Natural and processed milk and oil body emulsions: Bioavailability, bioaccessibility and functionality,Food Structure
A well-studied naturally-occurring lipid structure is the oil-in-water emulsion droplet. The interfacial quality and quantity of the oil droplets play a key role in the digestion in the gut and subsequent lipid uptake and may have longer term health consequences. Studies on natural droplets, the milk fat globules and the oil bodies, and the effect of processing on their structure and on their digestion are discussed. This article reviews how processing affects the structure of naturally-occurring oil droplets, how it impacts the lipid bioavailability and bioaccessibility, and highlights recent developments to mimic natural lipid emulsion functionality for infant nutrition.
中文翻译：
天然和加工过的牛奶和油体乳液：生物利用度，生物利用度和功能
充分研究的天然脂质结构是水包油型乳剂液滴。油滴的界面质量和数量在肠道消化和随后的脂质吸收中起关键作用，并且可能对健康产生长期影响。讨论了天然液滴，乳脂球和油体的研究，以及加工对其结构和消化的影响。本文回顾了加工如何影响天然存在的油滴的结构，如何影响脂质的生物利用度和生物利用度，并着重介绍了模拟天然脂质乳剂功能用于婴儿营养的最新进展。
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