Addressing criticalities in the INFOGEST static in vitro digestion protocol for oleogel analysis

In vitro digestion of polysaccharides: InfoGest protocol and use of small intestinal extract from rat

(2021) Pablo Gallego-Lobillo et al.   FOOD RESEARCH INTERNATIONAL

Protein digestion of different protein sources using the INFOGEST static digestion model

(2020) Raquel Sousa et al.   FOOD RESEARCH INTERNATIONAL

Spruce Galactoglucomannan-Stabilized Emulsions Enhance Bioaccessibility of Bioactive Compounds

(2020) Hongbo Zhao et al.   Foods

Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels

(2020) Sonia Calligaris et al.   FOOD CHEMISTRY

Conjugate microgel-stabilized Pickering emulsions: Role in delaying gastric digestion

(2020) Andrea Araiza-Calahorra et al.   FOOD HYDROCOLLOIDS

Lipolysis products formation during in vitro gastric digestion is affected by the emulsion interfacial composition

(2020) M.R. Infantes-Garcia et al.   FOOD HYDROCOLLOIDS

An efficient small intestine-targeted curcumin delivery system based on the positive-negative-negative colloidal interactions

(2020) Saman Sabet et al.   FOOD HYDROCOLLOIDS

Chitin nanocrystals reduce lipid digestion and β-carotene bioaccessibility: An in-vitro INFOGEST gastrointestinal study

(2020) Hualu Zhou et al.   FOOD HYDROCOLLOIDS

INFOGEST static in vitro simulation of gastrointestinal food digestion

(2019) André Brodkorb et al.   Nature Protocols

Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers

(2019) Joaquín Gómez-Estaca et al.   Food and Bioprocess Technology

Impact of different oil gelators and oleogelation mechanisms on digestive lipolysis of canola oil oleogels

(2019) Areen Ashkar et al.   FOOD HYDROCOLLOIDS

Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics

(2018) S.H.E. Verkempinck et al.   FOOD CHEMISTRY

Protein degradation and peptide release from milk proteins in human jejunum. Comparison with in vitro gastrointestinal simulation

(2018) J. Sanchón et al.   FOOD CHEMISTRY

Oleogelation of emulsified oil delays in vitro intestinal lipid digestion

(2018) Qing Guo et al.   FOOD RESEARCH INTERNATIONAL

Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring

(2017) Chi Diem Doan et al.   FOOD CHEMISTRY

Digestion of milk proteins: Comparing static and dynamic in vitro digestion systems with in vivo data

(2017) Lotti Egger et al.   FOOD RESEARCH INTERNATIONAL

Phase Transition and Polymorphic Behavior of Binary Systems Containing Fatty Alcohols and Peanut Oil

(2016) Fabio Valoppi et al.   CRYSTAL GROWTH & DESIGN

Crystallization and Gelation Behavior of Low- and High Melting Waxes in Rice Bran Oil: a Case-Study on Berry Wax and Sunflower Wax

(2016) Chi Diem Doan et al.   Food Biophysics

In vitro digestion of foods using pH-stat and the INFOGEST protocol: Impact of matrix structure on digestion kinetics of macronutrients, proteins and lipids

(2016) Damien J.L. Mat et al.   FOOD RESEARCH INTERNATIONAL

The harmonized INFOGEST in vitro digestion method: From knowledge to action

(2016) Lotti Egger et al.   FOOD RESEARCH INTERNATIONAL

Edible oleogels for the oral delivery of lipid soluble molecules: Composition and structural design considerations

(2016) Chloe M. O'Sullivan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Development, Characterization, and Utilization of Food-Grade Polymer Oleogels

(2016) M. Davidovich-Pinhas et al.   Annual Review of Food Science and Technology

The gelation of oil using ethyl cellulose

(2015) M. Davidovich-Pinhas et al.   CARBOHYDRATE POLYMERS

The Use of Cooling Rate to Engineer the Microstructure and Oil Binding Capacity of Wax Crystal Networks

(2015) Alexia I. Blake et al.   Food Biophysics

The Effect of Shear on the Microstructure and Oil Binding Capacity of Wax Crystal Networks

(2015) Alexia I. Blake et al.   Food Biophysics

Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage

(2015) Anna-Maija Lampi et al.   JOURNAL OF CEREAL SCIENCE

Physical structure and thermal behavior of ethylcellulose

(2014) M. Davidovich-Pinhas et al.   CELLULOSE

Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity

(2014) Alexia I. Blake et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

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

The Effect of Shearing in the Thermo-mechanical Properties of Candelilla Wax and Candelilla Wax–Tripalmitin Organogels

(2011) Mario Chopin-Doroteo et al.   Food Biophysics

Impact of gastric structuring on the lipolysis of emulsified lipids

(2011) Matt Golding et al.   Soft Matter

In vitro human digestion models for food applications

(2010) Sun Jin Hur et al.   FOOD CHEMISTRY

New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility

(2010) Yan Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterisation of the thermal properties of ethylcellulose using differential scanning and quasi-isothermal calorimetric approaches

(2009) Hui Ling Lai et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Physical Properties of Rice Bran Wax in Bulk and Organogels

(2009) Lakmali Samuditha K. Dassanayake et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY