On the role of bile salts in the digestion of emulsified lipids

Sarkar, A orcid.org/0000-0003-1742-2122, Ye, A and Singh, H (2016) On the role of bile salts in the digestion of emulsified lipids. Food Hydrocolloids, 60. pp. 77-84. ISSN 0268-005X

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Copyright, Publisher and Additional Information: © 2016, Elsevier. This is an author produced version of a paper published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy
Keywords: Bile extract; Emulsion; Lipolysis kinetics; Continuous phase; Interfacial layer; Sodium caseinate
Dates:
  • Published: 1 October 2016
  • Accepted: 10 March 2016
  • Published (online): 16 March 2016
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: 17 Aug 2016 11:31
Last Modified: 05 Nov 2017 11:18
Published Version: http://dx.doi.org/10.1016/j.foodhyd.2016.03.018
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2016.03.018

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