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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...

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Principais autores: Takumi Umeda, Hiroyuki Kozu, Isao Kobayashi
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2025-04-01
coleção:Foods
Assuntos:
bimodal emulsion
monodisperse emulsion
nonionic emulsifier
citrus pectin
digestive properties
in vitro gastric digestion
Acesso em linha:https://www.mdpi.com/2304-8158/14/7/1239
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