In vitro digestion of bread: How is it influenced by the bolus characteristics?

Journal of Texture Studies

Volumn 50, Issue 3, 2019, Pages 257-268

  Gao, Jing ^a   Lin, Suyun ^a   Jin, Xiaoxuan ^a   Wang, Yong ^b   Ying, Jian ^b   Dong, Zhizhong ^b   Zhou, Weibiao ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Health Food Safety   (China)

Author keywords

bolus; bread; in vitro digestion; oral processing; starch

Indexed keywords

ADHESIVES; BLENDING; DISINTEGRATION; FOOD PRODUCTS; GRINDING (MACHINING); HYDROLYSIS; MASTICATION; SHEARING; STARCH; TEXTURES;

BOLUS; BREAD; EQUILIBRIUM CONCENTRATION; GASTROINTESTINAL DIGESTION; IN-VITRO DIGESTIONS; LARGER PARTICLE SIZES; ORAL PROCESSING; PHYSICAL CHARACTERISTICS;

PARTICLE SIZE;

STARCH;

ADULT; BREAD; DIGESTION; FEMALE; GLUCOSE BLOOD LEVEL; HUMAN; HYDROLYSIS; INTESTINE; KINETICS; MASTICATION; METABOLISM; PARTICLE SIZE; SALIVA;

ADULT; BLOOD GLUCOSE; BREAD; DIGESTION; FEMALE; HUMANS; HYDROLYSIS; INTESTINES; KINETICS; MASTICATION; PARTICLE SIZE; SALIVA; STARCH;

EID: 85061581972     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12391     Document Type: Article

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