Formation of a structured clot during the gastric digestion of milk: Impact on the rate of protein hydrolysis

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 478-486

  Ye, Aiqian ^a   Cui, Jian ^a   Dalgleish, Douglas ^b   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Gastric digestion; Heat treatment; Milk; Protein hydrolysis; Structure of clot

Indexed keywords

HYDROLYSIS; MERCURY COMPOUNDS; PROTEOLYSIS;

CASEIN HYDROLYSIS; DIGESTION TIME; GASTRIC DIGESTIONS; MATRIX; MILK; MILK CASEINS; NETWORK STRUCTURES; PROTEIN HYDROLYSIS; STRUCTURE OF CLOT; WHEY PROTEINS;

CASEIN;

EID: 84938810641     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.07.023     Document Type: Article

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