The heat treatment and the gelation are strong determinants...

Food Chemistry 2013 / 02 Vol. 136; Iss. 3-4

The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids

Barbé, Florence, Ménard, Olivia, Le Gouar, Yann, Buffière, Caroline, Famelart, Marie-Hélène, Laroche, Béatrice, Le Feunteun, Steven, Dupont, Didier, Rémond, Didier
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Volume:
136
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2012.09.022
Date:
February, 2013
File:
PDF, 932 KB
english, 2013
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