In vitro Digestibility and Gastrointestinal Fate of Plant-based Chicken Analogs Prepared Using a Soft Matter Physics Approach
Published 2023 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
In vitro Digestibility and Gastrointestinal Fate of Plant-based Chicken Analogs Prepared Using a Soft Matter Physics Approach
Authors
Keywords
-
Journal
Food Biophysics
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2023-09-08
DOI
10.1007/s11483-023-09808-4
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approach
- (2023) Jaekun Ryu et al. FOOD HYDROCOLLOIDS
- Plasma Amino Acid Appearance and Status of Appetite Following a Single Meal of Red Meat or a Plant-based Meat Analog: A Randomized Crossover Clinical Trial
- (2022) Toan Pham et al. Current Developments in Nutrition
- Peptidomics comparison of plant-based meat alternatives and processed meat after in vitro digestion
- (2022) Zhuqing Xing et al. FOOD RESEARCH INTERNATIONAL
- Characterization and Cellular Uptake of Peptides Derived from In Vitro Digestion of Meat Analogues Produced by a Sustainable Extrusion Process
- (2022) Da Chen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Real meat and plant-based meat analogues have different in vitro protein digestibility properties
- (2022) Yunting Xie et al. FOOD CHEMISTRY
- Plant-Based Meat Analogues Weaken Gastrointestinal Digestive Function and Show Less Digestibility Than Real Meat in Mice
- (2022) Yunting Xie et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Designing plant-based analogues of animal-derived foods: a review of research ranging from manufacturing to oral processing
- (2022) Michael W Boehm et al. Current Opinion in Food Science
- Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking
- (2021) Steven H. V. Cornet et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Manure management and soil biodiversity: Towards more sustainable food systems in the EU
- (2021) Julia Köninger et al. AGRICULTURAL SYSTEMS
- Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison
- (2021) Hualu Zhou et al. FOOD CHEMISTRY
- Children and adults should avoid consuming animal products to reduce risk for chronic disease: YES
- (2020) Neal D Barnard et al. AMERICAN JOURNAL OF CLINICAL NUTRITION
- Nanochitin-stabilized pickering emulsions: Influence of nanochitin on lipid digestibility and vitamin bioaccessibility
- (2020) Hualu Zhou et al. FOOD HYDROCOLLOIDS
- Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability
- (2020) David Julian McClements FOOD HYDROCOLLOIDS
- INFOGEST static in vitro simulation of gastrointestinal food digestion
- (2019) André Brodkorb et al. Nature Protocols
- Protein content and amino acid composition of commercially available plant-based protein isolates
- (2018) Stefan H. M. Gorissen et al. AMINO ACIDS
- Structuring processes for meat analogues
- (2018) Birgit L. Dekkers et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Digestion of milk proteins: Comparing static and dynamic in vitro digestion systems with in vivo data
- (2017) Lotti Egger et al. FOOD RESEARCH INTERNATIONAL
- The role of red meat in the diet: nutrition and health benefits
- (2015) Laura Wyness PROCEEDINGS OF THE NUTRITION SOCIETY
- Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions
- (2014) Mauricio Espinal-Ruiz et al. Food & Function
- Preparation and evaluation of chitosan-calcium-gellan gum beads for controlled release of protein
- (2013) Fei Yang et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- The Identification and Characterization of Chitotriosidase Activity in Pancreatin from Porcine Pancreas
- (2013) Chia-Rui Shen et al. MOLECULES
- Food protein functionality: A comprehensive approach
- (2011) E. Allen Foegeding et al. FOOD HYDROCOLLOIDS
- Hydrocolloids as thickening and gelling agents in food: a critical review
- (2010) Dipjyoti Saha et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Alkali-aided protein extraction of chicken dark meat: Composition and stability to lipid oxidation of the recovered proteins
- (2010) V. Moayedi et al. POULTRY SCIENCE
- Effects of Various Fiber Additions on Lipid Digestion during In Vitro Digestion of Beef Patties
- (2009) S.J. Hur et al. JOURNAL OF FOOD SCIENCE
- Optimization of the Enzymatic Hydrolysis of Mussel Meat
- (2009) Vanessa M. Silva et al. JOURNAL OF FOOD SCIENCE
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search