Investigating the impact of egg white gel structure on peptide kinetics profile during in vitro digestion

Published 2016 View Full Article

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Title
Investigating the impact of egg white gel structure on peptide kinetics profile during in vitro digestion
Authors
Keywords
Quantitative mass spectrometry, Peptidomics, Protein gelation, In vitro, digestion, Statistical analysis
Journal
FOOD RESEARCH INTERNATIONAL
Volume 88, Issue -, Pages 302-309
Publisher
Elsevier BV
Online
2016-01-09
DOI
10.1016/j.foodres.2016.01.004

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