Gastric colloidal behaviour of milk protein as a tool for manipulating nutrient digestion in dairy products and protein emulsions
A Ye - Food Hydrocolloids, 2021 - Elsevier
Not only the structure of food before ingestion but also the structure that is formed during
digestion play an important role in food digestion. The coagulation or aggregation of milk …
digestion play an important role in food digestion. The coagulation or aggregation of milk …
INFOGEST static in vitro simulation of gastrointestinal food digestion
Developing a mechanistic understanding of the impact of food structure and composition on
human health has increasingly involved simulating digestion in the upper gastrointestinal …
human health has increasingly involved simulating digestion in the upper gastrointestinal …
The cheese matrix: understanding the impact of cheese structure on aspects of cardiovascular health–a food science and a human nutrition perspective
EL Feeney, P Lamichhane… - International Journal of …, 2021 - Wiley Online Library
Health guidelines recommend limiting saturated fat consumption due to adverse
associations with low‐density lipoprotein cholesterol, a marker for cardiovascular disease …
associations with low‐density lipoprotein cholesterol, a marker for cardiovascular disease …
Impact of different oil gelators and oleogelation mechanisms on digestive lipolysis of canola oil oleogels
Oil structuring has been proposed as a promising strategy for fat replacement due to its solid
texture and high unsaturation content. Oil structuring can be achieved using various gelator …
texture and high unsaturation content. Oil structuring can be achieved using various gelator …
Impact of the dairy product structure and protein nature on the proteolysis and amino acid bioaccessiblity during in vitro digestion
L Lorieau, A Halabi, A Ligneul, E Hazart, D Dupont… - Food …, 2018 - Elsevier
Elderly people exhibit specific nutritional needs, in particular they require higher protein
intake. The objective of this study was to compare, using an in vitro digestion protocol, the …
intake. The objective of this study was to compare, using an in vitro digestion protocol, the …
In vitro digestion of curcumin-nanoemulsion-enriched dairy protein matrices: Impact of the type of gel structure on the bioaccessibility of curcumin
This study examined the impact of the dynamic gastric digestion of two iso-caloric dairy gels
containing curcumin nanoemulsion (D 3, 2= 0.187 μm) on the intestinal lipid digestion and …
containing curcumin nanoemulsion (D 3, 2= 0.187 μm) on the intestinal lipid digestion and …
Food material properties as determining factors in nutrient release during human gastric digestion: a review
G Somaratne, MJ Ferrua, A Ye, F Nau… - Critical reviews in …, 2020 - Taylor & Francis
The fundamental mechanisms of nutrient release from solid foods during gastric digestion
consists of multiple elementary processes. These include the diffusion of gastric juice into …
consists of multiple elementary processes. These include the diffusion of gastric juice into …
Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions
S Le Feunteun, S Verkempinck, J Floury… - Trends in Food Science …, 2021 - Elsevier
Background In vitro digestion methods are widely used to investigate the effect of food
properties on the hydrolysis of the main macronutrients: starch, lipid and protein. The …
properties on the hydrolysis of the main macronutrients: starch, lipid and protein. The …
Destructuring and restructuring of foods during gastric digestion
All foods harbor unique length scale‐dependent structural features that can influence the
release, transport, and utilization of macro‐or micronutrients in the human gastrointestinal …
release, transport, and utilization of macro‐or micronutrients in the human gastrointestinal …
[HTML][HTML] Investigating casein gel structure during gastric digestion using ultra-small and small-angle neutron scattering
This study aimed to understand the structural devolution of 10% w/w rennet-induced (RG)
and transglutaminase-induced acid (TG) gels in H 2 O and D 2 O under in vitro gastric …
and transglutaminase-induced acid (TG) gels in H 2 O and D 2 O under in vitro gastric …