The Effect of Gel Microstructure on Simulated Gastric Digestion of Protein Gels

The objective of this study was to analyse the impact of the gel structure obtained by different heat-induced temperatures on the in vitro gastric digestibility at pH 2. To achieve this, gels were prepared from soy protein, pea protein, albumin from chicken egg white and whey protein isolate at vary...

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Detalles Bibliográficos
Autores principales: Opazo-Navarrete, Mauricio, Altenburg, Marte D., Boom, Remko M., Janssen, Anja E. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2018
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5937947/
https://www.ncbi.nlm.nih.gov/pubmed/29755300
http://dx.doi.org/10.1007/s11483-018-9518-7

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5937947/
https://www.ncbi.nlm.nih.gov/pubmed/29755300
http://dx.doi.org/10.1007/s11483-018-9518-7

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