Effect of high pressure homogenization on in vitro digestibility and colon fermentability of pea protein-rich bread designed for elderly consumers

Martina Moretton, Melania Casertano, Nicoletta Pellegrini, Monica Anese, Vincenzo Fogliano and Edoardo Capuano

Food Funct., 2024, 15, 10459
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Assessment ofin vitrobioaccessibility of carotenoids and phenolic compounds in a model milk–mandarine beverage

Carla M. Stinco, Ana M. Benítez-González, Dolores Hernanz and Isabel M. Vicario

Food Funct., 2022, 13, 10535
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Food matrices as delivery units of nutrients in processed foods

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Journal of Food Science, 2025, 90
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Investigation of 3D-printable chickpea-mealworm protein mixtures and their bolus rheology: A soft-textured and safe-swallowing food for the elderly

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Food Bioscience, 2023, 54, 102924
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Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake

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Foods, 2023, 12, 1842
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Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model

Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, Seul-Ki-Chan Jeong, Jung In Park, Hae In Yong, Yun-Sang Choi and Samooel Jung

Food Sci Anim Resour, 2023, 43, 305
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Potentials of 3D printing in nutritional and textural customization of personalized food for elderly with dysphagia

Chhychhy Chao, Hyong Kyong Nam, Hyun Jin Park and Hyun Woo Kim

Appl Biol Chem, 2024, 67
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Elderly Perception of Protein Products in Relation to Their Neophobic Attitude and Nutritional Protein Knowledge

Elizabeth Carrillo and Amparo Tárrega

Food Science & Nutrition, 2025, 13
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Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health

Qiang Xia, Brain D. Green and Zhonghua Liu

Front. Nutr., 2022, 9
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Tailoring meat products for the elderly: A comprehensive review

Mustafa M. Farouk, Renyu Zhang, David I. Jenkinson and Carolina E. Realini

Meat Science, 2025, 219, 109669
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Development of A Plant-Based Meat Product Supplemented With Red Amaranth Antioxidants For The Elderly

Pornhathai Putthawan and Surachai Chaiso

MAB, 2023, 52, 109
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Nanobiotechnology Unveils the Power of Probiotics: A Comprehensive Review on the Synergistic Role of Probiotics and Advanced Nanotechnology in Enhancing Geriatric Health.

Onkar Kadam, Swayamprava Dalai, Bhawna Chauhan, Rashmi Ranjan Guru, Subhodip Mitra, Namita Raytekar and Rahul Kumar

Cureus, 2025
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Effect of Gelling Agent Type on the Physical Properties of Nanoemulsion-Based Gels

Natalia Riquelme, Constanza Savignones, Ayelén López, Rommy N. Zúñiga and Carla Arancibia

Colloids and Interfaces, 2023, 7, 49
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Investigating the eating patterns and expectations for the 60+: Insights for the development of new “ready-to-eat” products

Inayara Beatriz Araujo Martins, Marcela Alcantara, Renata Torrezan, Renata V. Tonon, Virgínia M. da Matta and Rosires Deliza

Food Quality and Preference, 2025, 126, 105423
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The Utilisation of Mushroom Leftovers, Oats, and Lactose-Free Milk Powder for the Development of Geriatric Formulation

Snigdha Paul, Ravinder Kaushik, Shuchi Upadhyay, Ansab Akhtar, Prince Chawla, Naveen Kumar, Saurabh Sharma and Pooja Rani

Foods, 2024, 13, 1738
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Ultrasonic monitoring of softening in solid foods during in-vitro gastric digestion

Anabella S. Giacomozzi, José Benedito, Amparo Quiles, José V. García-Pérez and María Esperanza Dalmau

Journal of Food Engineering, 2024, 374, 112033
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Additive manufacturing technology in the development of easy to swallow and digest foods for the elderly

Dongbei Shen, Min Zhang, Arun S. Mujumdar, Chunli Li and Jiacong Lin

Food Research International, 2025, 199, 115421
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Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions

Zhiming Wang, Jiarui Zeng, Yuanyuan Deng, Pengfei Zhou, Ping Li, Zhihao Zhao, Guang Liu and Mingwei Zhang

Food Hydrocolloids, 2025, 159, 110621
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How to increase dietary polyphenol bioavailability: Understanding the roles of modulating factors, lifestyle and gut microbiota

Courage Sedem Dzah

Food and Humanity, 2025, 4, 100602
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Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type

Zhiming Wang, Funi Chen, Yuanyuan Deng, Xiaojun Tang, Ping Li, Zhihao Zhao, Mingwei Zhang and Guang Liu

Food Chemistry, 2024, 458, 140302
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Food structure revisited

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Trends in Food Science & Technology, 2024, 147, 104459
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Designing foods for an increasingly elderly population: a challenge of the XXI century

José M Aguilera and Leyla Covacevich

Current Opinion in Food Science, 2023, 51, 101037
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Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition

Andrea Araiza-Calahorra, Alan R. Mackie and Anwesha Sarkar

Current Research in Food Science, 2024, 9, 100806
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Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of wheat, pea, rice, and whey proteins

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Food Research International, 2023, 163, 112147
DOI: 10.1016/j.foodres.2022.112147

Lattice-designed 3D printing of gluten-free pasta incorporated with xanthan gum for the elderly food

Min Jin Chung, Chhychhy Chao, Mi Sun Chung and Hyun Jin Park

Food Bioscience, 2024, 62, 105000
DOI: 10.1016/j.fbio.2024.105000

Identification of desirable mechanical and sensory properties of bread for the elderly

Martina Moretton, Camilla Cattaneo, Ana Carolina Mosca, Cristina Proserpio, Monica Anese, Ella Pagliarini and Nicoletta Pellegrini

Food Quality and Preference, 2023, 104, 104716
DOI: 10.1016/j.foodqual.2022.104716

Formulation of Ready-to-Eat Soup for the Elderly: Nutritional Composition and Storage Stability Study

Pornrat Sinchaipanit, Anantita Sangsuriyawong, Piyanuch Visetchart and Nilesh Prakash Nirmal

Foods, 2023, 12, 1680
DOI: 10.3390/foods12081680

Fine-tuning carotenoid-enriched bigel formulations: Exploring the influence of Oleogel: Hydrogel ratio on physicochemical properties and 3D food printing

Caroline Ramos-Souza, Andrêssa Silva Fernandes, Tatiana Martelli Mazzo, Fabiana Perrechil and Veridiana Vera De Rosso

Food Hydrocolloids, 2025, 164, 111202
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Tailoring the high-protein texture-modified foods for the dysphagia elderly by heating whey protein isolate-pectin complexes

Jingjing Fan, Ya Li, Yijun Yao, Lifeng Wang and Wenfei Xiong

Food Hydrocolloids, 2024, 154, 110070
DOI: 10.1016/j.foodhyd.2024.110070

Adult and elderly in vitro digestibility patterns of proteins and carbohydrates as affected by different commercial bread types

Martina Moretton, Marilisa Alongi, Sofia Melchior and Monica Anese

Food Research International, 2023, 167, 112732
DOI: 10.1016/j.foodres.2023.112732

A Review on In Vitro Evaluation of Chemical and Physical Digestion for Controlling Gastric Digestion of Food

Hiroyuki Kozu, Isao Kobayashi and Sosaku Ichikawa

Foods, 2025, 14, 1435
DOI: 10.3390/foods14081435