Emulsion droplet crystallinity attenuates early in vitro digestive lipolysis and beta-carotene bioaccessibility.
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DOI: 10.1016/j.foodchem.2018.03.142
Abstract: The impacts of lipid crystallinity on in vitro digestive lipolysis and bioaccessibility of encapsulated (0.1 wt%) beta-carotene (BC) were investigated for a 15 wt% cocoa butter emulsion prepared as crystalline (i.e. solid emulsions, SE & SE-BC) or… read more here.
Keywords: crystallinity; beta carotene; bioaccessibility; digestive lipolysis ... See more keywords