Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions
作者： Fernando A. Bellesi , María J. Martinez , Víctor M. Pizones Ruiz-Henestrosa , Ana M.R. Pilosof
DOI: 10.1016/J.FOODHYD.2015.06.007
关键词:
摘要: … was determined and related to the performance of emulsions upon in vitro digestion. … As the lipolysis progress there is an increase of fatty acids and monoglycerides at the emulsion …
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