Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability
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TL;DR: A review of the application of food hydrocolloids, mainly proteins and polysaccharides, for modulating the gastrointestinal fate of functional foods, with an emphasis on their ability to control macronutrient digestion and bioactive bioavailability, is provided in this paper.
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About: This article is published in Food Hydrocolloids. The article was published on 01 Feb 2021. and is currently open access. The article focuses on the topics: Functional food & Lipid digestion.
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References
Encapsulation of vitamin D3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility
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