In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment-Reference-Cited by-同舟云学术

In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment

Published:2016 Issue:15 Volume:12 Page:3558-3569
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Sarkar Anwesha¹²³⁴,Murray Brent¹²³⁴,Holmes Melvin¹²³⁴,Ettelaie Rammile¹²³⁴,Abdalla Azad¹²³⁴,Yang Xinyi¹²³⁴

Affiliation:

1. Food Colloids and Processing Group

2. School of Food Science and Nutrition

3. University of Leeds

4. , UK

Abstract

The heat-treated “fused” whey protein microgel particles at the O/W interface was more beneficial in delaying lipid digestion in presence of pure lipase/bile salts as compared to intact one.

Publisher

Royal Society of Chemistry (RSC)

Subject

Condensed Matter Physics,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2016/SM/C5SM02998H

Reference48 articles.

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5. Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

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