| 000 | 01094 a2200277 4500 | ||
|---|---|---|---|
| 005 | 20250517022045.0 | ||
| 264 | 0 | _c20150925 | |
| 008 | 201509s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2015.02.048 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aZeeb, Benjamin | |
| 245 | 0 | 0 |
_aElectrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsions. _h[electronic resource] |
| 260 |
_bFood chemistry _cAug 2015 |
||
| 300 |
_a257-264 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S. | ||
| 650 | 0 | 4 | _aCross-Linking Reagents |
| 650 | 0 | 4 |
_aDigestion _xphysiology |
| 650 | 0 | 4 |
_aEmulsions _xchemistry |
| 650 | 0 | 4 | _aFatty Acids, Nonesterified |
| 650 | 0 | 4 | _aStatic Electricity |
| 700 | 1 | _aWeiss, Jochen | |
| 700 | 1 | _aMcClements, David Julian | |
| 773 | 0 |
_tFood chemistry _gvol. 180 _gp. 257-264 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2015.02.048 _zAvailable from publisher's website |
| 999 |
_c24703720 _d24703720 |
||