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Royal Society of Chemistry, Food and Function, 11(9), p. 5813-5823, 2018

DOI: 10.1039/c8fo00912k

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Incorporation of bioactive dairy hydrolysate influences the stability and digestion behaviour of milk protein stabilised emulsions

Journal article published in 2018 by Irene McIntyre ORCID, Anita Carolan, Michael O'Sullivan, Jean-Christophe Jacquier, Scott Hutchings ORCID, Brian Murray, Dolores O'Riordan
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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Abstract

Altering the proportion of hydrolysed (NaCasH) to intact protein (NaCas), can influence the susceptibility to droplet coalescence and subsequently the rate of lipid digestion in emulsion systems.