Sign up to save your podcasts
Or
Share Differences in amino acid digestibility and protein quality among various protein isolates and concentrates derived from cereal grains, plant and dairy proteins
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
Differences in amino acid digestibility and protein quality among various protein isolates and concentrates derived from cereal grains, plant and dairy proteins
Hannah Bailey, a Ph. D. student in the Stein Monogastric Nutrition Laboratory, presents the results of her research on amino acid digestibility and protein quality in brown rice protein concentrate, pea protein concentrate, two rapeseed protein isolates, soy protein isolate, and whey protein isolate. Based on a poster presentation for the American Society for Nutrition's "Nutrition 2020 Live Online" conference, June 1-4, 2020.
View all episodes
By Dr. Hans Stein, Professor of
Animal Sciences, University of Illinois at Urbana-Champaign
4.8
44 ratings
Hannah Bailey, a Ph. D. student in the Stein Monogastric Nutrition Laboratory, presents the results of her research on amino acid digestibility and protein quality in brown rice protein concentrate, pea protein concentrate, two rapeseed protein isolates, soy protein isolate, and whey protein isolate. Based on a poster presentation for the American Society for Nutrition's "Nutrition 2020 Live Online" conference, June 1-4, 2020.