Peptide bonds cleaved by pepsin are affected by the morphology of heat-induced ovalbumin aggregates
Author:
Funder
INRAE
Conseil Régional de Bretagne
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
Publisher
Elsevier BV
Reference35 articles.
1. Accessing the reproducibility and specificity of pepsin and other aspartic proteases;Ahn;Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics,2013
2. Tracking the in vivo release of bioactive peptides in the gut during digestion : Mass spectrometry peptidomic characterization of effluents collected in the gut of dairy matrix fed mini-pigs;Barbé;Food Research International,2014
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. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey;Bryant;Trends in Food Science & Technology,1998
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