Interfacial characteristics and in vitro digestion of emulsion coated by single or mixed natural emulsifiers: lecithin and/or rice glutelin hydrolysates.

Jiakai YanZhenyu YangXin QiaoZhihao KongLei DaiJianyong WuXingfeng XuDavid Julian McClements

Published in: Journal of the science of food and agriculture (2021)

The incorporation of lecithin into HRG emulsions had better interfacial properties comparing with HRG emulsion and facilitated lipid digestibility. These results provide important information for the rational design of plant-based functional food. © 2021 Society of Chemical Industry.

Keyphrases

ionic liquid
molecular dynamics simulations
perovskite solar cells
electron transfer
health information
human health
healthcare