Investigating the impact of egg white gel structure on peptide kinetics profile during in vitro digestion

Food Research International

Volumn 88, Issue Part B, 2016, Pages 302-309

  Nyemb Diop, Kéra ^a   Causeur, David ^a   Jardin, Julien ^a   Briard Bion, Valérie ^a   Guérin Dubiard, Catherine ^a   Rutherfurd, Shane M ^b   Dupont, Didier ^a   Nau, Françoise ^a  

^a UNIVERSITÉ DE RENNES 1   (France)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

In vitro digestion; Peptidomics; Protein gelation; Quantitative mass spectrometry; Statistical analysis

Indexed keywords

GELATION; IONIC STRENGTH; KINETICS; MASS SPECTROMETRY; STATISTICAL METHODS;

FOOD STRUCTURES; GASTROINTESTINAL TRACT; IN-VITRO DIGESTIONS; INTERACTION COEFFICIENT; PEPTIDOMICS; PROTEIN GELATIONS; QUANTITATIVE MASS SPECTROMETRIES; SIMULATED DIGESTION;

PEPTIDES;

EID: 84954349551     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.01.004     Document Type: Article

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