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In vitro digestion of oil-in-water emulsions stabilized by whey protein nanofibrils

Crossref DOI link: https://doi.org/10.1016/j.foodres.2017.06.049

Published Print: 2017-09

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Mantovani, Raphaela Araujo

Pinheiro, Ana Cristina

Vicente, António Augusto

Cunha, Rosiane Lopes
Funding

Funding for this research was provided by:

CAPES/FCT (7362/14-5)

CAPES/FCT (349/13)
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This article is maintained by: Elsevier

Article Title: In vitro digestion of oil-in-water emulsions stabilized by whey protein nanofibrils

Journal Title: Food Research International

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodres.2017.06.049

Content Type: article

Copyright: © 2017 Elsevier Ltd.