Gastrointestinal fate of emulsion-based ω-3 oil delivery systems stabilized by plant proteins: Lentil, pea, and faba bean proteins

Journal of Food Engineering

Volumn 207, Issue , 2017, Pages 90-98

  Gumus, Cansu Ekin ^a   Decker, Eric Andrew ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Emulsions; Fish oil; In vitro digestion; Legume proteins; Natural emulsifiers; Omega 3 oils; Plant proteins

Indexed keywords

ANIMALS; BIOCHEMISTRY; DROPS; EMULSIFICATION; EMULSIONS; FATTY ACIDS; LIPIDS; OILS AND FATS;

FISH OIL; IN-VITRO DIGESTIONS; NATURAL EMULSIFIERS; OMEGA-3; PLANT PROTEINS;

PROTEINS;

EID: 85016056585     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.03.019     Document Type: Article

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