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The initial characteristics of marine oil emulsions and the composition of the media inflect lipid oxidation during in vitro gastrointestinal digestion.
Food Chem. 2014;152:146-54. doi: 10.1016/j.foodchem.2013.11.096. Epub 2013 Nov 27.
Food Chem. 2014.
PMID: 24444919
Gastric conditions control both the evolution of the organization of protein-stabilized emulsions and the kinetic of lipolysis during in vitro digestion.
Kenmogne-Domguia HB, Meynier A, Viau M, Llamas G, Genot C.
Kenmogne-Domguia HB, et al.
Food Funct. 2012 Dec;3(12):1302-9. doi: 10.1039/c2fo30031a.
Food Funct. 2012.
PMID: 22918290
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