| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602040 | Food Chemistry | 2013 | 35 Pages |
Abstract
⺠Free fatty acids released from emulsions during digestion were examined using GC. ⺠Protein-stabilized emulsions were prepared with milk fat, soya oil or fish oil. ⺠The free fatty acids released were related to the structure of triglycerides. ⺠Release of fatty acids was related to the length of the carbon chain of the fatty acid. ⺠The short chain fatty acids released quicker than long chain fatty acids.
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Authors
Xianqian Zhu, Aiqian Ye, Timothee Verrier, Harjinder Singh,