Lista de obras - Alan R Mackie - Dominio Público Uruguay

A standardised semi-dynamic in vitro digestion method suitable for food - an international consensus

artículo científico publicado en 2020

Application of recent advances in hydrodynamic methods for characterising mucins in solution

artículo científico publicado en 2015

Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients ⬇️

artículo científico publicado en 2016

Competitive adsorption of proteins and low-molecular-weight surfactants: computer simulation and microscopic imaging

artículo científico publicado en 2004

Cross-linking of sodium caseinate-structured emulsion with transglutaminase alters postprandial metabolic and appetite responses in healthy young individuals

article

Development of a standardized low‐dose double‐blind placebo‐controlled challenge vehicle for the EuroPrevall project ⬇️

artículo científico publicado el 19 de septiembre de 2011

Diffusion of lactic acid in a buffered gel system supporting growth ofLactobacillus curvatus

Effect of heating and glycation on the allergenicity of 2S albumins (Ara h 2/6) from peanut

artículo científico publicado en 2011

Effect of protein corona magnetite nanoparticles derived from bread in vitro digestion on Caco-2 cells morphology and uptake

artículo científico publicado en 2015

Effect of surfactant type on surfactant--protein interactions at the air-water interface

artículo científico publicado en 2004

Effect of the interfacial layer composition on the properties of emulsion creams

artículo científico publicado en 2007

Engineering oral delivery of hydrophobic bioactives in real-world scenarios

artículo científico publicado en 2020

Food allergy in the Netherlands: differences in clinical severity, causative foods, sensitization and DBPCFC between community and outpatients ⬇️

artículo científico publicado en 2015

Food: more than the sum of its parts ⬇️

Heat treatment of bovine alpha-lactalbumin results in partially folded, disulfide bond shuffled states with enhanced surface activity

artículo científico publicado en 2007

Human gastrointestinal conditions affect in vitro digestibility of peanut and bread proteins

artículo científico publicado en 2020

INFOGEST static in vitro simulation of gastrointestinal food digestion

scientific article published on 18 March 2019

Impact of caseins and whey proteins ratio and lipid content on in vitro digestion and ex vivo absorption

artículo científico publicado en 2020

In vitro digestibility of O/W emulsions co-ingested with complex meals: Influence of the food matrix

artículo científico publicado en 2023

Incidence and natural history of hen's egg allergy in the first 2 years of life-the EuroPrevall birth cohort study

artículo científico publicado en 2015

Increasing dietary oat fibre decreases the permeability of intestinal mucus ⬇️

artículo científico publicado en 2016

Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl -starter culture, chymosin type and cheese ripening ⬇️

article

Isoenergic modification of whey protein structure by denaturation and crosslinking using transglutaminase

artículo científico publicado en 2018

Lateral diffusion and conductance properties of a fluorescein-labelled alamethicin in planar lipid bilayers ⬇️

artículo científico publicado el 4 de diciembre de 1997

Ligand binding to an Allergenic Lipid Transfer Protein Enhances Conformational Flexibility resulting in an Increase in Susceptibility to Gastroduodenal Proteolysis. ⬇️

artículo científico publicado en 2016

Oatmeal particle size alters glycemic index but not as a function of gastric emptying rate ⬇️

artículo científico publicado en 2017

Partially folded forms of barley lipid transfer protein are more surface active

artículo científico publicado en 2009

Raspberry pomace alters cecal microbial activity and reduces secondary bile acids in rats fed a high-fat diet ⬇️

artículo científico publicado en 2017

Re-evaluation of the mechanisms of dietary fibre and implications for macronutrient bioaccessibility, digestion and postprandial metabolism ⬇️

artículo científico publicado en 2016

Rheology of mixed beta-casein/beta-lactoglobulin films at the air-water interface

artículo científico publicado en 2004

Roles for dietary fibre in the upper GI tract: The importance of viscosity ⬇️

article published in 2016

Simulating human digestion: developing our knowledge to create healthier and more sustainable foods

artículo científico publicado en 2020

Sodium alginate decreases the permeability of intestinal mucus

artículo científico publicado en 2016

Specific food structures supress appetite through reduced gastric emptying rate ⬇️

artículo científico publicado el 11 de abril de 2013

Study on the digestion of milk with prebiotic carbohydrates in a simulated gastrointestinal model ⬇️

article by Alvaro Ferreira-Lazarte et al published June 2017 in Journal of Functional Foods

Surface properties are highly sensitive to small ph induced changes in the 3-D structure of alpha-lactalbumin

artículo científico publicado en 2008

Technical tip: high-resolution isolation of nanoparticle-protein corona complexes from physiological fluids

artículo científico publicado en 2015

The 4th International Conference on Food Digestion ⬇️

The antibiotic vancomycin induces complexation and aggregation of gastrointestinal and submaxillary mucins

scientific article published on 22 January 2020

The effect of the protein corona on the interaction between nanoparticles and lipid bilayers ⬇️

artículo científico publicado en 2017

The fate of cellulose nanocrystal stabilised emulsions after simulated gastrointestinal digestion and exposure to intestinal mucosa

artículo científico publicado en 2019

The harmonized INFOGEST in vitro digestion method: From knowledge to action ⬇️

The influence of small intestinal mucus structure on particle transport ex vivo.

