Disintegration and nutrients release from cheese with different textural properties during in vitro digestion-Reference-Cited by-同舟云学术

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Disintegration and nutrients release from cheese with different textural properties during in vitro digestion

Published:2016-10 Issue: Volume:88 Page:276-283
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Fang Xixi,Rioux Laurie-Eve,Labrie Steve,Turgeon Sylvie L.

Funder

Canadian Agri-Science Clusters Initiative

Canadian Foundation for Innovation

Le fonds de recherche du Québec — Nature et Technologies

Ministère de l'Économie, de l'Innovation et de l'Exportation

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Ash of cheese. Method no. 935.42;AOAC,2000

2. Loss on drying (moisture) in cheese. Method no. 926.08;AOAC,2008

3. Effect of calcium enrichment of Cheddar cheese on its structure, in vitro digestion and lipid bioaccessibility;Ayala-Bribiesca;International Dairy Journal,2016

4. Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability;Barbé;Food Chemistry,2014

5. The sensitising capacity of intact β-lactoglobulin is reduced by co-administration with digested β-lactoglobulin;Bøgh;International Archives of Allergy and Immunology,2013

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2. Insights into the in vitro digestibility of pork myofibrillar protein with different ionic polysaccharides from the perspective of gel characteristics;Food Chemistry;2023-11

3. Feasibility of using a realistic food bolus for semi-dynamic in vitro gastric digestion of hard cheese with pH-stat monitoring of protein hydrolysis;Food Research International;2023-07

4. Quantitative magnetic resonance imaging of in vitro gastrointestinal digestion of a bread and cheese meal;Food Research International;2023-07

5. Sensory Profiles of Pan‐American Fresh, Soft and Other Cheese Varieties;Sensory Profiling of Dairy Products;2023-05-12

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