Orange Pomace Improves Postprandial Glycemic Responses: An Acute, Randomized, Placebo-Controlled, Double-Blind, Crossover Trial in Overweight Men

C.-Y. Chen, Helen Rasmussen, Alison Kamil, Peng Du and Jeffrey Blumberg

Nutrients, 2017, 9, 130
DOI: 10.3390/nu9020130

Enteral feeding with low-methoxyl pectin accelerates colonic anastomosis healing in rats

Fumiyo Yamada, Naoyuki Endo, Sho Miyatake, Goro Ebisu and Kazuo Hino

Nutrition, 2018, 45, 94
DOI: 10.1016/j.nut.2017.07.013

Microwave-Assisted Extraction of Pectin from “Saba” Banana Peel Waste: Optimization, Characterization, and Rheology Study

Joel P. Rivadeneira, Tao Wu, Quincy Ybanez, Adeliza A. Dorado, Veronica P. Migo, Fidel Rey P. Nayve, Katherine Ann T. Castillo-Israel and Carl J. Schaschke

International Journal of Food Science, 2020, 2020, 1
DOI: 10.1155/2020/8879425

Rheological Characteristics of Soluble Fibres during Chemically Simulated Digestion and their Suitability for Gastroparesis Patients

Harsha Suresh, Vincent Ho and Jerry Zhou

Nutrients, 2020, 12, 2479
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Acute effect of Melon Manis Terengganu peel powder on glycemic response, perceived satiety, and food intake: a randomized, placebo-controlled crossover trial in adults at risk of type 2 diabetes

Ying Qian Ong, Sakinah Harith, Mohd Razif Shahril, Norshazila Shahidan and Hermizi Hapidin

BMC Nutr, 2022, 8
DOI: 10.1186/s40795-022-00572-1

Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods

Estrella Sayas-Barberá, Jose Angel Pérez-Álvarez, Casilda Navarro-Rodríguez de Vera, Manuela Fernández-López, Manuel Viuda-Martos and Juana Fernández-López

Foods, 2022, 11, 3661
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In vitro and In vivo studies on intragastric soya protein–polysaccharide gels in a beverage matrix

May Sui Mei Wee, Ruzanna Yusoff, Jie Hong Chiang and Yunyun Xu

Int J of Food Sci Tech, 2017, 52, 1358
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The impact of food-grade carrageenans and consumer age on the in vitro proteolysis of whey proteins

Shlomit David, Aleksandra Wojciechowska, Reto Portmann, Avi Shpigelman and Uri Lesmes

Food Research International, 2020, 130, 108964
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Dose-dependent effects of apple pectin on alleviating high fat-induced obesity modulated by gut microbiota and SCFAs

Yuanyuan Zhao, Jinfeng Bi, Jianyong Yi, Jian Peng and Qiancheng Ma

Food Science and Human Wellness, 2022, 11, 143
DOI: 10.1016/j.fshw.2021.07.015

Adding neutral or anionic hydrocolloids to dairy proteins under in vitro gastric digestion conditions

Jennifer Borreani, Empar Llorca, Virginia Larrea and Isabel Hernando

Food Hydrocolloids, 2016, 57, 169
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Mechanistic Understanding of the Effects of Pectin on In Vivo Starch Digestion: A Review

Yeming Bai and Robert G. Gilbert

Nutrients, 2022, 14, 5107
DOI: 10.3390/nu14235107

Food biopolymer behaviors in the digestive tract: implications for nutrient delivery

Ming Zhang, Zhongyu Zuo, Xinxia Zhang and Li Wang

Critical Reviews in Food Science and Nutrition, 2024, 64, 8709
DOI: 10.1080/10408398.2023.2202778

Physico‐chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two

Ursula Kehlet, Lars Bager Christensen, Anne Raben and Margit D. Aaslyng

Int J of Food Sci Tech, 2020, 55, 1010
DOI: 10.1111/ijfs.14326

Impact of Processing and Intestinal Conditions on in Vitro Digestion of Chia (Salvia hispanica) Seeds and Derivatives

Joaquim Calvo-Lerma, Carolina Paz-Yépez, Andrea Asensio-Grau, Ana Heredia and Ana Andrés

Foods, 2020, 9, 290
DOI: 10.3390/foods9030290

A review of the characteristics of dietary fibers relevant to appetite and energy intake outcomes in human intervention trials

Kaisa S Poutanen, Pierre Dussort, Alfrun Erkner, Susana Fiszman, Kavita Karnik, Mette Kristensen, Cyril FM Marsaux, Sophie Miquel-Kergoat, Saara P Pentikäinen, Peter Putz, Joanne L Slavin, Robert E Steinert and David J Mela

