Egg white gel structure determines biochemical digestion with consequences on softening and mechanical disintegration during in vitro gastric digestion
Geeshani Somaratne, Aiqian Ye, Françoise Nau, Maria J. Ferrua, Didier Dupont, R. Paul Singh, Jaspreet Singh
Topics & Concepts
SofteningDigestion (alchemy)ChemistryRegulation of gastric functionParticle sizeChromatographyKineticsDiffusionParticle (ecology)Materials scienceBiochemistryGastric acidStomachComposite materialBiologyThermodynamicsPhysical chemistryQuantum mechanicsPhysicsEcologyProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties