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Mechanisms of interesterified fat digestibility in a muffin matrix using a dynamic gastric model.
Salt, Louise J; Mandalari, Giuseppina; Parker, Mary L; Hussein, Mahamoud; Mills, Charlotte E; Gray, Robert; Berry, Sarah E; Hall, Wendy; Wilde, Peter J.
Afiliação
  • Salt LJ; Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich, NR4 7UA, UK. peter.wilde@quadram.ac.uk.
  • Mandalari G; Department of Chemical, Biological, Pharmaceutical and Environmental Science, University of Messina, Messina, Italy.
  • Parker ML; Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich, NR4 7UA, UK. peter.wilde@quadram.ac.uk.
  • Hussein M; Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich, NR4 7UA, UK. peter.wilde@quadram.ac.uk.
  • Mills CE; Department of Nutritional Sciences, King's College London, UK.
  • Gray R; Department of Food and Nutritional Sciences, University of Reading, UK.
  • Berry SE; Department of Nutritional Sciences, King's College London, UK.
  • Hall W; Department of Nutritional Sciences, King's College London, UK.
  • Wilde PJ; Department of Nutritional Sciences, King's College London, UK.
Food Funct ; 14(22): 10232-10239, 2023 Nov 13.
Article em En | MEDLINE | ID: mdl-37916919
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Gorduras na Dieta / Ácidos Graxos Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Gorduras na Dieta / Ácidos Graxos Idioma: En Ano de publicação: 2023 Tipo de documento: Article