In vitro digestibility of highly concentrated methylcellulose O/W emulsions: rheological and structural changes

JOURNAL ARTICLE

Year: 2016 Journal: Food & Function Vol: 7 (9)Pages: 3933-3942 Publisher: Royal Society of Chemistry

DOI: 10.1039/c6fo00888g

Abstract

The changes in structure during the digestion of highly concentrated methyl cellulose (MC) O/W emulsions and of hydrated MC were investigated.

Keywords:

Rheology Chemistry In vitro Food science Chemical engineering Materials science Biochemistry Composite material

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