Digestion of isolated legume cells in a stomach-duodenum model: three mechanisms limit starch and protein hydrolysis

In vitro digestion of pectin- and mango-enriched diets using a dynamic rat stomach-duodenum model

(2017) Peng Wu et al.   JOURNAL OF FOOD ENGINEERING

Interactions among macronutrients in wheat flour determine their enzymic susceptibility

(2016) Rewati R. Bhattarai et al.   FOOD HYDROCOLLOIDS

Azocasein Substrate for Determination of Proteolytic Activity: Reexamining a Traditional Method Using Bromelain Samples

(2016) Diego F. Coêlho et al.   Biomed Research International

Inhibition of α-amylase activity by cellulose: Kinetic analysis and nutritional implications

(2015) Sushil Dhital et al.   CARBOHYDRATE POLYMERS

Mechanisms of starch digestion by α-amylase—Structural basis for kinetic properties

(2015) Sushil Dhital et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A shift toward a new holistic paradigm will help to preserve and better process grain products’ food structure for improving their health effects

(2015) Anthony Fardet   Food & Function

A study of starch gelatinisation behaviour in hydrothermally-processed plant food tissues and implications for in vitro digestibility

(2015) Cathrina H. Edwards et al.   Food & Function

Amylase binding to starch granules under hydrolysing and non-hydrolysing conditions

(2014) Sushil Dhital et al.   CARBOHYDRATE POLYMERS

Digestive behaviours of large raw rice particles in vivo and in vitro rat stomach systems

(2014) Peng Wu et al.   JOURNAL OF FOOD ENGINEERING

Interaction of green tea polyphenols with dairy matrices in a simulated gastrointestinal environment

(2014) Sophie Lamothe et al.   Food & Function

Enzymatic hydrolysis of starch in the presence of cereal soluble fibre polysaccharides

(2014) Sushil Dhital et al.   Food & Function

A novel method for classifying starch digestion by modelling the amylolysis of plant foods using first-order enzyme kinetic principles

(2014) Cathrina H. Edwards et al.   Food & Function

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

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

Hydrocolloids in the digestive tract and related health implications

(2013) Michael J. Gidley   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Wholeness and primary and secondary food structure effects on in vitro digestion patterns determine nutritionally distinct carbohydrate fractions in cereal foods

(2012) Suman Mishra et al.   FOOD CHEMISTRY

Analysis of starch amylolysis using plots for first-order kinetics

(2011) Peter J. Butterworth et al.   CARBOHYDRATE POLYMERS

Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil

(2009) F. Roy et al.   FOOD RESEARCH INTERNATIONAL

Effect of particle size on kinetics of starch digestion in milled barley and sorghum grains by porcine alpha-amylase

(2009) Ghaid J.S. Al-Rabadi et al.   JOURNAL OF CEREAL SCIENCE

Optimization of Viscozyme L-assisted extraction of oat bran protein using response surface methodology

(2007) Xiao Guan et al.   FOOD CHEMISTRY