Hydrolysed pea proteins mitigate in vitro wheat starch digiestibility

Nataly López-Barón; Domenico Sagnelli; Andreas Blennow; Mette Holse; Jun Gao; Lasse Saaby; Anette Müllertz; Birthe P Møller Jespersen; Thava Vasanthan

doi:10.1016/j.foodhyd.2017.12.009

Hydrolysed pea proteins mitigate in vitro wheat starch digiestibility

Nataly López-Barón , Domenico Sagnelli, Andreas Blennow, Mette Holse, Jun Gao, Lasse Saaby, Anette Müllertz, Birthe P Møller Jespersen, Thava Vasanthan

Section for Plant Glycobiology

23 Citations (Scopus)

Original language	English
Journal	Food Hydrocolloids
Volume	79
Pages (from-to)	117-126
Number of pages	10
ISSN	0268-005X
DOIs	https://doi.org/10.1016/j.foodhyd.2017.12.009
Publication status	Published - Jun 2018

Keywords

Pea proteins
Protein-hydrolysis
Starch
In vitro digestibility

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10.1016/j.foodhyd.2017.12.009

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@article{b930f4b98b9e4455b7a6d0b0dab32335,

title = "Hydrolysed pea proteins mitigate in vitro wheat starch digiestibility",

keywords = "Pea proteins, Protein-hydrolysis, Starch, In vitro digestibility",

author = "Nataly L{\'o}pez-Bar{\'o}n and Domenico Sagnelli and Andreas Blennow and Mette Holse and Jun Gao and Lasse Saaby and Anette M{\"u}llertz and Jespersen, {Birthe P M{\o}ller} and Thava Vasanthan",

year = "2018",

month = jun,

doi = "10.1016/j.foodhyd.2017.12.009",

language = "English",

volume = "79",

pages = "117--126",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier",

}

TY - JOUR

T1 - Hydrolysed pea proteins mitigate in vitro wheat starch digiestibility

AU - López-Barón , Nataly

AU - Sagnelli, Domenico

AU - Blennow, Andreas

AU - Holse, Mette

AU - Gao, Jun

AU - Saaby, Lasse

AU - Müllertz, Anette

AU - Jespersen, Birthe P Møller

AU - Vasanthan, Thava

PY - 2018/6

Y1 - 2018/6

KW - Pea proteins

KW - Protein-hydrolysis

KW - Starch

KW - In vitro digestibility

U2 - 10.1016/j.foodhyd.2017.12.009

DO - 10.1016/j.foodhyd.2017.12.009

M3 - Journal article

SN - 0268-005X

VL - 79

SP - 117

EP - 126

JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -

Hydrolysed pea proteins mitigate in vitro wheat starch digiestibility

Keywords

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