Acceptability of alginate enriched bread and its effect on fat digestion in humans [0.03%]
藻酸盐强化面包的接受度及其对人体脂肪消化的影响
David Houghton,Matthew D Wilcox,Iain A Brownlee et al.
David Houghton et al.
Lifestyle interventions and physical activity remain the cornerstone of obesity management, as pharmacological therapies (orlistat) are associated with gastrointestinal (GI) side effects. Combining orlistat with fibers can reduce side effec...
Changes in stool frequency following chicory inulin consumption, and effects on stool consistency, quality of life and composition of gut microbiota [0.03%]
菊苣低聚果糖摄入对排便频率的影响及其对粪便性状、生命质量和肠道菌群组成的作用
Anthony W Watson,David Houghton,Peter J Avery et al.
Anthony W Watson et al.
Inulin is a soluble dietary fibre, also classified as a prebiotic, extracted from chicory roots. The present study aimed to determine the effect of consumption of native chicory inulin on the stool frequency of middle-aged to older adults (...
Corrigendum to "Challenges to assumptions regarding oral shear rate during oral processing and swallowing based on sensory testing with thickened liquids" [Food Hydrocolloids 84C (2018) 173-180] [0.03%]
关于“基于增稠液体感官测试的口腔剪切率假设在口腔加工和吞咽过程中面临的挑战”的勘误(第八十四卷2018年173-180页)[食品氢化物]
Jane Jun-Xin Ong,Catriona M Steele,Lisa M Duizer
Jane Jun-Xin Ong
[This corrects the article PMC6367734.].
Published Erratum
Food hydrocolloids. 2019 Feb:87:977-978. DOI:10.1016/j.foodhyd.2018.08.014 2019
Challenges to assumptions regarding oral shear rate during oral processing and swallowing based on sensory testing with thickened liquids [0.03%]
基于增稠液体的感觉测试对口腔剪切速率假设的挑战及吞咽过程中的口腔加工
Jane Jun-Xin Ong,Catriona M Steele,Lisa M Duizer
Jane Jun-Xin Ong
For people with dysphagia, or difficulty swallowing, thickened liquids are used to slow bolus flow to make them easier to control. For these liquids, the oral shear rate of 50 s-1 has been adopted as the standard at which viscosity measurem...
Influence of oat components on lipid digestion using an in vitro model: Impact of viscosity and depletion flocculation mechanism [0.03%]
燕麦成分对脂质消化的影响：基于体外模型的粘度和絮凝机制的影响
Myriam M L Grundy,David J McClements,Simon Ballance et al.
Myriam M L Grundy et al.
Depletion flocculation is a well-known instability mechanism that can occur in oil-in-water emulsions when the concentration of non-adsorbed polysaccharide exceeds a certain level. This critical flocculation concentration depends on the mol...
Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch [0.03%]
用非化学改性的糊化淀粉稳定油包水型乳液
Miroslaw M Kasprzak,William Macnaughtan,Stephen Harding et al.
Miroslaw M Kasprzak et al.
In this research, stabilisation of oil-in-water emulsions with non-chemically modified gelatinised starch is presented. Thus far only octenyl succinic anhydride (OSA) modified gelatinised starch has been known to adsorb at emulsion droplet ...
Sensory characteristics of liquids thickened with commercial thickeners to levels specified in the International Dysphagia Diet Standardization Initiative (IDDSI) framework [0.03%]
国际吞咽障碍饮食标准化倡议(IDDSI)框架规定黏度的液体饮料感官特性分析
Jane Jun-Xin Ong,Catriona M Steele,Lisa M Duizer
Jane Jun-Xin Ong
Sensory characteristics are important for the acceptance of thickened liquids, but those of liquids thickened to the new standards put forth by the International Dysphagia Diet Standardization Initiative (IDDSI) are unknown. This research s...
A Patrick Gunning,Victor J Morris
A Patrick Gunning
This article describes the progress in the development of the atomic force microscope as an imaging tool and a force transducer, with particular reference to applications in food science. Use as an imaging tool has matured and emphasis is p...
Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor [0.03%]
小麦脂质组成对面团汁液界面及发泡性能的影响研究
Louise J Salt,Irene González-Thuillier,Gemma Chope et al.
Louise J Salt et al.
Doughs were prepared from a single variety breadmaking flour (cv. Hereward), from three successive harvests (years; 2011, 2012 and 2013). A preparation of the aqueous phase from dough, known as dough liquor (DL), was prepared by ultracentri...
Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate [0.03%]
乳酸菌rhamnosus gg掺入可食用薄膜中的稳定性：阴离子生物聚合物和乳清蛋白浓缩物的影响
Christos Soukoulis,Solmaz Behboudi-Jobbehdar,William Macnaughtan et al.
Christos Soukoulis et al.
The incorporation of probiotics and bioactive compounds, via plasticised thin-layered hydrocolloids, within food products has recently shown potential to functionalise and improve the health credentials of processed food. In this study, cho...