☆ 4.7 Article

Impact of food viscosity on in vitro gastric emptying using dynamic and semi-dynamic models

FOOD HYDROCOLLOIDS (2023)

Related references

Note: Only part of the references are listed.

Review Food Science & Technology

An evolving view on food viscosity regulating gastric emptying

Yangyi Jin et al.

Summary: This article reviews the factors influencing food viscosity and changes in food viscosity during digestion. It also examines the effects of food viscosity on gastric emptying and physiological responses. Additionally, the quantitative relationship between viscosity and gastric emptying is discussed.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

Add to Collection

Article Chemistry, Applied

The hydration rate of konjac glucomannan after consumption affects its in vivo glycemic response and appetite sensation and in vitro digestion characteristics

Liping Guo et al.

Summary: This study illustrates the important role of hydration rate in the viscosity development of KGM and its effects on postprandial glycemia and appetite suppression. KGM with medium hydration rate and viscosity showed the best postprandial glycemia reduction, while those with faster hydration and higher viscosity exhibited stronger appetite suppressing abilities. The results suggest that considering hydration rate is crucial in designing functional dietary fiber foods for dietary intervention purposes.

FOOD HYDROCOLLOIDS (2022)

Add to Collection

Article Chemistry, Applied

Modulation of viscosity, microstructure and lipolysis of W/O emulsions by cellulose ethers during in vitro digestion in the dynamic and semi-dynamic gastrointestinal models

Shahid Iqbal et al.

Summary: This study investigated the effects of different proportions of two hydrocolloids (MC and HPMC) on the shear viscosity, microstructure, and lipolysis of W/O emulsions in dynamic and semi-dynamic gastrointestinal models. The results showed that HPMC emulsions exhibited higher viscosity and larger droplet size, accompanied by lower lipid digestion during simulated digestion. In addition, the extent of free fatty acid release was higher in the dynamic system compared to the semi-dynamic model. These findings are valuable for the development of healthier emulsion-based food products with reduced lipid digestibility.

FOOD HYDROCOLLOIDS (2022)

Add to Collection

Article Food Science & Technology

Microcapsule delivery systems of functional ingredients in infant formulae: Research progress, technology, and feasible application of liposomes

Yanping Wang et al.

Summary: This study reviews the differences between nutrients in infant formulae and breast milk, as well as the challenges in fortifying functional ingredients in infant formulae. It also discusses the potential delivery systems for encapsulating functional ingredients, especially focusing on the use of liposomes. Despite improvements in liposome application, further efforts are needed to enhance their practical use in infant formulae by developing high-quality wall materials and conducting biological assessments.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

Add to Collection

Article Chemistry, Applied

Effect of oil droplet size on the gastric digestion of milk protein emulsions using a semi-dynamic gastric model

Davood Zaeim et al.

Summary: The study found that the coagulation behavior of droplet emulsions varied during simulated digestion, leading to differences in nutrient release rates and digestion characteristics.

FOOD HYDROCOLLOIDS (2022)

Add to Collection

Article Food Science & Technology

In vitro digestion of tofu with different textures using an artificial gastric digestive system

Mapeizhan Lou et al.

Summary: This study used two types of tofu with different textures to investigate their in vitro digestion. The results showed that the extent of digestion was related to the hardness and microstructure of the tofu. GDL tofu had a higher digestion rate and protein hydrolysis compared to CaSO4 tofu.

FOOD RESEARCH INTERNATIONAL (2022)

Add to Collection

Article Chemistry, Applied

Protein digestibility of textured-wheat-protein (TWP)-based meat analogues: (I) Effects of fibrous structure

Quanquan Lin et al.

Summary: This study investigated the effects of fibrous structure under different moistures during extrusion on the protein digestibility of textured-wheat-protein (TWP)-based meat analogues. The results showed that TWP prepared under lower extrusion moisture had larger particle size and greater protein digestion. Additionally, the increase in the degree of texturisation of TWP was associated with higher proteolysis degree.

FOOD HYDROCOLLOIDS (2022)

Add to Collection

Review Food Science & Technology

Mechanisms, physiology, and recent research progress of gastric emptying

Weilin Liu et al.

Summary: Gastric emptying is a crucial process where the stomach releases its contents into the small intestine for further digestion and absorption, with factors such as calories, viscosity, food composition, age and gender playing important roles. In vitro digestion models are essential for studying gastric emptying when in vivo tests are not feasible, and progress in static and dynamic gastric digestion models are highlighted in this review to explore future research trends.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

Add to Collection

Article Chemistry, Applied

In vitro digestion of soymilk using a human gastric simulator: Impact of structural changes on kinetics of release of proteins and lipids

Xin Wang et al.

Summary: This study used an advanced dynamic digestion model to investigate the microstructural changes and protein digestibility of soymilk during gastric digestion. It found that gastric digestion significantly influenced the colloidal stability of soymilk and led to the accelerated emptying of protein and lipid.

