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

Böttger, F, Dupont, D, Marcinkowska, D et al. (3 more authors) (2019) Which casein in sodium caseinate is most resistant to in vitro digestion? Effect of emulsification and enzymatic structuring. Food Hydrocolloids, 88. pp. 114-118. ISSN 0268-005X

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2018 Elsevier Ltd. All rights reserved. This is an author produced version of a paper published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Digestion; Sodium caseinate; ELISA; Emulsion; Transglutaminase; Casein
Dates:
  • Published: March 2019
  • Accepted: 26 September 2018
  • Published (online): 27 September 2018
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)
Funding Information:
FunderGrant number
BBSRCBB/P023827/1
Depositing User: Symplectic Publications
Date Deposited: 25 Oct 2018 10:38
Last Modified: 27 Nov 2018 08:59
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2018.09.042

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Embargoed until: 27 September 2019

Filename: Food hydrocolloids Bottger in press.pdf

Licence: CC-BY-NC-ND 4.0

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