Gastrointestinal digestion of Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Release of short-chain fatty acids

Published 2020 View Full Article

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Title
Gastrointestinal digestion of Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Release of short-chain fatty acids
Authors
Keywords
Pickering emulsions, Cellulose nanocrystals, Hydrophobic modification, Lipid digestion, Short-chain fatty acids
Journal
FOOD CHEMISTRY
Volume 320, Issue -, Pages 126650
Publisher
Elsevier BV
Online
2020-03-19
DOI
10.1016/j.foodchem.2020.126650

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