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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer US
2018
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| Materias: | |
| 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 |