Influence of encapsulation of emulsified lipids with chitosan on their in vivo digestibility-Reference-Cited by-同舟云学术

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Influence of encapsulation of emulsified lipids with chitosan on their in vivo digestibility

Published:2007-01 Issue:2 Volume:104 Page:761-767
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Park Gang Yong,Mun Saehun,Park Yooheon,Rhee Siyeon,Decker Eric A.,Weiss Jochen,McClements D. Julian,Park Yeonhwa

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique;Aoki;Food Hydrocolloids,2005

2. Characterization of emulsions and lipolysis of dietary lipids in the human stomach;Armand;American Journal of Physiology,1994

3. Effects of droplet size, triacylglycerol composition, and calcium on the hydrolysis of complex emulsions by pancreatic lipase: An in vitro study;Armand;Journal of Nutritional Biochemistry,1992

4. Digestion and absorption of 2 fat emulsions with different droplet sizes in the human digestive tract;Armand;American Journal of Clinical Nutrition,1999

5. Improvement of HDL- and LDL-cholesterol levels in diabetic subjects by feeding bread containing chitosan;Ausar;Journal of Medicinal Food,2003

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