In vitro digestion of foods using pH-stat and the INFOGEST protocol: Impact of matrix structure on digestion kinetics of macronutrients, proteins and lipids-Reference-Cited by-同舟云学术

In vitro digestion of foods using pH-stat and the INFOGEST protocol: Impact of matrix structure on digestion kinetics of macronutrients, proteins and lipids

Published:2016-10 Issue: Volume:88 Page:226-233
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Mat Damien J.L.,Le Feunteun Steven,Michon Camille,Souchon Isabelle

Funder

French National Research Agency

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Enzymic hydrolysis of food proteins;Adler-Nissen,1986

2. Digestion and absorption of 2 fat emulsions with different droplet sizes in the human digestive tract;Armand;The American Journal of Clinical Nutrition,1999

3. Effects of in vitro proteolysis on the allergenicity of major whey proteins;Asselin;Journal of Food Science,1989

4. Impact of gastric structuring on the lipolysis of emulsified lipids;Clifton;Soft Matter,2011

5. Tailoring the digestion of structured emulsions using mixed monoglyceride–caseinate interfaces;Day;Food Hydrocolloids,2014

Cited by 115 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. Cellulose cryogel particles for oil structuring: Mixture properties and digestibility;Food Hydrocolloids;2024-12

2. Milk fat globule membrane (MFGM) phospholipid - Whey protein interaction characterization and its effect on physicochemical, interfacial properties and evaluation of in vitro digestion of emulsions - Inspired by the MFGM;Food Hydrocolloids;2024-10

3. Microstructure and in vitro digestion of mixed protein gels of soy and whey protein isolates;Food Hydrocolloids;2024-10

4. Antioxidant and Anti-Inflammatory Capacities of Three Dry Bean Varieties after Cooking and In Vitro Gastrointestinal Digestion;Journal of Agricultural and Food Chemistry;2024-08-07

5. Application of In Vitro Digestion Models in the Evaluation of Dietary Supplements;Foods;2024-07-04