Impact of the lipid phase composition and state on the in vitro digestibility and chlorophyllin bioaccessibility of W1/O/W2 emulsions into whole milk-Reference-Cited by-同舟云学术

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Impact of the lipid phase composition and state on the in vitro digestibility and chlorophyllin bioaccessibility of W1/O/W2 emulsions into whole milk

Published:2023-11 Issue: Volume:173 Page:113455
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Molet-Rodríguez Anna,Ramezani Mohsen^ORCID,Salvia-Trujillo Laura^ORCID,Martín-Belloso Olga^ORCID

Funder

Ministerio de Economía y Competitividad

Universitat de Lleida

Generalitat de Catalunya

Ministerio de Asuntos Económicos y Transformación Digital, Gobierno de España

Generalitat de Catalunya Departament d'Empresa i Coneixement

Federación Española de Enfermedades Raras

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. The lipid type affects the in vitro digestibility and β-carotene bioaccessibility of liquid or solid lipid nanoparticles;Abreu-Martins;Food Chemistry,2020

2. In vitro digestion behavior of water-in-oil-in-water emulsions with gelled oil-water inner phases;Andrade;Food Research International,2018

3. Formation of Double (W1/O/W2) Emulsions as Carriers of Hydrophilic and Lipophilic Active Compounds;Artiga-Artigas;Food and Bioprocess Technology,2018

4. Antimicrobial Kinetics of Nanoemulsions Stabilized with Protein: Pectin Electrostatic Complexes;Artiga-Artigas;Food and Bioprocess Technology,2020

5. Influence of lipid physical state on the in vitro digestibility of emulsified lipids;Bonnaire;Journal of Agricultural and Food Chemistry,2008

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