Effect of Gel Structure on the In Vitro Gastrointestinal Digestion Behaviour of Whey Protein Emulsion Gels and the Bioaccessibility of Capsaicinoids

This study investigated the effect of gel structure on the digestion of heat-set whey protein emulsion gels containing capsaicinoids (CAP), including the bioaccessibility of CAP. Upon heat treatment at 90 °C, whey protein emulsion gels containing CAP (10 wt% whey protein isolate, 20 wt% soybean oil,...

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Detalles Bibliográficos
Autores principales: Luo, Nan, Ye, Aiqian, Wolber, Frances M., Singh, Harjinder
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7961952/
https://www.ncbi.nlm.nih.gov/pubmed/33806537
http://dx.doi.org/10.3390/molecules26051379

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7961952/
https://www.ncbi.nlm.nih.gov/pubmed/33806537
http://dx.doi.org/10.3390/molecules26051379

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