HIGHLIGHTS
- who: Thierry Hellebois and collaborators from the Laboratoire d`Ingu00e9nierie des Biomolu00e9cules (LIBio), Universitu00e9 de Lorraine, Nancy, France Food Quality and Design Group, Wageningen University and Research have published the research work: Impact of Flaxseed Gums on the Colloidal Changes and In Vitro Digestibility of Milk Proteins, in the Journal: Foods 2022, 11, 4096. of /2022/
- what: The aim of this work was to investigate the colloidal interplay between flaxseed gum (golden or brown) and milk proteins (sodium caseinate or whey protein isolate) under simulated in vitro digestion conditions and its relationship with the attained . . .
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