{"id":255,"date":"2019-02-16T17:06:55","date_gmt":"2019-02-16T22:06:55","guid":{"rendered":"http:\/\/site.caes.uga.edu\/foodenglab\/?page_id=255"},"modified":"2023-05-02T09:12:19","modified_gmt":"2023-05-02T13:12:19","slug":"digestion-bioavailability","status":"publish","type":"page","link":"https:\/\/site.caes.uga.edu\/foodenglab\/publications\/digestion-bioavailability\/","title":{"rendered":"Digestion & Bioavailability"},"content":{"rendered":"

Kong, F<\/strong>., & Singh, R. P. (2010). A human gastric simulator (HGS) to study food digestion in <\/a>the human stomach.\u00a0Journal of food science<\/i>,\u00a075<\/i>(9), E627-E635.<\/a><\/p>\n

Kong, F<\/strong>., & Singh, R. P. (2008). A model stomach system to investigate disintegration kinetics of solid foods during gastric digestion.\u00a0Journal of food science<\/i>,\u00a073<\/i>(5), E202-E210.<\/a><\/p>\n

Flores, F. P., Singh, R. K., Kerr, W. L., Pegg, R. B., & Kong, F<\/strong>. (2014). Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion.\u00a0Food chemistry<\/i>,\u00a0153<\/i>, 272-278.<\/a><\/p>\n

Kong, F.,<\/strong> & Singh, R. P. (2009). Digestion of raw and roasted almonds in <\/a>a simulated<\/a> gastric environment.\u00a0Food biophysics<\/i>,\u00a04<\/i>(4), 365-377.<\/a><\/p>\n

Donhowe, E. G., & Kong, F<\/strong>. (2014). Beta-carotene: digestion, microencapsulation, and in vitro bioavailability.\u00a0Food and Bioprocess Technology<\/i>,\u00a07<\/i>(2), 338-354.<\/a><\/p>\n

Kong, F.,<\/strong> Oztop, M. H., Singh, R. P., & McCarthy, M. J. (2011). