Concepedia

The influence of non-ionic surfactant on lipid digestion of gum Arabic stabilized oil-in-water emulsion

Xiaolin Yao, Ke Nie, Yu Chen, Fatang Jiang, Ying Kuang, Heng Yan, Yapeng Fang, Hao Yang, Katsuyoshi Nishinari, Glyn O. Phillips

Food Hydrocolloids · 2017 · 38 citations · 31 references

DOI

Concepts

References

31

The influence of emulsion structure and stability on lipid digestion

Matt Golding, Tim J. Wooster · Current Opinion in Colloid & Interface Science · 2009 · 580 citations

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Dietary fat and obesity: evidence from epidemiology.

Lauren Lissner, Berit L. Heitmann · PubMed · 1995 · 431 citations

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Orogenic Displacement of Protein from the Air/Water Interface by Competitive Adsorption

Alan R. Mackie, A. Patrick Gunning, Peter J. Wilde et al. · Journal of Colloid and Interface Science · 1999 · 352 citations

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Factors affecting lipase digestibility of emulsified lipids using an in vitro digestion model: Proposal for a standardised pH-stat method

Yan Li, Min Hu, David Julian McClements · Food Chemistry · 2010 · 329 citations

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Impact of gastric structuring on the lipolysis of emulsified lipids

Matt Golding, Tim J. Wooster, Li Day et al. · Soft Matter · 2011 · 279 citations

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