Gastrointestinal digestion of Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Release of short-chain fatty acids

Le, HD, Loveday, SM, Singh, H et al. (1 more author) (2020) Gastrointestinal digestion of Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Release of short-chain fatty acids. Food Chemistry, 320. 126650. ISSN 0308-8146

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Copyright, Publisher and Additional Information: © 2020 Published by Elsevier Ltd. This is an author produced version of a paper published in Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Pickering emulsions; Cellulose nanocrystals; Hydrophobic modification; Lipid digestion; Short-chain fatty acids
Dates:
  • Published: 1 August 2020
  • Accepted: 18 March 2020
  • Published (online): 19 March 2020
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 20 Mar 2020 12:59
Last Modified: 01 Apr 2020 13:43
Published Version: https://www.sciencedirect.com/science/article/pii/...
Status: Published
Publisher: Elsevier BV
Identification Number: https://doi.org/10.1016/j.foodchem.2020.126650

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