Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80

Published 2016 View Full Article

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Title
Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80
Authors
Keywords
Emulsion, Digestion, Fucoidan, Polysaccharide, Emulsifier type
Journal
FOOD HYDROCOLLOIDS
Volume 61, Issue -, Pages 92-101
Publisher
Elsevier BV
Online
2016-05-04
DOI
10.1016/j.foodhyd.2016.04.047

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