A mathematical model of the effect of pH and food matrix composition on fluid transport into foods: An application in gastric digestion and cheese brining

Food Research International

Volumn 57, Issue , 2014, Pages 34-43

  Van Wey, A S ^a,b   Cookson, A L ^b,c   Roy, N C ^b,c   McNabb, W C ^b,c   Soboleva, T K ^d   Wieliczko, R J ^a   Shorten, P R ^a,b  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

^c AGRESEARCH GRASSLANDS   (New Zealand)

^d Ministry for Primary Industries   (New Zealand)

Author keywords

Bioaccessibility; Diffusion; Digestion; Stomach

Indexed keywords

BIOACCESSIBILITY; CONCENTRATION DEPENDENT DIFFUSION COEFFICIENTS; CONCENTRATION PROFILES; FICKIAN DIFFUSION; FLUID TRANSPORT; FOOD STRUCTURES; GASTRIC DIGESTIONS; STOMACH;

BIOCHEMISTRY; BRINING; DIFFUSION; DIFFUSION IN LIQUIDS; MATHEMATICAL MODELS; SLUDGE DIGESTION;

TRANSPORT PROPERTIES;

EID: 84893025547     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.01.002     Document Type: Article

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