Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion

Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion

X Fang, LE Rioux, S Labrie, SL Turgeon - International Dairy Journal, 2016 - Elsevier

Solid food disintegration in the stomach has recently been linked to food texture, which
changes during digestion. This phenomenon is likely to affect the kinetics of protein
digestion and therefore associated postprandial metabolic responses. Depending upon the …

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