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dc.contributor.author
Pilosof, Ana Maria Renata  
dc.date.available
2019-10-04T20:10:18Z  
dc.date.issued
2017-07  
dc.identifier.citation
Pilosof, Ana Maria Renata; Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts; Elsevier; Food Hydrocolloids; 68; 7-2017; 178-185  
dc.identifier.issn
0268-005X  
dc.identifier.uri
http://hdl.handle.net/11336/85277  
dc.description.abstract
Important insights into the role of interfacial composition and structure in controlling the digestion of oil-water emulsions have been gained in the last decade. The driving interest relies on: i) the necessity of controlling the digestion of lipids to decrease or delay fat intake to address the obesity crisis existing worldwide and ii) assuring the bioaccessibility of bioactive emulsified lipids or hydrophobic bioactive compounds. This article mainly reviews the relationship between the composition and structure of protein and polysaccharides stabilized emulsions and their susceptibility to in vitro lipolysis. The analysis concentrates on emulsions where (1) proteins or (2) polysaccharides are used as single emulsifiers, (3) emulsions stabilized by protein-polysaccharide conjugates, (4) protein-polysaccharide multilayer emulsions where the primary emulsion is formed by a protein, (5) protein-polysaccharide emulsions where proteins are the main emulsifiers and the polysaccharides perform as stabilizers. The mechanisms involved in the control of the rate and extent of lipolysis are discussed with special attention given to the interactions between emulsions components and bile salts as a critical point for controlling lipids digestion.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/  
dc.subject
BILE  
dc.subject
FATTY ACIDS UPTAKE  
dc.subject
INTERFACIAL COMPOSITION  
dc.subject
LIPOLYSIS  
dc.subject
SALTS  
dc.subject.classification
Otras Nanotecnología  
dc.subject.classification
Nanotecnología  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2019-10-04T18:38:06Z  
dc.journal.volume
68  
dc.journal.pagination
178-185  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.journal.title
Food Hydrocolloids  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodhyd.2016.08.030  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X16303812