Effect of Gum Arabic, Gum Ghatti and Sugar Beet Pectin as Interfacial Layer on Lipid Digestibility in Oil-in-Water Emulsions
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Title
Effect of Gum Arabic, Gum Ghatti and Sugar Beet Pectin as Interfacial Layer on Lipid Digestibility in Oil-in-Water Emulsions
Authors
Keywords
Emulsions, Polysaccharides, Lipid digestion, Interfacial property
Journal
Food Biophysics
Volume 11, Issue 3, Pages 292-301
Publisher
Springer Nature
Online
2016-06-26
DOI
10.1007/s11483-016-9441-8
References
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