FOOD HYDROCOLLOIDS (2021)

Add to Collection

Article Food Science & Technology

Influence of dietary fiber on in-vitro lipid digestion of emulsions prepared with high-intensity ultrasound

Ann-Marie Kalla-Bertholdt et al.

Summary: Through high-intensity ultrasound treatment, the emulsion's oil droplet size was reduced and the plant fiber was modified, improving their techno-functional properties and stability. Fibers with high soluble dietary fiber content were able to stabilize the emulsions during in-vitro digestion until they entered the intestinal phase, forming a micelle-like network.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

Add to Collection

Article Chemistry, Applied

Depletion and bridging flocculation of oil droplets in the presence of β-glucan, arabinoxylan and pectin polymers: Effects on lipolysis

Honglei Zhai et al.

Summary: This study investigated the influence of food polysaccharides from different sources on microstructural and rheological properties of oil-in-water emulsions. The polysaccharides used were beta-glucan from oat, arabinoxylan from wheat, and pectin from apple. All polysaccharides increased the viscosity of emulsions and reduced lipid digestion rate and extent, with pectin showing the greatest effect.

CARBOHYDRATE POLYMERS (2021)

Add to Collection

Article Chemistry, Applied

Modulating in vitro gastrointestinal digestion of nanocellulose-stabilized pickering emulsions by altering cellulose lengths

Yang Ni et al.

Summary: The study found that nanocellulose-stabilized emulsions form a gel structure in the gastric environment, leading to oil droplet aggregation but not coalescence, which reduces lipid digestion. The length of cellulose nanoparticles affects the strength of this emulsion structure.

FOOD HYDROCOLLOIDS (2021)

Add to Collection

Review Chemistry, Applied

Konjac glucomannan molecular and rheological properties that delay gastric emptying and improve the regulation of appetite

Liping Guo et al.

Summary: Konjac glucomannan (KGM) has shown potential in reducing appetite and obesity through increasing gastric retention and delaying gastric emptying, triggering signals of fullness. However, results of randomized clinical trials have been inconsistent, possibly due to various factors such as dose, study duration, participant selection, and the lack of description of KGM's molecular structure and hydration properties.

FOOD HYDROCOLLOIDS (2021)

Add to Collection

Article Food Science & Technology

Tracking the digestive performance of different forms of dairy products using a dynamic artificial gastric digestive system

Lu Dong et al.

Summary: This study found that proteins in liquid and semi-liquid dairy products were obviously hydrolyzed in simulated stomach conditions, while proteins in solid dairy products were coagulated and degraded slowly. The release rate and distribution of fat in different forms of dairy products during digestion varied significantly.

FOOD STRUCTURE-NETHERLANDS (2021)

Add to Collection

Review Chemistry, Applied

Biopolymer interactions during gastric digestion: Implications for nutrient delivery

Alejandra Acevedo-Fani et al.

Summary: Foods are made up of various biopolymers such as proteins and polysaccharides, which interact during processing and formulation to give food products different structures and physical characteristics. In the stomach, some liquid foods undergo restructuring and phase changes that may influence certain physiological processes.

FOOD HYDROCOLLOIDS (2021)

Add to Collection

Article Agriculture, Multidisciplinary

Novel Nanoliposome Codelivered DHA and Anthocyanidin: Characterization, In Vitro Infant Digestibility, and Improved Cell Uptake

Xiankang Xu et al.

Summary: This study aimed to fabricate and evaluate novel DHA-anthocyanidin-codelivery liposomes (DA-LPs) for better understanding the absorption and transport mechanisms in the gastrointestinal tract. The results showed that DA-LPs exhibited improved cell viability, cellular uptake, membrane fluidity, and lower ROS compared to single substance-loaded liposomes. This suggests that DA-LPs may be beneficial for enhancing nutrient absorption and reducing oxidative stress in the intestine.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

Add to Collection

Article Food Science & Technology

Digestive behavior of unemulsified triglycerides with different chain lengths: In vitro dynamic and static simulated digestion models

Wangxin Liu et al.

Summary: This study compared the digestion behaviors of unemulsified GTB, GTD, and GTP in dynamic and static simulation digestion models. The results showed that the digestibility sequence was GTB > GTD > GTP, with the dynamic model showing more pronounced triglyceride hydrolysis.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Add to Collection

Article Chemistry, Applied

Preparation, formation mechanism and in vitro dynamic digestion behavior of quercetin-loaded liposomes in hydrogels

Weilin Liu et al.

FOOD HYDROCOLLOIDS (2020)

Add to Collection

Review Nutrition & Dietetics

How Important Is Eating Rate in the Physiological Response to Food Intake, Control of Body Weight, and Glycemia?

Georgia Argyrakopoulou et al.

