Related references
Note: Only part of the references are listed.Sorption and thermal characteristics of ancient grain pasta of various compositions
Teresa Witczak et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A review
Yunbing Tan et al.
FOOD CHEMISTRY (2021)
Food Matrix and Macronutrient Digestion
Edoardo Capuano et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 12, 2021 (2021)
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta
Annalisa Romano et al.
CURRENT OPINION IN FOOD SCIENCE (2021)
Morphing pasta and beyond
Ye Tao et al.
SCIENCE ADVANCES (2021)
In vitro digestibility, cooking quality, bio-functional composition, and sensory properties of pasta incorporated with potato and pigeonpea flour
Rajan Sharma et al.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2021)
Structural characteristics and in vitro starch digestibility of pasta made with durum wheat semolina and chickpea flour
Daniel E. Garcia-Valle et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Bioactive compounds of garlic: A comprehensive review of encapsulation technologies, characterization of the encapsulated garlic compounds and their industrial applicability
Loleny Tavares et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Food material properties as determining factors in nutrient release during human gastric digestion: a review
Geeshani Somaratne et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations
Fernando Luis Barroso da Silva et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 11 (2020)
Disordered protein-graphene oxide co-assembly and supramolecular biofabrication of functional fluidic devices
Yuanhao Wu et al.
NATURE COMMUNICATIONS (2020)
Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta?
Veronica Gallo et al.
FOOD STRUCTURE-NETHERLANDS (2020)
Factors impacting lipid digestion and nutraceutical bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): oil
Yunbing Tan et al.
FOOD & FUNCTION (2020)
Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate
Sobhy A. El-Sohaimy et al.
ANNALS OF AGRICULTURAL SCIENCE (2020)
Physical chemistry of gastric digestion of proteins gels
R. G. M. van Der Sman et al.
CURRENT RESEARCH IN FOOD SCIENCE (2020)
The microstructure of starchy food modulates its digestibility
Jinhu Tian et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
The food matrix: implications in processing, nutrition and health
Jose Miguel Aguilera
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
High-Amylose Starches to Bridge the Fiber Gap: Development, Structure, and Nutritional Functionality
Haiteng Li et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)
Influence of the Maillard Reaction on the Allergenicity of Food Proteins and the Development of Allergic Inflammation
Masako Toda et al.
CURRENT ALLERGY AND ASTHMA REPORTS (2019)
Supramolecular structures in lipid digestion and implications for functional food delivery
Stefan Salentinig
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2019)
INFOGEST static in vitro simulation of gastrointestinal food digestion
Andre Brodkorb et al.
NATURE PROTOCOLS (2019)
The role of thermostable proteinaceous α-amylase inhibitors in slowing starch digestion in pasta
Wei Zou et al.
FOOD HYDROCOLLOIDS (2019)
Measuring and controlling ice crystallization in frozen foods: A review of recent developments
Zhiwei Zhu et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Cheese proteolysis and matrix disintegration during in vitro digestion
Kristine Zolnere et al.
FOOD STRUCTURE-NETHERLANDS (2019)
Extreme Scalability of DFT-Based QM/MM MD Simulations Using MiMiC
Viacheslav Bolnykh et al.
JOURNAL OF CHEMICAL THEORY AND COMPUTATION (2019)
Starch branching enzymes contributing to amylose and amylopectin fine structure in wheat
Haiteng Li et al.
CARBOHYDRATE POLYMERS (2019)
Evaluation of near-infrared (NIR) and Fourier transform mid-infrared (ATR-FT/MIR) spectroscopy techniques combined with chemometrics for the determination of crude protein and intestinal protein digestibility of wheat
Haitao Shi et al.
FOOD CHEMISTRY (2019)
Changes in water mobility and protein stabilization of Mozzarella cheese made under different stretching temperatures
Monica Correia Goncalves et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Physicochemical properties and rheological behavior of flours and starches from four bean varieties for gluten-free pasta formulation
Hollman Motta Romero et al.
JOURNAL OF AGRICULTURE AND FOOD RESEARCH (2019)
Dry cured-ham microestructure: A T2 NMR relaxometry, SEM and uniaxial tensile test combined study
A. B. Garcia-Garcia et al.
FOOD STRUCTURE-NETHERLANDS (2019)
Descriptor Free QSAR Modeling Using Deep Learning With Long Short-Term Memory Neural Networks
Suman K. Chakravarti et al.
FRONTIERS IN ARTIFICIAL INTELLIGENCE (2019)
Effect of the food form and structure on lipid digestion and postprandial lipaemic response
Cintia B. Dias et al.
FOOD & FUNCTION (2019)
The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta
Ajay Desai et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
The biophysics of digestion: lipids
David Julian McClements
CURRENT OPINION IN FOOD SCIENCE (2018)
Impact of food structure and cell matrix on digestibility of plant-based food
Yukiharu Ogawa et al.
CURRENT OPINION IN FOOD SCIENCE (2018)
Relationships between composition, microstructure and cooking performances of six potato varieties
Annalisa Romano et al.
