Work

Pectin-interactions and in vitro bioaccessibility of calcium and iron in particulated tomato-based suspensions

Year: 2015

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2015.03.011

Authors: Clare Kyomugasho, Katleen L.D.D. Willemsen, Stefanie Christiaens, Ann M. Van Loey, Marc E. Hendrickx

Institution: KU Leuven

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Fonds Wetenschappelijk Onderzoek, KU Leuven, Vlaamse regering

OpenAlex ID: W2082123278

FWCI: 4.691

Cites: 38

Cited by: 36

Related to: 10