Lista de obras - Matt Golding - Dominio Público Uruguay

137 The Particle Size of Intraduodenal (ID) Fat Emulsions Modifies Antropyloroduodenal (APD) Motility, Hormone Release and Appetite in Healthy Males

artículo científico publicado en 2009

A comparison of the organization of longitudinal and circular contractions during pendular and segmental activity in the duodenum of the rat and guinea pig

artículo científico publicado en 2012

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

artículo científico publicado en 2020

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

artículo científico publicado en 2014

Aggregation and coalescence of partially crystalline emulsion drops investigated using optical tweezers

scientific article published on 16 July 2019

An International Network for Improving Health Properties of Food by Sharing our Knowledge on the Digestive Process

article

Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models? ⬇️

artículo científico publicado en 2017

Emulsions stabilised by food colloid particles: role of particle adsorption and wettability at the liquid interface

artículo científico publicado en 2007

Fat Sensation: Fatty Acid Taste and Olfaction Sensitivity and the Link with Disinhibited Eating Behaviour.

artículo científico

Food matrix and co-presence of turmeric compounds influence bioavailability of curcumin in healthy humans

artículo científico publicado en 2019

INFOGEST static in vitro simulation of gastrointestinal food digestion

scientific article published on 18 March 2019

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

article published in 2014

Impact of gastric structuring on the lipolysis of emulsified lipids

Impact of oil type on nanoemulsion formation and Ostwald ripening stability.

artículo científico publicado en 2008

In Situ Enzymatic Synthesis of Polar Lipid Emulsifiers in the Preparation and Stabilisation of Aerated Food Emulsions

Influence of Alcohol on Stability of Oil-in-Water Emulsions Containing Sodium Caseinate

artículo científico publicado en 1998

Influence of calcium ions on creaming and rheology of emulsions containing sodium caseinate

Measurement techniques for steady shear viscosity of Mozzarella-type cheeses at high shear rates and high temperature

Rheology of Sodium Caseinate Stabilized Oil-in-Water Emulsions

artículo científico publicado en 1997

Slowly and Rapidly Digested Fat Emulsions Are Equally Satiating but Their Triglycerides Are Differentially Absorbed and Metabolized in Humans

artículo científico publicado en 2011

Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and alcohol

artículo científico publicado en 2004

Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and non-ionic surfactant

article published in 2003

Tailoring the digestion of structured emulsions using mixed monoglyceride–caseinate interfaces

article published in 2014

The application of computer color matching techniques to the matching of target colors in a food substrate: a first step in the development of foods with customized appearance

artículo científico publicado en 2012

The droplet size of intraduodenal fat emulsions influences antropyloroduodenal motility, hormone release, and appetite in healthy males.

artículo científico publicado en 2009

The influence of emulsion structure on the Maillard reaction of ghee

artículo científico publicado en 2014

The role of the Maillard reaction in the formation of flavour compounds in dairy products--not only a deleterious reaction but also a rich source of flavour compounds

artículo científico publicado en 2012

Lista de obras de Matt Golding

137 The Particle Size of Intraduodenal (ID) Fat Emulsions Modifies Antropyloroduodenal (APD) Motility, Hormone Release and Appetite in Healthy Males

A comparison of the organization of longitudinal and circular contractions during pendular and segmental activity in the duodenum of the rat and guinea pig

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

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

Aggregation and coalescence of partially crystalline emulsion drops investigated using optical tweezers

An International Network for Improving Health Properties of Food by Sharing our Knowledge on the Digestive Process

Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models? ⬇️

Emulsions stabilised by food colloid particles: role of particle adsorption and wettability at the liquid interface

Fat Sensation: Fatty Acid Taste and Olfaction Sensitivity and the Link with Disinhibited Eating Behaviour.

Food matrix and co-presence of turmeric compounds influence bioavailability of curcumin in healthy humans

INFOGEST static in vitro simulation of gastrointestinal food digestion

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

Impact of gastric structuring on the lipolysis of emulsified lipids

Impact of oil type on nanoemulsion formation and Ostwald ripening stability.

In Situ Enzymatic Synthesis of Polar Lipid Emulsifiers in the Preparation and Stabilisation of Aerated Food Emulsions

Influence of Alcohol on Stability of Oil-in-Water Emulsions Containing Sodium Caseinate

Influence of calcium ions on creaming and rheology of emulsions containing sodium caseinate

Measurement techniques for steady shear viscosity of Mozzarella-type cheeses at high shear rates and high temperature

Rheology of Sodium Caseinate Stabilized Oil-in-Water Emulsions

Slowly and Rapidly Digested Fat Emulsions Are Equally Satiating but Their Triglycerides Are Differentially Absorbed and Metabolized in Humans

Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and alcohol

Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and non-ionic surfactant

Tailoring the digestion of structured emulsions using mixed monoglyceride–caseinate interfaces

The application of computer color matching techniques to the matching of target colors in a food substrate: a first step in the development of foods with customized appearance

The droplet size of intraduodenal fat emulsions influences antropyloroduodenal motility, hormone release, and appetite in healthy males.

The influence of emulsion structure on the Maillard reaction of ghee

The role of the Maillard reaction in the formation of flavour compounds in dairy products--not only a deleterious reaction but also a rich source of flavour compounds

Ultrasonic spectroscopy studies of casein in water