Controlled release of casein-derived peptides in the gastrointestinal environment by encapsulation in water-in-oil-in-water double emulsions

LWT

Volumn 69, Issue , 2016, Pages 225-232

  Giroux, Hélène J ^a   Robitaille, Gilles ^a   Britten, Michel ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Digestion; Double emulsion; Encapsulation; Hydrolysis; Mineral oil; Release kinetics

Indexed keywords

DAIRIES; DRYING OILS; EMULSIFICATION; ENCAPSULATION; HYDROLYSIS; KINETICS; MINERAL OILS; MINERALS; OILSEEDS; OSTWALD RIPENING; PHASE COMPOSITION; SLUDGE DIGESTION;

CASEIN DERIVED PEPTIDES; DEGREE OF HYDROLYSIS; DOUBLE EMULSIONS; ENCAPSULATION EFFICIENCY; GASTROINTESTINAL DIGESTION; KINETICS OF RELEASE; RELEASE KINETICS; WATER-IN-OIL-IN-WATER;

PEPTIDES;

EID: 84959934711     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.01.050     Document Type: Article

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