Citations (39)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (4)
Astrid M. H. Horstman & Thom Huppertz. (2023) Milk proteins: Processing, gastric coagulation, amino acid availability and muscle protein synthesis. Critical Reviews in Food Science and Nutrition 63:30, pages 10267-10282.
Read now
Read now
Patrick Tai, Matt Golding, Harjinder Singh & David Everett. (2023) The bovine milk fat globule membrane – Liquid ordered domain formation and anticholesteremic effects during digestion. Food Reviews International 39:7, pages 4061-4087.
Read now
Read now
Fereidoon Shahidi & Yao Pan. (2022) Influence of food matrix and food processing on the chemical interaction and bioaccessibility of dietary phytochemicals: A review. Critical Reviews in Food Science and Nutrition 62:23, pages 6421-6445.
Read now
Read now
Weilin Liu, Yangyi Jin, Peter J. Wilde, Yingying Hou, Yanping Wang & Jianzhong Han. (2021) Mechanisms, physiology, and recent research progress of gastric emptying. Critical Reviews in Food Science and Nutrition 61:16, pages 2742-2755.
Read now
Read now
Articles from other publishers (35)
Su-Hyeon Moon & Seong-Jun Cho. (2023) Evaluation of the antioxidant activity of Tetraselmis chuii after in vitro gastrointestinal digestion and investigation of its antioxidant peptides. Algal Research 76, pages 103328.
Crossref
Crossref
Mohammad Mukul Hossain, Juscelino Tovar, Lieselotte Cloetens & Anne Nilsson. (2023) Inclusion of Oat Polar Lipids in a Solid Breakfast Improves Glucose Tolerance, Triglyceridemia, and Gut Hormone Responses Postprandially and after a Standardized Second Meal: A Randomized Crossover Study in Healthy Subjects. Nutrients 15:20, pages 4389.
Crossref
Crossref
E. Flores-Andrade, M. Jiménez-Fernández, C.I. Beristain, E. Azuara, G.F. Gutiérrez-López, L. Alamilla-Beltrán & L.A. Pascual-Pineda. (2023) Food nanostructuring of paprika capsules obtained by coacervation for improving carotenoid storage stability. Food Structure 38, pages 100354.
Crossref
Crossref
Shinya Toyokuni, Yingyi Kong, Misako Katabuchi, Yuki Maeda, Yashiro Motooka, Fumiya Ito & Izumi Yanatori. (2023) Iron links endogenous and exogenous nanoparticles. Archives of Biochemistry and Biophysics 745, pages 109718.
Crossref
Crossref
Meltem Bayrak, Jitendra Mata, Charlotte Conn, Juliane Floury & Amy Logan. (2023) Application of small angle scattering (SAS) in structural characterisation of casein and casein-based products during digestion. Food Research International 169, pages 112810.
Crossref
Crossref
Meltem Bayrak, Andrew E. Whitten, Jitendra Mata, Charlotte E. Conn, Juliane Floury & Amy Logan. (2023) Real-time monitoring of casein gel microstructure during simulated gastric digestion monitored by small-angle neutron scattering. Food Hydrocolloids, pages 108919.
Crossref
Crossref
Qing Gao, Yanan Sun, Ruolan He, Jiabao Zheng, Bin Zhang, Chin Ping Tan, Xiong Fu & Qiang Huang. (2023) Molecular encapsulation of cinnamaldehyde in V-type starch: The role of solvent and temperature. Food Hydrocolloids 136, pages 108285.
Crossref
Crossref
Parthasarathi Subramanian, Joanna Nadia, R. P. Singh & Gail M. Bornhorst. (2023) Comparison of four digestion protocols on the physical characteristics of gastric digesta from cooked couscous using the Human Gastric Simulator. Food & Function.
Crossref
Crossref
Nitya Sharma, Vasudha Bansal & Jatindra K. Sahu. 2023. Engineering Plant-Based Food Systems. Engineering Plant-Based Food Systems
131
150
.
D. Subhasri, J.A. Moses & C. Anandharamakrishnan. 2023. Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being. Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being
17
39
.
Didier Dupont & Olivia Ménard. 2023. Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being. Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being
315
332
.
Ananda Chandrasekara & Geeshani Somaratne. 2023. Industrial Application of Functional Foods, Ingredients and Nutraceuticals. Industrial Application of Functional Foods, Ingredients and Nutraceuticals
501
534
.
Aniya, Yan Cao, Chenxing Liu, Shengming Lu, Yoshiharu Fujii, Jiaxiu Jin & Qile Xia. (2022) Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum. Foods 12:1, pages 151.
Crossref
Crossref
Xue Dong, Peng Wu, Haihua Cong & Xiao Dong Chen. (2022) Mechanistic study on in vitro disintegration and proteolysis of whey protein isolate gels: Effect of the strength of sodium ions. Food Hydrocolloids 132, pages 107862.
Crossref
Crossref
Na Sun, Yao Liu, Kexin Liu, Shan Wang, Qiaozhen Liu & Songyi Lin. (2022) Gastrointestinal fate of food allergens and its relationship with allergenicity. Comprehensive Reviews in Food Science and Food Safety 21:4, pages 3376-3404.
Crossref
Crossref
Johanna von Gerichten, Marwan H. Elnesr, Joe E. Prollins, Ishanki A. De Mel, Alan Flanagan, Jonathan D. Johnston, Barbara A. Fielding & Michael Short. (2022)
The [
13
C
]octanoic acid breath test for gastric emptying quantification: A focus on nutrition and modeling
. Lipids 57:4-5, pages 205-219.
