Impact of protein gel porosity on the digestion of lipid emulsions

Sarkar, A, Juan, J, Kolodziejczyk, E et al. (3 more authors) (2015) Impact of protein gel porosity on the digestion of lipid emulsions. Journal of Agricultural and Food Chemistry, 63. 8829 - 8837. ISSN 0021-8561

Abstract

Metadata

Authors/Creators:
  • Sarkar, A
  • Juan, J
  • Kolodziejczyk, E
  • Acquistapace, S
  • Donato-Capel, L
  • Wooster, TJ
Copyright, Publisher and Additional Information: © 2015, American Chemical Society. This document is the Accepted Manuscript version of a Published Work that appeared in final form in Journal of Agricultural and Food Chemistry, American Chemical Society after peer review and technical editing by the publisher. To access the final edited and published work see:http://dx.doi.org/10.1021/acs.jafc.5b03700
Keywords: Porosity; lipids; protein gels; lipolysis; digestion
Dates:
  • Published: 17 September 2015
  • Accepted: 17 September 2015
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)
Depositing User: Symplectic Publications
Date Deposited: 24 Sep 2015 13:41
Last Modified: 05 Nov 2017 21:34
Published Version: http://dx.doi.org/10.1021/acs.jafc.5b03700
Status: Published
Publisher: American Chemical Society
Identification Number: https://doi.org/10.1021/acs.jafc.5b03700

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