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Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based Matrices
[Image: see text] Process conditions that are applied to make structured soy-protein-based food commonly include high temperatures. Those conditions can induce protein oxidation, leading to a decrease in their susceptibility to proteolysis by digestive enzymes. We aimed to investigate the effects of...
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| Udgivet i: | J Agric Food Chem |
|---|---|
| Main Authors: | , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
American Chemical
Society
2019
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| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6716211/ https://ncbi.nlm.nih.gov/pubmed/31414795 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acs.jafc.9b02423 |
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