artículo científico publicado en 2015

The pattern of peptides released from dairy and egg proteins is highly dependent on the simulated digestion scenario

artículo científico publicado en 2020

The role of plant cell wall encapsulation and porosity in regulating lipolysis during the digestion of almond seeds

artículo científico publicado en 2015

Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion

artículo científico publicado en 2015

Transport of particles in intestinal mucus under simulated infant and adult physiological conditions: impact of mucus structure and extracellular DNA

artículo científico publicado en 2014

Use of the Extended Fujita method for representing the molecular weight and molecular weight distributions of native and processed oat beta-glucans ⬇️

artículo científico publicado en 2018

Which casein in sodium caseinate is most resistant to in vitro digestion? Effect of emulsification and enzymatic structuring ⬇️

Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps. ⬇️

artículo científico publicado en 2017

Lista de obras de Alan R Mackie

A standardised semi-dynamic in vitro digestion method suitable for food - an international consensus

Application of recent advances in hydrodynamic methods for characterising mucins in solution

Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients ⬇️

Competitive adsorption of proteins and low-molecular-weight surfactants: computer simulation and microscopic imaging

Cross-linking of sodium caseinate-structured emulsion with transglutaminase alters postprandial metabolic and appetite responses in healthy young individuals

Development of a standardized low‐dose double‐blind placebo‐controlled challenge vehicle for the EuroPrevall project ⬇️

Diffusion of lactic acid in a buffered gel system supporting growth ofLactobacillus curvatus

Effect of heating and glycation on the allergenicity of 2S albumins (Ara h 2/6) from peanut

Effect of protein corona magnetite nanoparticles derived from bread in vitro digestion on Caco-2 cells morphology and uptake

Effect of surfactant type on surfactant--protein interactions at the air-water interface

Effect of the interfacial layer composition on the properties of emulsion creams

Engineering oral delivery of hydrophobic bioactives in real-world scenarios

Food allergy in the Netherlands: differences in clinical severity, causative foods, sensitization and DBPCFC between community and outpatients ⬇️

Food: more than the sum of its parts ⬇️

Heat treatment of bovine alpha-lactalbumin results in partially folded, disulfide bond shuffled states with enhanced surface activity

Human gastrointestinal conditions affect in vitro digestibility of peanut and bread proteins

INFOGEST static in vitro simulation of gastrointestinal food digestion

Impact of caseins and whey proteins ratio and lipid content on in vitro digestion and ex vivo absorption

In vitro digestibility of O/W emulsions co-ingested with complex meals: Influence of the food matrix

Incidence and natural history of hen's egg allergy in the first 2 years of life-the EuroPrevall birth cohort study

Increasing dietary oat fibre decreases the permeability of intestinal mucus ⬇️

Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl -starter culture, chymosin type and cheese ripening ⬇️

Isoenergic modification of whey protein structure by denaturation and crosslinking using transglutaminase

Lateral diffusion and conductance properties of a fluorescein-labelled alamethicin in planar lipid bilayers ⬇️

Ligand binding to an Allergenic Lipid Transfer Protein Enhances Conformational Flexibility resulting in an Increase in Susceptibility to Gastroduodenal Proteolysis. ⬇️

Oatmeal particle size alters glycemic index but not as a function of gastric emptying rate ⬇️

Partially folded forms of barley lipid transfer protein are more surface active

Raspberry pomace alters cecal microbial activity and reduces secondary bile acids in rats fed a high-fat diet ⬇️

Re-evaluation of the mechanisms of dietary fibre and implications for macronutrient bioaccessibility, digestion and postprandial metabolism ⬇️

Rheology of mixed beta-casein/beta-lactoglobulin films at the air-water interface

Roles for dietary fibre in the upper GI tract: The importance of viscosity ⬇️

Simulating human digestion: developing our knowledge to create healthier and more sustainable foods

Sodium alginate decreases the permeability of intestinal mucus

Specific food structures supress appetite through reduced gastric emptying rate ⬇️

Study on the digestion of milk with prebiotic carbohydrates in a simulated gastrointestinal model ⬇️

Surface properties are highly sensitive to small ph induced changes in the 3-D structure of alpha-lactalbumin

Technical tip: high-resolution isolation of nanoparticle-protein corona complexes from physiological fluids

The 4th International Conference on Food Digestion ⬇️

The antibiotic vancomycin induces complexation and aggregation of gastrointestinal and submaxillary mucins

The effect of the protein corona on the interaction between nanoparticles and lipid bilayers ⬇️

The fate of cellulose nanocrystal stabilised emulsions after simulated gastrointestinal digestion and exposure to intestinal mucosa

The harmonized INFOGEST in vitro digestion method: From knowledge to action ⬇️

The influence of small intestinal mucus structure on particle transport ex vivo.

The pattern of peptides released from dairy and egg proteins is highly dependent on the simulated digestion scenario

The role of plant cell wall encapsulation and porosity in regulating lipolysis during the digestion of almond seeds

Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion

Transport of particles in intestinal mucus under simulated infant and adult physiological conditions: impact of mucus structure and extracellular DNA

Use of the Extended Fujita method for representing the molecular weight and molecular weight distributions of native and processed oat beta-glucans ⬇️

Which casein in sodium caseinate is most resistant to in vitro digestion? Effect of emulsification and enzymatic structuring ⬇️

Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps. ⬇️