Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein‐fortified sponge cake chewed by elderly-Reference-Cited by-同舟云学术

Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein‐fortified sponge cake chewed by elderly

Published:2019-11-03 Issue: Volume: Page:
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Assad‐Bustillos Melissa¹²³,Palier Juliette¹,Rabesona Hanitra¹,Choiset Yvan¹,Della Valle Guy¹,Feron Gilles²^ORCID

Affiliation:

1. INRA UR‐1268 Biopolymères Interactions et Assemblages Nantes France

2. Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAUniversité Bourgogne Franche‐Comté Dijon France

3. CERELAB® Aiserey France

Funder

Agence Nationale de la Recherche

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12486

Reference46 articles.

1. Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status

2. Assad‐Bustillos M.(2019). Food oral processing and chewing mechanisms in the elderly applied to the development of soft cereal foods fortified with proteins. (PhD Thesis). University of Nantes 224p.

3. Relationships of oral comfort perception and bolus properties in the elderly with salivary flow rate and oral health status for two soft cereal foods

4. Functional Properties of Pea (Pisum sativum, L.) Protein Isolates Modified with Chymosin

5. Evidence-Based Recommendations for Optimal Dietary Protein Intake in Older People: A Position Paper From the PROT-AGE Study Group

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