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1.
Food material properties as determining factors in nutrient release during human gastric digestion: a review.
Crit Rev Food Sci Nutr
; 60(22): 3753-3769, 2020.
Artículo
en Inglés
| MEDLINE | ID: mdl-31957483
2.
Role of biochemical and mechanical disintegration on ß-carotene release from steamed and fried sweet potatoes during in vitro gastric digestion.
Food Res Int
; 136: 109481, 2020 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-32846563
3.
Egg white gel structure determines biochemical digestion with consequences on softening and mechanical disintegration during in vitro gastric digestion.
Food Res Int
; 138(Pt B): 109782, 2020 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-33288168
4.
Mapping the Spatiotemporal Distribution of Acid and Moisture in Food Structures during Gastric Juice Diffusion Using Hyperspectral Imaging.
J Agric Food Chem
; 67(33): 9399-9410, 2019 Aug 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-31304753
5.
Spatial-temporal changes in pH, structure and rheology of the gastric chyme in pigs as influenced by egg white gel properties.
Food Chem
; 280: 210-220, 2019 May 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-30642489
6.
A proposed food breakdown classification system to predict food behavior during gastric digestion.
J Food Sci
; 80(5): R924-34, 2015 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-25847426
7.
On the kinematics and efficiency of advective mixing during gastric digestion - A numerical analysis.
J Biomech
; 47(15): 3664-73, 2014 Nov 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-25446267
8.
Propagating longitudinal contractions in the ileum of the rabbit--efficiency of advective mixing.
Food Funct
; 5(11): 2731-42, 2014 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-25000221
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