Effects of dry heating on the progression of in vitro digestion of egg white proteins: Contribution of multifactorial data analysis

Food and Function

Volumn 6, Issue 5, 2015, Pages 1578-1590

  Lechevalier, Valerie ^a,b   Musikaphun, Nuttinee ^a,b   Gillard, Angelique ^a,b   Pasco, Maryvonne ^a,b   Guérin Dubiard, Catherine ^a,b   Husson, Francois ^a   Nau, Francoise ^a,b  

^a AGROCAMPUS OUEST   (France)

^b UMR1253   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ELECTROPHORESIS; HYDROLYSIS;

DRY-HEATING; EGG WHITE PROTEINS; IN-VITRO DIGESTIONS; MULTIPLE FACTOR ANALYSIS; PROTEIN UNFOLDING; SDS PAGE;

PROTEINS;

EGG PROTEIN;

ANIMAL; BIOLOGICAL MODEL; CHEMISTRY; CHICKEN; DIGESTION; HEAT; HUMAN; METABOLISM; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; STOMACH;

ANIMALS; CHICKENS; DIGESTION; EGG PROTEINS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; MODELS, BIOLOGICAL; STOMACH;

EID: 84929468386     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c4fo01156b     Document Type: Article

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