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。Influence of food structure on dairy protein, lipid and calcium bioavailability: A narrative review of evidence
Anthony Fardet et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Gluten-free bakery and pasta products: prevalence and quality improvement
Yupeng Gao et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
The matrix of fruit & vegetables modulates the gastrointestinal bioaccessibility of polyphenols and their impact on dietary protein digestibility
Claire Dufour et al.
FOOD CHEMISTRY (2018)
Food Design To Feed the Human Gut Microbiota
Danilo Ercolini et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Role of the food matrix and digestion on calculation of the actual energy content of food
Edoardo Capuano et al.
NUTRITION REVIEWS (2018)
Impact of food structure and cell matrix on digestibility of plant-based food
Yukiharu Ogawa et al.
CURRENT OPINION IN FOOD SCIENCE (2018)
Modeling food matrix effects on chemical reactivity: Challenges and perspectives
Edoardo Capuano et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
The underexposed role of food matrices in probiotic products: Reviewing the relationship between carrier matrices and product parameters
Joost Flach et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Mechanisms of starch digestion by α-amylase-Structural basis for kinetic properties
Sushil Dhital et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Metagenomics insights into food fermentations
Francesca De Filippis et al.
MICROBIAL BIOTECHNOLOGY (2017)
A 100-Year Review: Sensory analysis of milk
A. N. Schiano et al.
JOURNAL OF DAIRY SCIENCE (2017)
The sensory impact of salt replacers and flavor enhancer in reduced sodium processed meats is matrix dependent
Nicole J. Gaudette et al.
JOURNAL OF SENSORY STUDIES (2017)
Modulating fat digestion through food structure design
Qing Guo et al.
PROGRESS IN LIPID RESEARCH (2017)
The cardiovascular health benefits of apples: Whole fruit vs. isolated compounds
Nicola P. Bondonno et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Processing 'Ataulfo' Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds
Ana Elena Quiros-Sauceda et al.
NUTRIENTS (2017)
Saturated fats, dairy foods and health: A curious paradox?
D. I. Givens
NUTRITION BULLETIN (2017)
Designing foods for satiety: The roles of food structure and oral processing in satiation and satiety
Caroline L. Campbell et al.
FOOD STRUCTURE-NETHERLANDS (2017)
Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps
Tanja Kongerslev Thorning et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2017)
Health benefits of fermented foods: microbiota and beyond
Maria L. Marco et al.
CURRENT OPINION IN BIOTECHNOLOGY (2017)
Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss
B. I. Zielbauer et al.
FOOD BIOPHYSICS (2016)
The sensory acceptance of fibre-enriched cereal foods: a meta-analysis
John M. Grigor et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)
Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products
Sopida Korkerd et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Functionality of Sugars in Foods and Health
Roger A. Clemens et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2016)
A review of the impact of processing on nutrient bioaccessibility and digestion of almonds
Myriam Marie-Louise Grundy et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)
Determination and evaluation of element bioaccessibility in some nuts and seeds by in-vitro gastro-intestinal method
Burcu Kafaoglu et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2016)
Human digestion-a processing perspective
Mike Boland
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
Texture-modified foods for the elderly: Status, technology and opportunities
Jose Miguel Aguilera et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Influence of food matrix on the viability of probiotic bacteria: A review based on dairy and non-dairy beverages
Amal Bakr Shori
FOOD BIOSCIENCE (2016)
Food structure is critical for optimal health
Mark L. Wahlqvist
FOOD & FUNCTION (2016)
Food processing and allergenicity
Kitty C. M. Verhoeckx et al.
FOOD AND CHEMICAL TOXICOLOGY (2015)
Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effects
Maria Jose Martin et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Nutrikinetic studies of food bioactive compounds: from in vitro to in vivo approaches
Maria-Jose Motilva et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2015)
Utilizing Food Matrix Effects To Enhance Nutraceutical Bioavailability: Increase of Curcumin Bioaccessibility Using Excipient Emulsions
Liqiang Zou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Densely packed matrices as rate determining features in starch hydrolysis
Bin Zhang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Optimising foods for satiety
Lucy Chambers et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Food Processing and the Mediterranean Diet
Richard Hoffman et al.
NUTRIENTS (2015)
Review article: the diagnosis and management of food allergy and food intolerances
J. L. Turnbull et al.
ALIMENTARY PHARMACOLOGY & THERAPEUTICS (2015)
Wheat Dough Microstructure: The Relation Between Visual Structure and Mechanical Behavior
Mario Jekle et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
New insights into the dynamics of vacuum impregnation of plant tissues and its metabolic consequences
Federico Gomez Galindo et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2015)
Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres
Nisha Rakhesh et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2015)
Are the nutrients effects depending from the foods which contain them? The matrix effect
Jean-Michel Lecerf et al.
