Influence of heat and shear induced protein aggregation on the in vitro digestion rate of whey proteins
Author:
Affiliation:
1. CSIRO Animal
2. Food and Health Sciences
3. Werribee, Australia
Abstract
Protein intake is essential for growth and repair of body cells, the normal functioning of muscles, and health related immune functions.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2014/FO/C4FO00454J
Reference41 articles.
1. Characterization of cold-set gels produced from heated emulsions stabilized by whey protein
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