Structural and rheological properties of the clots formed by ruminant milks during dynamic in vitro gastric digestion: Effects of processing and species-Reference-Cited by-同舟云学术

Structural and rheological properties of the clots formed by ruminant milks during dynamic in vitro gastric digestion: Effects of processing and species

Published:2022-05 Issue: Volume:126 Page:107465
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Siqi^ORCID,Pan Zheng^ORCID,Ye Aiqian^ORCID,Cui Jian,Dave Anant,Singh Harjinder

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

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

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