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Updated: May 24, 2025

In vitro Digestion of Emulsions in a Single Droplet via Multi Subphase Exchange of Simulated Gastrointestinal Fluids
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粉-脂质包容复合物的形成由酵素化油的形成

Fatma Nur Akgül1, Hümeyra Çetin-Babaoğlu1, Sultan Arslan-Tontul2

  • 1Agricultural Faculty, Food Engineering Department, Selçuk University, Konya, 42130, Türkiye.

Plant foods for human nutrition (Dordrecht, Netherlands)
|March 4, 2025
PubMed
概括

油的酶性水解产生了自由脂肪酸,增强了粉脂质复合体的形成. 这一过程有效地限制了粉的消化,产生了耐性粉 (RS5),预期的血糖指数较低.

关键词:
酶性水解是一种酶性水解.在RS5上,可以使用RS5.耐药粉是一种耐药粉.粉-脂质纳入复合体粉-脂质纳入复合体

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