NUTRIENTS (2020)

Add to Collection

Article Biochemistry & Molecular Biology

In vitrogastric emptying characteristics of konjac glucomannan with different viscosity and its effects on appetite regulation

Longchen Shang et al.

FOOD & FUNCTION (2020)

Add to Collection

Article Biochemistry & Molecular Biology

A standardised semi-dynamic in vitro digestion method suitable for food - an international consensus

Ana-Isabel Mulet-Cabero et al.

FOOD & FUNCTION (2020)

Add to Collection

Article Biochemistry & Molecular Biology

Structural and physicochemical changes in almond milk during in vitro gastric digestion: impact on the delivery of protein and lipids

Xin Wang et al.

FOOD & FUNCTION (2020)

Add to Collection

Article Food Science & Technology

Development and validation of a new artificial gastric digestive system

Weilin Liu et al.

FOOD RESEARCH INTERNATIONAL (2019)

Add to Collection

Article Food Science & Technology

Development of a Gastric Simulation Model (GSM) incorporating gastric geometry and peristalsis for food digestion study

Yiwen Li et al.

FOOD RESEARCH INTERNATIONAL (2019)

Add to Collection

Article Chemistry, Applied

In vitro gastric digestion of cooked white and brown rice using a dynamic rat stomach model

Peng Wu et al.

FOOD CHEMISTRY (2017)

Add to Collection

Article Chemistry, Applied

Dairy food structures influence the rates of nutrient digestion through different in vitro gastric behaviour

Ana-Isabel Mulet-Cabero et al.

FOOD HYDROCOLLOIDS (2017)

Add to Collection

Article Chemistry, Applied

The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology

Kelvin Kim Tha Goh et al.

CARBOHYDRATE POLYMERS (2016)

Add to Collection

Article Chemistry, Applied

Starch-guar gum extrudates: Microstructure, physicochemical properties and in-vitro digestion

Erich von Borries-Medrano et al.

FOOD CHEMISTRY (2016)

Add to Collection

Article Chemistry, Applied

The effect of fibre and gelatinised starch type on amylolysis and apparent viscosity during in vitro digestion at a physiological shear rate

Allan K. Hardacre et al.

CARBOHYDRATE POLYMERS (2015)

Add to Collection

Article Food Science & Technology

Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study

Ruojie Zhang et al.

FOOD RESEARCH INTERNATIONAL (2015)

Add to Collection

Review Biochemistry & Molecular Biology

Functional food microstructures for macronutrient release and delivery

J. E. Norton et al.

FOOD & FUNCTION (2015)

Add to Collection

Article Chemistry, Applied

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

Hrvoje Fabek et al.

FOOD HYDROCOLLOIDS (2014)

Add to Collection

Article Food Science & Technology

Development of a Human Gastric Digestion Simulator Equipped with Peristalsis Function for the Direct Observation and Analysis of the Food Digestion Process

Hiroyuki Kozu et al.

FOOD SCIENCE AND TECHNOLOGY RESEARCH (2014)

Add to Collection

Review Nutrition & Dietetics

The Effect of Fiber on Satiety and Food Intake: A Systematic Review

Michelle J. Clark et al.

JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2013)

Add to Collection

Article Chemistry, Applied

The Effect of Monoglyceride Addition on the Rheological Properties of Pistachio Spread

Ahmad Shakerardekani et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2013)

Add to Collection

Article Behavioral Sciences

Dietary fibres in the regulation of appetite and food intake. Importance of viscosity

Mette Kristensen et al.

APPETITE (2011)

Add to Collection

Article Chemistry, Applied

The determining role of bolus rheology in triggering a swallowing

Jianshe Chen et al.

FOOD HYDROCOLLOIDS (2011)

Add to Collection

Article Food Science & Technology

A Human Gastric Simulator (HGS) to Study Food Digestion in Human Stomach

Fanbin Kong et al.

JOURNAL OF FOOD SCIENCE (2010)

Add to Collection

Article Food Science & Technology

Comparative studies on the functional properties of various protein concentrate preparations of peanut protein

Haiwen Wu et al.

FOOD RESEARCH INTERNATIONAL (2009)

Add to Collection

Article Food Science & Technology

The effect of enzyme systems and processing on the hydrolysis of peanut (Arachis hypogaea L.) protein

Ekuwa Enyonam Quist et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2009)

Add to Collection

Article Nutrition & Dietetics

In vivo imaging of intragastric gelation and its effect on satiety in humans

CL Hoad et al.

JOURNAL OF NUTRITION (2004)

Add to Collection

Article Biochemistry & Molecular Biology

Microstructure and rheological behavior of pure and mixed pectin gels

C Löfgren et al.

BIOMACROMOLECULES (2002)

Add to Collection

Article Nutrition & Dietetics

The effect of different dosages of guar gum on gastric emptying and small intestinal transit of a consumed semisolid meal

MA van Nieuwenhoven et al.

JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2001)

Add to Collection

© Peeref 2019-2024. All rights reserved.