Tailoring the gastrointestinal fate of emulsions through interfacial engineering: Impact of lipid type and coating lipid droplets with protein-surfactant mixture
The bioaccessibility of bioactives incorporated in oil-in-water (O/W) emulsions may be modulated by controlling emulsion structure through the rational selection of an oily phase and emulsifier or mixture of emulsifiers. In this context, emulsions were produced with protein-surfactant mixtures and d...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Online |
| Language: | English |
| Published: |
Universidade Estadual de Campinas
2018
|
| Subjects: | |
| Online Access: | https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/346 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | The bioaccessibility of bioactives incorporated in oil-in-water (O/W) emulsions may be modulated by controlling emulsion structure through the rational selection of an oily phase and emulsifier or mixture of emulsifiers. In this context, emulsions were produced with protein-surfactant mixtures and different oils to understand how the nature of ingredients and the interaction between them can affect the structure of emulsions and their behavior during digestion in vitro. |
|---|---|
| ISSN: | 2596-1969 |
