Pseudosciaena crocea roe protein‐stabilized emulsions for oral delivery systems: In vitro digestion and in situ intestinal perfusion study
Author:
Affiliation:
1. Natl. Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic Univ. Dalian 116034 P. R. China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15371
Reference46 articles.
1. A Proposed Food Breakdown Classification System to Predict Food Behavior during Gastric Digestion
2. Chemical composition and immunomodulatory effects of enzymatic protein hydrolysates from common carp (Cyprinus carpio) egg
3. Protein Stabilization of Emulsions and Foams
4. Analysis of Light Scattering Data on the Calcium Ion Sensitivity of Caseinate Solution Thermodynamics: Relationship to Emulsion Flocculation
5. In vitro digestion testing of lipid-based delivery systems: Calcium ions combine with fatty acids liberated from triglyceride rich lipid solutions to form soaps and reduce the solubilization capacity of colloidal digestion products
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