The impact of complexation or complex coacervation of lactoferrin and osteopontin on simulated infant gastrointestinal digestion, intestinal inflammation, and in vivo bone development

David A. Goulding, Nicolas Bonnet, Marie-Noëlle Horcajada, Michael Baruchet, Flavien Bermont, Jonas Hauser, Simone Macrì, Edoardo Pisa, Chiara Nembrini, Karine Vidal, Nora M. O'Brien, James A. O'Mahony and Jonathan O'Regan

Food Funct., 2024, 15, 9928
DOI: 10.1039/D4FO02790F

Comparison of conventional heat-treated and membrane filtered infant formulas using an in vitro semi-dynamic digestion method

Yihong Chen, Michael Callanan, Linda Giblin, John Tobin and André Brodkorb

Food Funct., 2022, 13, 8158
DOI: 10.1039/D2FO00342B

The aggregation of casein micelles induced by Ca2+ during in vitro digestion: effects on the release of loaded anthocyanins

Jinbo Ren, Minjie Liao, Kaixin Li, Fang Chen, Xiaosong Hu, Lingjun Ma and Junfu Ji

Food Funct., 2024, 15, 503
DOI: 10.1039/D3FO03684G

Digestive properties of β-CN and α-La in different milk protein ingredients

Lina Zhang, Yifei Fan, Jianhui Feng, Jialu Huang, Thom Huppertz and Peng Zhou

International Dairy Journal, 2024, 155, 105935
DOI: 10.1016/j.idairyj.2024.105935

Proteomic and peptidomic profiling of spirulina-fortified probiotic powder formulations during in vitro digestion

Jennyfer Fortuin, Céline C. Leclercq, Marcus Iken, Silas G. Villas-Boas and Christos Soukoulis

International Journal of Biological Macromolecules, 2025, 302, 140432
DOI: 10.1016/j.ijbiomac.2025.140432

Development of a human milk protein concentrate from donor milk: Impact of the pasteurization method on static in vitro digestion in a preterm newborn model

Mélanie Sergius-Ronot, Shyam Suwal, Michael A. Pitino, Sara Shama, Sharon Unger, Deborah L. O'Connor, Yves Pouliot and Alain Doyen

Food Research International, 2023, 164, 112385
DOI: 10.1016/j.foodres.2022.112385

Thermal or membrane processing for Infant Milk Formula: Effects on protein digestion and integrity of the intestinal barrier

Simona L. Bavaro, Gianfranco Mamone, Gianluca Picariello, Michael J. Callanan, Yihong Chen, André Brodkorb and Linda Giblin

Food Chemistry, 2021, 347, 129019
DOI: 10.1016/j.foodchem.2021.129019

Innovative targeted protection of lactoferrin enriched whey increased the immunoactivity of infant formula

Qiaran Lin, Yue Wang, Yizhe Teng, Baoxin Gu, Lina Zhang and Peng Zhou

Food Bioscience, 2025, 63, 105715
DOI: 10.1016/j.fbio.2024.105715

Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestion

Susana Ribes, Laurent Aubry, Magdalena Kristiawan, Imen Jebalia, Didier Dupont, Mathieu Guillevic, Antoine Germain, Guillaume Chesneau, Thierry Sayd, Pau Talens, Marie-Agnès Peyron and Véronique Santé-Lhoutellier

Food Research International, 2024, 177, 113916
DOI: 10.1016/j.foodres.2023.113916

Effect of Different Ratios of α-Lactalbumin to β-Casein in Infant Formula on True Ileal Digestibility and Intestinal Morphology of Suckling Piglets

Yuliang Wu, Yalu Yan, Xia Xiong, Rui Li, Sufang Duan, Mengxuan Tang, Ignatius Man-Yau Szeto, Hongnan Liu, Suzanne M. Hodgkinson, Paul J. Moughan, Philip Wescombe, Jianwu Wang and Yulong Yin

