Vegetable protein isolate-stabilized emulsions for enhanced delivery of conjugated linoleic acid in Caco-2 cells

Food Hydrocolloids

Volumn 55, Issue , 2016, Pages 144-154

  Fernandez Avila, C ^a,b   Arranz, E ^a   Guri, A ^a   Trujillo, A J ^b   Corredig, M ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Caco 2 cells; Conjugated linoleic acid; Emulsion; Pea protein; Soy protein

Indexed keywords

BIOCHEMISTRY; CELLS; CYTOLOGY; EMULSIFICATION; ISOMERS; LINOLEIC ACID; OILS AND FATS; PARTICLE SIZE; PROTEINS;

CACO-2 CELLS; CONJUGATED LINOLEIC ACID; DELIVERY SYSTEMS; IN-VITRO DIGESTIONS; OIL-IN-WATER; PEA PROTEIN ISOLATES; PEA PROTEINS; SOY PROTEIN; SOY PROTEIN ISOLATES; WATER EMULSION;

EMULSIONS;

EID: 84947735144     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.10.015     Document Type: Article

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