Insight in protein (micro)structural organisation and consequences for macronutrient in vitro digestion kinetics of plant-based beverages
A structure engineering approach to develop lentil-based foods with tailored macronutrient properties during semi-dynamic in vitro digestion and fermentation
Unravelling the barrier role of cell walls, as affected by pulse type, post-harvest storage and thermal processing, on the in vitro digestion of bio-encapsulated macronutrients in pulses.
From understanding to modulation of physical barriers for in vitro starch and protein digestion in pulses
The effect of structural build-up of plant-based food emulsions on carotenoid bio-accessibility and in vitro digestion of fat.
Insight in protein (micro)structural organisation and consequences for macronutrient in vitro digestion kinetics of plant-based beverages
Stability and bioaccessibility of micronutrients and phytochemicals present in processed leek and Brussels sprouts during static in vitro digestion
In vitro macronutrient digestibility and mineral bioaccessibility of lentil-based pasta: The influence of cellular intactness
In vitro protein and starch digestion kinetics of individual chickpea cells: from static to more complex in vitro digestion approaches