Sequential transformation of the structural and thermodynamic parameters of the complex particles, combining covalent conjugate (sodium caseinate + maltodextrin) with polyunsaturated lipids stabilized by a plant antioxidant, in the simulated gastro-intestinal conditions in vitro

Food Research International

Volumn 88, Issue , 2016, Pages 173-177

  Antipova, Anna S ^a   Zelikina, Darya V ^a   Shumilina, Elena A ^a   Semenova, Maria G ^a  

^a EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

Author keywords

Complexation; Covalent conjugate; Digestion in vitro; Plant antioxidant; Polyunsaturated lipid; Release

Indexed keywords

COMPLEXATION; ESSENTIAL OILS; LIPIDS; OILS AND FATS; POLYSACCHARIDES; SODIUM;

COVALENT CONJUGATE; GASTROINTESTINAL TRACT; IN-VITRO; POLYUNSATURATED LIPIDS; RELEASE; SIMULATED DIGESTION; STRUCTURAL TRANSFORMATION; THERMODYNAMIC PARAMETER;

ANTIOXIDANTS;

EID: 84971281619     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.04.025     Document Type: Article

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