Canola Proteins Used as Co‐Emulsifiers with Phospholipids Influence Oil Oxidability, Enzymatic Lipolysis, and Fatty Acid Absorption in Rats-Reference-Cited by-同舟云学术

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Canola Proteins Used as Co‐Emulsifiers with Phospholipids Influence Oil Oxidability, Enzymatic Lipolysis, and Fatty Acid Absorption in Rats

Published:2020-08-05 Issue:9 Volume:122 Page:2000134
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Bourgeois Christine¹²,Couëdelo Leslie³,Subirade Muriel¹,Cansell Maud²

Affiliation:

1. Department of food sciences Institute of Nutrition and Functional Food (INAF) Université Laval Quebec Canada

2. Institute of Chemistry and Biology of Membranes and Nano‐objects (CBMN) University of Bordeaux INP UMR 5248 33600 Pessac France

3. Nutrition Metabolism and Health Department ITERG 33610 Canéjan France

Funder

Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.202000134

Reference45 articles.

1. Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components

2. The influence of emulsion structure and stability on lipid digestion

3. Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism

4. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

5. Synthetic surfactant food additives can cause intestinal barrier dysfunction

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2. Mixed interfaces comprising pea proteins and phosphatidylcholine: A route to modulate lipid oxidation in emulsions?;Food Hydrocolloids;2024-08

3. Comparison of Lysophospholipids and Bile Acids on the Growth Performance, Lipid Deposition, and Intestinal Health of Largemouth Bass (Micropterus salmoides);Aquaculture Nutrition;2024-02-07

4. Effect of phosphatidylethanolamine and phosphatidylserine on antioxidant capacity, oxidative stability and color reversion of camellia seed oil;Grasas y Aceites;2023-05-25

5. Enhancement of the Digestion of Virgin Silkworm Pupae Oil (Bombyx mori) by Forming a Two-Layer Emulsion Using Lecithin and Whey Protein Isolate;Food Biophysics;2022-06-24

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