[1]Guo Q,Ye A Q,Bellissimo N,et al. Modulating fat digestion through food structure design[J]. Progress in Lipid Research,2017,68: 109-118.
[2]Li Y,McClements D J. New mathematical model for interpreting pH-stat digestion profiles: impact of lipid droplet characteristics on in vitro digestibility[J]. Journal of Agricultural and Food Chemistry,2010,58(13): 8085-8092.
[3]Minekus M,Alminger M,Alvito P,et al. A standardised static in vitro digestion method suitable for food—An international consensus[J]. Food & Function,2014,5(6): 1113-1124.
[4]Klinkesorn U,McClements D J. Influence of chitosan on stability and lipase digestibility of lecithin-stabilized tuna oil-in-water emulsions[J]. Food Chemistry,2009,114(4): 1308-1315.
[5]Ye A Q,Cui J,Zhu X Q,et al. Effect of calcium on the kinetics of free fatty acid release during in vitro lipid digestion in model emulsions[J]. Food Chemistry,2013,139(1/2/3/4): 681-688.
[6]刘运. 超声预处理促进马铃薯蛋白酶解机理及影响其水解物模拟消化的研究[D]. 镇江:江苏大学,2017.
[7]Golding M,Wooster T J. The influence of emulsion structure and stability on lipid digestion[J]. Current Opinion in Colloid & Interface Science,2010,15(1/2): 90-101.
[1]程宇,李欢,施海月,等.界面组成对乳状液填充大豆蛋白凝胶强度及持水性的影响[J].江苏农业科学,2014,42(12):296.
Cheng Yu,et al.Effects of interface composition on strength and water retention of soy protein emulsion gel[J].Jiangsu Agricultural Sciences,2014,42(07):296.
[2]张文丽,令狐义,李婷,等.玉米蛋白水解物对大豆油水包油乳状液物理化学稳定性及体外消化的影响[J].江苏农业科学,2019,47(09):234.
Zhang Wenli,et al.Effects of zein hydrolysates on physical and chemical stability of soybean oil-in-water emulsions and their in vitro digestion[J].Jiangsu Agricultural Sciences,2019,47(07):234.