Standard
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 › peer-review
Harvard
López-Barón , N, Sagnelli, D
, Blennow, A, Holse, M, Gao, J
, Saaby, L, Müllertz, A, Jespersen, BPM & Vasanthan, T 2018, '
Hydrolysed pea proteins mitigate in vitro wheat starch digiestibility',
Food Hydrocolloids, vol. 79, pp. 117-126.
https://doi.org/10.1016/j.foodhyd.2017.12.009
APA
López-Barón , N., Sagnelli, D.
, Blennow, A., Holse, M., Gao, J.
, Saaby, L., Müllertz, A., Jespersen, B. P. M., & Vasanthan, T. (2018).
Hydrolysed pea proteins mitigate in vitro wheat starch digiestibility.
Food Hydrocolloids,
79, 117-126.
https://doi.org/10.1016/j.foodhyd.2017.12.009
Vancouver
López-Barón N, Sagnelli D
, Blennow A, Holse M, Gao J
, Saaby L et al.
Hydrolysed pea proteins mitigate in vitro wheat starch digiestibility.
Food Hydrocolloids. 2018 Jun;79:117-126.
https://doi.org/10.1016/j.foodhyd.2017.12.009
Author
López-Barón , Nataly ; Sagnelli, Domenico ; Blennow, Andreas ; Holse, Mette ; Gao, Jun ; Saaby, Lasse ; Müllertz, Anette ; Jespersen, Birthe P Møller ; Vasanthan, Thava. / Hydrolysed pea proteins mitigate in vitro wheat starch digiestibility. In: Food Hydrocolloids. 2018 ; Vol. 79. pp. 117-126.
Bibtex
@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",
}
RIS
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
VL - 79
SP - 117
EP - 126
JO - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
ER -