Gastrointestinal Fate and Fatty Acid Release of Pickering Emulsions Stabilized by Mixtures of Plant Protein Microgels + Cellulose Particles: an In Vitro Static Digestion Study

Zhang, S, Murray, BS, Holmes, M et al. (2 more authors) (2022) Gastrointestinal Fate and Fatty Acid Release of Pickering Emulsions Stabilized by Mixtures of Plant Protein Microgels + Cellulose Particles: an In Vitro Static Digestion Study. Food Biophysics. ISSN 1557-1858

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Authors/Creators:
Copyright, Publisher and Additional Information: © The Author(s) 2022. This is an open access article under the terms of the Creative Commons Attribution 4.0 International (CC BY 4.0)
Keywords: Particle-stabilized emulsion; Pea protein microgel; Cellulose nanocrystals; In vitro gastrointestinal digestion; Lipid digestion
Dates:
  • Accepted: 6 July 2022
  • Published (online): 22 July 2022
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 26 Jul 2022 14:50
Last Modified: 26 Jul 2022 14:50
Status: Published online
Publisher: Springer
Identification Number: https://doi.org/10.1007/s11483-022-09756-5

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