Rationalizing the design of Pickering and bi-structured emulsions for tailored in vitro lipolysis kinetics: from static towards (semi)dynamic in vitro digestion methods KU Leuven
In recent years, it became obvious that several factors influence lipid digestion: (i) oil phase properties, (ii) oil droplet size, (iii) interfacial properties, (iv) properties of the continuous phase. One recent research trend aims to explore and understand the use of a mix of emulsifiers to modulate emulsion stability and lipid digestion with specific perspectives for satiation and satiety induction. For this, both traditional molecular ...