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

标题
Gastrointestinal digestion of Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Release of short-chain fatty acids
作者
关键词
Pickering emulsions, Cellulose nanocrystals, Hydrophobic modification, Lipid digestion, Short-chain fatty acids
出版物
FOOD CHEMISTRY
Volume 320, Issue -, Pages 126650
出版商
Elsevier BV
发表日期
2020-03-19
DOI
10.1016/j.foodchem.2020.126650

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