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

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

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Borreani, JAA.; Llorca Martínez, ME.; Larrea Santos, V.; Hernando Hernando, MI. (2016). Adding neutral or anionic hydrocolloids to dairy proteins underin vitro gastric digestion conditions. Food Hydrocolloids. 57:169-177. doi:10.1016/j.foodhyd.2016.01.030

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/79126

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Title: Adding neutral or anionic hydrocolloids to dairy proteins underin vitro gastric digestion conditions
Author:
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
The effect of adding uncharged polysaccharides such as konjac glucomannan (KGM) or negatively charged polysaccharides such as alginate to dairy protein ingredients - milk, whey proteins and calcium caseinate - was investigated ...[+]
Subjects: Dairy proteins , Konjac glucomannan , Alginate , In vitro gastric digestion , SDS-PAGE , Microstructure
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food Hydrocolloids. (issn: 0268-005X ) (eissn: 1873-7137 )
DOI: 10.1016/j.foodhyd.2016.01.030
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodhyd.2016.01.030
Thanks:
The authors are grateful to the Spanish Ministry of the Economy and Competitiveness for financial support (AGL2012-36753-C02) and gratefully acknowledge the financial support of EU FEDER funds. They would also like to thank ...[+]
Type: Artículo

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