How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells

por Duijsens, Dorine, Verkempinck, Sarah H. E., De Coster, Audrey, Pälchen, Katharina, Hendrickx, Marc, Grauwet, Tara
Publicado 2023

Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types

por Pälchen, Katharina, Van den Wouwer, Ben, Duijsens, Dorine, Hendrickx, Marc E., Van Loey, Ann, Grauwet, Tara
Publicado 2022