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In vitro digestibility kinetics of oil-in-water emulsions structured by water-soluble pectin-protein mixtures from vegetable purées

机译：从植物盐素水溶性果胶蛋白混合物结构的水溶液乳液的体外消化动力学

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Jihan Santanina J. Santiago; Laura Salvia-Trujillo; Roberta Zucca; Ann M. Van Loey; Tara Grauwet; Marc E. Hendrickx;
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1. In vitro digestibility kinetics of oil-in-water emulsions structured by water-soluble pectin-protein mixtures from vegetable purees [J] . Santiago Jihan Santanina J., Salvia-Trujillo Laura, Zucca Roberta, Food Hydrocolloids . 2018,第JULa期

机译：由蔬菜泥中的水溶性果胶蛋白混合物构成的水包油乳液的体外消化动力学
2. Effects of water-soluble soybean polysaccharide on rheological properties, stability and lipid digestibility of oil-in-water emulsion during in vitro gastrointestinal digestion [J] . Sunsanee Udomrati, Thidarat Pantoa, Shoichi Gohtani, International journal of food science & technology . 2020,第4期

机译：水溶性大豆多糖对胃肠道消化过程中水包油型乳状液流变性，稳定性和脂质消化率的影响
3. In Vitro Gastrointestinal Digestibility of Crystalline Oil-in-Water Emulsions: Influence of Fat Crystal Structure [J] . Jiao Wenjuan, Li Lin, Yu Anling, Journal of Agricultural and Food Chemistry . 2019,第3期

机译：晶体油包水乳液的体外胃肠易消化：脂肪晶体结构的影响
4. Oil-in-water Pickering emulsions by microfluidization using nanoceliulose: Impact on in vitro lipid digestion [C] . Long Bai, Shanshan Lv, Wenchao Xiang, TAPPI international conference on nanotechnology for renewable materials . 2019

机译：使用纳米纤维素微流化的水包油皮克林乳液：对体外脂质消化的影响
5. Kinetic and oxidative stability of oil-in-water emulsions prepared with denatured soy whey proteins and soy soluble polysaccharides. [D] . Ray, Moumita. 2013

机译：用变性大豆乳清蛋白和大豆可溶性多糖制备的水包油乳液的动力学和氧化稳定性。
6. Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate [O] . Bo Wang, Haiyan Tian, Dong Xiang 2020

机译：使用铁皮石end多糖和阿拉伯胶或褐藻酸丙二醇酯的混合物稳定水包油型乳液
7. Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity [O] . Jihan Santanina J. Santiago, Laura Salvia-Trujillo, Alex Palomo, 2018

机译：来自西兰花和番茄丙烯的过程诱导的水溶性生物聚合物：它们与其乳液稳定能力相关的分子结构

In vitro digestibility kinetics of oil-in-water emulsions structured by water-soluble pectin-protein mixtures from vegetable purées

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