Physicochemical, structural and in vitro gastrointestinal tract release properties of ι-carrageenan/sodium caseinate synbiotic microgels produced by double-crosslinking with calcium ions and transglutaminase-Reference-Cited by-同舟云学术

Physicochemical, structural and in vitro gastrointestinal tract release properties of ι-carrageenan/sodium caseinate synbiotic microgels produced by double-crosslinking with calcium ions and transglutaminase

Published:2023-07 Issue: Volume:414 Page:135707
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kim Min Su,Chang Yoon Hyuk

Funder

National Research Foundation of Korea

Ministry of Education

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

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4. Which casein in sodium caseinate is most resistant to in vitro digestion? Effect of emulsification and enzymatic structuring;Böttger;Food Hydrocolloids,2019

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