Emulsification Aids in the Digestion of Fats by

Emulsification aids in the digestion of fats by

A) increasing the number of hydrophobic residues on the surface of the fat globule.
B) increasing the surface area of the fat globule exposed to enzymes.
C) the ability of bile salts to activate lipases that digest fats.
D) beginning the process of degrading the triglycerides within the fat globule.
E) increasing the number of fat globules.