Coupling in vitro gastrointestinal lipolysis and Caco-2 cell cultures for testing the absorption of different food emulsions-Reference-Cited by-同舟云学术

Coupling in vitro gastrointestinal lipolysis and Caco-2 cell cultures for testing the absorption of different food emulsions

Published:2012 Issue:5 Volume:3 Page:537
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Vors Cécile,Capolino Perrine,Guérin Clémence,Meugnier Emmanuelle,Pesenti Sandra,Chauvin Marie-Agnès,Monteil Julien,Peretti Noël,Cansell Maud,Carrière Frédéric,Michalski Marie-Caroline

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2012/FO/C2FO10248J

Reference61 articles.

1. Designing Food Structure to Control Stability, Digestion, Release and Absorption of Lipophilic Food Components

2. Structuring food emulsions in the gastrointestinal tract to modify lipid digestion

3. Specific molecular and colloidal structures of milk fat affecting lipolysis, absorption and postprandial lipemia

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

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

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