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

✍ Scribed by Barbé, Florence; Ménard, Olivia; Le Gouar, Yann; Buffière, Caroline; Famelart, Marie-Hélène; Laroche, Béatrice; Le Feunteun, Steven; Dupont, Didier; Rémond, Didier

• Book ID: 122413307
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 932 KB
• Volume: 136
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.09.022