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- Li, Yan; Hu, Min; Du, Yumin; Xiao, Hang; McClements, David Julian
- Food hydrocolloids 2011 v.25 no.1 pp. 122-130
- bioavailability; calcium alginate; corn oil; crosslinking; digestibility; digestion; droplets; drugs; encapsulation; free fatty acids; functional foods; gastrointestinal system; humans; hydrocolloids; in vitro digestion; models; molecular weight; pH; polymers; satiety; shrinkage; trapping; triacylglycerol lipase; triacylglycerols; tributyrin
- ... Structured delivery systems, fabricated from natural lipids and polymers, are finding increasing use to improve the oral bioavailability of poorly water-soluble drugs and nutraceuticals, as well as to control the release of lipophilic bioactive molecules within the human gastrointestinal tract. This study focused on the development of filled hydrogel particles to control the digestion and release ...
- Monogioudi, Evanthia; Faccio, Greta; Lille, Martina; Poutanen, Kaisa; Buchert, Johanna; Mattinen, Maija-Liisa
- Food hydrocolloids 2011 v.25 no.1 pp. 71-81
- Hypocrea jecorina; Streptomyces mobaraensis; crosslinking; desorption; digestibility; digestible energy; digestible protein; digestion; enzymatic reactions; hydrolysis; lasers; mass spectrometry; molecular weight; novel foods; pH; pepsin; polyacrylamide gel electrophoresis; polymers; protein-glutamine gamma-glutamyltransferase; proteins; proteolysis; satiety; sensation; size exclusion chromatography; sodium; texture
- ... Food texture has a significant influence on the sensation of satiety. The digestibility of a protein matrix can be decreased by e.g. disulfide cross-links during heating, but the structure and properties of a single protein molecule can also be modified by cross-linking enzymes. In this study the effects of cross-linking of Î²-casein by fungal Trichoderma reesei tyrosinase (TrTyr) and bacterial St ...