J. Agric. Food Chem., 2025, 73, 6144
DOI: 10.1021/acs.jafc.4c10520

Exploring the Role of Lactoferrin in Managing Allergic Airway Diseases among Children: Unrevealing a Potential Breakthrough

Alessandra Gori, Giulia Brindisi, Maria Daglia, Michele Miraglia del Giudice, Giulio Dinardo, Alessandro Di Minno, Lorenzo Drago, Cristiana Indolfi, Matteo Naso, Chiara Trincianti, Enrico Tondina, Francesco Paolo Brunese, Hammad Ullah, Attilio Varricchio, Giorgio Ciprandi and Anna Maria Zicari

Nutrients, 2024, 16, 1906
DOI: 10.3390/nu16121906

Analysis of the Factors Affecting Static In Vitro Pepsinolysis of Food Proteins

Natsumi Maeda, Dorota Dulko, Adam Macierzanka and Christian Jungnickel

Molecules, 2022, 27, 1260
DOI: 10.3390/molecules27041260

Protein ingredient quality of infant formulas impacts their structure and kinetics of proteolysis under in vitro dynamic digestion

Lucile Chauvet, Olivia Ménard, Yann Le Gouar, Gwénaële Henry, Julien Jardin, Marie Hennetier, Thomas Croguennec, Marieke Van Audenhaege, Didier Dupont, Marion Lemaire, Isabelle Le Huërou-Luron and Amélie Deglaire

Food Research International, 2023, 169, 112883
DOI: 10.1016/j.foodres.2023.112883

Whey Protein Mitigates Oxidative Stress Injury and Improves Protein Synthesis in Mouse Skeletal Muscle by Regulating the SIRT1/Nrf2/HO‐1 Axis and AMPK/TSC2/mTOR/4EBP1 Pathway

Guangqi Li, Liying Shang, Xin Wang, Lequn Zhang, Yuchu Zhao, Weifeng Ni, Xueyuan Bai and Junyi Liu

Journal of Food Science, 2025, 90
DOI: 10.1111/1750-3841.70286

Comparative Digestibility and Peptide Profiling of β-Casein from Cow, Goat, and Donkey Milk Following Static In Vitro Simulation of Infant Gastrointestinal Digestion

Ning Wang, Haiying Tao, Zicong An, Kaisheng Zhang, Mingkui Yan, Na Zhuang, Junbo Wang, Yufei Li, Cunfang Wang and Yanbo Luo

Journal of Dairy Science, 2026
DOI: 10.3168/jds.2026-28463

How to adjust α-lactalbumin and β-casein ratio in milk protein formula to give a similar digestion pattern to human milk?

Jialu Huang, Lina Zhang, Hanglian Lan and Peng Zhou

Journal of Food Composition and Analysis, 2022, 110, 104536
DOI: 10.1016/j.jfca.2022.104536

In vitro dynamic digestion of model infant formulae containing lactoferrin and medium chain triacylglycerols

Guilherme de Figueiredo Furtado, Olivia Ménard, Xiaoxi Yu, Jordane Ossemond, Gwénaële Henry, Julien Jardin, Valérie Briard-Bion, Amélie Deglaire, Miriam Dupas Hubinger and Didier Dupont

Food Hydrocolloids, 2021, 118, 106787
DOI: 10.1016/j.foodhyd.2021.106787

In Vitro Infant Digestion of Whey Proteins Isolate–Lactose

Sarizan Sabari, Norliza Julmohammad, Haque Akanda Md Jahurul, Patricia Matanjun and Noorakmar Ab. Wahab

Foods, 2023, 12, 667
DOI: 10.3390/foods12030667

Alternatives to Cow’s Milk-Based Infant Formulas in the Prevention and Management of Cow’s Milk Allergy

Natalia Zofia Maryniak, Ana Isabel Sancho, Egon Bech Hansen and Katrine Lindholm Bøgh

Foods, 2022, 11, 926
DOI: 10.3390/foods11070926

Effect of heating temperature on physical, functional, and digestibility properties of Whey Protein Concentrate (WPC)

