Helix aspersa gelatin as an emulsifier and emulsion stabilizer: Functional properties and effects on pancreatic lipolysis

Food and Function

Volumn 7, Issue 1, 2016, Pages 326-336

  Zarai, Zied ^a   Balti, Rafik ^a   Sila, Assaâd ^a   Ben Ali, Yassine ^a   Gargouri, Youssef ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIONS; NATURAL POLYMERS; OILS AND FATS; OLIVE OIL; PHASE INTERFACES;

AMINO ACID COMPOSITIONS; CONCENTRATION-DEPENDENT; DROPLET SIZE DISTRIBUTIONS; OIL-IN-WATER EMULSIONS; PANCREATIC LIPASE ACTIVITY; PHARMACEUTICAL APPLICATIONS; PROXIMATE COMPOSITIONS; WATER HOLDING CAPACITY;

EMULSIFICATION;

EMULSIFYING AGENT; EMULSION; GELATIN; OLIVE OIL; TRIACYLGLYCEROL LIPASE;

ANIMAL; ANTAGONISTS AND INHIBITORS; CHEMISTRY; EMULSION; ENZYMOLOGY; HELIX (SNAIL); INFRARED SPECTROSCOPY; METABOLISM; PANCREAS; TURKEY (BIRD);

ANIMALS; EMULSIFYING AGENTS; EMULSIONS; GELATIN; HELIX (SNAILS); LIPASE; OLIVE OIL; PANCREAS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TURKEYS;

EID: 84956656586     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c5fo00963d     Document Type: Article

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