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

> Research article (International Dairy Journal, 2016) · cited 65× · AI/ML

**Wikidata**: [openalex:W2252323231](https://www.wikidata.org/wiki/openalex:W2252323231)  
**Source**: https://4ort.xyz/entity/commercial-cheeses-with-different-texture-have-different-disintegration-and-protein-peptide-release-rates-during-simulat