From bolus to digesta: How structural disintegration affects starch hydrolysis during oral-gastro-intestinal digestion of bread

In vitro digestion of bread: How is it influenced by the bolus characteristics?

(2019) Jing Gao et al.   JOURNAL OF TEXTURE STUDIES

Dough and bread making from high- and low-protein flours by vacuum mixing: Part 3. Oral processing of bread

(2018) Jing Gao et al.   JOURNAL OF CEREAL SCIENCE

The important role of salivary α-amylase in the gastric digestion of wheat bread starch

(2018) Daniela Freitas et al.   Food & Function

Effect of Moisture Content on the Grinding Process and Powder Properties in Food: A Review

(2018) Hwabin Jung et al.   Processes

Oro-gastro-intestinal digestion of starch in white bread, wheat-based and gluten-free pasta: Unveiling the contribution of human salivary α-amylase

(2018) Daniela Freitas et al.   FOOD CHEMISTRY

The importance of an oral digestion step in evaluating simulated in vitro digestibility of starch from cooked rice grain

(2017) Masatsugu Tamura et al.   FOOD RESEARCH INTERNATIONAL

Can bread processing conditions alter glycaemic response?

(2015) Evelyn Lau et al.   FOOD CHEMISTRY

Influence of bread structure on human oral processing

(2015) Jing Gao et al.   JOURNAL OF FOOD ENGINEERING

A Proposed Food Breakdown Classification System to Predict Food Behavior during Gastric Digestion

(2015) Gail M. Bornhorst et al.   JOURNAL OF FOOD SCIENCE

Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling

(2015) Emna Besbes et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Mastication or masceration: Does the preparation of sample affect the predictive in vitro glycemic response of pasta?

(2015) Martina Foschia et al.   STARCH-STARKE

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Mastication effects on the glycaemic index: impact on variability and practical implications

(2013) V Ranawana et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Kinetics of in Vitro Bread Bolus Digestion with Varying Oral and Gastric Digestion Parameters

(2013) Gail M. Bornhorst et al.   Food Biophysics

Understanding the Link between Bolus Properties and Perceived Texture

(2013) Ashley K. Young et al.   JOURNAL OF TEXTURE STUDIES

Bolus Formation and Disintegration during Digestion of Food Carbohydrates

(2012) Gail M. Bornhorst et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Physical assessment of bread destructuration during chewing

(2012) F. Le Bleis et al.   FOOD RESEARCH INTERNATIONAL

Characterizing the cellular structure of bread crumb and crust as affected by heating rate using X-ray microtomography

(2012) E. Besbes et al.   JOURNAL OF FOOD ENGINEERING

Human α-amylase and starch digestion: An interesting marriage

(2011) Peter J. Butterworth et al.   STARCH-STARKE

The Effect of a Brief Salivary α-Amylase Exposure During Chewing on Subsequent in Vitro Starch Digestion Curve Profiles

(2010) James W. Woolnough et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Glycemic Impact As a Property of Foods Is Accurately Measured By an Available Carbohydrate Method That Mimics the Glycemic Response

(2010) John A. Monro et al.   JOURNAL OF NUTRITION

Degree of habitual mastication seems to contribute to interindividual variations in the glycemic response to rice but not to spaghetti

(2010) Viren Ranawana et al.   NUTRITION RESEARCH

Modes of Disintegration of Solid Foods in Simulated Gastric Environment

(2009) Fanbin Kong et al.   Food Biophysics

Kinetics of starch digestion in sorghum as affected by particle size

(2009) K. Mahasukhonthachat et al.   JOURNAL OF FOOD ENGINEERING

Disintegration of Solid Foods in Human Stomach

(2008) F. Kong et al.   JOURNAL OF FOOD SCIENCE

Food oral processing—A review

(2007) Jianshe Chen   FOOD HYDROCOLLOIDS