Interplay between microstructure, mechanical properties, macrostructure breakdown and in vitro gastric digestion of whey protein gels
Author:
Funder
China Scholarship Council
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference31 articles.
1. Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure;van den Berg;Food Hydrocolloids,2007
2. Adding neutral or anionic hydrocolloids to dairy proteins under in vitro gastric digestion conditions;Borreani;Food Hydrocolloids,2016
3. Combining protein micro-phase separation and protein-polysaccharide segregative phase separation to produce gel structures;Çakir;Food Hydrocolloids,2011
4. Food matrix and macronutrient digestion;Capuano;Annual Review of Food Science and Technology,2021
5. Chew on it: Influence of oral processing behaviour on in vitro protein digestion of chicken and soya-based vegetarian chicken;Chen;British Journal of Nutrition,2021
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1. Impact of microstructure of whey protein gels on in vitro gastric protein digestion is sustained after oral structural breakdown by mastication;Food Hydrocolloids;2025-02
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