Ethnicity impact on oral processing behaviour and glycemic response to noodles: Chinese (Asian) <i>vs.</i> New Zealander (Caucasian)-Reference-Cited by-同舟云学术

Ethnicity impact on oral processing behaviour and glycemic response to noodles: Chinese (Asian) vs. New Zealander (Caucasian)

Published:2022 Issue:7 Volume:13 Page:3840-3852
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Jin Xiaoxuan¹²,Lin Suyun¹²^ORCID,Gao Jing¹²^ORCID,Kim Esther H.-J.³⁴^ORCID,Morgenstern Marco P.³⁴^ORCID,Wilson Arran J.³,Agarwal Deepa³,Wadamori Yukiko³,Wang Yong⁵,Ying Jian⁵,Dong Zhizhong⁵,Zhou Weibiao¹²^ORCID,Song Xiaoming⁶,Zhao Qian⁶

Affiliation:

1. Department of Food Science and Technology, National University of Singapore, 117542, Singapore

2. National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China

3. The New Zealand Institute for Plant & Food Research Limited, 74 Gerald Street, Lincoln 7608, New Zealand

4. Riddet Institute, Palmerston North, New Zealand

5. COFCO Nutrition & Health Research Institute, Beijing 102209, China

6. Peking University Health Science Centre, Beijing 100191, China

Abstract

Results of this study confirmed the significance of oral processing in determining food digestion, and provide new insights on the role of ethnicity in influencing people's physiological response to food.

Funder

New Zealand Institute for Plant and Food Research Limited

National University of Singapore

Agency for Science, Technology and Research

Ministry of Education - Singapore

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D1FO04078B

Reference43 articles.