Effect of gel structure on the gastric digestion of whey protein emulsion gels

Tuning the Structure of Protein Particles and Gels with Calcium or Sodium Ions

(2013) Tuan Phan-Xuan et al.   BIOMACROMOLECULES

Structural and biochemical factors affecting the digestion of protein-stabilized emulsions

(2013) Harjinder Singh et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Comparative performance of milk proteins and their emulsions under dynamic in vitro adult and infant gastric digestion

(2013) Carmit Shani-Levi et al.   FOOD HYDROCOLLOIDS

The breakdown properties of heat-set whey protein emulsion gels in the human mouth

(2013) Qing Guo et al.   FOOD HYDROCOLLOIDS

β-Lactoglobulin Self-Assembly: Structural Changes in Early Stages and Disulfide Bonding in Fibrils

(2013) Anant C. Dave et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of gel structure on the kinetics of simulated gastrointestinal digestion of bovine β-lactoglobulin

(2012) Adam Macierzanka et al.   FOOD CHEMISTRY

The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids

(2012) Florence Barbé et al.   FOOD CHEMISTRY

In vitro gastric digestion of heat-induced aggregates of β-lactoglobulin

(2012) Malleswara R. Peram et al.   JOURNAL OF DAIRY SCIENCE

Relevance and challenges in modeling human gastric and small intestinal digestion

(2012) Aurélie Guerra et al.   TRENDS IN BIOTECHNOLOGY

Development of a simple model device for in vitro gastric digestion investigation

(2011) Jianshe Chen et al.   Food & Function

Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models

(2010) Amir Malaki Nik et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Solid Loss of Carrots During Simulated Gastric Digestion

(2010) Fanbin Kong et al.   Food Biophysics

In vitro human digestion models for food applications

(2010) Sun Jin Hur et al.   FOOD CHEMISTRY

Surface adsorption alters the susceptibility of whey proteins to pepsin-digestion

(2010) Amir Malaki Nik et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

A Human Gastric Simulator (HGS) to Study Food Digestion in Human Stomach

(2010) Fanbin Kong et al.   JOURNAL OF FOOD SCIENCE

The influence of emulsion structure and stability on lipid digestion

(2009) Matt Golding et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Modes of Disintegration of Solid Foods in Simulated Gastric Environment

(2009) Fanbin Kong et al.   Food Biophysics

Characterization of cold-set gels produced from heated emulsions stabilized by whey protein

(2009) Aiqian Ye et al.   INTERNATIONAL DAIRY JOURNAL

In vitro release of α-tocopherol from emulsion-loaded β-lactoglobulin gels

(2009) Li Liang et al.   INTERNATIONAL DAIRY JOURNAL

Micro-phase separation explains the abrupt structural change of denatured globular protein gels on varying the ionic strength or the pH

(2009) Komla Ako et al.   Soft Matter

Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model

(2008) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

Disintegration of Solid Foods in Human Stomach

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