In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments

LWT

Volumn 84, Issue , 2017, Pages 511-519

  Laguna, Laura ^a,b   Picouet, Pierre ^c,e   Guàrdia, M Dolors ^c   Renard, Catherine M G C ^d   Sarkar, Anwesha ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^c IRTA   (Spain)

^d UNIVERSITY OF AVIGNON   (France)

^e University Bretagne Loire   (France)

Author keywords

Autoclave; Digestibility; HPP; Pea protein; Puree

Indexed keywords

AUTOCLAVES; ELECTROPHORESIS; FLAVONOIDS; FRUITS; HIGH PRESSURE EFFECTS; PH EFFECTS; PRESSURE VESSELS; SODIUM COMPOUNDS; SULFUR COMPOUNDS;

DIGESTIBILITY; GASTROINTESTINAL DIGESTION; HIGH PRESSURE PROCESSING; PEA PROTEIN ISOLATES; PEA PROTEINS; PUREE; SODIUM DODECYL SULPHATE; THEORETICAL CALCULATIONS;

PROTEINS;

EID: 85020831114     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.06.021     Document Type: Article

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