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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-...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| 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 |