Semi-dynamic in vitro digestion of sourdough bread enriched with flaxseed oil coacervates-Reference-Cited by-同舟云学术

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Semi-dynamic in vitro digestion of sourdough bread enriched with flaxseed oil coacervates

Published:2024-04 Issue: Volume:40 Page:100371
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Comunian Talita A.,Freitas Daniela,Drouin Gaetan,Maudhuit Audrey,Roelens Guillaume,Poncelet Denis,Drusch Stephan,Brodkorb André

Funder

Horizon 2020

Department of Agriculture, Food and the Marine, Ireland

H2020 Marie Skłodowska-Curie Actions

Science Foundation Ireland

Publisher

Elsevier BV

Reference38 articles.

1. Exploiting encapsulated Himalayan walnut oil as a vivid source of essential fatty acids for the development of novel functional bread;Akhtar;International Journal of Food Science & Technology,2022

2. Complex coacervation of pea protein and pectin: Effect of degree and pattern of free carboxyl groups on biopolymer interaction;Archut;Food Hydrocolloids,2022

3. Interaction of sugar beet pectin and pea protein: Impact of neutral sugar side chains and acetyl groups;Archut;Food Hydrocolloids,2023

4. Influence of different hydrocolloids on major wheat dough components (gluten and starch);Bárcenas;Journal of Food Engineering,2009

5. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. An innovative functional cracker enriched in α-linolenic acid from Camelina oil (Camelina sativa L.): Nutritional and bioaccessibility assessment;Future Foods;2024-06

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