Investigation of gastric disintegration of carrot during digestion in vitro by a Low-Field Nuclear Magnetic Resonance device

Author:

Ding Meilai,Wu Peng,Chen Xiao Dong

Funder

Ministry of Science and Technology of the People's Republic of China

Natural Science Research of Jiangsu Higher Education Institutions of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Kinetics of peptide fraction release during in vitro digestion of casein;Agudelo;J. Sci. Food Agric.,2004

2. Water distribution in brine salted cod (Gadus morhua) and salmon (Salmo salar): a low-field 1H NMR study;Aursand;J. Agric. Food Chem.,2008

3. Gastric pH distribution and mixing of soft and rigid food particles in the stomach using a dual-marker technique;Bornhorst;Food Biophys.,2014

4. Bolus formation and disintegration during digestion of food carbohydrates;Bornhorst;Compr. Rev. Food Sci. Food Saf.,2012

5. Adventures in the Developments of “Near Real” Physical–Chemical In-Vitro GI Systems for Food Applications, International Congress on Food Engineering and Technology (IFET2012), Bangkok, Thailand (Invited Lecture, on CD Rom);Chen,2012

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