The impact of food-grade carrageenans and consumer age on the in vitro proteolysis of whey proteins
Shlomit David, Aleksandra Wojciechowska, Reto Portmann, Avi Shpigelman, Uri Lesmes
Topics & Concepts
ProteolysisLactoferrinWhey protein isolateWhey proteinFood scienceDigestion (alchemy)ChemistryIn vitroPolysaccharideBiochemistryChromatographyEnzymeProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsMeat and Animal Product Quality