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Publications by M. Dolors Guàrdia
In Vitro Gastrointestinal Digestion of Pea Protein Isolate as a Function of pH, Food Matrices, Autoclaving, High-Pressure and Re-Heat Treatments
LWT - Food Science and Technology
Food Science
Related publications
Protein Oxidation and in Vitro Gastric Digestion of Processed Soy-Based Matrices
In Vitro Gastric Digestion of Protein-Based Structured Food
Prospects of Usage of Pea Protein Isolate in Buttery Pastes Technology
Scientific Works of National University of Food Technologies
Buffalo Cheese Whey Proteins, Identification of a 24 kDa Protein and Characterization of Their Hydrolysates: In Vitro Gastrointestinal Digestion
PLoS ONE
Multidisciplinary
The Effect of Processing Treatments on the Rumen Microbial Digestion in Vitro of Skimmilk Powder Protein
Agricultural and Food Science
Food Science
Effects of High-Hydrostatic Pressure and pH Treatments on the Emulsification Properties of Gum Arabic
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Foaming Characteristics of Commercial Soy Protein Isolate as Influenced by Heat-Induced Aggregation
International Journal of Food Properties
Food Science
An Evaluation of Heat on Protein Oxidation of Soy Protein Isolate or Soy Protein Isolate Mixed With Soybean Oil in Vitro and Its Consequences on Redox Status of Broilers at Early Age
Asian-Australasian Journal of Animal Sciences
Animal Science
Zoology
Food Science
Angiotensin-I-Converting Enzyme Inhibitory and Antioxidant Activity of Tryptic Spirulina Platensis Protein Hydrolysates: Effect of Hydrolysis and in Vitro Gastrointestinal Digestion
E-Journal of New World Sciences Academy