CAHIERS DE NUTRITION ET DE DIETETIQUE (2015)
Processed foods: contributions to nutrition1,2
Connie M. Weaver et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2014)
Effect of Food Matrix on Saltiness Perception-Implications for Sodium Reduction
Wan-Yuan Kuo et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)
Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review
Juana M. Carbonell-Capella et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)
A Review on the Relationship Between Food Structure, Processing, and Bioavailability
Ilkay Sensoy
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2014)
Relationship between pungency and food components - A comparison of chemical and sensory evaluations
Desiree J. Schneider et al.
FOOD QUALITY AND PREFERENCE (2014)
Matrix effects of milk, dairy factory wastewater and soil water on the determination of disinfection by-products and para-cresol using solid-phase microextraction
Michael W. Heaven et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2014)
How can technology help to deliver more of grain in cereal foods for a healthy diet?
K. Poutanen et al.
JOURNAL OF CEREAL SCIENCE (2014)
SENSORY EVALUATION OF IMPACT OF WINE MATRIX ON RED WINE FINISH: A PRELIMINARY STUDY
Allison K. Baker et al.
JOURNAL OF SENSORY STUDIES (2014)
Food matrix and cooking process affect mineral bioaccessibility of enteral nutrition formulas
Maria Gimena Galan et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Unraveling the digestion of milk protein
R. Paul Ross et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2013)
Molecular assembly and mechanical properties of the extracellular matrix: A fibrous protein perspective
Lisa D. Muiznieks et al.
BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR BASIS OF DISEASE (2013)
Bioavailability of bioactive food compounds: a challenging journey to bioefficacy
Maarit J. Rein et al.
BRITISH JOURNAL OF CLINICAL PHARMACOLOGY (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)
Structural Stability and Viability of Microencapsulated Probiotic Bacteria: A Review
Rocio I. Corona-Hernandez et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2013)
Healthy and Adverse Effects of Plant-Derived Functional Metabolites: The Need of Revealing their Content and Bioactivity in a Complex Food Matrix
Teresa Lavecchia et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2013)
Creation of reduced fat foods: Influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions
Bi-cheng Wu et al.
FOOD CHEMISTRY (2013)
The role of gums in satiety/satiation. A review
Susana Fiszman et al.
FOOD HYDROCOLLOIDS (2013)
The interaction of cocoa polyphenols with milk proteins studied by proteomic techniques
Monica Gallo et al.
FOOD RESEARCH INTERNATIONAL (2013)
Effect of sodium chloride on gluten network formation, dough microstructure and rheology in relation to breadmaking
Thu H. McCann et al.
JOURNAL OF CEREAL SCIENCE (2013)
Short- and Long-Range Interactions Governing the Viscoelastic Properties during Wheat Dough and Model Dough Development
Birgitta Schiedt et al.
JOURNAL OF TEXTURE STUDIES (2013)
In vitro gastrointestinal digestion of Hibiscus sabdariffa L.: The use of its natural matrix to improve the concentration of phenolic compounds in gut
Adriana Villanueva-Carvajal et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Engineering processes in meat products and how they influence their biophysical properties
E. Tornberg
MEAT SCIENCE (2013)
Food synergy: the key to a healthy diet
David R. Jacobs et al.
PROCEEDINGS OF THE NUTRITION SOCIETY (2013)
Wine Matrix Compounds Affect Perception of Wine Aromas
Remedios R. Villamor et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 4 (2013)
The Food Matrix and Sterol Characteristics Affect the Plasma Cholesterol Lowering of Phytosterol/Phytostanol
Laura Kells Cusack et al.
ADVANCES IN NUTRITION (2013)
Successful Development of Satiety Enhancing Food Products: Towards a Multidisciplinary Agenda of Research Challenges
E. Van Kleef et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)
Food Gels: Gelling Process and New Applications
Soumya Banerjee et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)
Effect of food matrix structure and composition on aroma release during oral processing using in vivo monitoring
Damian C. Frank et al.
FLAVOUR AND FRAGRANCE JOURNAL (2012)
Influence of chromoplast morphology on carotenoid bioaccessibility of carrot, mango, papaya, and tomato
Ralf M. Schweiggert et al.
FOOD CHEMISTRY (2012)
Food fermentations: Microorganisms with technological beneficial use
Francois Bourdichon et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Dietary fibre in foods: a review
Devinder Dhingra et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2012)
Dietary fiber in extruded cereals: Limitations and opportunities
Frederic Robin et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)
Microbial degradation of complex carbohydrates in the gut
Harry J. Flint et al.
GUT MICROBES (2012)
Progress in developing spray-drying methods for the production of controlled morphology particles: From the nanometer to submicrometer size ranges
Asep Bayu Dani Nandiyanto et al.
ADVANCED POWDER TECHNOLOGY (2011)
Interfacial & colloidal aspects of lipid digestion
P. J. Wilde et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2011)
Polysaccharide-protein interactions in dairy matrices, control and design of structures
Milena Corredig et al.
FOOD HYDROCOLLOIDS (2011)
Food matrix impact on macronutrients nutritional properties
Sylvie L. Turgeon et al.
