Destabilization of multilayered interfaces in digestive conditions limits their ability to prevent lipolysis in emulsions

Food Structure

Volumn 12, Issue , 2017, Pages 54-63

  Corstens, Meinou N ^a   Berton Carabin, Claire C ^a   Kester, Annemarie ^a   Fokkink, Remco ^a   van den Broek, Johanna M ^a   de Vries, Renko ^a   Troost, Freddy J ^b   Masclee, Ad A M ^b   Schroën, Karin ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b MAASTRICHT UNIVERSITY MEDICAL CENTER   (Netherlands)

Author keywords

Biopolymers; Food emulsions; In vitro digestion; Interfacial design; Layer by layer

Indexed keywords

EID: 85008366341     PISSN: 22133291     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foostr.2016.07.004     Document Type: Article

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