ArticleNutrients2022
Impact of the Structural Modifications of Potato Protein in the Digestibility Process under Semi-Dynamic Simulated Human Gastrointestinal In Vitro System.
Article in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
5 citing papers in PubMed.
- Synergistic co-delivery of curcumin and N-acetylneuraminate via bigel: Enhanced stability, antioxidant performance, and controlled release during in vitro digestion.Food chemistry: X · 2025Article
- A comparative study of the digestion behavior and functionality of protein from chia (Current research in food science · 2024Article
- Ectopic expression of theFrontiers in plant science · 2023Article
- Nutritional Value and Physicochemical Characteristics of Alternative Protein for Meat and Dairy-A Review.Foods (Basel, Switzerland) · 2022Review
- Comparison on Protein Bioaccessibility of Soymilk Gels Induced by Glucono-δ-Lactone and Lactic Acid Bacteria.Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
The raising consumer demand for plant-derived proteins has led to an increased production of alternative protein ingredients with varying processing histories. In this study, we used a commercially available potato protein ingredient with a nutritionally valuable amino acid profile and high technological functionality to evaluate if the digestibility of a suspension with the same composition is affected by differences in the structure. Four isocaloric (4% protein,
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Registered trials
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