Hydrolysed pea proteins mitigate in vitro wheat starch digiestibility

Research output: Contribution to journalJournal articleResearchpeer-review

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, 2018, p. 117-126.

Research output: Contribution to journalJournal articleResearchpeer-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., ... 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;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",
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

Y1 - 2018

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 -

ID: 188634777