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dc.contributor.author | Borreani, Jennifer Alexandra Audrey![]() |
es_ES |
dc.contributor.author | Espert, María![]() |
es_ES |
dc.contributor.author | Salvador Alcaraz, Ana![]() |
es_ES |
dc.contributor.author | SANZ, MARÍA TERESA![]() |
es_ES |
dc.contributor.author | Quiles Chuliá, Mª Desamparados![]() |
es_ES |
dc.contributor.author | Hernando Hernando, Mª Isabel![]() |
es_ES |
dc.date.accessioned | 2018-10-01T04:28:27Z | |
dc.date.available | 2018-10-01T04:28:27Z | |
dc.date.issued | 2017 | es_ES |
dc.identifier.issn | 2042-6496 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/108663 | |
dc.description.abstract | [EN] The effect of cellulose ethers in oil-in-water emulsions on stability during storage and on texture, microstructure and lipid digestibility during in vitro gastrointestinal digestion was investigated. All the cellulose ether emulsions showed good physical and oxidative stability during storage. In particular, the methylcellulose with high methoxyl substituents (HMC) made it possible to obtain emulsions with high consistency which remained almost unchanged during gastric digestion, and thus could enhance fullness and satiety perceptions at gastric level. Moreover, the HMC emulsion slowed down lipid digestion to a greater extent than a conventional protein emulsion or the emulsions stabilised by the other cellulose ethers. Therefore, HMC emulsions could be used in weight management to increase satiation capacity and decrease lipid digestion. | es_ES |
dc.description.sponsorship | The authors are grateful to the Spanish Ministry of the Economy and Competitiveness for financial support (AGL2015-68923-C2 (MINECO/FEDER)) and gratefully acknowledge the financial support of EU FEDER funds. They would also like to thank Mary Georgina Hardinge for assistance in correcting the English manuscript. | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | The Royal Society of Chemistry | es_ES |
dc.relation.ispartof | Food & Function | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1039/c7fo00159b | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MINECO//AGL2015-68923-C2-2-R/ES/FUNCIONALIDAD DE LOS HIDROCOLOIDES EN LA REDUCCION DE LA DIGESTIBILIDAD LIPIDICA IN VITRO DE EMULSIONES ALIMENTARIAS: REOLOGIA, ESTRUCTURA Y PERCEPCION SENSORIAL./ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament | es_ES |
dc.description.bibliographicCitation | Borreani, JAA.; Espert, M.; Salvador Alcaraz, A.; Sanz, MT.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2017). Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion. Food & Function. 8(4):1547-1557. https://doi.org/10.1039/c7fo00159b | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1039/c7fo00159b | es_ES |
dc.description.upvformatpinicio | 1547 | es_ES |
dc.description.upvformatpfin | 1557 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 8 | es_ES |
dc.description.issue | 4 | es_ES |
dc.relation.pasarela | S\344147 | es_ES |
dc.contributor.funder | Ministerio de Economía, Industria y Competitividad | es_ES |