In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments

Laguna, L, Picouet, P, Dolors Guardia, M et al. (2 more authors) (2017) In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments. LWT - Food Science and Technology, 84. pp. 511-519. ISSN 0023-6438

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Copyright, Publisher and Additional Information: © 2017 Elsevier. Published by Elsevier Inc. All rights reserved. This is an author produced version of a paper published in LWT - Food Science and Technology. Uploaded in accordance with the publisher's self-archiving policy
Keywords: HPP; Autoclave; Digestibility; Puree; Pea protein
Dates:
  • Published: October 2017
  • Accepted: 11 June 2017
  • Published (online): 13 June 2017
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 15 Jun 2017 09:41
Last Modified: 13 Jun 2018 00:38
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.lwt.2017.06.021

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