Impact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: ingredient engineering

dc.creatorAndresa Gomes
dc.creatorAna Letícia Rodrigues Costa Lelis
dc.creatorDayane Dias Cardoso
dc.creatorGuilherme de Figueiredo Furtado
dc.creatorRosiane Lopes da Cunha
dc.date.accessioned2022-04-08T22:22:43Z
dc.date.accessioned2022-10-03T22:23:52Z
dc.date.available2022-04-08T22:22:43Z
dc.date.available2022-10-03T22:23:52Z
dc.date.created2022-04-08T22:22:43Z
dc.date.issued2020-11
dc.identifier10.1016/j.foodres.2020.109360
dc.identifier0963-9969
dc.identifierhttp://hdl.handle.net/1843/40941
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3801310
dc.publisherUniversidade Federal de Minas Gerais
dc.publisherBrasil
dc.publisherFAR - DEPARTAMENTO DE ALIMENTOS
dc.publisherUFMG
dc.relationFood Research International
dc.rightsAcesso Aberto
dc.subjectIngredient engineering
dc.subjectControlled lipolysis
dc.subjectMCT oil
dc.subjectSunflower oil
dc.subjectWPI/Tween 80 mixture
dc.titleImpact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: ingredient engineering
dc.typeArtigo de Periódico


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