Open Access papers in Food & Function

05 Apr 2016

We are very pleased to share with you below some of the latest Open Access papers published in Food & Function that may be of interest to you. These research papers and high-impact reviews are free to access for all – we hope you enjoy reading them.

In vitro bioaccessibility of proteins and lipids of pH-shift processed Nannochloropsis oculatamicroalga

Lillie R Cavonius, Eva Albers and Ingrid Undeland

Food Funct., 2016, Accepted Manuscript

DOI: 10.1039/C5FO01144B, Paper

Edible oil structuring: an overview and recent updates

Ashok R. Patel and Koen Dewettinck

Food Funct., 2016, 7, 20-29

DOI: 10.1039/C5FO01006C, Review Article

Dietary protein intake and human health

Guoyao Wu

Food Funct., 2016, 7, 1251-1265

DOI: 10.1039/C5FO01530H, Review Article

Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcine in vitro digestion models

Cecilia Tullberg, Karin Larsson, Nils-Gunnar Carlsson, Irene Comi, Nathalie Scheers, Gerd Vegarud and Ingrid Undeland

Food Funct., 2016, 7, 1401-1412

DOI: 10.1039/C5FO01332A, Paper

Formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in fish and fish oil during dynamic gastrointestinal in vitro digestion

Karin Larsson, Hanna Harrysson, Robert Havenaar, Marie Alminger and Ingrid Undeland

Food Funct., 2016, 7, 1176-1187

DOI: 10.1039/C5FO01401H, Paper

Bioaccessibility study of plant sterol-enriched fermented milks

Silvia Vaghini, Antonio Cilla, Guadalupe Garcia-Llatas and María Jesús Lagarda

Food Funct., 2016, 7, 110-117

DOI: 10.1039/C5FO00458F, Paper

Methionine sulfoxide profiling of milk proteins to assess the influence of lipids on protein oxidation in milk

Johannes Wüst and Monika Pischetsrieder

Food Funct., 2016, Advance Article

DOI: 10.1039/C5FO01550B, Paper

Acutely administered grape-seed proanthocyanidin extract acts as a satiating agent

Joan Serrano, Àngela Casanova-Martí, Katherine Gil-Cardoso, M. Teresa Blay, Ximena Terra, Montserrat Pinent and Anna Ardévol

Food Funct., 2016, 7, 483-490

DOI: 10.1039/C5FO00892A, Paper

The decrease in the IgG-binding capacity of intensively dry heated whey proteins is associated with intense Maillard reaction, structural changes of the proteins and formation of RAGE-ligands

Fahui Liu, Małgorzata Teodorowicz, Martinus A. J. S. van Boekel, Harry J. Wichers and Kasper A. Hettinga

Food Funct., 2016, 7, 239-249

DOI: 10.1039/C5FO00718F, Paper

The role of plant cell wall encapsulation and porosity in regulating lipolysis during the digestion of almond seeds

Myriam M. L. Grundy, Frédéric Carrière, Alan R. Mackie, David A. Gray, Peter J. Butterworth and Peter R. Ellis

Food Funct., 2016, 7, 69-78

DOI: 10.1039/C5FO00758E, Paper

Pro198Leu polymorphism affects the selenium status and GPx activity in response to Brazil nut intake

Bárbara R. Cardoso, Alexandre L. Busse, Dominic J. Hare, Cristiane Cominetti, Maria A. Horst, Gawain McColl, Regina M. Magaldi, Wilson Jacob-Filho and Silvia M. F. Cozzolino

Food Funct., 2016, 7, 825-833

DOI: 10.1039/C5FO01270H, Paper

Glycemic index and microstructure analysis of a newly developed fiber enriched cookie

Jan Philipp Schuchardt, Jasmin Wonik, Ute Bindrich, Michaela Heinemann, Heike Kohrs, Inga Schneider, Katharina Möller and Andreas Hahn

Food Funct., 2016, 7, 464-474

DOI: 10.1039/C5FO01137J, Paper