Original paper
Oleogelation of emulsified oil delays in vitro intestinal lipid digestion
Abstract
Oleogelation is shown to delay the in vitro digestion of soybean oil (SBO) dispersed within an oil-in-water (O/W) emulsion. Rice bran wax (RBX) was used as an oleogelator at concentrations of 0, 0.25, 0.5, 1 and 4 wt% of the emulsions. All emulsions, which contained 1 wt% whey protein and 20 wt% oil and were prepared via hot homogenization, were kinetically stable against phase separation during the experimental timeframe (4 weeks), except at 4...
Paper Details
Title
Oleogelation of emulsified oil delays in vitro intestinal lipid digestion
Published Date
May 1, 2019
Journal
Volume
119
Pages
805 - 812
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Notes
History