Structural characteristics of triacylglycerols contribute to the distinct in vitro gastric digestibility of sheep and cow milk fat prior to and after homogenisation-Reference-Cited by-同舟云学术

Structural characteristics of triacylglycerols contribute to the distinct in vitro gastric digestibility of sheep and cow milk fat prior to and after homogenisation

Published:2020-04 Issue: Volume:130 Page:108911
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Teng Fei^ORCID,Reis Mariza Gomes,Yang Lin,Ma Ying,Day Li^ORCID

Funder

New Zealand Ministry of Business, Innovation & Employment

China Scholarship Council

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

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4. The complete digestion of human milk triacylglycerol in vitro requires gastric lipase, pancreatic colipase-dependent lipase, and bile salt-stimulated lipase;Bernbäck;Journal of Clinical Investigation,1990

5. Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?;Bohn;Critical Reviews in Food Science and Nutrition,2018

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