Preparation, physicochemical properties, and in vivo digestibility

Foods, Free Full-Text

Foods, Free Full-Text

Incorporation of chickpea flour into biscuits improves the physicochemical properties and in vitro starch digestibility - ScienceDirect

Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch

Frontiers Effect of Lactic Fermentation and Cooking on Nutrient and Mineral Digestibility of Peas

RG- І pectin affects the physicochemical properties and digestibility of potato starch - ScienceDirect

How Entanglement of Different Physicochemical Properties Complicates the Prediction of in Vitro and in Vivo Interactions of Gold Nanoparticles

Impact of food viscosity on in vitro gastric emptying using dynamic and semi-dynamic models - ScienceDirect

Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber (Cucumaria frondosa), Food Production, Processing and Nutrition