Egg white gel structure determines biochemical digestion with consequences on softening and mechanical disintegration during in vitro gastric digestion-Reference-Cited by-同舟云学术

Egg white gel structure determines biochemical digestion with consequences on softening and mechanical disintegration during in vitro gastric digestion

Published:2020-12 Issue: Volume:138 Page:109782
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Somaratne Geeshani,Ye Aiqian,Nau Francoise,Ferrua Maria J.,Dupont Didier,Paul Singh R.,Singh Jaspreet

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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3. Gastric digestion in vivo and in vitro: How the structural aspects of food influence the digestion process;Bornhorst;Annual Review of Food Science and Technology,2014

4. Bolus formation and disintegration during digestion of food carbohydrates;Bornhorst;Comprehensive Reviews in Food Science and Food Safety,2012

5. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019

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