Digestion is a complex combination of physical, chemical and biological processes. In orderto investigate the impact of food structure on the digestion of lipids, we work on acontrollable triglyceride-based system: emulsion. In this study, the emulsion was composed ofa single triglyceride (tricaprylin or triolein), decanal as a model lipophilic micronutrient, and asingle emulsifier (-lactoglobulin or sodium oleate) at different concentrations. Weinvestigated the effects of these parameters on an in vitro intestinal static digestion, which wasmonitored using classic physicochemical methods: fatty acid titration, lipidsextraction/chromatography and sizing.To interpret the results, we developed several mechanistic models based on mass transferkinetics, which enable a direct comparison and identify the factors influencing the digestion.Those are the molar mass of the lipids, the initial interfacial area (droplet size) and dispersedvolume fraction, the interfacial tension and dilatational viscoelasticity.We also developed an experimental digestion model based on a single droplet usingtensiometry. This technique was able to monitor the kinetics of lipolysis and micellarsolubilization simultaneously.All methods confirmed the result from our previous study that the type of triglyceride is themajor parameter influencing the digestion. Moreover, the mechanistic and experimentalmodels allowed to evidence that digestion was usually faster for -lactoglobulinemulsions/droplets compared to sodium oleate ones. There was no clear effect of theemulsifier concentratio