Altering the level of calcium changes the physical properties and digestibility of casein-based emulsion gels-Reference-Cited by-同舟云学术

Altering the level of calcium changes the physical properties and digestibility of casein-based emulsion gels

Published:2017 Issue:4 Volume:8 Page:1641-1651
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

McIntyre Irene¹²³⁴⁵^ORCID,O′Sullivan Michael¹²³⁴⁵,O′Riordan Dolores¹²³⁴⁵

Affiliation:

1. Food for Health Ireland

2. UCD Institute of Food & Health

3. University College Dublin

4. Dublin 4

5. Ireland

Abstract

Food matrix physical properties can be modified to alter resistance to gastric degradation which may affect the kinetics of nutrient release and delivery of bioactives sensitive to the gastric environment.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C6FO01719C

Reference39 articles.

1. Functional food microstructures for macronutrient release and delivery

2. Engineering Digestion: Multiscale Processes of Food Digestion

3. Controlling Lipid Bioavailability through Physicochemical and Structural Approaches

4. Influence of cheese matrix on lipid digestion in a simulated gastro-intestinal environment

5. Impact of different biopolymer networks on the digestion of gastric structured emulsions

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