Published in
Elsevier, Food Hydrocolloids, (54), p. 315-327, 2016
DOI: 10.1016/j.foodhyd.2015.10.011
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The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated
Journal article published in 2016 by
Kéra Nyemb,
Catherine Guérin-Dubiard,
Stéphane Pézennec,
Julien Jardin 
,
Valérie Briard-Bion,
Chantal Cauty,
Shane M. Rutherfurd,
Didier Dupont,
Françoise Nau
,
Valérie Briard-Bion,
Chantal Cauty,
Shane M. Rutherfurd,
Didier Dupont,
Françoise Nau
This paper was not found in any repository, but could be made available legally by the author.
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