Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels

Food Hydrocolloids

Volumn 69, Issue , 2017, Pages 264-272

  Guo, Qing ^a   Bellissimo, Nick ^a   Rousseau, Dérick ^a  

^a RYERSON UNIVERSITY   (Canada)

Author keywords

Emulsion gel; Intestinal digestion; Microstructure; Rheology; Whey protein

Indexed keywords

EID: 85013759325     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.01.037     Document Type: Article

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