Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin

Autor: Pâmela Ruy, Ana Cristina Pinheiro, Thais Carvalho Brito, Thais Ribeiro Borrin, Janaína Paula Costa da Silva, Samantha Cristina de Pinho, António A. Vicente

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Food Science and Technology v.34 n.3 2014
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 34, Issue: 3, Pages: 532-538, Published: SEP 2014
Food Science and Technology, Vol 34, Iss 3, Pp 532-538 (2014)

Solid lipid particles have been investigated by food researchers due to their ability to enhance the incorporation and bioavailability of lipophilic bioactives in aqueous formulations. The objectives of this study were to evaluate the physicochemical

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