Composite whey protein–cellulose nanocrystals at oil-water interface: Towards delaying lipid digestion

Sarkar, A orcid.org/0000-0003-1742-2122, Li, H, Cray, D et al. (1 more author) (2018) Composite whey protein–cellulose nanocrystals at oil-water interface: Towards delaying lipid digestion. Food Hydrocolloids, 77. pp. 436-444. ISSN 0268-005X

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Authors/Creators:
Copyright, Publisher and Additional Information: (c) 2017, Elsevier Ltd. All rights reserved. This is an author produced version of a paper published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy
Keywords: Cellulose nanocrystals; Emulsion; Particle-protein interface; Bile salts; Pancreatin
Dates:
  • Published: April 2018
  • Accepted: 17 October 2017
  • Published (online): 27 October 2017
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Molecular and Cellular Biology (Leeds) > Cell Biology (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 19 Oct 2017 09:28
Last Modified: 27 Oct 2018 00:38
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2017.10.020

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