Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions-Reference-Cited by-同舟云学术

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Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions

Published:2016-01 Issue: Volume:52 Page:47-56
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Bellesi Fernando A.,Martinez María J.,Pizones Ruiz-Henestrosa Víctor M.,Pilosof Ana M.R.

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference85 articles.

1. Development of the digestive system-experimental challenges and approaches of infant lipid digestion;Abrahamse;Food Digestion,2012

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

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

4. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;Journal of Food Engineering,2012

5. Principles of physiology of lipid digestion;Bauer;Journal of Animal Science,2005

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