Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability
83
TL;DR: A review of the application of food hydrocolloids, mainly proteins and polysaccharides, for modulating the gastrointestinal fate of functional foods, with an emphasis on their ability to control macronutrient digestion and bioactive bioavailability, is provided in this paper.
read more
About: This article is published in Food Hydrocolloids. The article was published on 01 Feb 2021. and is currently open access. The article focuses on the topics: Functional food & Lipid digestion.
read more
Chat with Paper
AI Agents for this Paper
Find similar papers on Google Scholar, PubMed and Arxiv
Write a critical review of this paper
Analyze citations of this paper to find unaddressed research gaps
Citations
The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogs.
TL;DR: A review article as discussed by the authors provides an overview of the current status of the scientific understanding of plant-based foods and highlights areas where further research is required, focusing on the chemical, physical, and functional properties of plant derived ingredients; the processing operations that can be used to convert these ingredients into food products; and, the science behind the formulation of vegan meat, fish, eggs, and milk alternatives.
355
Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison.
Hualu Zhou,Yuying Hu,Yunbing Tan,Zhiyun Zhang,David Julian McClements,David Julian McClements +5 more
TL;DR: In this paper, the authors compared the gastrointestinal fate of ground beef and ground beef analogs using the INFOGEST in vitro digestion model, focusing on differences in microstructure, physicochemical properties, lipid digestion, and protein digestion in different regions of the model gut.
122
Hydrocolloids: Structure, preparation method, and application in food industry.
Sajad Pirsa,Kosar Hafezi +1 more
TL;DR: In this paper , the authors discuss the structure, origin, preparation methods, extraction and the applications of hydrocolloids in various industries, including food, pharmaceutical and agricultural industries.
104
Recent development in food emulsion stabilized by plant-based cellulose nanoparticles
Mengqi Zhu,Siqi Huan,Shouxin Liu,Zhiguo Li,Ming He,Guihua Yang,Shilin Liu,David Julian McClements,Orlando J. Rojas,Orlando J. Rojas,Long Bai +10 more
TL;DR: In this paper, the authors discuss the application of cellulose nanoparticles as a sustainable and cost-effective source of green stabilizers for formulation of foodstuff and discuss the benefits of combining nanocelluloses with other food ingredients to extend their functional attributes.
54
Health Benefits, Food Applications, and Sustainability of Microalgae-Derived N-3 PUFA
TL;DR: The use of microalgae to produce PUFA-rich oils has been explored for over two decades and some species have already been used commercially to produce n-3 PUFA, in particular EPA- and/or DHA-rich oil as mentioned in this paper .
References
Food oral processing: Recent developments and challenges
Xinmiao Wang,Jianshe Chen +1 more
TL;DR: This review covers some of the most recent progress made in the area of food oral processing, with an emphasis on eating and swallowing difficulties in the elderly and the corresponding model food development, and includes the oral surface coating and lubrication and the dynamic textural perception during food oralprocessing.
90
Food lipid oxidation under gastrointestinal digestion conditions: A review
TL;DR: This review deals with the oxidation process of food lipids under digestive conditions and the studies carried out on this topic using different digestion models, including one, two and/or three digestive phases (oral, gastric and duodenal).
85
Nanochitin-stabilized pickering emulsions: Influence of nanochitin on lipid digestibility and vitamin bioaccessibility
Hualu Zhou,Yunbing Tan,Shanshan Lv,Jinning Liu,Jorge L. Muriel Mundo,Long Bai,Orlando J. Rojas,David Julian McClements +7 more
TL;DR: In this article, the impact of emulsifier format (molecular versus particle) on the gastrointestinal fate of vitamin D3-fortified emulsions by measuring their physicochemical properties, microstructure, digestibility, and bioaccessibility using an in vitro human gastrointestinal tract (GIT) model.
83
Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects
TL;DR: The current understanding of the influence of fat on the physicochemical and physiological attributes of food emulsions is reviewed, and some of the main approaches that can be used to create high quality emulsion-based food products with reduced fat contents are highlighted.
81
Prolamins from cereal by-products: Classification, extraction, characterization and its applications in micro- and nanofabrication
José Agustín Tapia-Hernández,Carmen Lizette Del-Toro-Sánchez,Francisco J. Cinco-Moroyoqui,Josué Elías Juárez-Onofre,Saúl Ruiz-Cruz,Elizabeth Carvajal-Millan,Guadalupe Amanda López-Ahumada,Daniela Denisse Castro-Enríquez,Carlos Gregorio Barreras-Urbina,Francisco Rodríguez-Félix +9 more
TL;DR: In this paper, a review of the use of prolamins obtained from cereal byproducts is presented, with the main objective of this review being to make known the techniques of obtaining and its main applications in micro-and nanotechnology.
78