Modulating in vitro gastric digestion of emulsions using composite whey protein-cellulose nanocrystal interfaces.

Sarkar, Anwesha; Zhang, Shuning; Murray, Brent; Russell, Jessica A; Boxal, Sally

Sarkar, Anwesha; Zhang, Shuning; Murray, Brent; Russell, Jessica A; Boxal, Sally.

Afiliación

Sarkar A; Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK. Electronic address: A.Sarkar@leeds.ac.uk.
Zhang S; Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
Murray B; Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
Russell JA; Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
Boxal S; Bioimaging Facility, Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, UK.

Colloids Surf B Biointerfaces ; 158: 137-146, 2017 Oct 01.

Article en En | MEDLINE | ID: mdl-28688363

Asunto(s)

Celulosa/química; Emulsiones/química; Proteína de Suero de Leche/química; Digestión; Electroforesis en Gel de Poliacrilamida; Concentración de Iones de Hidrógeno

Palabras clave

Cellulose nanocrystals; Emulsion; In vitro gastric digestion; Particle-protein interface; Pepsin; Whey protein

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Celulosa / Emulsiones / Proteína de Suero de Leche Idioma: En Revista: Colloids Surf B Biointerfaces Asunto de la revista: QUIMICA Año: 2017 Tipo del documento: Article Pais de publicación: Países Bajos

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