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Adding neutral or anionic hydrocolloids to dairy proteins under in vitro gastric digestion conditions

  • Published:2016-06 Issue: Volume:57 Page:169-177
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Borreani Jennifer,Llorca Empar,Larrea Virginia,Hernando Isabel

Funder

Spanish Ministry of the Economy and Competitiveness

EU FEDER

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference39 articles.

1. Effects of baking on protein digestibility of organic spelt products determined by two in vitro digestion methods;Abdel-Aal;LWT – Food Science and Technology,2008

2. Dietary proteins in the regulation of food intake and body weight in humans;Anderson;Journal of Nutrition,2004

3. Slow and fast dietary proteins differently modulate postprandial protein accretion;Boirie;Proceedings of the National Academy of Sciences of the United States of America,1997

4. Alginate as a source of dietary fiber;Brownlee;Critical Reviews in Food Science and Nutrition,2005

5. Alginate as a protease inhibitor in vitro and in a model gut system; Selective inhibition of pepsin but not trypsin;Chater;Carbohydrate Polymers,2015
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