Egg white gel structure determines biochemical digestion with consequences on softening and mechanical disintegration during in vitro gastric digestion

Publication date: Available online 22 October 2020Source: Food Research InternationalAuthor(s): Geeshani Somaratne, Aiqian Ye, Francoise Nau, Maria J. Ferrua, Didier Dupont, R. Paul Singh, Jaspreet Singh
Source: Food Research International - Category: Food Science Source Type: research