Changes in WPI-Stabilized Emulsion Interfacial Properties in Relation to Lipolysis and ß-Carotene Transfer During Exposure to Simulated Gastric–Duodenal Fluids of Variable Composition - Concepedia

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Changes in WPI-Stabilized Emulsion Interfacial Properties in Relation to Lipolysis and ß-Carotene Transfer During Exposure to Simulated Gastric–Duodenal Fluids of Variable Composition

59

Citations

36

References

2010

Year

Amir Malaki Nik, Milena Corredig, Amanda J. Wright

Variable CompositionNutritionFood ColloidSimulated Gastric–duodenal FluidsFood EngineeringFood ProcessingPharmacologyFood Technologyß-Carotene TransferEmulsionHealth Sciences

References

	Year	Citations

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