Gastro-intestinal in vitro digestions of protein emulsions monitored by pH-stat: Influence of structural properties and interplay between proteolysis and lipolysis-Reference-Cited by-同舟云学术

Gastro-intestinal in vitro digestions of protein emulsions monitored by pH-stat: Influence of structural properties and interplay between proteolysis and lipolysis

Published:2020-05 Issue: Volume:311 Page:125946
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mat D.J.L.,Souchon I.,Michon C.,Le Feunteun S.

Funder

Université Paris-Saclay

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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4. The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids;Barbé;Food Chemistry,2013

5. Structure of protein emulsion in food impacts intestinal microbiota, caecal luminal content composition and distal intestine characteristics in rats;Beaumont;Molecular Nutrition & Food Research,2017

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