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Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions

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Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions

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Espert, M.; Borreani, JAA.; Hernando Hernando, MI.; Quiles Chuliá, MD.; Salvador Alcaraz, A.; Sanz, MT. (2017). Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions. Food Hydrocolloids. 69:76-85. doi:10.1016/j.foodhyd.2017.01.030

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/111610

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Title: Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions
Author: Espert, María Borreani, Jennifer Alexandra Audrey Hernando Hernando, Mª Isabel Quiles Chuliá, Mª Desamparados Salvador Alcaraz, Ana SANZ, MARÍA TERESA
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] The effect of cellulose ether chemical substitution on the reduction of fat digestion in an o/w emulsion was investigated. Emulsions containing 47% sunflower oil and water were prepared with two types of hydroxypropyl ...[+]
Subjects: Cellulose ethers , Emulsion , Fat digestion , Rheology , Viscoelasticity , Microstructure , Fat replacer
Copyrigths: Reserva de todos los derechos
Source:
Food Hydrocolloids. (issn: 0268-005X )
DOI: 10.1016/j.foodhyd.2017.01.030
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.foodhyd.2017.01.030
Project ID:
MINISTERIO DE ECONOMIA INDUSTRIA Y COMPETITIVIDAD /AGL2015-68923-C2-2-R
Thanks:
Authors wish to thank Ministerio de Economia y Competitividad, Spain for financial support (Project AGL2015-68923-C2-1-R). We would also like to thank to to Mike Bennet for assistance with the English language of the manuscript.[+]
Type: Artículo

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