1 ssively receiving intra-gastric infusions of fat emulsions.

2 eral, the peptide efficacy was higher in low-fat emulsions.

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

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

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

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

7 ton relaxation were studied in water-in-milk fat emulsions during in situ cooling from 40 degrees C t

8                                       In low-fat emulsions, formation of hydroperoxides was reduced 4

9            Use of mixed-oil (MO) intravenous fat emulsion (IFE) was shown to inhibit Candida albicans

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

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

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

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

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

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

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

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

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

19                                         High fat emulsions were produced using different amounts of m