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Individual free fatty acids released from milk protein-stabilized emulsions prepared with milk fat, soya bean oil or tuna fish oil during in vitro digestion with pancreatic lipase were monitored using gas chromatography. The results showed that saturated fatty acids (C16:0 and C18:0) were released faster than unsaturated fatty acids (C18:1n9, C18:2n6 and C18:3n3) from soya bean oil emulsions; short...
The effects of different calcium salts on in vitro lipid digestion were examined by determining the free fatty acids released from various oil-in-water emulsions. The kinetics of the total and individual free fatty acids released by lipolysis were monitored by the pH-stat method and gas chromatography, respectively. The rate and the extent of free fatty acid release increased with an increase in the...
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