Le, Hoang Du <br/><br/>
Gastrointestinal digestion of Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Release of short-chain fatty acids.  [electronic resource] 

 -  Food chemistry  Aug 2020 
 - 126650 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2020.126650  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cellulose--chemistry<br/>Digestion<br/>Emulsions--chemistry<br/>Fatty Acids, Volatile--metabolism<br/>Hydrophobic and Hydrophilic Interactions<br/>Kinetics<br/>Lipolysis<br/>Nanoparticles--chemistry