SCOPUS 정보 검색 플랫폼

Soft Matter

Volumn 10, Issue 8, 2014, Pages 1214-1223

Effect of gel structure on the gastric digestion of whey protein emulsion gels

(5) Guo, Qing a Ye, Aiqian a Lad, Mita a Dalgleish, Douglas b Singh, Harjinder a

a MASSEY UNIVERSITY (New Zealand)

b UNIVERSITY OF GUELPH (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFERENT STRUCTURE; GASTRIC DIGESTIONS; GEL STRENGTHS; GEL STRUCTURES; HUMAN SUBJECTS; PHYSICOCHEMICAL CHARACTERISTICS; PROTEIN MATRIX; WHEY PROTEINS;

DROPS; EMULSIFICATION; IONIC STRENGTH; PROTEINS;

GELS;

MILK PROTEIN; WHEY PROTEIN;

ARTICLE; BIOLOGICAL MODEL; CHEMISTRY; DIGESTION; EMULSION; GEL; PROTEIN DEGRADATION;

DIGESTION; EMULSIONS; GELS; MILK PROTEINS; MODELS, BIOLOGICAL; PROTEOLYSIS;

EID: 84893249233 PISSN: 1744683X EISSN: 17446848 Source Type: Journal
DOI: 10.1039/c3sm52758a Document Type: Article

Times cited : (144)

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