The structure of triglycerides impacts the digestibility and bioaccessibility of nutritional lipids during in vitro simulated digestion-Reference-Cited by-同舟云学术

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The structure of triglycerides impacts the digestibility and bioaccessibility of nutritional lipids during in vitro simulated digestion

Published:2023-08 Issue: Volume:418 Page:135947
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Yandan,Xu Hua,Liu Xiaojing,Wei Wei,Jin Qingzhe,Wang Xingguo

Funder

China Postdoctoral Science Foundation

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

1. A rapid method of total lipid extraction and purification;Bligh;Canadian journal of biochemistry and physiology,1959

2. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019

3. Formation of dark chocolate fats with improved heat stability and desirable miscibility by blending cocoa butter with mango kernel fat stearin and hard palm-mid fraction;Chen;LWT-Food Science and Technology,2022

4. Pleiotropic roles of bile acids in metabolism;de Aguiar Vallim;Cell Metabolism,2013

5. A simple method for the isolation and purification of total lipides from animal tissues;Folch;Journal of Biological Chemistry,1957

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