The influence of protein oxidation on structure, pepsin diffusion, and in vitro gastric digestion of SPI emulsion

INFOGEST static in vitro simulation of gastrointestinal food digestion

André Brodkorb, Lotti Egger, Marie Alminger et al. · Nature Protocols · 2019 · 4.2K citations · Full text

Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms

Marie-Laure Bax, Laurent Aubry, Claude Ferreira et al. · Journal of Agricultural and Food Chemistry · 2012 · 275 citations

Nutrition, Food Biophysics, Digestion Rate +18

Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins

Weizheng Sun, Feibai Zhou, Da‐Wen Sun et al. · Food and Bioprocess Technology · 2012 · 216 citations

Protein Chemistry, Biochemistry, Emulsifying Properties +4

Structural mechanism and kinetics of in vitro gastric digestion are affected by process-induced changes in bovine milk

Ana-Isabel Mulet-Cabero, Alan R. Mackie, Peter J. Wilde et al. · Food Hydrocolloids · 2018 · 176 citations · Full text

Animal Physiology, Digestive Physiology, Animal Science +12

Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein

Ziteng Lian, Sai Yang, Lin Cheng et al. · Food Hydrocolloids · 2022 · 153 citations

Food Colloid, Interfacial Protein, Oil–water Interface Properties +7