   Lad, Mita ^a,c   Dalgleish, Douglas ^b   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b UNIVERSITY OF GUELPH   (Canada)

^c FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

3D polymer network; Emulsion gel; Food digestion; Lipid regulation

Indexed keywords

DROPS; EMULSIFICATION; FATTY ACIDS; OILS AND FATS; PROTEINS; SODIUM CHLORIDE;

3D POLYMER NETWORK; DIGESTA; EMULSION GEL; FOOD DIGESTION; GEL PARTICLES; IN-VITRO; INTESTINAL DIGESTION; LIPID REGULATION; OIL DROPLETS; POLYMER NETWORKS;

GELS;

EID: 84945967074     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.10.006     Document Type: Article

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