Dry beans (Phaseolus vulgaris L.) modulate the kinetics of lipid digestion in vitro: Impact of the bean matrix and processing.

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第一作者： Tiantian,Lin

第一单位： Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA.

作者： Tiantian,Lin ^[1] ; Sean,O'Keefe ^[1] ; Susan,Duncan ^[2] ; Cristina,Fernández-Fraguas ^[3]

作者单位： Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA. ^[1] Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA; Macromolecules Innovation Institute, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA. ^[2] Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA; Macromolecules Innovation Institute, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA. Electronic address: cfraguas@vt.edu. ^[3]

关键词 Dietary fiber Dry beans Emulsion stability Food processing Free fatty acids INFOGEST static in vitro digestion protocol Lipolysis Structural integrity

主题词菜豆属(Phaseolus);膳食纤维(Dietary Fiber);脂解作用(Lipolysis);脂类(Lipids);消化(Digestion)

DOI 10.1016/j.foodres.2023.113245

PMID 37803558

发布时间 2023-10-18

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