Effect of Gastric Conditions on β-Lactoglobulin Interfacial Networks: Influence of the Oil Phase on Protein Structure-Reference-Cited by-同舟云学术

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Effect of Gastric Conditions on β-Lactoglobulin Interfacial Networks: Influence of the Oil Phase on Protein Structure

Published:2010-09-21 Issue:20 Volume:26 Page:15901-15908
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Maldonado-Valderrama Julia¹²,Miller Reinhard³,Fainerman Valentin B.⁴,Wilde Peter J.¹,Morris Victor J.¹

Affiliation:

1. Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, United Kingdom

2. University of Granada, Facultad de Ciencias, Campus de Fuentenueva, sn. 18071, Granada, Spain

3. Max Planck Institute für Kolloids und Grenzflächenforschung, Wissenschaftspark Golm, Am Mühlenberg 1, 14476 Potsdam, Germany

4. Medical University Donetsk, 16 Ilych Avenue, 83003 Donetsk, Ukraine

Publisher

American Chemical Society (ACS)

Subject

Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science

Link

https://pubs.acs.org/doi/pdf/10.1021/la102294u

Reference47 articles.

1. Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion

2. Understanding food structure and function in developing food for appetite control

3. Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase

4. Effect of intragastric acid stability of fat emulsions on gastric emptying, plasma lipid profile and postprandial satiety

5. Effect of fat saturation on satiety, hormone release, and food intake

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