📣 Try out the NEW Gateway to Research and let us know what you think.

We're looking for users to test the new service during August and September and share their feedback. Express your interest by completing this short form.

Which casein in sodium caseinate is most resistant to in vitro digestion? Effect of emulsification and enzymatic structuring (2019)

First Author: Böttger F

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