Changes in WPI-Stabilized Emulsion Interfacial Properties in Relation to Lipolysis and ß-Carotene Transfer During Exposure to Simulated Gastric–Duodenal Fluids of Variable Composition-Reference-Cited by-同舟云学术

Changes in WPI-Stabilized Emulsion Interfacial Properties in Relation to Lipolysis and ß-Carotene Transfer During Exposure to Simulated Gastric–Duodenal Fluids of Variable Composition

Published:2010-10-05 Issue:1-2 Volume:1 Page:14-27
ISSN:1869-1978
Container-title:Food Digestion
language:en
Short-container-title:Food Dig.

Author:

Malaki Nik Amir,Corredig Milena,Wright Amanda J.

Publisher

Springer Science and Business Media LLC

Subject

Gastroenterology,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13228-010-0002-1.pdf

Reference48 articles.

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2. Baskaran V, Sugawara T, Nagao A (2003) Phospholipids affect the intestinal absorption of carotenoids in mice. Lipids 38:705–711

3. Bauer E, Jakob S, Mosenthin R (2005) Principles of physiology of lipid digestion. Asian Australas J Anim Sci 18:282–295

4. Biesalski HK, Obermueller-Jevic UC (2001) UV light, beta-carotene and human skin—beneficial and potentially harmful effects. Arch Biochem Biophys 389:1–6

5. Borel P (2003) Factors affecting intestinal absorption of highly lipophilic food microconstituents (fat-soluble vitamins, carotenoids and phytosterols). Clin Chem Lab Med 41:979–994

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