In vitro digestion of foods using pH-stat and the INFOGEST protocol: Impact of matrix structure on digestion kinetics of macronutrients, proteins and lipids

Food Research International

Volumn 88, Issue , 2016, Pages 226-233

  Mat, Damien J L ^a   Le Feunteun, Steven ^a   Michon, Camille ^a   Souchon, Isabelle ^a  

^a Université Paris Saclay   (France)

Author keywords

Emulsion gel; Food structure; Gastro intestinal digestion; Lipolysis; Pancreatin; Proteolysis

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; ENZYMATIC HYDROLYSIS; ENZYMES; LIPIDS; OILS AND FATS; PROTEOLYSIS;

EMULSION GEL; FOOD STRUCTURES; INTESTINAL DIGESTION; LIPOLYSIS; PANCREATIN;

PROTEINS;

EID: 84960870936     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.12.002     Document Type: Article

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