Role of calcium and calcium-binding agents on the lipase digestibility of emulsified lipids using an in vitro digestion model
- Author
- MIN HU1 ; YAN LI1 ; DECKER, Eric Andrew1 ; MCCLEMENTS, David Julian1
[1] Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States - Source
Food hydrocolloids. 2010, Vol 24, Num 8, pp 719-725, 7 p ; ref : 3/4 p
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Calcium-binding agents Calcium Emulsions Lipase Lipid digestion pH-Stat method
- Keyword (fr)
- Calcium Digestibilité Emulsion In vitro Lipide Méthode pH Elément minéral
- Keyword (en)
- Calcium Digestibility Emulsion In vitro Lipids Method pH Inorganic element
- Keyword (es)
- Calcio Digestibilidad Emulsión In vitro Lípido Método pH Elemento inorgánico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22941733
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodhyd.2010.03.010 
https://dx.doi.org/10.1016/j.foodhyd.2010.03.010
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