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Effect of Lipophilization of Soy Protein on Its Emulsion Stabilizing Properties

✍ Scribed by H. AOKI; O. TANEYAMA; N. ORIMO; I. KITAGAWA

Book ID
108804729
Publisher
Institute of Food Technologists
Year
1981
Tongue
English
Weight
545 KB
Volume
46
Category
Article
ISSN
0022-1147

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πŸ“œ SIMILAR VOLUMES

Release of lipophilic molecules during i
Release of lipophilic molecules during in vitro digestion of soy protein-stabilized emulsions
✍ Amir Malaki Nik; Milena Corredig; Amanda J. Wright πŸ“‚ Article πŸ“… 2011 πŸ› John Wiley and Sons 🌐 English βš– 302 KB

## Abstract **Scope:** Solubilization of lipophilic bioactives in gastrointestinal fluids contributes to their bioavailability, but a better understanding of the transfer processes involved and the impact of molecular structure is required. **Methods and results:** The transfer of β‐carotene (BC),