Changes in WPI-Stabilized Emulsion Interfacial Properties in Relation to Lipolysis and ß-Carotene Transfer During Exposure to Simulated Gastric–Duodenal Fluids of Variable Composition
{"title":"Changes in WPI-Stabilized Emulsion Interfacial Properties in Relation to Lipolysis and ß-Carotene Transfer During Exposure to Simulated Gastric–Duodenal Fluids of Variable Composition","authors":"Amir Malaki Nik, M. Corredig, A. Wright","doi":"10.1007/S13228-010-0002-1","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":89553,"journal":{"name":"Food digestion","volume":"1 1","pages":"14-27"},"PeriodicalIF":0.0000,"publicationDate":"2010-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/S13228-010-0002-1","citationCount":"56","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food digestion","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/S13228-010-0002-1","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
