Evaluation of in vitro whey protein digestibility in a protein-catechins model system mimicking milk chocolate: Interaction with flavonoids does not hinder protein bioaccessibility-Reference-Cited by-同舟云学术

Evaluation of in vitro whey protein digestibility in a protein-catechins model system mimicking milk chocolate: Interaction with flavonoids does not hinder protein bioaccessibility

Published:2023-07 Issue: Volume:169 Page:112888
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Accardo Francesca^ORCID,Prandi Barbara^ORCID,Terenziani Francesca^ORCID,Tedeschi Tullia^ORCID,Sforza Stefano^ORCID

Funder

University of Parma

Ministero dell’Istruzione, dell’Università e della Ricerca

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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2. pH-stability and thermal properties of microbial transglutaminase-Treated whey protein isolate;Agyare;Journal of Agricultural and Food Chemistry,2010

3. Molecular interaction of tea catechin with bovine β-lactoglobulin: A spectroscopic and in silico studies;Al-Shabib;Saudi Pharmaceutical Journal,2020

4. Association of Official Agricultural Chemists (AOAC), (2002). Official method of analysis (16th Ed.). AOAC, 345 Washington, DC, USA, 711 pp.

5. The Science of Chocolate;Beckett;Royal Society of Chemistry.,2008

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