Impact of the addition of vegetable lecithin in oil on lipolysis rate under simulated physiological conditions

Létisse, M.; Danthine, Sabine; Meynard, E.; Durand, A.; Couston, J.; Robert, C.; Vaysse, C.; Michalski, M-C.

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Impact of the addition of vegetable lecithin in oil on lipolysis rate under simulated physiological conditions

Létisse, M.; Danthine, Sabine; Meynard, E. et al.

2022 • 7th International Conference on Food Digestion

Peer reviewed

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https://hdl.handle.net/2268/291878

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Disciplines :

Food science

Author, co-author :

Létisse, M.

Danthine, Sabine ; Université de Liège - ULiège > TERRA Research Centre > Smart Technologies for Food and Biobased Products (SMARTECH)

Meynard, E.

Durand, A.

Couston, J.

Robert, C.

Vaysse, C.

Michalski, M-C.

Language :

English

Title :

Impact of the addition of vegetable lecithin in oil on lipolysis rate under simulated physiological conditions

Publication date :

03 May 2022

Event name :

7th International Conference on Food Digestion

Event place :

Cork, Ireland

Event date :

3-5 mai 2022

Peer reviewed :

Peer reviewed

Available on ORBi :

since 07 June 2022

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