scholarly journals Oral processing of hydrogels: Influence of food material properties versus individuals' eating capability

2019 ◽  
Author(s):  
Emma M. Krop ◽  
Marion M. Hetherington ◽  
Sophie Miquel ◽  
Anwesha Sarkar
Keyword(s):  
Material Properties ◽  
Food Material ◽  
Influence Of Food ◽  
Food Material Properties ◽  
Oral Processing

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

2020 ◽  
Vol 60 (22) ◽  
pp. 3753-3769 ◽  
Author(s):  
Geeshani Somaratne ◽  
Maria J. Ferrua ◽  
Aiqian Ye ◽  
Francoise Nau ◽  
Juliane Floury ◽  
...  
Keyword(s):  
Material Properties ◽  
Nutrient Release ◽  
Gastric Digestion ◽  
Food Material ◽  
Determining Factors ◽  
Food Material Properties

Effects of Emerging Processing Technologies on Food Material Properties

2012 ◽  
pp. 222-262 ◽  
Author(s):  
Henry Jaeger ◽  
Kai Reineke ◽  
Katharina Schoessler ◽  
Dietrich Knorr
Keyword(s):  
Material Properties ◽  
Food Material ◽  
Processing Technologies ◽  
Food Material Properties

Food material properties and early hominin processing techniques

2014 ◽  
Vol 77 ◽  
pp. 155-166 ◽  
Author(s):  
Katherine D. Zink ◽  
Daniel E. Lieberman ◽  
Peter W. Lucas
Keyword(s):  
Material Properties ◽  
Food Material ◽  
Food Material Properties ◽  
Early Hominin ◽  
Processing Techniques

scholarly journals Bolus matters: the influence of food oral breakdown on dynamic texture perception

2017 ◽  
Vol 8 (2) ◽  
pp. 464-480 ◽  
Author(s):  
Marine Devezeaux de Lavergne ◽  
Fred van de Velde ◽  
Markus Stieger
Keyword(s):  
Review Article ◽  
Dynamic Texture ◽  
Texture Perception ◽  
Food Structure ◽  
Influence Of Food ◽  
Oral Processing

This review article focuses on dynamic texture perception, design of food structure and characterisation of oral processing by boli characterisation.

scholarly journals WPI Gel Microstructure and Mechanical Behaviour and Their Influence on the Rate of In Vitro Digestion

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1066
Author(s):  
Stephen Homer ◽  
Roderick Williams ◽  
Allison Williams ◽  
Amy Logan
Keyword(s):  
Mechanical Properties ◽  
Material Properties ◽  
In Vitro Digestion ◽  
Protein Isolate ◽  
In Vitro Digestibility ◽  
Gastric Digestion ◽  
Intestinal Phase ◽  
Ph Values ◽  
Oral Processing

The influence of microstructure and mechanical properties on the in vitro digestibility of 15% whey protein isolate (WPI) gels was investigated. Gels were prepared via heat set gelation at three pH values (pH 3, 5 and 7), which produced gels with distinct microstructures and mechanical properties. The gels were minced to simulate an oral/chewing phase, which led to the formation particles of various sizes and textures. The minced gels were passed through either an Infogest (pre-set pH of 3) or Glass stomach (dynamic pH) protocol. Gels were digested in the gastric phase for up to 120 min, at which point the extent of digestion was measured by the amount of filterable nitrogen passing through a sieve. The digesta from both gastric methods were passed through an in vitro simulated intestinal phase. A strong link was found between the elasticity of the initial gel and the gel particle size following simulated oral processing, which significantly (p < 0.01) affected the rate of digestion in the gastric phase. A weaker correlation was also found between the pH of the gels and the extent of gastric digestion. This work highlights the differences in the rate of gastric digestion, arising from oral processing, which can be attributed to the material properties of the substrate.

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