A comparative in vitro study of the digestibility of heat- and high pressure-induced gels prepared from industrial milk whey proteins

High Pressure Research

Volumn 33, Issue 2, 2013, Pages 328-335

  He, Jin Song ^a,b   Mu, Tai Hua ^a   Wang, Juan ^a  

^a AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^b ZHEJIANG UNIVERSITY   (China)

Author keywords

heat treatment; high pressure treatment; in vitro protein digestibility; whey protein gel

Indexed keywords

GASTROINTESTINAL DIGESTION; GELATION MECHANISMS; HIGH PRESSURE TREATMENTS; IN-VITRO; PROTEIN CONCENTRATIONS; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

ELECTROPHORESIS; GELATION; GELS; HEAT TREATMENT; SIZE EXCLUSION CHROMATOGRAPHY; SODIUM DODECYL SULFATE;

PROTEINS;

EID: 84881234037     PISSN: 08957959     EISSN: 14772299     Source Type: Journal    
DOI: 10.1080/08957959.2013.780056     Document Type: Conference Paper

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