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Enhancing the in vitro Fe(2+) bio-accessibility using ascorbate and cold-set whey protein gel particles
This paper investigates the possibility for iron fortification of food using a new preparation method for protein gel particles in which iron is entrapped in the presence of ascorbate using cold-set gelation. The effect of ascorbate on the iron-induced cold-set gelation process of whey protein was s...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer-Verlag
2012
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3362803/ https://www.ncbi.nlm.nih.gov/pubmed/22662291 http://dx.doi.org/10.1007/s13594-011-0055-0 |