Oil-in-water emulsion containing tamarind seed gum during in vitro gastrointestinal digestion: rheological properties, stability, and lipid digestibility.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10268
Abstract: BACKGROUD Polysaccharides may enhance/inhibit lipid digestibility of oil-in-water (O/W) emulsions because of their emulsifying and/or stabilizing ability and could also affect the formation, stability, and viscosity of emulsions. Tamarind seed gum (TSG) was used as… read more here.
Keywords: seed; tsg; stability; emulsion ... See more keywords
The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein
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DOI: 10.3390/foods11050738
Abstract: This study explores the influence of carboxymethylcelullose (CMC) and methylcelullose (MC), added by simultaneous (sim) and sequential (seq) emulsification methods, on the structure, rheological parameters and in vitro lipid digestibility of pork lard O/W emulsions… read more here.
Keywords: spc; seq; emulsions stabilized; cmc ... See more keywords