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Exploring the breakdown of dairy protein gels during in vitro gastric digestion using time-lapse synchrotron deep-UV fluorescence microscopy

Food chemistry, 2018-01, Vol.239, p.898-910

2018

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Analysis of a new type of high pressure homogeniser. A study of the flow pattern

Chemical engineering science, 2004-02, Vol.59 (4), p.843-853

2004

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Analysis of a new type of high pressure homogeniser. Part B. study of droplet break-up and recoalescence phenomena

Chemical engineering science, 2004-03, Vol.59 (6), p.1285-1294

2004

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Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions

Innovative food science & emerging technologies, 2000-06, Vol.1 (2), p.127-134

2000

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Correlating structure and activity of pepsin enzyme in H2O and D2O for the study of gastric digestion

Food chemistry advances, 2024-06, Vol.4, p.100638, Article 100638

2024

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Microgradients of pH Do Not Occur around Lactococcus Colonies in a Model Cheese

Applied and Environmental Microbiology, 2013-10, Vol.79 (20), p.6516-6518

2013

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Structural Assessment and Catalytic Oxidation Activity of Hydrophobized Whey Proteins

Journal of agricultural and food chemistry, 2018-11, Vol.66 (45), p.12025-12033

2018

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Impact of the dairy product structure and protein nature on the proteolysis and amino acid bioaccessiblity during in vitro digestion

Food hydrocolloids, 2018-09, Vol.82, p.399-411

2018

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Application of small angle scattering (SAS) in structural characterisation of casein and casein-based products during digestion

Food research international, 2023-07, Vol.169, p.112810-112810, Article 112810

2023

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Pepsin diffusion in complex food matrices

Journal of food engineering, 2022-07, Vol.324, p.111011, Article 111011

2022

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Food material properties as determining factors in nutrient release during human gastric digestion: a review

Critical reviews in food science and nutrition, 2020, Vol.60 (22), p.3753-3769

2020

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Pepsin activity as a function of pH and digestion time on caseins and egg white proteins under static in vitro conditions

Food & function, 2021-12, Vol.12 (24), p.12468-12478

2021

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Pepsin activity as a function of pH and digestion time on caseins and egg white proteins in static in vitro conditions

Food & function, 2021-10

2021

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Encapsulation of β-lactoglobulin within calcium carbonate microparticles and subsequent in situ fabrication of protein microparticles

Food hydrocolloids, 2018-11, Vol.84, p.38-46

2018

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Gastric devolution of transglutaminase-induced acid and rennet-induced casein gels using dynamic DIDGI® and static COST action INFOGEST protocols

Food research international, 2023-02, Vol.164, p.112351-112351, Article 112351

2023

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Investigating casein gel structure during gastric digestion using ultra-small and small-angle neutron scattering

Journal of colloid and interface science, 2021-07, Vol.594, p.561-574

2021

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Characterization of egg white gel microstructure and its relationship with pepsin diffusivity

Food hydrocolloids, 2020-01, Vol.98, p.105258, Article 105258

2020

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Pepsin diffusion in dairy gels depends on casein concentration and microstructure

Food chemistry, 2017-05, Vol.223, p.54-61

2017

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Development of an aqueous two-phase emulsion using hydrophobized whey proteins and erythritol

Food hydrocolloids, 2019-08, Vol.93, p.351-360

2019

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Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions

Trends in food science & technology, 2021-10, Vol.116, p.870-883

2021

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Bioaccessibility of four calcium sources in different whey-based dairy matrices assessed by in vitro digestion

Food chemistry, 2018-04, Vol.245, p.454-462

2018

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In vitro digestion of complex foods: How microstructure influences food disintegration and micronutrient bioaccessibility

Food research international, 2020-02, Vol.128, p.108817, Article 108817

2020

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In-situ disintegration of egg white gels by pepsin and kinetics of nutrient release followed by time-lapse confocal microscopy

Food hydrocolloids, 2020-01, Vol.98, p.105228, Article 105228

2020

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Bacterial Colonies in Solid Media and Foods: A Review on Their Growth and Interactions with the Micro-Environment

Frontiers in microbiology, 2015-12, Vol.6, p.1284-1284

2015

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Real-time monitoring of casein gel microstructure during simulated gastric digestion monitored by small-angle neutron scattering

Food hydrocolloids, 2023-11, Vol.144, p.108919, Article 108919

2023

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Exploring the breakdown of dairy protein gels during in vitro gastric digestion using time-lapse synchrotron deep-UV fluorescence microscopy

Analysis of a new type of high pressure homogeniser. A study of the flow pattern

Analysis of a new type of high pressure homogeniser. Part B. study of droplet break-up and recoalescence phenomena

Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions

Correlating structure and activity of pepsin enzyme in H2O and D2O for the study of gastric digestion

Microgradients of pH Do Not Occur around Lactococcus Colonies in a Model Cheese

Structural Assessment and Catalytic Oxidation Activity of Hydrophobized Whey Proteins

Impact of the dairy product structure and protein nature on the proteolysis and amino acid bioaccessiblity during in vitro digestion

Application of small angle scattering (SAS) in structural characterisation of casein and casein-based products during digestion

Pepsin diffusion in complex food matrices

Food material properties as determining factors in nutrient release during human gastric digestion: a review

Pepsin activity as a function of pH and digestion time on caseins and egg white proteins under static in vitro conditions

Pepsin activity as a function of pH and digestion time on caseins and egg white proteins in static in vitro conditions

Encapsulation of β-lactoglobulin within calcium carbonate microparticles and subsequent in situ fabrication of protein microparticles

Gastric devolution of transglutaminase-induced acid and rennet-induced casein gels using dynamic DIDGI® and static COST action INFOGEST protocols

Investigating casein gel structure during gastric digestion using ultra-small and small-angle neutron scattering

Characterization of egg white gel microstructure and its relationship with pepsin diffusivity

Pepsin diffusion in dairy gels depends on casein concentration and microstructure

Development of an aqueous two-phase emulsion using hydrophobized whey proteins and erythritol

Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions

Bioaccessibility of four calcium sources in different whey-based dairy matrices assessed by in vitro digestion

In vitro digestion of complex foods: How microstructure influences food disintegration and micronutrient bioaccessibility

In-situ disintegration of egg white gels by pepsin and kinetics of nutrient release followed by time-lapse confocal microscopy

Bacterial Colonies in Solid Media and Foods: A Review on Their Growth and Interactions with the Micro-Environment

Real-time monitoring of casein gel microstructure during simulated gastric digestion monitored by small-angle neutron scattering

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