R Andoyo, A Z Diani and F Fetriyuna

IOP Conf. Ser.: Earth Environ. Sci., 2023, 1230, 012155
DOI: 10.1088/1755-1315/1230/1/012155

Whey protein isolate-lignin complexes as encapsulating agents for enhanced survival during spray drying, storage, and in vitro gastrointestinal passage of Lactobacillus reuteri KUB-AC5

Phùng Diệp Huy Vũ, Akkaratch Rodklongtan and Pakamon Chitprasert

LWT, 2021, 148, 111725
DOI: 10.1016/j.lwt.2021.111725

Semi-industrial production of a minimally processed infant formula powder using membrane filtration

X. Yu, N. Leconte, S. Méjean, G. Garric, S. Even, G. Henry, F.J. Tessier, M. Howsam, T. Croguennec, G. Gésan-Guiziou, D. Dupont, R. Jeantet and A. Deglaire

Journal of Dairy Science, 2021, 104, 5265
DOI: 10.3168/jds.2020-19529

Effect of a minimal processing route for the production of infant formulas on their sensory properties

Christophe Martin, Marine Crépin, Valérie Feyen, Emilie Szleper, Karine Gourrat, Nadine Leconte, Amélie Deglaire, Sophie Nicklaus and Géraldine Lucchi

Journal of Dairy Science, 2024, 107, 10527
DOI: 10.3168/jds.2024-24937

Nutrition in chronic inflammatory conditions: Bypassing the mucosal block for micronutrients

Franziska Roth‐Walter, Roberto Berni Canani, Liam O'Mahony, Diego Peroni, Milena Sokolowska, Emilia Vassilopoulou and Carina Venter

Allergy, 2024, 79, 353
DOI: 10.1111/all.15972

Peripheral Amino Acid Appearance Is Lower Following Plant Protein Fibre Products, Compared to Whey Protein and Fibre Ingestion, in Healthy Older Adults despite Optimised Amino Acid Profile

Elena de Marco Castro, Giacomo Valli, Caroline Buffière, Christelle Guillet, Brian Mullen, Jedd Pratt, Katy Horner, Susanne Naumann-Gola, Stephanie Bader-Mittermaier, Matteo Paganini, Giuseppe De Vito, Helen M. Roche and Dominique Dardevet

Nutrients, 2022, 15, 35
DOI: 10.3390/nu15010035

Dairy Foods: A Matrix for Human Health and Precision Nutrition—Effect of processing infant milk formula on protein digestion and gut barrier health (in vitro and preclinical)

Cathal A. Dold, Aylin W. Sahin and Linda Giblin

Journal of Dairy Science, 2025, 108, 3088
DOI: 10.3168/jds.2024-25356

Establishing a novel covalent complex of wheat gluten with tea polyphenols: Structure, digestion, and action mechanism

Qiu-Yue Ma, Qian-Da Xu, Nan Chen and Wei-Cai Zeng

International Journal of Biological Macromolecules, 2024, 281, 136184
DOI: 10.1016/j.ijbiomac.2024.136184

Incorporation of β-carotene O/W emulsions into dairy foods: Impact of the colloidal stability during in vitro digestion on the lipolysis and bioaccessibility

Anna Molet-Rodríguez, Olga Martín-Belloso and Laura Salvia-Trujillo

Food Chemistry, 2025, 484, 144464
DOI: 10.1016/j.foodchem.2025.144464

Minimal processed infant formula vs. conventional shows comparable protein quality and increased postprandial plasma amino acid kinetics in rats

Juliane Calvez, Anne Blais, Amélie Deglaire, Claire Gaudichon, François Blachier and Anne-Marie Davila

Br J Nutr, 2024, 131, 1115
DOI: 10.1017/S0007114523002696

Storage stability of model infant formula powders produced under varying wet-mix processing conditions

Mariana Rodríguez Arzuaga, Analía G. Abraham, Leopoldo Suescun, Alejandra Medrano, Lilia Ahrné, Marcela Díaz, Jessica Báez and María Cristina Añón

International Dairy Journal, 2024, 155, 105968
DOI: 10.1016/j.idairyj.2024.105968

Impact of Flaxseed Gums on the Colloidal Changes and In Vitro Digestibility of Milk Proteins

Thierry Hellebois, Jennyfer Fortuin, Claire Gaiani and Christos Soukoulis

Foods, 2022, 11, 4096
DOI: 10.3390/foods11244096

A comparative study of structural and digestive properties of bovine, goat and human α-Lactalbumin with different calcium binding levels

Xinyu Ge, Jie Zhang, Jianqiang Hu, Dasong Liu, Yu Gao, Xiaoyu Peng, Shanshan Wang, Jiaqi Wang, Wei Li and Peng Zhou

Food Bioscience, 2024, 61, 104793
DOI: 10.1016/j.fbio.2024.104793

Effect of in vitro gastrointestinal digestion on the antibacterial activity of bioactive dairy formulas supplemented with lactoferrin against Cronobacter sakazakii

Inés Abad, Laura Serrano, Dimitra Graikini, María Dolores Pérez, Laura Grasa and Lourdes Sánchez

Biometals, 2023, 36, 667
DOI: 10.1007/s10534-022-00459-5

Contribution of whey protein denaturation to the in vitro digestibility, biological activity and peptide profile of milk protein concentrate

Mohammadreza Khalesi, Maria Cermeño and Richard J. FitzGerald

Journal of Functional Foods, 2023, 104, 105543
DOI: 10.1016/j.jff.2023.105543

In vitro digestion and functional properties of bovine β-casein: A comparison between adults and infants

Xiaoqian Chen, Rui Fan, Xinyu Wang, Lina Zhang, Caiyun Wang, Zhanqun Hou, Chun Li, Libo Liu and Jian He

Food Research International, 2024, 194, 114914
DOI: 10.1016/j.foodres.2024.114914

Proteomics Analysis Reveals Altered Nutrients in the Whey Proteins of Dairy Cow Milk with Different Thermal Treatments

Yangdong Zhang, Li Min, Sheng Zhang, Nan Zheng, Dagang Li, Zhihua Sun and Jiaqi Wang

Molecules, 2021, 26, 4628
DOI: 10.3390/molecules26154628

Enhanced viability of Lacticaseibacillus paracasei under storage and gastrointestinal conditions by electrostatic spray drying: Effects of polysaccharide type and concentration

Zhiqiang Liang, Xiaobing Liu, Yanbo Qin, Yuying Wang, Ke Chen, Guofang Zhang, Jian He, Zhanqun Hou, Chun Li and Libo Liu

International Journal of Biological Macromolecules, 2026, 360, 151763
DOI: 10.1016/j.ijbiomac.2026.151763

Aggregation behavior of micellar casein during in vitro simulated digestion triggered by serum Ca2+ in the gastric fluids

Jinbo Ren, Yinning Qian, Minjie Liao, Kaixin Li, Lingjun Ma, Fang Chen, Xiaosong Hu and Junfu Ji

Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2024, 701, 134847
DOI: 10.1016/j.colsurfa.2024.134847

Proteolysis of lactoferrin and β-casein in complex coacervate and uncomplexed forms during in vitro infant gastrointestinal digestion

Jasper M. van der Schaaf, David A. Goulding, Jonathan O'Regan, Michael Affolter, James A. O'Mahony and Alan L. Kelly

Journal of Functional Foods, 2024, 116, 106141
DOI: 10.1016/j.jff.2024.106141

Impacts of heat-induced changes on milk protein digestibility: A review

Siqi Li, Aiqian Ye and Harjinder Singh

International Dairy Journal, 2021, 123, 105160
DOI: 10.1016/j.idairyj.2021.105160

Regulation on Aggregation Behavior and In Vitro Digestibility of Phytic Acid–Whey Protein Isolate Complexes: Effects of Heating, pH and Phytic Acid Levels

