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The size and interfacial composition of milk fat globules are key factors controlling triglycerides bioavailability in simulated human gastro-duodenal digestion

Article ID Journal Published Year Pages File Type
6988700 Food Hydrocolloids 2014 11 Pages PDF
Keywords
FFAUHTMFGMLFGHTMSFGFree fatty acidsFatty acid compositionTriglyceridesDiglyceridesCow milkmilk fat globule membraneultra high temperaturehuman gastric lipasePancreatic lipasemonoglycerides
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
The size and interfacial composition of milk fat globules are key factors controlling triglycerides bioavailability in simulated human gastro-duodenal digestion
Authors
Cyrielle Garcia, Claudine Antona, Benoit Robert, Christelle Lopez, Martine Armand,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
FFA
UHT
MFGM
LFG
HTM
SFG
Free fatty acids
Fatty acid composition
Triglycerides
Diglycerides
Cow milk
milk fat globule membrane
ultra high temperature
human gastric lipase
Pancreatic lipase
monoglycerides
Bioengineering
Catalysis
Chemical Engineering (General)
Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
Process Chemistry and Technology
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