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1.
Food buffering capacity: quantification methods and its importance in digestion and health.
Food Funct
; 12(2): 543-563, 2021 Jan 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-33367400
2.
Breakdown mechanisms of whey protein gels during dynamic in vitro gastric digestion.
Food Funct
; 12(5): 2112-2125, 2021 Mar 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-33564805
3.
Buffering capacity of commercially available foods is influenced by composition and initial properties in the context of gastric digestion.
Food Funct
; 11(3): 2255-2267, 2020 Mar 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-32101209
4.
Pearl millet (Pennisetum glaucum) couscous breaks down faster than wheat couscous in the Human Gastric Simulator, though has slower starch hydrolysis.
Food Funct
; 11(1): 111-122, 2020 Jan 29.
Artículo
en Inglés
| MEDLINE | ID: mdl-31840698
5.
Buffering capacity of protein-based model food systems in the context of gastric digestion.
Food Funct
; 10(9): 6074-6087, 2019 Sep 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-31490476
6.
Fresh-Squeezed Orange Juice Properties Before and During In Vitro Digestion as Influenced by Orange Variety and Processing Method.
J Food Sci
; 82(10): 2438-2447, 2017 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-28833183
7.
Acid diffusion into rice boluses is influenced by rice type, variety, and presence of α-amylase.
J Food Sci
; 80(2): E316-25, 2015 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-25559823
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