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Fig. 4


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Schematic representation of designed formulated supramolecular structures of lipids that can be formed during food processing and their possible impact on ingestion, digestion and metabolism of lipids. Illustrations adapted from (A) Della Valle G, Guessasma S, Inra BIA Nantes; (B) Bréard CInra BIA Nantes; (C) Genot et al. (2013a); (D) Genot et al. (1989); (E) Genot et al. (2004); (F) Le Bail P. Inra BIA Nantes.

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