Destabilization of multilayered interfaces in digestive conditions limits their ability to prevent lipolysis in emulsions

Meinou N. Corstens*, Claire C. Berton-Carabin, Annemarie Kester, Remco Fokkink, Johanna M. van den Broek, Renko de Vries, Freddy J. Troost, Ad A. M. Masclee, Karin Schroen

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Original languageEnglish
Pages (from-to)54-63
Number of pages10
JournalFood Structure
Volume12
DOIs
Publication statusPublished - Apr 2017
Event16th Food Colloids Conference - Structuring Beyond the Colloidal Scale - Wageningen, Netherlands
Duration: 10 Apr 201613 Apr 2016

Keywords

  • Food emulsions
  • Interfacial design
  • In vitro digestion
  • Layer-by-layer
  • Biopolymers
  • IN-VITRO DIGESTION
  • INTRAGASTRIC ACID STABILITY
  • BY-LAYER TECHNIQUE
  • LIPID-DIGESTION
  • EMULSIFIED LIPIDS
  • CROSS-LINKING
  • FAT EMULSIONS
  • O/W EMULSIONS
  • ILEAL BRAKE
  • BILE-SALTS

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