The Influence of Droplet Size and Emulsifiers on the In Vitro Digestive Properties of Bimodal Oil-in-Water Emulsions

The Influence of Droplet Size and Emulsifiers on the In Vitro Digestive Properties of Bimodal Oil-in-Water Emulsions

Lipids are often ingested via oil-in-water (O/W) emulsions, where interfacial properties and droplet size influence their digestibility. In this study, a bimodal O/W emulsion, termed Food Emulsion Blend (FEB), was prepared by mixing two monodisperse emulsions of different droplet sizes and compositi...

Full description

Saved in:
Bibliographic Details
Main Authors: Takumi Umeda, Hiroyuki Kozu, Isao Kobayashi
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
bimodal emulsion
monodisperse emulsion
nonionic emulsifier
citrus pectin
digestive properties
in vitro gastric digestion
Online Access:https://www.mdpi.com/2304-8158/14/7/1239
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2304-8158/14/7/1239

Similar Items