Improved in vitro digestibility of rapeseed napin proteins in mixtures with bovine beta-lactoglobulin - Staff of the Department of Food Science

Department of Food Science (UCPH FOOD)

Improved in vitro digestibility of rapeseed napin proteins in mixtures with bovine beta-lactoglobulin

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

Marcel Skejovic Joehnke
Lametsch, Rene
Jens Christian Sørensen

Original language	English
Journal	Food Research International
Volume	123
Pages (from-to)	346-354
ISSN	0963-9969
DOIs	https://doi.org/10.1016/j.foodres.2019.05.004
Publication status	Published - 2019

Research areas

Brassica napus L., In vitro protein digestibility, Animal proteins, Plant proteins, Protein mixtures, Protein-protein interactions, Napin proteins, Whey proteins

ID: 225798177