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In Situ Monitoring of Nanostructure Formation during the Digestion of Mayonnaise
[Image: see text] Triglycerides in food products such as mayonnaise are a vital source of energy and essential for a complete and healthy diet. Their molecular structures consist of a glycerol backbone esterified with fatty acids on the two outer and the middle positions. During the digestion of tri...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
American Chemical Society
2017
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6044745/ https://www.ncbi.nlm.nih.gov/pubmed/30023634 http://dx.doi.org/10.1021/acsomega.7b00153 |