Homogeneous triacylglycerol tracers have an impact on the thermal and structural properties of dietary fat and its lipolysis rate under simulated physiological conditions

Autor: Damien Agopian, Marie-Caroline Michalski, Annie Durand, Frédéric Carrière, Marion Létisse, Sabine Danthine, Romain Guyon, Cécile Vors, Carole Knibbe

Publikováno v: Chemistry and Physics of Lipids
Chemistry and Physics of Lipids, 2019, 225, ⟨10.1016/j.chemphyslip.2019.104815⟩
Chemistry and Physics of Lipids, Elsevier, 2019, 225, ⟨10.1016/j.chemphyslip.2019.104815⟩
Chemistry and Physics of Lipids, Elsevier, 2019, 225, pp.104815. ⟨10.1016/j.chemphyslip.2019.104815⟩

International audience; Dietary fats are present in the diet under different types of structures, such as spread vs emulsions (notably in processed foods and enteral formula), and interest is growing regarding their digestion and intestinal absorptio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea55a7a1b54ab9f9728ac34711cfe23f
https://hal.science/hal-02326893/document