Emulsion droplet crystallinity attenuates early in vitro digestive lipolysis and beta-carotene bioaccessibility

Samantha M Hart,Xinjie Lois Lin,Surangi H Thilakarathna,Amanda J Wright

Food Chemistry（2018）

引用 22|浏览2

暂无评分

摘要

•Compositionally equivalent liquid versus solid cocoa butter emulsion droplets were produced.•Particle size, shape, charge, melting, and polymorphism were similar with BC.•Degradation of encapsulated BC was similar between solid and liquid droplets.•Early in vitro digestive lipolysis and BC bioaccessibility were higher for the liquid droplets.

查看译文

关键词

Emulsion,Physical properties,In vitro digestion,Bioaccessibility,Lipids

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