Characterization of raft-forming alginate suspensions formed in HCl or model food systems at varying pH levels to better simulate gastric postprandial conditions.
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DOI: 10.1080/03639045.2021.1954940
Abstract: OBJECTIVE Elucidate properties of raft-forming alginates in vitro with varying composition, system in which the raft was formed (HCl solution; tomato soup; protein-rich beverage), and pH levels for a more accurate representation of postprandial gastric… read more here.
Keywords: rafts formed; raft forming; formed hcl; hcl solution ... See more keywords