Structural and biochemical factors affecting the digestion of protein-stabilized emulsions
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry,Polymers and Plastics,Physical and Theoretical Chemistry,Surfaces and Interfaces
Reference116 articles.
1. Oral behaviour of food emulsions;Sarkar,2012
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4. Controlling lipid bioavailability through physicochemical and structural approaches;McClements;Crit Rev Food Sci Nutr,2009
5. Colloidal aspects of protein digestion;Mackie;Curr Opin Colloid Interface Sci,2010
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