ITAPROQ 26228
INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Unidad Ejecutora - UE
artículos
Título:
Lipolysis of soy protein and HPMC mixed emulsion as modulated by interfacial competence of emulsifiers
Autor/es:
PILOSOF, ANA.M.R.; PILOSOF, ANA.M.R.; PIZONES RUIZ-HENESTROSA, VÍCTOR M.; PIZONES RUIZ-HENESTROSA, VÍCTOR M.; BELLESI, FERNANDO A.; BELLESI, FERNANDO A.
Revista:
FOOD HYDROCOLLOIDS
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2020 vol. 99
ISSN:
0268-005X
Resumen:
The aim of the present work was to study the performance of HPMCSPIemulsions under in vitro physiological conditions in order to determinethe impact of the interfacial composition in the lipolysis process.The prevalence at the interface of one of the emulsifiers may affectthe composition of the interfacial films and, hence the behavior ofemulsion during the gastrointestinal tract affecting the lipolysis degree.
