Evaluation of in vitro whey protein digestibility in a protein-catechins model system mimicking milk chocolate: Interaction with flavonoids does not hinder protein bioaccessibility
Francesca Accardo, Barbara Prandi, Francesca Terenziani, Tullia Tedeschi, Stefano Sforza
Topics & Concepts
ChemistryDigestion (alchemy)Food scienceWhey proteinHydrolyzed proteinPea proteinProteolysisHydrolysisBiochemistryChromatographyEnzymeProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesFood Chemistry and Fat Analysis