Influence of soy and whey protein, gelatin and sodium caseinate on carotenoid bioaccessibility-Reference-Cited by-同舟云学术

Influence of soy and whey protein, gelatin and sodium caseinate on carotenoid bioaccessibility

Published:2020 Issue:6 Volume:11 Page:5446-5459
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Iddir Mohammed¹²³⁴⁵,Dingeo Giulia¹²³⁴⁵,Porras Yaruro Juan Felipe¹²³⁴⁵,Hammaz Faiza⁶⁷⁸⁹¹⁰,Borel Patrick⁶⁷⁸⁹¹⁰^ORCID,Schleeh Thomas¹¹¹²⁵,Desmarchelier Charles⁶⁷⁸⁹¹⁰,Larondelle Yvan¹³¹⁴¹⁵¹⁶,Bohn Torsten¹²³⁴⁵^ORCID

Affiliation:

1. Luxembourg Institute of Health

2. Department of Population Health

3. Nutrition and Health Research Group

4. Strassen

5. Luxembourg

6. C2VN

7. INRA

8. INSERM

9. Aix-Marseille Univ

10. Marseille

11. Luxembourg Institute of Science and Technology

12. Environmental Research and Innovation Department, Belvaux

13. Louvain Institute of Biomolecular Science and Technology

14. UC Louvain

15. Louvain-la-Neuve

16. Belgium

Abstract

Proteins differentially affect carotenoid bioaccessibility and physicochemical characteristics of the digesta and constituents, depending on carotenoid and protein species/concentration.

Funder

Fonds National de la Recherche Luxembourg

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO00888E

Reference63 articles.

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