<i>In vivo</i> postprandial bioavailability of interesterified-lipids in sodium-caseinate or chitosan based O/W emulsions
Recent studies have shown that it should be possible to control lipid bioavailability through food structural approaches. Nevertheless, the gastrointestinal-tract physiological conditions must also be considered. To get a better understanding of this phenomenon, we evaluated the effect of emulsifica...
| Autores principales: | , , , , |
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| Formato: | Artículo (Article) |
| Idioma: | Inglés (English) |
| Publicado: |
2025
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| Materias: | |
| Acceso en línea: | https://repositorio.uc.cl/handle/11534/101583 |