1 ric feeding and increased oral intake of low-fat emulsions.

2 ssively receiving intra-gastric infusions of fat emulsions.

3 interactions with phospholipid monolayers of fat emulsions are known to regulate the actions of gastr

4                             In vivo, dietary fat emulsions contain fatty acids as a result of the act

5       The crystallisation properties of milk fat emulsions containing dairy-based ingredients as func

6                        Use of alternative IV fat emulsions in parenteral nutrition, particularly oliv

7 xone) receptor antagonism to alter intake of fat emulsions (intralipid) in mice.

8 the consumption of the following 4 different fat emulsions: lipid emulsion 1 (LE1; acid stable, 0.33

9 faster than long chain fatty acids from milk fat emulsions; long chain polyunsaturated fatty acids, s

10 rder to receive intra-gastric infusions of a fat emulsion maintained constant hourly caloric intake b

11 e influence of the intragastric stability of fat emulsions on their dynamics of gastric processing an

12  whether intragastric self-administration of fat emulsions, that is, bypassing the oral cavity, recap

13 cifically, on the lipid/aqueous interface of fat emulsions, the anionic portions of amphipathic bile

14 an or equal to 5 days, and did not change IV fat emulsion type during the data collection period.