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In vitro gastrointestinal digestion of liquid and semi-liquid dairy matrixes

  • Published:2014-06 Issue:1 Volume:57 Page:99-105
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Rinaldi Laure,Gauthier Sylvie F.,Britten Michel,Turgeon Sylvie L.

Funder

Fonds de recherche du Québec – Nature et technologies

Novalait Inc.

Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec

Agriculture and Agri-Food Canada

NSERC discovery

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Microstructural principles of food processing and engineering;Aguilera,1999

2. In vitro digestion of bovine and caprine milk by human gastric and duodenal enzymes;Almaas;International Dairy Journal,2006

3. 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

4. Slow and fast dietary proteins differently modulate postprandial protein accretion;Boirie;Proceedings of the National Academy of Sciences of the United States of America,1997

5. Aggregation of proteins in whey from raw and heat-processed milk: formation of soluble macroaggregates and nutritional consequences;Carbonaro;LWT – Food Science and Technology,1998
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