Background In the past decades, the great interest in food digestion research led to a wide
array of in vitro digestion (IVD) methods. Each of these methods have the potential of …

As the plant-based food market grows, demand for plant protein is also increasing. Proteins
are a major component in foods and are key to developing desired structures and textures …

The link between food and human health is increasingly a topic of interest. One avenue of
study has been to assess food disintegration and interactions within the gastrointestinal …

The effect of guar gum (GG) on the physicochemical properties and digestibility of lotus seed
starch (LS) subjected to autoclaving-cooling were investigated. Compared to LS alone, LS …

The bioavailability of food nutrients and microconstituents is recognized as a determinant
factor for optimal health status. However, human and animal studies are expensive and …

Background Diabetes has become the most common chronic disease threatening the health
of people in China and even the world. Consumers are paying more and more attention to …

Increasing the dietary fiber of staple foods such as bread is an attractive way to promote
healthy eating in a large part of the population, where dietary fiber consumption is reportedly …

Abstract The Glycemic Index (GI) indicates the effect of a food product on the
increase/decrease in postprandial blood glucose levels. Monitoring the glycemic response …

BACKGROUND Euryale ferox is an important cash crop and valuable tonic in traditional
medicine. The seeds of E. ferox are rich in starch, which is hard to digest, and the digestion …

Cellulose and its derivatives have been utilized as additives and functional fibers in food
industries. The solubility has been traditionally used to categorize cellulose derivatives …