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Soft Matter, ISSN 1744-683X, 12/2012, Volume 9, Issue 4, pp. 143 - 153
It is important to understand how interfacial composition influences the digestion of coated interfaces in order to rationally design emulsion based food... 
POLYMER SCIENCE | BILE-SALTS | PHYSICS, MULTIDISCIPLINARY | LACTOGLOBULIN | STABILITY | MATERIALS SCIENCE, MULTIDISCIPLINARY | CHEMISTRY, PHYSICAL | ADSORPTION | BETA-CASEIN MONOLAYERS | OIL-WATER INTERFACES | MILK-PROTEINS | ADSORBED PROTEINS | DIGESTIBILITY | FLUID INTERFACES
Journal Article
Food Chemistry, ISSN 0308-8146, 01/2020, Volume 302, pp. 125343 - 125343
Pectin was extracted from blueberry powder as water soluble fraction (WSF), rich in branched regions, and chelator soluble fraction (CSF), linear, with strong... 
Blueberry pectin | Anthocyanins | Stability | In vitro | Hydrogen bond | Index Medicus
Journal Article
Soft Matter, ISSN 1744-683X, 2013, Volume 9, Issue 4, pp. 1043 - 1053
Journal Article
Journal Article
Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, 05/2019, Volume 59, Issue 10, pp. 1546 - 1562
During the last decade, there has been a growing interest in understanding the fate of food during digestion in the gastrointestinal tract in order to... 
colon | stomach | small intestine | Dynamic in vitro digestion | food | Computer simulation | Digestive system | Gastrointestinal system | Dynamic models | Models | Gastrointestinal tract | Digestive enzymes | Digestion | Digestive tract | Food | Mimicry | Life Sciences | Food and Nutrition
Journal Article
Journal Article
Food Chemistry, ISSN 0308-8146, 2009, Volume 114, Issue 1, pp. 253 - 262
Journal Article
Food Research International, ISSN 0963-9969, 04/2019, Volume 118, pp. 32 - 39
In the frame of the COST action INFOGEST, a static digestion protocol has been elaborated aiming at the improvement of data comparability by harmonizing the... 
Dairy proteins | Static in vitro digestion | Free amino acids | Dynamic in vitro digestion | Peptides | Mass spectrometry | IMPACT | JEJUNUM | FOOD SCIENCE & TECHNOLOGY | VALIDATION | PEPSIN | RELEASE | Milk proteins | Proteolysis | Analysis | Physiological aspects | Amino acids | Milk | Life Sciences | Food and Nutrition | Food engineering
Journal Article