GG decreases in vitro digestive lipolysis and carotenoid bioaccessibility from a pre-formed protein-stabilized emulsion

Bioactive Carbohydrates and Dietary Fibre

Volumn 9, Issue , 2017, Pages 21-27

  Amyoony, Jamal ^a   Lin, Xinjie ^a   Wright, Amanda Joyce ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Beta carotene; Bioaccessibility; Emulsion; Guar gum; In vitro Lipolysis; Viscosity

Indexed keywords

BETA CAROTENE; BILE ACID; CANOLA OIL; CAROTENOID; CELLULOSE; COLESTYRAMINE; FATTY ACID; GUAR GUM;

ARTICLE; CONTROLLED STUDY; DIETARY FIBER; DIGESTION; DUODENUM; EMULSION; FUNCTIONAL FOOD; IN VITRO STUDY; LIPOLYSIS; PARTICLE SIZE; PRIORITY JOURNAL; VISCOSITY; ZETA POTENTIAL;

EID: 85007404916     PISSN: 22126198     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.bcdf.2016.12.003     Document Type: Article

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