| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543246 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠NaCl additions to emulsified lipids induced bridging flocculation before in vitro digestion. ⺠There was no bridging flocculation in all emulsified lipids after in vitro digestion. ⺠Mean particle size prepared with lard was smaller than those of other emulsified lipids.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sun Jin Hur, Seon Tea Joo, Beong Ou Lim, Eric A. Decker, Julian D. McClements,