Incorporation of β-carotene O/W emulsions into dairy foods: Impact of the colloidal stability during in vitro digestion on the lipolysis and bioaccessibility

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fooche_a2025v484.pdf(2.1 MB)
Date
2025
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Molet Rodríguez, AnnaMolet Rodríguez, Anna - ORCID ID
Martín Belloso, OlgaMartín Belloso, Olga - ORCID ID
Salvia Trujillo, LauraSalvia Trujillo, Laura - ORCID ID
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https://repositori.udl.cat/handle/10459.1/468072
DOI
https://doi.org/10.1016/j.foodchem.2025.144464
Journal or Serie
Food Chemistry, 2025, vol. 484, 144464
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Articles publicats (Tecnologia, Enginyeria i Ciència dels Aliments)
Articles publicats (Agrotecnio Center)
Publicacions de projectes de recerca del Plan Nacional