Modulating the in vitro gastrointestinal digestibility of crystalline oil-in-water emulsion: Different fat crystal sizes and polymorphic forms under the same SFC
Wenjuan Jiao, Lin Li, Anling Yu, Shengjie Zan, Zhiyi Chen, Yi Liang, Kexin Liang, Bing Li, Xia Zhang
Topics & Concepts
LipolysisLipid digestionChemistryPolymorphism (computer science)EmulsionDigestion (alchemy)Coalescence (physics)Crystal (programming language)FlocculationFish oilParticle sizeFood scienceIn vitroChemical engineeringChromatographyCrystallographyMaterials scienceBiochemistryLipaseOrganic chemistryAdipose tissueEnzymeFish <Actinopterygii>Physical chemistryBiologyGeneComputer scienceEngineeringGenotypeFisheryAstrobiologyProgramming languageFood Chemistry and Fat AnalysisProteins in Food SystemsMicroencapsulation and Drying Processes