In vitro fermentation of legume cells and components: Effects of cell encapsulation and starch/protein interactions-Reference-Cited by-同舟云学术

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In vitro fermentation of legume cells and components: Effects of cell encapsulation and starch/protein interactions

Published:2021-04 Issue: Volume:113 Page:106538
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Bhattarai Rewati R.,Dhital Sushil,Williams Barbara A.,Yang Hong Jian,Mikkelsen Deirdre,Flanagan Bernadine M.,Gidley Michael J.

Funder

Australian Research Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

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2. Post-prandial glucose and insulin responses of hummus alone or combined with a carbohydrate food: A dose–response study;Augustin;Nutrition Journal,2016

3. A manual colorimetric procedure for measuring ammonium nitrogen in soil and plant Kjeldahl digests;Baethgen;Communications in Soil Science and Plant Analysis,1989

4. Legume consumption and risk of coronary heart disease in US men and women: NHANES I epidemiologic follow-up study;Bazzano;Archives of Internal Medicine,2001

5. Environmental signals controlling production of hemagglutinin/protease in Vibrio cholerae;Benitez;Infection and Immunity,2001

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1. Potassium-induced κ-carrageenan helices resist degradation by gut microbiota in an in vitro model;Food Hydrocolloids;2025-01

2. A review of the effects of physical processing techniques on the characteristics of legume starches and their application in low-glycemic index foods;International Journal of Biological Macromolecules;2024-11

3. Structural changes and degradation mechanism of type 3 resistant starch during in vitro fecal fermentation;Food Research International;2024-08

4. Diet shapes the metabolite profile in the intact human ileum, which affects PYY release;Science Translational Medicine;2024-06-19

5. Physico-chemical properties of pea fibre and pea protein blends and the implications for in vitro batch fermentation using human inoculum;Food Hydrocolloids;2024-05

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