Assessing the nutritional quality of lipid components in commercial meal replacement shakes using an in vitro digestion model

This study aimed to investigate the nutritional value of five commercial meal-replacement shakes, and mainly focused on the lipid digestion fates and fat-soluble vitamin bioavailability. Four out of five samples exhibited a low lipolysis level (37.33–61.42%), aligning with the intended objectives of...

Full description

Bibliographic Details

Published in:	Current Research in Food Science
Main Authors:	Qingqing Xu, Weifei Wang, Dongxiao Sun-Waterhouse, Qian Zou, Menglei Yan, Xuan Liu, Dongming Lan, Yonghua Wang
Format:	Article
Language:	English
Published:	Elsevier 2023-01-01
Subjects:	Meal-replacement shakes Lipids Fat-soluble vitamins In vitro digestion Bioavailability
Online Access:	http://www.sciencedirect.com/science/article/pii/S2665927123001363