The American Journal of Clinical Nutrition, 2017, 106, 747
DOI: 10.3945/ajcn.117.157172

Eight-day consumption of inulin added to a yogurt breakfast lowers postprandial appetite ratings but not energy intakes in young healthy females: a randomised controlled trial

Sarah Heap, Jessica Ingram, Marron Law, Amy J. Tucker and Amanda J. Wright

Br J Nutr, 2016, 115, 262
DOI: 10.1017/S0007114515004432

Modulation of human gut microbiota by dietary fibers from unripe and ripe papayas: Distinct polysaccharide degradation using a colonic in vitro fermentation model

Samira Bernardino Ramos do Prado, Beatriz Toledo Minguzzi, Christian Hoffmann and João Paulo Fabi

Food Chemistry, 2021, 348, 129071
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Stability and rheology of plant‐derived hydrocolloid–mucin mixtures

Evdoxia Asimakopoulou, Charilaos Giotis, Ioannis I. Andreadis, Dimitrios G. Fatouros and Christos Ritzoulis

Journal of Texture Studies, 2022, 53, 558
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The digestive behavior of pectin in human gastrointestinal tract: a review on fermentation characteristics and degradation mechanism

Weichao Cao, Shuyi Guan, Yuying Yuan, Yuhang Wang, Yiasmin Mst Nushrat, Yaxian Liu, Yanjun Tong, Shuhuai Yu and Xiao Hua

Critical Reviews in Food Science and Nutrition, 2024, 64, 12500
DOI: 10.1080/10408398.2023.2253547

Evaluation of the physical changes of different soluble fibres produced during an in vitro digestion

Natalia Vera C., Laura Laguna, Liliana Zura, Luis Puente and Loreto A. Muñoz

Journal of Functional Foods, 2019, 62, 103518
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Effect of pectin of tansy, Tanacetum vulgare L., on feeding behaviour and food intake in mice

Nikita M. Paderin, Fedor V. Vityazev, Nikita Yu. Saveliev, Pavel A. Markov, Vasily I. Mikhaylov, Olga A. Patova and Sergey V. Popov

Journal of Functional Foods, 2018, 47, 66
DOI: 10.1016/j.jff.2018.05.040

Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions

Christos Soukoulis, Ian D. Fisk, Heng-Hui Gan and Lucien Hoffmann

Journal of Food Engineering, 2016, 191, 105
DOI: 10.1016/j.jfoodeng.2016.07.009

The significance and potential of functional food ingredients for control appetite and food intake

Mina Esmaeili, Marjan Ajami, Meisam Barati, Fardin Javanmardi, Anahita Houshiarrad and Amin Mousavi Khaneghah

Food Science & Nutrition, 2022, 10, 1602
DOI: 10.1002/fsn3.2783

Bringing the digestibility of prebiotics into focus: update of carbohydrate digestion models

Alvaro Ferreira-Lazarte, F. Javier Moreno and Mar Villamiel

Critical Reviews in Food Science and Nutrition, 2021, 61, 3267
DOI: 10.1080/10408398.2020.1798344

High pressure processing accelarated the release of RG-I pectic polysaccharides from citrus peel

Zhiqiang Hou, Shiguo Chen and Xingqian Ye

Carbohydrate Polymers, 2021, 263, 118005
DOI: 10.1016/j.carbpol.2021.118005

Cation-responsive food polysaccharides and their usage in food and pharmaceutical products for improved quality of life

Takahiro Funami and Makoto Nakauma

Food Hydrocolloids, 2023, 141, 108675
DOI: 10.1016/j.foodhyd.2023.108675

Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoids

Braulio Cervantes-Paz, José de Jesús Ornelas-Paz, Jaime David Pérez-Martínez, Jaime Reyes-Hernández, Paul Baruk Zamudio-Flores, Claudio Rios-Velasco, Vrani Ibarra-Junquera and Saúl Ruiz-Cruz

Food Hydrocolloids, 2016, 60, 580
DOI: 10.1016/j.foodhyd.2016.04.038

Ingestion of Non-digestible Carbohydrates From Plant-Source Foods and Decreased Risk of Colorectal Cancer: A Review on the Biological Effects and the Mechanisms of Action

Samira Bernardino Ramos do Prado, Victor Costa Castro-Alves, Gabrielle Fernandez Ferreira and João Paulo Fabi

Front. Nutr., 2019, 6
DOI: 10.3389/fnut.2019.00072