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In vivo postprandial bioavailability of interesterified-lipids in sodium-caseinate or chitosan based O/W emulsions

M Farfán1, M J Villalón2, M E Ortíz2

  • 1Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, PO Box 360, 6904411, Chile.

Food Chemistry
|October 14, 2014
PubMed

Keywords:
BioavailabilityChitosanEmulsionInteresterificationSodium caseinateStructured lipid

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