Salt plays an important role in governing the structure and textures of lipid emulsions, due to electrostatic interactions between sodium chloride and lipid particles, according to new research. The ...

The use of surfactants in food could be causing quicker break down of protein-coated lipids, according to a new study with potential to aid future food design. The research, published in the journal ...

Exocrine pancreatic insufficiency (EPI) is characterized by a deficiency of exocrine pancreatic enzymes, resulting in deficits in digestion of all macronutrients, with deficiencies in digestion of ...