1. Spatial-temporal changes in pH, structure and rheology of the gastric chyme in pigs as influenced by egg white gel properties. (15th May 2019) Authors: Nau, Françoise; Nyemb-Diop, Kéra; Lechevalier, Valérie; Floury, Juliane; Serrière, Chloé; Stroebinger, Natascha; Boucher, Thiébaud; Guérin-Dubiard, Catherine; Ferrua, Maria J.; Dupont, Didier; Rutherfurd, Shane M. Journal: Food chemistry Issue: Volume 280(2019) Page Start: 210 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