Crossref
Crossref
Jiajun Feng, Peng Wu & Xiao Dong Chen. (2022) Quantitative visualization study on the physical movement and gastric emptying of diced carrot particle in a transparent rat stomach-duodenum model. International Journal of Food Engineering 18:6, pages 461-478.
Crossref
Crossref
Carlo Mengucci, Pasquale Ferranti, Annalisa Romano, Paolo Masi, Gianfranco Picone & Francesco Capozzi. (2022) Food structure, function and artificial intelligence. Trends in Food Science & Technology 123, pages 251-263.
Crossref
Crossref
Zongyao Huyan, Nicoletta Pellegrini, Wilma Steegenga & Edoardo Capuano. (2022) Insights into gut microbiota metabolism of dietary lipids: the case of linoleic acid. Food & Function 13:8, pages 4513-4526.
Crossref
Crossref
Shalini Sehgal, Hephzibah Saji & Samudra Prosad Banik. 2022. Nutrition and Functional Foods in Boosting Digestion, Metabolism and Immune Health. Nutrition and Functional Foods in Boosting Digestion, Metabolism and Immune Health
151
165
.
David Julian McClements & Lutz GrossmannDavid Julian McClements & Lutz Grossmann. 2022. Next-Generation Plant-based Foods. Next-Generation Plant-based Foods
227
284
.
Emma L Feeney, Prabin Lamichhane & Jeremiah J Sheehan. (2021) The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective. International Journal of Dairy Technology 74:4, pages 656-670.
Crossref
Crossref
Raffaella Colombo, Lucia Ferron, Ilaria Frosi & Adele Papetti. (2021)
Advances in static
in vitro
digestion models after the COST action Infogest consensus protocol
. Food & Function 12:17, pages 7619-7636.
Crossref
Crossref
Anne Kathrine W. Runge, Jessica Hendy, Kristine K. Richter, Edouard Masson-MacLean, Kate Britton, Meaghan Mackie, Krista McGrath, Matthew Collins, Enrico Cappellini & Camilla Speller. (2021) Palaeoproteomic analyses of dog palaeofaeces reveal a preserved dietary and host digestive proteome. Proceedings of the Royal Society B: Biological Sciences 288:1954, pages 20210020.
Crossref
Crossref
Joanna Nadia, Alexander G. Olenskyj, Natascha Stroebinger, Suzanne M. Hodgkinson, Talia G. Estevez, Parthasarathi Subramanian, Harjinder Singh, R. Paul Singh & Gail M. Bornhorst. (2021) Tracking physical breakdown of rice- and wheat-based foods with varying structures during gastric digestion and its influence on gastric emptying in a growing pig model. Food & Function 12:10, pages 4349-4372.
Crossref
Crossref
Joanna Nadia, John Bronlund, Rajinder Paul Singh, Harjinder Singh & Gail M. Bornhorst. (2021)
Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response:
In vivo
and
in vitro
considerations
. Comprehensive Reviews in Food Science and Food Safety 20:3, pages 2660-2698.
Crossref
Crossref
Wenjing Chen, Aimei Liao, Yinchen Hou, Long Pan, Guanghai Yu, Jun Du, Canrui Yang, Xiaoxiao Li & Jihong Huang. (2021)
Digestive characteristics and peptide release from wheat embryo proteins
in vitro
. Food & Function 12:5, pages 2257-2269.
Crossref
Crossref
Narjes Malekjani & Seid Mahdi Jafari. (2020) Modeling the release of food bioactive ingredients from carriers/nanocarriers by the empirical, semiempirical, and mechanistic models. Comprehensive Reviews in Food Science and Food Safety 20:1, pages 3-47.
Crossref
Crossref
Geeshani Somaratne, Aiqian Ye, Francoise Nau, Maria J. Ferrua, Didier Dupont, R. Paul Singh & Jaspreet Singh. (2020) Egg white gel structure determines biochemical digestion with consequences on softening and mechanical disintegration during in vitro gastric digestion. Food Research International 138, pages 109782.
Crossref
Crossref
Ruoxuan Deng, Monica Mars, Ruud G.M. Van Der Sman, Paul A.M. Smeets & Anja E.M. Janssen. (2020) The importance of swelling for in vitro gastric digestion of whey protein gels. Food Chemistry 330, pages 127182.
Crossref
Crossref
Geeshani Somaratne, Aiqian Ye, Francoise Nau, Maria J. Ferrua, Didier Dupont, R. Paul Singh & Jaspreet Singh. (2020) Role of biochemical and mechanical disintegration on β-carotene release from steamed and fried sweet potatoes during in vitro gastric digestion. Food Research International 136, pages 109481.
Crossref
Crossref
Pieter Verboven, Thijs Defraeye, Ashim K Datta & Bart Nicolai. (2020) Digital twins of food process operations: the next step for food process models?. Current Opinion in Food Science 35, pages 79-87.
Crossref
Crossref
Lourdes Amigo & Blanca Hernández-Ledesma. (2020) Current Evidence on the Bioavailability of Food Bioactive Peptides. Molecules 25:19, pages 4479.
Crossref
Crossref
Karolina Wojtunik-Kulesza, Anna Oniszczuk, Tomasz Oniszczuk, Maciej Combrzyński, Dominika Nowakowska & Arkadiusz Matwijczuk. (2020) Influence of In Vitro Digestion on Composition, Bioaccessibility and Antioxidant Activity of Food Polyphenols—A Non-Systematic Review. Nutrients 12:5, pages 1401.
Crossref
Crossref
Alan Mackie. (2020) Insights and gaps on protein digestion. Current Opinion in Food Science 31, pages 96-101.
Crossref
Crossref