The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated

Author:

Nyemb Kéra,Guérin-Dubiard Catherine,Pézennec Stéphane,Jardin Julien,Briard-Bion Valérie,Cauty Chantal,Rutherfurd Shane M.,Dupont Didier,Nau Françoise

Funder

French Ministry of Higher Education and Research and the Institut National de la Recherche Agronomique

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference69 articles.

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2. The microstructure of food protein assemblies;Aguilera;Food Reviews International,1993

3. Physical and chemical interactions in pH-induced aggregation and gelation of whey proteins;Alting;Special Publication-Royal Society of Chemistry,2003

4. Food gels: gelling process and new applications;Banerjee;Critical Reviews in Food Science Nutrition,2012

5. The globular-fibrous protein transformation;Barbu;Discussions Faraday Society,1953

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