Development and characterization of standardized model, solid foods with varying breakdown rates during gastric digestion-Reference-Cited by-同舟云学术

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Development and characterization of standardized model, solid foods with varying breakdown rates during gastric digestion

Published:2022-03 Issue: Volume:316 Page:110827
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Swackhamer Clay^ORCID,Doan Raymond^ORCID,Bornhorst Gail M.

Publisher

Elsevier BV

Subject

Food Science

Reference69 articles.

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2. Feasibility testing of an automated image-capture method to aid dietary recall;Arab;Eur. J. Clin. Nutr.,2011

3. International Tables of glycemic index and glycemic load values: 2008;Atkinson;Diabetes Care,2008

4. Effects of pectin on molecular structural changes in starch during digestion;Bai;Food Hydrocolloids,2017

5. Heat-set emulsion gels of casein micelles in mixtures with whey protein isolate;Balakrishnan;Food Hydrocolloids,2017

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1. How food matrices modulate folate bioaccessibility: A comprehensive overview of recent advances and challenges;Comprehensive Reviews in Food Science and Food Safety;2024-03-29

2. Effect of mechanical properties on in vitro dynamic digestion of starch contained in hydrogels;Journal of the Science of Food and Agriculture;2024-01-13

3. In vitro gastrointestinal digestion methods of carbohydrate‐rich foods;Food Science & Nutrition;2023-11-21

4. Particle size and water content impact breakdown and starch digestibility of chickpea snacks during in vitro gastrointestinal digestion;Food Research International;2023-11

5. Interplay of egg white gel pH and intragastric pH: Impact on breakdown kinetics and mass transport processes;Food Research International;2023-11

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