Effect of phospholipid matrix on emulsion stability, microstructure, proteolysis, and in vitro digestibility in model infant formula emulsion
Nahyun Ahn, Jee‐Young Imm
Topics & Concepts
EmulsionPhosphatidylcholinePhospholipidChemistryLipid digestionDigestion (alchemy)CreamingChromatographySphingomyelinIn vitroBiophysicsBiochemistryFood scienceBiologyLipaseEnzymeCholesterolMembraneInfant Nutrition and HealthChild Nutrition and Feeding IssuesProteins in Food Systems