Real meat and plant-based meat analogues have different in vitro protein digestibility properties

Detailed characterization of plant-based burgers

(2021) Massimo De Marchi et al.   Scientific Reports

In Vitro Gastrointestinal Stability of Lipophilic Polyphenols is Dependent on their Oil–Water Partitioning in Emulsions: Studies on Curcumin, Resveratrol, and Quercetin

(2021) Hualu Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The development history and recent updates on soy protein-based meat alternatives

(2021) Tianyi Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket

(2021) Feng Ming Chian et al.   Foods

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

(2021) Konstantina Kyriakopoulou et al.   Foods

Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison

(2021) Hualu Zhou et al.   FOOD CHEMISTRY

Changes in the structure and digestibility of myoglobin treated with sodium chloride

(2021) Hui Liu et al.   FOOD CHEMISTRY

Processing Method Altered Mouse Intestinal Morphology and Microbial Composition by Affecting Digestion of Meat Proteins

(2020) Yunting Xie et al.   Frontiers in Microbiology

Long‐Term Intake of Pork Meat Proteins Altered the Composition of Gut Microbiota and Host‐Derived Proteins in the Gut Contents of Mice

(2020) Yunting Xie et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

(2020) Lei Sha et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Structural Changes and Evolution of Peptides During Chill Storage of Pork

(2020) Xiaoyu Zou et al.   Frontiers in Nutrition

Separation and zeta-potential determination of proteins and their oligomers using electrical asymmetrical flow field-flow fractionation (EAF4)

(2020) Jaeyeong Choi et al.   JOURNAL OF CHROMATOGRAPHY A

Effects of preheat treatment on the physicochemical and interfacial properties of cod proteins and its relation to the stability of subsequent emulsions

(2020) Wuchao Ma et al.   FOOD HYDROCOLLOIDS

INFOGEST static in vitro simulation of gastrointestinal food digestion

(2019) André Brodkorb et al.   Nature Protocols

Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)

(2019) Luyun Cai et al.   ULTRASONICS SONOCHEMISTRY

Protein Digestibility of Cereal Products

(2019) Iris Joye   Foods

Influence of hydrothermal treatment on the structural and digestive changes of actomyosin

(2019) Di Zhao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

ACE inhibitor-mediated angioedema

(2019) Vincenzo Montinaro et al.   INTERNATIONAL IMMUNOPHARMACOLOGY

Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins

(2019) Di Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modulation of Physicochemical Characteristics of Pickering Emulsions: Utilization of Nanocellulose- and Nanochitin-Coated Lipid Droplet Blends

(2019) Hualu Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Spectroscopy and molecular dynamics simulation study on the interaction of sunset yellow food additive with pepsin

(2018) Fatemeh S. Mohseni-Shahri et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins

(2018) Amir Amiri et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products

(2018) Jing He et al.   RSC Advances

Effects of high pressure modification on conformation and gelation properties of myofibrillar protein

(2017) Ziye Zhang et al.   FOOD CHEMISTRY

In vitro protein digestibility of pork products is affected by the method of processing

(2017) Li Li et al.   FOOD RESEARCH INTERNATIONAL

Changes in in vitro protein digestion of retort-pouched pork belly during 120-day storage

(2017) Yiting Zhou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Sustainability: A meaty issue

(2017) Olive Heffernan   NATURE

Peptidomic as a tool for assessing protein digestion

(2017) Didier Dupont   Current Opinion in Food Science

Quantification of peptides released during in vitro digestion of cooked meat

(2016) T. Sayd et al.   FOOD CHEMISTRY

Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish

(2015) Siying Wen et al.   PROTEOMICS

Digestibility Issues of Vegetable versus Animal Proteins: Protein and Amino Acid Requirements—Functional Aspects

(2015) Daniel Tomé   FOOD AND NUTRITION BULLETIN

Effect of Cooking on in Vitro Digestion of Pork Proteins: A Peptidomic Perspective

(2014) Siying Wen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Global diets link environmental sustainability and human health

(2014) David Tilman et al.   NATURE

Relevance and challenges in modeling human gastric and small intestinal digestion

(2012) Aurélie Guerra et al.   TRENDS IN BIOTECHNOLOGY

Peptic and tryptic digestion of peptides and proteins monitored by capillary electrophoresis with contactless conductivity detection

(2009) Aiping Schuchert-Shi et al.   ANALYTICAL BIOCHEMISTRY