Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions-Reference-Cited by-同舟云学术

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Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions

Published:2016-12 Issue: Volume:191 Page:105-114
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Soukoulis Christos^ORCID,Fisk Ian D.,Gan Heng-Hui,Hoffmann Lucien

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Relationship between the molecular structure of alginates and their gelation in acidic conditions;Andriamanantoanina;Polym. Int.,2010

2. Functional foods and the satiety cascade;Bellisle;Nutr. Bull.,2008

3. Adding neutral or anionic hydrocolloids to dairy proteins under in vitro gastric digestion conditions;Borreani;Food Hydrocoll.,2016

4. Self-structuring foods based on acid-sensitive low and high acyl mixed gellan systems to impact on satiety;Bradbeer;Food Hydrocoll.,2014

5. The physiological roles of dietary fibre;Brownlee;Food Hydrocoll.,2011

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1. Comparative study of the rheology and texture of konjac glucomannan-xanthan gum complexes in water and simulated gastric fluid and their effect on gastric emptying;Food Hydrocolloids;2024-12

2. Polysaccharide-based structured lipid carriers for the delivery of curcumin: An in vitro digestion study;Colloids and Surfaces B: Biointerfaces;2023-07

3. Food biopolymer behaviors in the digestive tract: implications for nutrient delivery;Critical Reviews in Food Science and Nutrition;2023-05-22

4. Chain conformation, mucoadhesive properties of fucoidan in the gastrointestinal tract and its effects on the gut microbiota;Carbohydrate Polymers;2023-03

5. Biopolymer interactions during gastric digestion: Implications for nutrient delivery;Food Hydrocolloids;2021-07

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