FOOD HYDROCOLLOIDS (2011)
Mastication of heterogeneous foods: Peanuts inside two different food matrices
Scott C. Hutchings et al.
FOOD QUALITY AND PREFERENCE (2011)
Microstructure of hydrated gluten network
Vassilis Kontogiorgos
FOOD RESEARCH INTERNATIONAL (2011)
Lycopene: Isomerization Effects on Bioavailability and Bioactivity Properties
Kessy N. Honest et al.
FOOD REVIEWS INTERNATIONAL (2011)
Review: Starch Matrices and the Glycemic Response
J. Parada et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2011)
The Role of Dietary Fiber in the Bioaccessibility and Bioavailability of Fruit and Vegetable Antioxidants
Hugo Palafox-Carlos et al.
JOURNAL OF FOOD SCIENCE (2011)
A food matrix reduces digestion and absorption of food allergens in vivo
Veronique Schulten et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2011)
Differences between Human Plasma and Serum Metabolite Profiles
Zhonghao Yu et al.
PLOS ONE (2011)
Influence of food matrices on probiotic viability - A review focusing on the fruity bases
Ana Paula do Espirito Santo et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)
Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components
David Julian McClements et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2010)
The role of intramuscular connective tissue in meat texture
Takanori Nishimura
ANIMAL SCIENCE JOURNAL (2010)
Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing
Diane M. Barrett et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2010)
Protecting probiotic bacteria by microencapsulation: challenges for industrial applications
Susanna Rokka et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2010)
Biogenic amines in fermented foods
G. Spano et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2010)
The extracellular matrix at a glance
Christian Frantz et al.
JOURNAL OF CELL SCIENCE (2010)
Degree of particle size breakdown during mastication may be a possible cause of interindividual glycemic variability
Viren Ranawana et al.
NUTRITION RESEARCH (2010)
Starch digestibility in food matrix: a review
Jaspreet Singh et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)
Nuts and health outcomes: new epidemiologic evidence
Joan Sabate et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2009)
Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods
David Julian McClements et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2009)
Rare, medium, or well done? The effect of heating and food matrix on food protein allergenicity
Anna Nowak-Wegrzyn et al.
CURRENT OPINION IN ALLERGY AND CLINICAL IMMUNOLOGY (2009)
Hydrocolloids as emulsifiers and emulsion stabilizers
Eric Dickinson
FOOD HYDROCOLLOIDS (2009)
Food structures for nutrition, health and wellness
Stefan Palzer
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2009)
Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity
Maud Petitot et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2009)
The role of fruit juice in the diet: an overview
H. Caswell
NUTRITION BULLETIN (2009)
Nutrients and phytochemicals: from bioavailability to bioefficacy beyond antioxidants
Birgit Holst et al.
CURRENT OPINION IN BIOTECHNOLOGY (2008)
International Tables of Glycemic Index and Glycemic Load Values: 2008
Fiona S. Atkinson et al.
DIABETES CARE (2008)
Effect of structural and physicochemical characteristics of the protein matrix in pasta on in vitro starch digestibility
Esther H. -J. Kim et al.
FOOD BIOPHYSICS (2008)
Release of protein, lipid, and vitamin E from almond seeds during digestion
Giuseppina Mandalari et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Interfacial structure and stability of food emulsions as affected by protein-polysaccharide interactions
Eric Dickinson
SOFT MATTER (2008)
Food microstructure affects the bioavailability of several nutrients
J. Parada et al.
JOURNAL OF FOOD SCIENCE (2007)
Microencapsulation for the improved delivery of bioactive compounds into foods
Claude P. Champagne et al.
CURRENT OPINION IN BIOTECHNOLOGY (2007)
Microstructure and fractal analysis of fat crystal networks
Dongming Tang et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2006)
Flavour encapsulation and controlled release - a review
A Madene et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)
Growth of the plant cell wall
DJ Cosgrove
NATURE REVIEWS MOLECULAR CELL BIOLOGY (2005)
Reducing sodium intake from meat products
M Ruusunen et al.
MEAT SCIENCE (2005)
Why food microstructure?
JM Aguilera
JOURNAL OF FOOD ENGINEERING (2005)
Structure of cooked spaghetti of durum and bread wheats
WK Heneen et al.
STARCH-STARKE (2003)
Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions
MC Giannakourou et al.
FOOD CHEMISTRY (2003)
Predicting mechanical properties of bread crumb
Z Liu et al.
FOOD AND BIOPRODUCTS PROCESSING (2003)
Isotopic tracer techniques for studying the bioavailability and bioefficacy of dietary carotenoids, particularly beta-carotene, in humans: a review
M van Lieshout et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2003)
Applications of exopolysaccharides in the dairy industry
P Duboc et al.
INTERNATIONAL DAIRY JOURNAL (2001)
Influence of the food matrix structure on the retention of aroma compounds
AM Seuvre et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Structural and physical properties of dietary fibres, and consequences of processing on human physiology
F Guillon et al.
FOOD RESEARCH INTERNATIONAL (2000)
分享论文
