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Altering the level of calcium changes the physical properties and digestibility of casein-based emulsion gels

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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In vitro study on digestion of peptides in Emmental cheese: Analytical evaluation and influence on angiotensin I converting enzyme inhibitory peptides

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Composition, structure, rheological properties, and sensory texture of processed cheese analogues

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Influence of processing parameters on the texture and microstructure of imitation cheese

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Gastric Emptying of Solids and Semi-solids in Morbidly Obese and Non-obese Subjects: An Assessment Using the 13C-Octanoic Acid and 13C-Acetic Acid Breath Tests

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Effects of droplet size, triacylglycerol composition, and calcium on the hydrolysis of complex emulsions by pancreatic lipase: an in vitro study

inferredcites →https://doi.org/10.1016/j.fct.2004.08.007openalex-snapshot

Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food

inferredcites →https://doi.org/10.1016/j.foodhyd.2007.11.007openalex-snapshot

Inclusion of starch in imitation cheese: Its influence on water mobility and cheese functionality

inferredcites →https://doi.org/10.1016/j.foodhyd.2010.03.010openalex-snapshot

Role of calcium and calcium-binding agents on the lipase digestibility of emulsified lipids using an in vitro digestion model

inferredcites →https://doi.org/10.1016/j.foodhyd.2013.09.009openalex-snapshot

Impact of different biopolymer networks on the digestion of gastric structured emulsions

inferredcites →https://doi.org/10.1016/j.foodhyd.2015.10.006openalex-snapshot

Impact of colloidal structure of gastric digesta on in-vitro intestinal digestion of whey protein emulsion gels

inferredcites →https://doi.org/10.1016/j.idairyj.2015.09.002openalex-snapshot

Effect of calcium enrichment of Cheddar cheese on its structure, in vitro digestion and lipid bioaccessibility

inferredcites →https://doi.org/10.1016/j.idairyj.2016.11.013openalex-snapshot

Manipulating calcium level provides a new approach for the manufacture of casein-based food structures with different functionalities

inferredcites →https://doi.org/10.1016/j.jfoodeng.2010.05.007openalex-snapshot

Effects of emulsifying salts reduction on imitation cheese manufacture and functional properties

inferredcites →https://doi.org/10.1016/j.plipres.2008.12.001openalex-snapshot

Structuring food emulsions in the gastrointestinal tract to modify lipid digestion

inferredcites →https://doi.org/10.1016/j.plipres.2013.04.004openalex-snapshot

Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism

inferredcites →https://doi.org/10.1016/s0169-409x(96)00489-9openalex-snapshot

Influence of lipolysis on drug absorption from the gastro-intestinal tract

inferredcites →https://doi.org/10.1016/s0928-0987(01)00169-5openalex-snapshot

A dynamic in vitro lipolysis model

inferredcites →https://doi.org/10.1021/jf800159eopenalex-snapshot

Influence of Lipid Physical State on the in Vitro Digestibility of Emulsified Lipids

inferredcites →https://doi.org/10.1038/ijo.2008.173openalex-snapshot

Effect of dairy calcium on fecal fat excretion: a randomized crossover trial

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Influence of cheese matrix on lipid digestion in a simulated gastro-intestinal environment

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A standardised static in vitro digestion method suitable for food – an international consensus

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Functional food microstructures for macronutrient release and delivery

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Controlling Lipid Bioavailability through Physicochemical and Structural Approaches

inferredcites →https://doi.org/10.1093/ajcn/70.5.948openalex-snapshot

Modern Nutrition in Health and Disease

inferredcites →https://doi.org/10.1093/ajcn/85.3.678openalex-snapshot

Effect of dairy calcium or supplementary calcium intake on postprandial fat metabolism, appetite, and subsequent energy intake

inferredcites →https://doi.org/10.1111/1750-3841.13216openalex-snapshot

Engineering Digestion: Multiscale Processes of Food Digestion

inferredcites →https://doi.org/10.1111/j.1471-0307.2012.00840.xopenalex-snapshot

Processed Cheese and Analogues (2011)

inferredcites →https://doi.org/10.1111/j.1745-4603.2000.tb01016.xopenalex-snapshot

