| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540758 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠A range of gel structures were formed from β-lactoglobulin or whey protein isolate. ⺠Large-particulate gels were the most resistant to simulated gastro-duodend proteolysis. ⺠Gels heated to 85 °C were more resistant than those heated to 70 °C. ⺠Firm particulate gels can persist longer and may be useful in inducing satiety.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Adam Macierzanka, Franziska Böttger, Laura Lansonneur, Rozenn Groizard, Anne-Sophie Jean, Neil M. Rigby, Kathryn Cross, Nikolaus Wellner, Alan R. Mackie,