CORDIS Project
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This project explores the design of healthier food emulsions to manage fat intake by controlling lipid digestion. It investigates how interfacial structures in emulsions can be engineered to slow down fat absorption, potentially aiding in obesity management through improved food formulations.
An emerging application of colloidal science, due to the growing social and economic consequences of the obesity crisis in the developed world, is the design of healthier foods to control fat uptake in the diet.
Consequently molecular mechanisms of digestion and metabolism of lipids are generating renewed scientific interest.
Lipase-colipase complexes adsorb onto the surface of lipid droplets to access and hydrolyse fats into a form absorbed by the body (lipolysis).
Studies I made on the recent…
UNIVERSIDAD DE GRANADA
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