Effect of degree of octenyl succinic anhydride (OSA) substitution on the digestion of emulsions and the bioaccessibility of β-carotene in OSA-modified-starch-stabilized-emulsions-Reference-Cited by-同舟云学术

Effect of degree of octenyl succinic anhydride (OSA) substitution on the digestion of emulsions and the bioaccessibility of β-carotene in OSA-modified-starch-stabilized-emulsions

Published:2018-11 Issue: Volume:84 Page:303-312
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lin Quanquan,Liang Rong,Zhong Fang,Ye Aiqian,Singh Harjinder

Funder

National Key R&D Program of China

National Natural Science Foundation of China

program of the "Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province", China

Riddet Institute, a New Zealand Centre of Research Excellence

Tertiary Education Commission

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference49 articles.

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4. Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80;Chang;Food Hydrocolloids,2016

5. Impact of colloidal structure of gastric digesta on in-vitro intestinal digestion of whey protein emulsion gels;Guo;Food Hydrocolloids,2016

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