Yaqiong Pei, Ziyu Deng and Bin Li

Foods, 2024, 13, 3491
DOI: 10.3390/foods13213491

Infant growth and tolerance with a formula based on novel native demineralized whey: A randomized double‐blind pilot study

Anthony Pinon, Claire Trentesaux, Camille Chaffaut, Marion Lemaire, Xavier Parere, Jean‐Michel Lecerf and Coralie Schnebelen‐Berthier

J. pediatr. gastroenterol. nutr., 2024, 79, 905
DOI: 10.1002/jpn3.12305

In vitro gastrointestinal digestion of cow’s and sheep’s dairy products: Impact of species and structure

Tanguy Saviard, Olivia Menard, Stefano Nebbia, Jordane Ossemond, Gwénaële Henry, Raphaël Chacon, Steven Le Feunteun, Didier Dupont and Linda Le Roux

Food Research International, 2024, 190, 114604
DOI: 10.1016/j.foodres.2024.114604

Novel fungal alternative proteins from Penicillium limosum for enhancing structural and functional properties of plant-based meat analogues

Changtai Zhang, Xiaohui Wu, Jian Chen and Jingwen Zhou

Food Chemistry, 2024, 444, 138627
DOI: 10.1016/j.foodchem.2024.138627

Insights into in vitro digestion properties and peptide profiling of Chinese rubing PDO cheese prepared using different acidification technology

Guangqiang Wei, Daodian Wang, Teng Wang, Caiyan Yang, Yanan Shi and Aixiang Huang

Food Research International, 2022, 158, 111564
DOI: 10.1016/j.foodres.2022.111564

Comparison of in vitro antioxidant activities of kefir, yogurt, and cheese produced from goat milk

Hasan Uzkuç, Sümeyye Sarıtaş, Nesrin Merve Çelebi Uzkuç, Yonca Karagül Yüceer and Tuba Esatbeyoglu

Food Chemistry: X, 2026, 33, 103394
DOI: 10.1016/j.fochx.2025.103394

Wheat gluten deamidation: structure, allergenicity and its application in hypoallergenic noodles

Mingxi Liu, Shuhan Dai, Lijun Yin, Zhijie Huang and Xin Jia

J Sci Food Agric, 2024, 104, 2477
DOI: 10.1002/jsfa.13133

A protectant for Lactobacillus rhamnosus based on whey protein isolate and isomalt: Stress resistance and underlying mechanisms

Yanghua Yuan, Xiaoyu Jiang, Wanbing Li, Chao Chang and Jine Wu

International Journal of Biological Macromolecules, 2024, 280, 135712
DOI: 10.1016/j.ijbiomac.2024.135712

Oral impairments decrease the nutrient bioaccessibility of bread in the elderly

Susana Ribes, Mélany Genot, Laurent Aubry, Pau Talens, Annie Vénien, Véronique Santé-Lhoutellier and Marie-Agnès Peyron

Food Hydrocolloids, 2023, 135, 108202
DOI: 10.1016/j.foodhyd.2022.108202

α-Lactalbumin: Functional properties and potential health benefits

Xinyu Ge, Jie Zhang, Joe M. Regenstein, Dasong Liu, Yinbo Huang, Yongsheng Qiao and Peng Zhou

Food Bioscience, 2024, 60, 104371
DOI: 10.1016/j.fbio.2024.104371

Iron transport mechanism of lactoferrin and its application in food processing

Jianing FU, Liu YANG, Dehong TAN and Ling LIU

Food Sci. Technol, 2023, 43
DOI: 10.1590/fst.121122

Human milk vs. cow-milk based infant formula proteins: structure, digestion and physiological impacts

Lucile Chauvet, Elise Charton, Marion Lemaire, Isabelle Le Huërou-Luron and Amélie Deglaire

Front. Nutr., 2025, 12
DOI: 10.3389/fnut.2025.1635919

Oral and gastrointestinal nutrient bioaccessibility of gluten-free bread is slightly affected by deficient mastication in the elderly

Susana Ribes, Mélany Genot, Annie Vénien, Véronique Santé-Lhoutellier and Marie-Agnès Peyron

