Modulating the in vitro gastrointestinal digestibility of crystalline oil-in-water emulsion: Different fat crystal sizes and polymorphic forms under the same SFC

Wenjuan Jiao,Lin Li,Anling Yu,Shengjie Zan,Zhiyi Chen,Yi Liang, Kexin Liang,Bing Li,Xia Zhang

Food Chemistry（2022）

引用 5|浏览17

暂无评分

摘要

•The different crystalline oil-in-water emulsions were fabricated.•The digestion behaviors were investigated using an in vitro digestion model.•The relationship between fat crystal structure and FFA release were characterized.

查看译文

关键词

Lipid,In vitro digestion,Fat crystal size,Polymorphic form content,SFC

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要