Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion

International Dairy Journal

Volumn 56, Issue , 2016, Pages 169-178

  Fang, Xixi ^a   Rioux, Laurie Eve ^a   Labrie, Steve ^a   Turgeon, Sylvie L ^a  

^a UNIVERSITÉ LAVAL   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

AGRICULTURAL ENGINEERING; FOOD TECHNOLOGY;

DISINTEGRATION RATE; GASTRIC DIGESTIONS; IN-VITRO DIGESTIONS; INTESTINAL DIGESTION; METABOLIC RESPONSE; PROCESSING PARAMETERS; PROTEIN DIGESTION; TEXTURAL PROPERTIES;

PROTEINS;

EID: 84959247713     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2016.01.023     Document Type: Article

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