Impact of High-Speed Homogenisation Followed by pH Treatment of Arthrospira platensis on Protein Accessibility and In Vitro Protein Digestibility
Author:
Funder
University of Otago
Riddet Institute
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11947-023-03269-w.pdf
Reference51 articles.
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3. Alpos, M., Leong, S. Y., Liesaputra, V., Martin, C. E., & Oey, I. (2021). Understanding in vivo mastication behaviour and in vitro starch and protein digestibility of pulsed electric field-treated black beans after cooking. Foods, 10(11), 2540. https://doi.org/10.3390/foods10112540
4. Barka, A., Amira, A. B., Francis, F., & Blecker, C. (2018). Physicochemical characterization of colored soluble protein fractions extracted from Spirulina (Spirulina platensis). Food Science and Technology International, 24(8), 651–663. https://doi.org/10.1177/1082013218786862
5. Bekard, I. B., & Dunstan, D. E. (2009). Shear-induced deformation of bovine insulin in Couette flow. The Journal of Physical Chemistry B, 113(25), 8453–8457. https://doi.org/10.1021/jp903522e
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