相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Analysis of the Factors Affecting Static In Vitro Pepsinolysis of Food Proteins
Natsumi Maeda et al.
MOLECULES (2022)
Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types
Katharina Palchen et al.
FOODS (2022)
In vitro digestion of protein and starch in sponge cakes formulated with pea (Pisum sativum L.) ingredients
Svenja Krause et al.
FOOD & FUNCTION (2022)
Pulse seeds as promising and sustainable source of ingredients with naturally bioencapsulated nutrients: Literature review and outlook
Andrea Pallares Pallares et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)
Lipolysis products formation during in vitro gastric digestion is affected by the emulsion interfacial composition
M. R. Infantes-Garcia et al.
FOOD HYDROCOLLOIDS (2021)
Pea cell wall integrity controls the starch and protein digestion properties in the INFOGEST in vitro simulation
Shahid Ahmed Junejo et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Recent patent applications in beverages enriched with plant proteins
Clara Takayama Arbach et al.
NPJ SCIENCE OF FOOD (2021)
In vitro protein and starch digestion kinetics of individual chickpea cells: from static to more complex in vitro digestion approaches
Katharina Palchen et al.
FOOD & FUNCTION (2021)
In vitro digestion of complex foods: How microstructure influences food disintegration and micronutrient bioaccessibility
M. Hiolle et al.
FOOD RESEARCH INTERNATIONAL (2020)
Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility
Claire Holland et al.
FOODS (2020)
Are Faba Bean and Pea Proteins Potential Whey Protein Substitutes in Infant Formulas? An In Vitro Dynamic Digestion Approach
Linda Le Roux et al.
FOODS (2020)
Starch digestion in intact pulse cotyledon cells depends on the extent of thermal treatment
Ping Li et al.
FOOD CHEMISTRY (2020)
INFOGEST static in vitro simulation of gastrointestinal food digestion
Andre Brodkorb et al.
NATURE PROTOCOLS (2019)
The effect of cell wall encapsulation on macronutrients digestion: A case study in kidney beans
Ana M. Rovalino-Cordova et al.
FOOD CHEMISTRY (2019)
Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance
David Julian McClements et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)
Pea protein isolates: Structure, extraction, and functionality
A. C. Y. Lam et al.
FOOD REVIEWS INTERNATIONAL (2018)
A closer look to cell structural barriers affecting starch digestibility in beans
Ana M. Rovalino-Cordova et al.
CARBOHYDRATE POLYMERS (2018)
Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics
S. H. E. Verkempinck et al.
FOOD CHEMISTRY (2018)
Effects of high pressure homogenization on faba bean protein aggregation in relation to solubility and interfacial properties
Jingqi Yang et al.
FOOD HYDROCOLLOIDS (2018)
Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions
S. H. E. Verkempinck et al.
FOOD HYDROCOLLOIDS (2018)
Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking
Claire Maria Chigwedere et al.
FOOD RESEARCH INTERNATIONAL (2018)
Kinetic approach to study the relation between in vitro lipid digestion and carotenoid bioaccessibility in emulsions with different oil unsaturation degree
S. H. E. Verkempinck et al.
JOURNAL OF FUNCTIONAL FOODS (2018)
The important role of salivary α-amylase in the gastric digestion of wheat bread starch
Daniela Freitas et al.
FOOD & FUNCTION (2018)
Soy Protein Isolate-Phosphatidylcholine Nanoemulsions Prepared Using High-Pressure Homogenization
Yang Li et al.
NANOMATERIALS (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)
Pulses: an overview
Narpinder Singh
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments
Laura Laguna et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Digestion of isolated legume cells in a stomach-duodenum model: three mechanisms limit starch and protein hydrolysis
Rewati R. Bhattarai et al.
FOOD & FUNCTION (2017)
Pearling Affects the Lipid Content and Composition and Lipase Activity Levels of Wheat (Triticum aestivum L.) Roller Milling Fractions
Niels De Brier et al.
CEREAL CHEMISTRY (2017)
Interactions between Starch, Lipids, and Proteins in Foods: Microstructure Control for Glycemic Response Modulation
Javier Parada et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
Emulsification properties of pea protein isolate using homogenization, microfluidization and ultrasonication
Noel A. McCarthy et al.
FOOD RESEARCH INTERNATIONAL (2016)
Formulation of pea protein for increased satiety and improved foaming properties
C. Saldanha do Carmo et al.
RSC ADVANCES (2016)
The role of plant cell wall encapsulation and porosity in regulating lipolysis during the digestion of almond seeds
Myriam M. L. Grundy et al.
FOOD & FUNCTION (2016)
Intactness of cell wall structure controls the in vitro digestion of starch in legumes
Sushil Dhital et al.
FOOD & FUNCTION (2016)
Characterization of pea (Pisum sativum) seed protein fractions
Luis A. Rubio et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions
L. Salvia-Trujillo et al.
FOOD CHEMISTRY (2013)
Emulsifying properties of canola and flaxseed protein isolates produced by isoelectric precipitation and salt extraction
Asli Can Karaca et al.
FOOD RESEARCH INTERNATIONAL (2011)
Insights into digestion and absorption of major nutrients in humans
Barbara E. Goodman
ADVANCES IN PHYSIOLOGY EDUCATION (2010)
Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques
J. I. Boye et al.
FOOD RESEARCH INTERNATIONAL (2010)
Starch digestibility in food matrix: a review
Jaspreet Singh et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)
Converting nitrogen into Protein -: Beyond 6.25 and Jones' factors
François Mariotti et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)
Viscosity as related to dietary fiber: A review
Cheryl L. Dikeman et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2006)
Physicochemical, nutritional, and microstructural characteristics of chickpeas (Cicer arietinum L.) and common beans (Phaseolus vulgaris L.) following microwave cooking
E Marconi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Influence of high pressure processing on protein solutions and emulsions
VB Galazka et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2000)