Effects of phospholipid type and concentration on the emulsion stability and in vitro digestion behaviors of fish oil-loaded emulsions
Author:
Affiliation:
1. Shanghai Ocean University, China
2. Japan Kewpie Corporation, Japan
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101338&tlng=en
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3. Optimized piperine-phospholipid complex with enhanced bioavailability and hepatoprotective activity;Biswas S.;Pharmaceutical Development and Technology,2021
4. Analytical evaluation, by GC/MS, of gelatine removal from ancient papers induced by wet cleaning: a comparison between immersion treatment and application of rigid Gellan gum gel;Casoli A.;Microchemical Journal,2014
5. Oxidative stability of emulsions fortified with iron: the role of liposomal phospholipids;Cengiz A.;Journal of the Science of Food and Agriculture,2019
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