Impact of food structure and cell matrix on digestibility of plant-based food-Reference-Cited by-同舟云学术

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Impact of food structure and cell matrix on digestibility of plant-based food

Published:2018-02 Issue: Volume:19 Page:36-41
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Ogawa Yukiharu,Donlao Natthawuddhi,Thuengtung Sukanya,Tian Jinhu,Cai Yidi,Reginio Florencio C,Ketnawa Sunantha,Yamamoto Nami,Tamura Masatsugu

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference28 articles.

1. Edible Structures (Translated by Blazes M);Aguilera,2013

2. Aspects of food structures in the digestive tract;Singh;Curr Opin Food Sci,2015

3. Bioavailability of nutrients and micronutrients: advances in modeling and in vitro approaches;Marze;Ann Rev Food Sci Technol,2017

4. In vitro digestion of foods using pH-stat and the INFOGEST protocol: impact of matrix structure on digestion kinetics of macronutrients, proteins and lipids;Mat;Food Res Int,2016

5. Modelling the breakdown mechanics of solid foods during gastric digestion;Drechsler;Food Res Int,2010

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