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

Research output: Contribution to journal › Journal article › Research › peer-review

95 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

Access to Document

10.1016/j.foodhyd.2017.12.009

Cite this

Hydrolysed pea proteins mitigate in vitro wheat starch digiestibility. / López-Barón , Nataly; Sagnelli, Domenico; Blennow, Andreas; Holse, Mette; Gao, Jun; Saaby, Lasse ; Müllertz, Anette ; Jespersen, Birthe P Møller; Vasanthan, Thava.

In: Food Hydrocolloids, Vol. 79, 06.2018, p. 117-126.

Research output: Contribution to journal › Journal article › Research › peer-review

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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",

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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

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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

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SP - 117

EP - 126

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

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