Hydrocolloids in human digestion: Dynamic in-vitro assessment of the effect of food formulation on mass transfer-Reference-Cited by-同舟云学术

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Hydrocolloids in human digestion: Dynamic in-vitro assessment of the effect of food formulation on mass transfer

Published:2014-12 Issue: Volume:42 Page:378-385
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Gouseti O.,Jaime-Fonseca M.R.,Fryer P.J.,Mills C.,Wickham M.S.J.,Bakalis S.

Funder

Diet and Health Industry Club

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference64 articles.

1. Predicting relative concentrations of bioavailable iron in foods using in vitro digestion: new developments;Argyri;Food Chemistry,2009

2. Iron and zinc dialyzability obtained from a modified in vitro digestion procedure compare well with iron and zinc absorption from meals;Argyri;Food Chemistry,2011

3. Tongue pressure and oral conditions affect volatile release from liquid systems in a model mouth;Benjamin;Journal of Agricultural and Food Chemistry,2012

4. Development of a model mouth containing an artificial tongue to measure the release of volatile compounds;Benjamin;Innovative Food Science and Emerging Technologies,2012

5. The mechanism of action of guar gum in improving glucose tolerance in man;Blackburn;Clinical Science,1984

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