Effect of human and simulated gastric juices on the digestion of whey proteins and carboxymethylcellulose-stabilised O/W emulsions

Food Chemistry

Volumn 165, Issue , 2014, Pages 104-112

  Malinauskyte, Ernesta ^a   Ramanauskaite, Jovita ^a   Leskauskaite, Daiva ^a   Devold, Tove G ^b   Schüller, Reidar B ^b   Vegarud, Gerd E ^b  

^a KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Carboxymethylcellulose; Digestibility; Emulsions; Whey proteins

Indexed keywords

EMULSIONS; HYDROLYSIS;

CARBOXY METHYLCELLULOSE; DIGESTIBILITY; ENZYMATIC ACTIVITIES; IN-VITRO DIGESTIONS; PHYSICOCHEMICAL PROPERTY; SIMULATED GASTRIC JUICE; SIMULATED GASTROINTESTINAL CONDITIONS; WHEY PROTEINS;

PROTEINS;

CARBOXYMETHYLCELLULOSE; FAT DROPLET; LIPID; PROTEIN; UNCLASSIFIED DRUG; WHEY PROTEIN; EMULSION;

ADSORPTION; ADULT; ARTICLE; DIGESTION; DUODENUM FLUID; EMULSION; ENZYME ACTIVITY; FEMALE; FLOW KINETICS; GASTROINTESTINAL SECRETION; HUMAN; IN VITRO STUDY; INTESTINE FLUID; LIPID HYDROLYSIS; MALE; NORMAL HUMAN; PHYSICAL CHEMISTRY; PROTEIN DEGRADATION; SIMULATION; STOMACH JUICE; CHEMISTRY; METABOLISM;

CARBOXYMETHYLCELLULOSE SODIUM; DIGESTION; EMULSIONS; GASTRIC JUICE; HUMANS; LIPIDS; WHEY PROTEINS;

EID: 84902313424     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.078     Document Type: Article

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