SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 7, Issue 9, 2016, Pages 3933-3942

In vitro digestibility of highly concentrated methylcellulose O/W emulsions: Rheological and structural changes

(3) Espert, María a Salvador, Ana a Sanz, Teresa a

a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFICATION; EMULSIONS;

BIOACCESSIBILITY; DIGESTION PROCESS; DILUTION EFFECT; FREE FATTY ACID; MATRIX STRUCTURE; METHYL CELLULOSE; PHYSICAL EFFECTS; WHEY PROTEINS;

FATTY ACIDS;

EDIBLE OIL; METHYLCELLULOSE; PANCREATIN; PEPSIN A; SUNFLOWER OIL; WHEY PROTEIN;

ANIMAL; BILE; BIOLOGICAL MODEL; CARBOHYDRATE DIET; CHEMICAL STRUCTURE; CHEMISTRY; COMPARATIVE STUDY; DIGESTION; EMULSION; ENZYMOLOGY; FLOW KINETICS; HUMAN; INTESTINE MUCOSA; METABOLISM; PARTICLE SIZE; PIG; SALIVA; SMALL INTESTINE; STOMACH MUCOSA; VISCOSITY;

ANIMALS; BILE; DIETARY CARBOHYDRATES; DIETARY FATS, UNSATURATED; DIGESTION; EMULSIONS; GASTRIC MUCOSA; HUMANS; INTESTINAL MUCOSA; INTESTINE, SMALL; METHYLCELLULOSE; MODELS, BIOLOGICAL; MOLECULAR STRUCTURE; PANCREATIN; PARTICLE SIZE; PEPSIN A; RHEOLOGY; SALIVA; SUNFLOWER OIL; SUS SCROFA; VISCOSITY; WHEY PROTEINS;

EID: 84987926181 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c6fo00888g Document Type: Article

Times cited : (16)

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