A J Fillery-Travis et al.
Biophysical chemistry, 54(3), 253-260 (1995-05-01)
The emulsion phase formed within the stomach and duodenum during digestion of a fatty meal has been modelled using two physiological surfactants, the phospholipid L-alpha-phosphatidylcholine (PC) and the bile salt sodium taurocholate (NaT). Upon dilution of the phospholipid stabilised emulsions