In-vitro digestion of high-oleic palm oil nanoliposomes prepared with unpurified soy lecithin: Physical stability and nano-liposome digestibility
Sign Up to like & getrecommendations! Published in 2019 at "Colloids and Surfaces A: Physicochemical and Engineering Aspects"
DOI: 10.1016/j.colsurfa.2019.123603
Abstract: Abstract Liposomes are spherical vesicles which can be used as encapsulation systems for transporting and releasing many biocomposites which can be affected by conditions in the gastrointestinal tract; such affectation means that the dominant degradation… read more here.
Keywords: physical stability; digestion; stability; palm oil ... See more keywords
Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11182793
Abstract: Quality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and… read more here.
Keywords: horo; palm; oil; oleic palm ... See more keywords