β-lactoglobulin peptides originating during in vitro digestion improve the bioaccesibility of healthy oils emulsions by forming mixed bile salts micelles with enhanced capacity to solubilize lipolysis products-Reference-Cited by-同舟云学术

β-lactoglobulin peptides originating during in vitro digestion improve the bioaccesibility of healthy oils emulsions by forming mixed bile salts micelles with enhanced capacity to solubilize lipolysis products

Published:2023-12 Issue: Volume:3 Page:100121
ISSN:2667-0259
Container-title:Food Hydrocolloids for Health
language:en
Short-container-title:Food Hydrocolloids for Health

Author:

Naso Julieta N.,Bellesi Fernando A.,Pilosof Ana M.R.

Funder

Universidad de Buenos Aires

Agencia Nacional De Promoción Científica Y Tecnológica

Consejo Nacional de Investigaciones Científicas y Técnicas

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Elsevier BV

Subject

Pharmaceutical Science,Nutrition and Dietetics,Gastroenterology,Food Science

Reference42 articles.

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3. Bauer, E., Jakob, S., and Mosenthin, R. (2004). Physiology of Lipid Digestion. 282–295. https://www.ajas.info/upload/pdf/18_44.pdf

4. Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions;Bellesi;Food Hydrocolloids,2016

5. Potential implications of food proteins-bile salts interactions;Bellesi;Food Hydrocolloids,2021

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3. In situ interaction of pea peptides and bile salts under in vitro digestion: Potential impact on lipolysis;Food Research International;2024-08

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