A semi dynamic in vitro digestion study of milk protein concentrate dispersions structured with different polysaccharides

Hydrocolloids are often added as functional ingredients in foods, to better design the structure of the matrix and ensure food quality and optimal sensory properties. However, much less is known about their influence on the physical and chemical changes during gastric digestion. In this study, semi-...

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Detalles Bibliográficos
Autores principales: Markussen, Jacob Østergaard, Madsen, Finn, Young, Jette Feveile, Corredig, Milena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8080468/
https://www.ncbi.nlm.nih.gov/pubmed/33948564
http://dx.doi.org/10.1016/j.crfs.2021.03.012

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8080468/
https://www.ncbi.nlm.nih.gov/pubmed/33948564
http://dx.doi.org/10.1016/j.crfs.2021.03.012

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