Food colloids under oral conditions

Aken, George A. van; Vingerhoeds, Monique H.; Hoog, E.H.A. de

doi:10.1016/j.cocis.2007.07.011

Cited by 111 publications

(69 citation statements)

References 92 publications

(84 reference statements)

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“…Indeed, this very issue was the reason that Infogest was set up. The fi rst stage of digestion may be considered the mouth but whilst there have been a number of studies looking at the behaviour of fat in the mouth (van Aken et al 2007 ), as there is no lingual lipase produced in man there is no digestion of fat by endogenous enzymes in the oral cavity. Essentially all the work undertaken on lingual lipase has been done in rodents (Hamosh and Scow 1973 ) and this has led to the misconception that the same physiology applies to humans.…”

Section: Static Models For Lipid Hydrolysismentioning

confidence: 99%

Approaches to Static Digestion Models

Mackie

Rigby

Macierzanka

et al. 2015

The Impact of Food Bioactives on Health

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It is not possible to look in detail at the wide range of static digestion methods that have been used to date. However, this section looks at some of the general approaches that have been used to look at the digestion of various nutrients and bioactives. I have focussed on the two main nutrients that undergo digestion in the upper GI tract, namely protein and lipid. In the case of protein, the research has largely been driven by the need to assess allergenic potential and the parameters used in such an assessment are given along with the justifi cation provided by the authors for their choice. For the lipid digestion, we have drawn heavily upon the work of Julian McClemments and colleagues who have been prolifi c in generating data in this area. The information provided highlights the fact that a wide range of methods are in use leading to a need for a single method, a role that can be fi lled by the Infogest method.

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Section: Static Models For Lipid Hydrolysismentioning

confidence: 99%

Approaches to Static Digestion Models

Mackie

Rigby

Macierzanka

et al. 2015

The Impact of Food Bioactives on Health

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show abstract

“…1). Although oral cavities from different healthy individuals are similar in their geometry and functions, the individual characteristics of each subject should be taken into account when trying to quantify the behaviour of food in the mouth [1,2]. Typical values for the volume of the human mouth have been reported as 30 ± 10 g for adult males and 25 ± 8 g for adult females [3].…”

Section: Engineering Perspective On Oral Processing and Digestionmentioning

confidence: 99%

Colloidal aspects of eating

Révérend

Norton

Cox

et al. 2010

Current Opinion in Colloid & Interface Science

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“…Part of the structural changes that emulsions undergo during oral processing are a direct result of mixing with saliva; for example, flocculation of emulsion droplets within time scales relevant to eating have been observed in vitro and in vivo (Silletti et al, 2007;van Aken et al, 2007;van Vliet et al, 2009). Overall, these structural changes are considered to be a result of depletion flocculation, electrostatic and van der Waals interactions.…”

Section: Interactions With Salivamentioning

confidence: 99%

“…Although mouthfeel and a number of sensory attributes have been related to emulsion bulk rheological properties, interactions with oral surfaces might also have a profound effect (Kokini, 1987;van Aken et al, 2007). One of the reasons for this is that all the oral processes that determine mouthfeel, such as temperature changes, mixing and interaction with saliva, will be more pronounced close to the oral surfaces.…”

Section: Interaction With Oral Surfacesmentioning

confidence: 99%