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In vitro Digestion of Emulsions in a Single Droplet via Multi Subphase Exchange of Simulated Gastrointestinal Fluids
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Egg white gel structure determines biochemical digestion with consequences on softening and mechanical disintegration

Geeshani Somaratne1, Aiqian Ye2, Francoise Nau3

  • 1Riddet Institute and Massey Institute of Food Science and Technology, Massey University, Palmerston North, New Zealand; Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, 20450, Sri Lanka.

Food Research International (Ottawa, Ont.)
|December 8, 2020
PubMed

Keywords:
DiffusionDisintegrationHuman gastric simulatorMixed Weibull functionSoftening

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