Enhancing the in vitro Fe 2+ bio-accessibility using ascorbate and cold-set whey protein gel particles

Dairy Science and Technology

Volumn 92, Issue 2, 2012, Pages 133-149

  Martin, A H ^a   De Jong, G A H ^a  

^a TNO   (Netherlands)

Author keywords

Ascorbate; Cold set gelation; In vitro digestion model; Iron bio accessibility; Whey protein

Indexed keywords

ASCORBATE; ENCAPSULATION EFFICIENCY; FUNCTION OF TIME; GEL FORMATION; GEL PARTICLES; GEL STRENGTHS; GELATION PROCESS; HUMAN CONSUMPTION; IN-VITRO; IRON FORTIFICATION; PH RANGE; PREPARATION METHOD; PROTEIN CONTENTS; PROTEIN GEL; PROTEIN PARTICLES; WHEY PROTEINS;

COAGULATION; ENCAPSULATION; FOOD PRODUCTS; GELATION; IRON; PH EFFECTS; PROTEINS;

METAL RECOVERY;

EID: 84861228782     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-011-0055-0     Document Type: Article

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