Pectin and gastric pH interactively affect DHA-rich emulsion in vitro digestion microstructure, digestibility and bioaccessibility

Food Hydrocolloids

Volumn 76, Issue , 2018, Pages 49-59

  Lin, Xinjie ^a   Wright, Amanda J ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Apple pectin; DHA bioaccessibility; Emulsification; Food matrix; In vitro digestibility

Indexed keywords

DROPS; EMULSIONS; ENZYMES; FATTY ACIDS; FRUITS; LECITHIN; MICROSTRUCTURE; OILS AND FATS;

APPLE PECTIN; BIOACCESSIBILITY; DHA BIOACCESSIBILITY; FOOD MATRIXES; IN VITRO DIGESTIBILITY; IN-VITRO; IN-VITRO DIGESTIONS; LIPID DROPLETS; SOLUBILISATION; VITRO DIGESTIBILITIES;

EMULSIFICATION;

EID: 85020785486     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.06.010     Document Type: Article

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