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Controlling Lipid Digestion in Food Emulsions by mashkos is a document available to read on EtoBox.

This research investigates the impact of lipid-based interfacial design on the digestion rate of food emulsions, focusing on the use of crude plant lipid extracts rich in digalactosyldiacylglycerol (DGDG) to delay lipolysis. The study found that spinach and pumpkin seed extracts effectively inhibit lipid digestion compared to commercial DGDG, with the order of digestibility being LEC > LECDG > SPLIP > PULIP. Additionally, the nutritional analysis of freeze-dried chloroplasts indicates they are nutrient-rich

Author

mashkos

Language

EN