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Modulating the in vitro gastrointestinal digestibility of crystalline oil-in-water emulsion: Different fat crystal

Wenjuan Jiao1, Lin Li2, Anling Yu3

  • 1School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.

Food Chemistry
|September 9, 2021
PubMed

Keywords:
Fat crystal sizeIn vitro digestionLipidPolymorphic form contentSFC

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