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In Situ Monitoring of Nanostructure Formation during the Digestion of Mayonnaise
Stefan Salentinig, Heinz Amenitsch,
Anan Yaghmur
20
Citations (Scopus)
101
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Engineering & Materials Science
Chain length
28%
Emulsions
22%
Esters
22%
Fatty acids
50%
Glycerol
25%
Lipases
31%
Molecular structure
26%
Monitoring
46%
Nanostructures
100%
Nutrients
25%
Nutrition
25%
Synchrotrons
27%
Triglycerides
90%
Water
22%
X ray scattering
31%
Chemical Compounds
Digestive
25%
Emulsion
17%
Energy
9%
Ester
12%
Fatty Acid
16%
Food
58%
Glycerol
17%
Length
12%
Molecular Structure
14%
Monoglyceride
27%
Nanomaterial
51%
Nutrient
21%
Small Angle X-Ray Scattering
20%
Triglyceride
43%
Water Soluble
15%