Factors influencing the dynamics of emulsion structure during neonatal gastric digestion in an in vitro model

Author:

Lueamsaisuk C.,Lentle R.G.,MacGibbon A.K.H.,Matia-Merino L.,Golding M.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 articles.

1. Acidity and volume of gastric contents in the first week of life;Ahn;Journal of the Korean Medical Association,1963

2. Competitive adsorption of protein and surfactants in highly concentrated emulsions: effect on coalescence mechanisms;van Aken;Colloids and Surfaces A-Physicochemical and Engineering Aspects,2003

3. Differences in in vitro gastric behaviour between homogenized milk and emulsions stabilised by Tween 80, whey protein, or whey protein and caseinate;van Aken;Food Hydrocolloids,2011

4. Gastric lipase: an extremophilic interfacial enzyme with medical applications;Aloulou;Cellular and Molecular Life Sciences,2008

5. Pasteurization of mother's own milk reduces fat absorption and growth in preterm infants;Andersson;Acta Paediatrica,2007

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