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- Koukoura, Eirini, et al. Show all 7 Authors
- Food biophysics 2019 v.14 no.1 pp. 60-68
- electrostatic interactions; emulsifiers; emulsions; flocculation; in vitro digestion; models; mucins; pH; pepsin; polysorbates; screening; sodium caseinate
- ... In vitro digestion experiments are set-up with emulsions stabilized either with sodium caseinate and/or Tween 20, in the presence of mucin in the simulated GI fluids. The progress of charge alterations, focculation and coalescence are continuously monitored during the emulsions’ translation in the different stages of the model mouth–stomach–intestine cascade. Caseinate-stabilized emulsions become ...