FOOD RESEARCH INTERNATIONAL (2018)
In Vitro Digestion of Lipids in Real Foods: Influence of Lipid Organization Within the Food Matrix and Interactions with Nonlipid Components
Joaquim Calvo-Lerma et al.
JOURNAL OF FOOD SCIENCE (2018)
A comprehensive study of glucose transfer in the human small intestine using an in vitro intestinal digestion system (i-IDS) based on a dialysis membrane process
Minghai Gim-Krumm et al.
JOURNAL OF MEMBRANE SCIENCE (2018)
QSAR-Based Virtual Screening: Advances and Applications in Drug Discovery
Bruno J. Neves et al.
FRONTIERS IN PHARMACOLOGY (2018)
Process-induced cell wall permeability modulates the in vitro starch digestion kinetics of common bean cotyledon cells
Andrea Pallares Pallares et al.
FOOD & FUNCTION (2018)
Modulating fat digestion through food structure design
Qing Guo et al.
PROGRESS IN LIPID RESEARCH (2017)
Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins
Malgorzata Teodorowicz et al.
NUTRIENTS (2017)
Destabilization of multilayered interfaces in digestive conditions limits their ability to prevent lipolysis in emulsions
Meinou N. Corstens et al.
FOOD STRUCTURE-NETHERLANDS (2017)
1H Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing
Emrah Kirtil et al.
FOOD ENGINEERING REVIEWS (2016)
An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins
Nur Cebi et al.
FOOD CHEMISTRY (2016)
Use of purple durum wheat to produce naturally functional fresh and dry pasta
Donatella Bianca Maria Ficco et al.
FOOD CHEMISTRY (2016)
Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR
M. R. Serial et al.
FOOD CHEMISTRY (2016)
The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated
Kera Nyemb et al.
FOOD HYDROCOLLOIDS (2016)
Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients
Annalisa Romano et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Intactness of cell wall structure controls the in vitro digestion of starch in legumes
Sushil Dhital et al.
FOOD & FUNCTION (2016)
Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate
Wei Zou et al.
FOOD CHEMISTRY (2015)
Molecular Dynamics and Structure in Physical Properties and Stability of Food Systems
Joana F. Fundo et al.
FOOD ENGINEERING REVIEWS (2015)
Functional food microstructures for macronutrient release and delivery
J. E. Norton et al.
FOOD & FUNCTION (2015)
Aspects of food structures in the digestive tract
Harjinder Singh et al.
CURRENT OPINION IN FOOD SCIENCE (2015)
Effect of water content and flour particle size on gluten-free bread quality and digestibility
Esther de la Hera et al.
FOOD CHEMISTRY (2014)
Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging
Diana Bernin et al.
FOOD RESEARCH INTERNATIONAL (2014)
Identification of Maillard reaction products on peanut allergens that influence binding to the receptor for advanced glycation end products
G. A. Mueller et al.
ALLERGY (2013)
Development of a Novel Staining Procedure for Visualizing the Gluten-Starch Matrix in Bread Dough and Cereal Products
Tatsuro Maeda et al.
CEREAL CHEMISTRY (2013)
Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming
Geertrui M. Bosmans et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
A study on development of Gluten free pasta and its biochemical and immunological validation
S. Susanna et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
A Meta-Analysis of Web-Delivered Tailored Health Behavior Change Interventions
Mia Liza A. Lustria et al.
JOURNAL OF HEALTH COMMUNICATION (2013)
Structure-quality relationship in commercial pasta: A molecular glimpse
Francesco Bonomi et al.
FOOD CHEMISTRY (2012)
Casein Micelles: Size Distribution in Milks from Individual Cows
C. G. (Kees) de Kruif et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Food matrix impact on macronutrients nutritional properties
Sylvie L. Turgeon et al.
FOOD HYDROCOLLOIDS (2011)
Starch digestibility in food matrix: a review
Jaspreet Singh et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)
Structuring food emulsions in the gastrointestinal tract to modify lipid digestion
Harjinder Singh et al.
PROGRESS IN LIPID RESEARCH (2009)
The science of food structuring
R. G. M. van der Sman et al.
SOFT MATTER (2009)
Sensory and rheological characterization of acidified milk drinks
Thomas Janhoj et al.
FOOD HYDROCOLLOIDS (2008)
Food structure and functionality: a soft matter perspective
Job Ubbink et al.
SOFT MATTER (2008)
Slowly digestible starch - its structure and health implications: a review
U. Lehmann et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)
Predicting mechanical properties of bread crumb
Z Liu et al.
FOOD AND BIOPRODUCTS PROCESSING (2003)
Sensory and instrumental textural characteristics of acid milk gels
RB Pereira et al.
INTERNATIONAL DAIRY JOURNAL (2003)
Physical and cooking quality of spaghetti made from whole wheat durum
FA Manthey et al.
CEREAL CHEMISTRY (2002)
Texture is a sensory property
AS Szczesniak
FOOD QUALITY AND PREFERENCE (2002)
Annealing of starch - a review
RF Tester et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2000)