Oil-in-water emulsions containing tamarind seed gum during in vitro gastrointestinal digestion: rheological properties, stability, and lipid digestibility.

Udomrati, Sunsanee; Pantoa, Thidarat; Gohtani, Shoichi; Nakajima, Mitsutoshi; Uemura, Kunihiko; Kobayashi, Isao

Udomrati, Sunsanee; Pantoa, Thidarat; Gohtani, Shoichi; Nakajima, Mitsutoshi; Uemura, Kunihiko; Kobayashi, Isao.

Afiliação

Udomrati S; Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand.
Pantoa T; Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand.
Gohtani S; Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, Kagawa, Japan.
Nakajima M; Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan.
Uemura K; Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Japan.
Kobayashi I; Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Japan.

J Sci Food Agric ; 100(6): 2473-2481, 2020 Apr.

Article em En | MEDLINE | ID: mdl-31960429

Assuntos

Emulsões/química; Metabolismo dos Lipídeos; Gomas Vegetais/química; Tamarindus; Digestão; Emulsificantes; Emulsões/metabolismo; Reologia; Óleo de Soja/química; Água/química

Palavras-chave

digestion; emulsion; lipid digestibility; rheology; stability; tamarind seed gum

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Tamarindus / Emulsões / Metabolismo dos Lipídeos / Gomas Vegetais Idioma: En Ano de publicação: 2020 Tipo de documento: Article

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