Interfacial compositions of fat globules modulate structural characteristics and lipolysis of its model emulsions during in-vitro digestion.

Sun, Yue; Liu, Shuming; Ma, Shuaiyi; Sun, Lina; Li, Xiaodong; Liu, Lu; Ma, Chunli; Fanny, Massounga Bora Awa; Jiao, Yang; Bi, Lianji

Sun, Yue; Liu, Shuming; Ma, Shuaiyi; Sun, Lina; Li, Xiaodong; Liu, Lu; Ma, Chunli; Fanny, Massounga Bora Awa; Jiao, Yang; Bi, Lianji.

Afiliação

Sun Y; Food College, Northeast Agricultural University, Harbin, China.
Liu S; Heilongjiang Beingmate Dairy Co., Ltd, Suihua, China.
Ma S; Food College, Northeast Agricultural University, Harbin, China.
Sun L; National Center of Technology Innovation for Dairy, Hohhot, China.
Li X; Food College, Northeast Agricultural University, Harbin, China.
Liu L; Food College, Northeast Agricultural University, Harbin, China.
Ma C; Food College, Northeast Agricultural University, Harbin, China.
Fanny MBA; Food College, Northeast Agricultural University, Harbin, China.
Jiao Y; Food College, Northeast Agricultural University, Harbin, China.
Bi L; Food College, Northeast Agricultural University, Harbin, China.

J Sci Food Agric ; 103(9): 4668-4675, 2023 Jul.

Article em En | MEDLINE | ID: mdl-36997692

Assuntos

Digestão; Lipólise; Lactente; Humanos; Emulsões/química; Ácidos Graxos; Intestinos; Emulsificantes

Palavras-chave

fatty acid; interfacial composition; lipid digestion; milk fat globule membrane; particle size

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Digestão / Lipólise Tipo de estudo: Prognostic_studies Limite: Humans / Infant Idioma: En Revista: J Sci Food Agric Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido

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