Influence of Surface Area and Digestion Time on Buffering Capacity of Whey Protein Gels

Author: Charles Ding Peer Reviewer: Himanshi Verma Professional Reviewer: Yamile Mennah Govela Abstract Buffering capacity is the characteristic of foods to resist changes in pH during gastric digestion, and has been observed to affect the physicochemical breakdown of food by influencing the rate of gastric acid secretion, thus affecting the Read more…

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