STRESS RELAXATION AND LOW FIELD PROTON MAGNETIC RESONANCE STUDIES OF CHEESE ANALOG*

inferredcites →https://doi.org/10.1111/j.1750-3841.2008.00766.xopenalex-snapshot

Disintegration of Solid Foods in Human Stomach

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Highly efficient production of monoglycerides by the continuous removal of fatty acids from lipase-catalyzed oil hydrolysis

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Qualité nutritionnelle des produits laitiers : effets de la composition et de la suprastructure des lipides et rôle des autres constituants de la matrice sur la digestion et l'absorption des acides gras

inferredcites →https://doi.org/10.3168/jds.2012-5480openalex-snapshot

Effect of emulsifying salts on the physicochemical properties of processed cheese made from Mozzarella

inferredcites →https://doi.org/10.3168/jds.s0022-0302(06)72065-3openalex-snapshot

Effect of Trisodium Citrate Concentration and Cooking Time on the Physicochemical Properties of Pasteurized Process Cheese

inferredcites →https://doi.org/10.3403/30149734openalex-snapshot

Milk and milk products. Determination of calcium, sodium, potassium and magnesium contents. Atomic absorption spectrometric method

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4670255openalex-extracted

The Digestion Profiles of Lipids with Different Unsaturated Levels Under the Treatment of Different Intestinal Microbiota

inferred← citeshttps://doi.org/10.1007/978-3-030-41661-4_8openalex-snapshot

Role of the Matrix on the Digestibility of Dairy Fat and Health Consequences

inferred← citeshttps://doi.org/10.1007/978-3-031-46831-5_24openalex-snapshot

In Vitro Digestion of Lipid-Based Gels

inferred← citeshttps://doi.org/10.1007/978-981-16-0320-4_5openalex-snapshot

Emulsifying Properties

inferred← citeshttps://doi.org/10.1016/j.fbio.2024.104158openalex-snapshot

The digestion profiles of lipids with different unsaturated levels under the treatment of different intestinal bacteria

inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.137400openalex-snapshot

The digestion fates of lipids with different unsaturated levels in people with different age groups

inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.140315openalex-snapshot

A composite enzyme derived from papain and chymotrypsin reduces the Allergenicity of Cow's Milk allergen casein by targeting T and B cell epitopes

inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.146902openalex-snapshot

Fabrication of amorphous pea starch–whey protein emulsion gels for synergistic stabilization, nutrient delivery, and solid fat replacement

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2025.111555openalex-snapshot

In vitro gastrointestinal digestibility under infant conditions of bovine milk fat emulsions stabilized using decalcified micellar casein concentrate

inferred← citeshttps://doi.org/10.1021/acs.jafc.8b03003openalex-snapshot

Gastrointestinal Fate of Fluid and Gelled Nutraceutical Emulsions: Impact on Proteolysis, Lipolysis, and Quercetin Bioaccessibility

inferred← citeshttps://doi.org/10.1021/acsabm.8b00604openalex-snapshot

Controllable Viscoelastic Properties of Whey Protein-Based Emulsion Gels by Combined Cross-Linking with Calcium Ions and Cinnamaldehyde

inferred← citeshttps://doi.org/10.1146/annurev-food-052720-093515openalex-snapshot

Compositional, Structural, and Kinetic Aspects of Lipid Digestion and Bioavailability: In Vitro, In Vivo, and Modeling Approaches

inferred← citeshttps://doi.org/10.3389/fphar.2019.01043openalex-snapshot

Nucleic Acids Delivery Into the Cells Using Pro-Apoptotic Protein Lactaptin

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