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International Dairy Journal, ISSN 0958-6946, 07/2015, Volume 46, pp. 39 - 45
The bioaccessibility of peptides and amino acids (AA) during invitro gastrointestinal digestion of proteins from acid dairy gel (or yogurt) containing... 
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 2011, Volume 25, Issue 8, pp. 1915 - 1924
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 07/2017, Volume 68, pp. 255 - 265
Seaweeds have a long tradition in Asian cuisine. In Canada and US, seaweed consumption is mostly limited to sushi and other imported Asian dish. However,... 
Proteins | Flavor | Polysaccharide | Texture | Algae | Fiber | ANTIOXIDANT ACTIVITY | NUTRITIONAL-VALUE | INHIBITORY PEPTIDES | BIOACTIVE COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | BIOLOGICAL-ACTIVITIES | FATTY-ACIDS | EDIBLE RED ALGA | CHEMICAL-STRUCTURE | PALMARIA-PALMATA | CHEMISTRY, APPLIED | SULFATED POLYSACCHARIDES | Functional foods | Polysaccharides
Journal Article
Advances in Colloid and Interface Science, ISSN 0001-8686, 01/2017, Volume 239, pp. 127 - 135
Protein and polysaccharide mixed systems have been actively studied for at least 50 years as they can be assembled into functional particles or gels. This... 
Functional properties | Gelation water holding properties | Mixed electrostatic gel | Polysaccharide | Protein | VISCOELASTIC PROPERTIES | GELS | BLOOD-PLASMA | WHEY-PROTEIN | CHEMISTRY, PHYSICAL | GLOBULAR PROTEIN | COMPLEX COACERVATION | GELATION | BETA-LACTOGLOBULIN | PHASE-SEPARATION | BOVINE SERUM-ALBUMIN | Polysaccharides | Analysis | Natural foods | Functional foods
Journal Article
Food Research International, ISSN 0963-9969, 07/2019, Volume 121, pp. 269 - 277
Cheese characteristics, such as composition or textural properties, can impact the matrix degradation rate which could modulate the bioaccessibility of fatty... 
Composition | In vitro digestion | Microstructure | Texture | Lipolysis | Free fatty acids | Functional foods | Analysis | Natural foods | Cheese | Research institutes | Hardness | Fatty acids
Journal Article
International Dairy Journal, ISSN 0958-6946, 07/2015, Volume 46, p. 39
The bioaccessibility of peptides and amino acids (AA) during in vitro gastrointestinal digestion of proteins from acid dairy gel (or yogurt) containing... 
Peptides | Proteolysis | Amino acids | Biopolymers
Journal Article
Journal of Food Science, ISSN 0022-1147, 09/2017, Volume 82, Issue 9, pp. 2070 - 2077
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 02/2019, Volume 87, pp. 61 - 70
Protein and fiber, especially pectin, can form complexes at acidic pH. Studies on these complexes under actual food conditions are scarce. The aim of this work... 
Pectin | Protein-pectin interactions | Functionality | Beverage | Whey proteins | Blueberry | SOY PROTEIN | RHEOLOGICAL PROPERTIES | FOOD SCIENCE & TECHNOLOGY | LIGHT-SCATTERING | PRECIPITATING CAPACITY | BETA-LACTOGLOBULIN | PHASE-SEPARATION | NONCOVALENT INTERACTION | CELL-WALL MATERIAL | HIGH-METHOXYL PECTINS | THERMAL-TREATMENT | CHEMISTRY, APPLIED | Polyphenols | Milk proteins | Food
Journal Article
International Dairy Journal, ISSN 0958-6946, 07/2015, Volume 46, pp. 39 - 45
The bioaccessibility of peptides and amino acids (AA) during in vitro gastrointestinal digestion of proteins from acid dairy gel (or yogurt) containing... 
DIGESTION | HEALTHY-SUBJECTS | DETERMINANTS | DIETARY FIBER | GLUCOSE | FOOD SCIENCE & TECHNOLOGY | APPLICABILITY | DAIRY MATRICES | DIGESTIBILITY | MILK-PROTEINS | FOOD
Journal Article
International Dairy Journal, ISSN 0958-6946, 05/2016, Volume 56, pp. 169 - 178
Solid food disintegration in the stomach has recently been linked to food texture, which changes during digestion. This phenomenon is likely to affect the... 
SYSTEM | PROTEIN | KINETICS | FOOD SCIENCE & TECHNOLOGY | GASTRIC DIGESTION | CASEIN | BOLUS | MICROSTRUCTURE | MILK-FAT | FOOD | Proteins | Natural foods | Functional foods | Analysis
Journal Article
Food Research International, ISSN 0963-9969, 10/2016, Volume 88, pp. 276 - 283
Recent results showed that solid food disintegration in the stomach may be affected by food texture which was demonstrated to change during digestion. Cheese... 
Mozzarella | Bioaccessibility | Cheese, dairy products | In vitro digestion | Proteolysis | Cheddar | FAT REDUCTION | ACID | FOOD SCIENCE & TECHNOLOGY | RHEOLOGY | MODEL | PROTEIN DIGESTION | CHEDDAR CHEESE | MILK PROTEIN | MICROSTRUCTURE | FOOD | Physiological aspects | Enzymes
Journal Article
The American Journal of Clinical Nutrition, ISSN 0002-9165, 12/2017, Volume 106, Issue 6, p. 1358
Background: In a simulated gastrointestinal environment, the cheese matrix modulates dairy fat digestion. However, to our knowledge, the impact of the cheese... 
Plasma | Dairy products | Nutrition | Digestive system | Cream | Butter | Cheese | Gastrointestinal tract | Triglycerides | Cheddar cheese | Postprandial lipemia | Randomization | Meals
Journal Article
PharmaNutrition, ISSN 2213-4344, 07/2015, Volume 3, Issue 3, pp. 108 - 114
Fucoidan showed the potential of functioning as an α-amylase inhibitor, which is an important discovery for natural health products uses for diabetes... 
Fucus vesiculosus | Fucoidan | Sulfate group | Molecular weight | Ascophyllum nodosum | α-Amylase inhibition
Journal Article