Impact of caseins and whey proteins ratio and lipid content on in vitro digestion and ex vivo absorption

Mulet-Cabero, A-I, Torcello Gomez, M orcid.org/0000-0003-3276-1296, Saha, S et al. (3 more authors) (2020) Impact of caseins and whey proteins ratio and lipid content on in vitro digestion and ex vivo absorption. Food Chemistry. 126514. p. 126514. ISSN 0308-8146

Abstract

Metadata

Authors/Creators:
Copyright, Publisher and Additional Information: © 2020 Published by Elsevier Ltd. All rights reserved. This is an author produced version of an article published in Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: dairy proteins; caseins; whey proteins; gastric digestion; semi-dynamic model; digestion kinetics
Dates:
  • Accepted: 26 February 2020
  • Published (online): 27 February 2020
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 03 Mar 2020 12:17
Last Modified: 03 Mar 2020 12:17
Status: Published online
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodchem.2020.126514

Download

Accepted Version


Embargoed until: 27 February 2021

Filename: Pre-proof.pdf

Licence: CC-BY-NC-ND 4.0

Request a copy

file not available

Share / Export

Statistics