Oat protein in vitro digestion is not influenced by pectin in dispersion or gel systems
Journal article, 2025
Degree of proteolysis
Amino acids
Calcium pectin gelation
Low methoxy pectin
INFOGEST
Hydrogels
Author
Marina Marinea
Chalmers, Chemistry and Chemical Engineering, Applied Chemistry
Patricia Lopez-Sanchez
Spanish National Research Council (CSIC)
Universidade de Santiagode Compostela
Diana Ortiz
Karin Larsson
Chalmers, Life Sciences, Food and Nutrition Science
Anna Ström
Chalmers, Chemistry and Chemical Engineering, Applied Chemistry
Food Hydrocolloids
0268-005X (ISSN)
Vol. 163 111108Växtbaserade proteiner för hälsa och välmående - PAN Sverige
Formas (2020-02843), 2020-12-01 -- 2024-11-30.
Subject Categories (SSIF 2025)
Other Engineering and Technologies
DOI
10.1016/j.foodhyd.2025.111108