Which casein in sodium caseinate is most resistant to in vitro digestion? Effect of emulsification and enzymatic structuring (2019)
Attributed to:
Developing multi-scale models of digestion to enable targeted product solutions for nutrition and metabolic health
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2018.09.042
Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2018.09.042
Type: Journal Article/Review
Parent Publication: Food Hydrocolloids