Food Research International, 2023, 165, 112523
DOI: 10.1016/j.foodres.2023.112523

Focusing on the impact of chlorogenic acid covalent binding on the fibrillation properties of pea vicilin and legumin globulins

Minjie Liao, De Pang, Xin Yuan, Jiahao Li, Lingjun Ma, Fang Chen, Xiaosong Hu and Junfu Ji

International Journal of Biological Macromolecules, 2026, 337, 149548
DOI: 10.1016/j.ijbiomac.2025.149548

The impact of thermal processing on the simulated infant gastrointestinal digestion, bactericidal and anti-inflammatory activity of bovine lactoferrin – An in vitro study

David A. Goulding, Karine Vidal, Lionel Bovetto, Jonathan O'Regan, Nora M. O'Brien and James A. O'Mahony

Food Chemistry, 2021, 362, 130142
DOI: 10.1016/j.foodchem.2021.130142

Amino acid composition and biological value of whey protein hydrolysates fractionated by cascade-selective membrane filtration

A. G. Kruchinin and M. E. Spirina

Food systems, 2026, 9, 32
DOI: 10.21323/2618-9771-2026-9-1-32-43

Protein structure in model infant milk formulas impacts their kinetics of hydrolysis under in vitro dynamic digestion

Amira Halabi, Thomas Croguennec, Olivia Ménard, Valérie Briard-Bion, Julien Jardin, Yann Le Gouar, Marie Hennetier, Saïd Bouhallab, Didier Dupont and Amélie Deglaire

Food Hydrocolloids, 2022, 126, 107368
DOI: 10.1016/j.foodhyd.2021.107368

Changes in interfacial composition and structure of milk fat globules are crucial regulating lipid digestion in simulated in-vitro infant gastrointestinal digestion

Yue Sun, Shuaiyi Ma, Yibo Liu, Zhibin Jia, Xiaodong Li, Lu Liu, Qian Ma, Kouadio Jean Eric-parfait Kouame, Chunmei Li, Youbin Leng and Shilong Jiang

Food Hydrocolloids, 2023, 134, 108003
DOI: 10.1016/j.foodhyd.2022.108003

Impact of alfalfa (Medicago sativa L.) galactomannan on the microstructural and physicochemical changes of milk proteins under static in-vitro digestion conditions

Thierry Hellebois, Claire Gaiani and Christos Soukoulis

Food Chemistry: X, 2022, 14, 100330
DOI: 10.1016/j.fochx.2022.100330

Gastrointestinal digestion and technological treatments modify the antibacterial activity of lactoferrin supplemented dairy matrices against Staphylococcus aureus

I. Abad, A. Bailac, M.D. Pérez, J.J. Carramiñana, M. Calvo and L. Sánchez

International Dairy Journal, 2024, 153, 105899
DOI: 10.1016/j.idairyj.2024.105899

Effects of genetic variants and sialylation on in vitro digestibility of purified κ-casein

Bulei Sheng, Søren D. Nielsen, Maria Glantz, Marie Paulsson, Nina A. Poulsen and Lotte B. Larsen

Journal of Dairy Science, 2022, 105, 2803
DOI: 10.3168/jds.2021-21289

Digestive properties and peptide profiles exhibited significant differences between skim camel milk and bovine milk powder after static in vitro simulated infant gastrointestinal digestion

Hui Jiang, Yunxuan Xu, Gangliang Chen, Tianchong Liu, Yitong Yang and Xueying Mao

Food Research International, 2024, 178, 113860
DOI: 10.1016/j.foodres.2023.113860

Genipin-crosslinked whey protein isolate for enhanced probiotic viability: Balancing protein structure and cell interactions during spray-dried encapsulation, storage, and digestion

Patharapim Laurujisawat, Thatchawan Dumrongchai, Akkaratch Rodklongtan and Pakamon Chitprasert

LWT, 2025, 216, 117347
DOI: 10.1016/j.lwt.2025.117347