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Food biopolymer behaviors in the digestive tract: implications for nutrient delivery

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Pectin gelling in acidic gastric condition increases rheological properties of gastric digesta and reduces glycaemic response in mice

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Formation of soy protein isolate-carrageenan complex coacervates for improved viability of Bifidobacterium longum during pasteurization and in vitro digestion

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Hericium Erinaceus β-glucan modulates in vitro wheat starch digestibility

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Monitoring food structure during digestion using small-angle scattering and imaging techniques

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Cereal fiber improves blood cholesterol profiles and modulates intestinal cholesterol metabolism in C57BL/6 mice fed a high-fat, high-cholesterol diet

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Comparative performances of lactoferrin-loaded liposomes under in vitro adult and infant digestion models

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Rheological behavior of dietary fibre in simulated small intestinal conditions

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Intragastric Gelation of Heated Soy Protein Isolate-Alginate Mixtures and Its Effect on Sucrose Release

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Formulation and Evaluation of a Satiety-inducing Carbonated Beverage that Forms a Bubble-containing Gel in the Stomach

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Impact of Interfacial Composition on Emulsion Digestion Using In Vitro and In Vivo Models

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In vitro measurements of luminal viscosity and glucose/maltose bioaccessibility for oat bran, instant oats, and steel cut oats

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Influence of dietary fibers on lipid digestion: Comparison of single-stage and multiple-stage gastrointestinal models

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Control of protein digestion under simulated gastrointestinal conditions using biopolymer microgels

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FOOD RESEARCH INTERNATIONAL (2017)

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In vitro and In vivo studies on intragastric soya protein-polysaccharide gels in a beverage matrix

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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)

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In vitro digestion of pectin- and mango-enriched diets using a dynamic rat stomach-duodenum model

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Rheological and microstructural properties of porcine gastric digesta and diets containing pectin or mango powder

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Sodium alginate decreases the permeability of intestinal mucus

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Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions

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Herring roe protein has a high digestible indispensable amino acid score (DIAAS) using a dynamic in vitro gastrointestinal model

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Polymers in the gut compress the colonic mucus hydrogel

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PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2016)

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Increasing dietary oat fibre decreases the permeability of intestinal mucus

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Digestion of protein and protein gels in simulated gastric environment

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Correlating the structure and in vitro digestion viscosities of different pectin fibers to in vivo human satiety

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Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability

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The effect of in vitro digestive processes on the viscosity of dietary fibres and their influence on glucose diffusion

Hrvoje Fabek et al.

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Impact of different biopolymer networks on the digestion of gastric structured emulsions

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High dose of prebiotics reduces fecal water cytotoxicity in healthy subjects

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MOLECULAR NUTRITION & FOOD RESEARCH (2014)

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Comparative performance of milk proteins and their emulsions under dynamic in vitro adult and infant gastric digestion

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FOOD HYDROCOLLOIDS (2013)

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Viscosity rather than quantity of dietary fibre predicts cholesterol-lowering effect in healthy individuals

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BRITISH JOURNAL OF NUTRITION (2011)

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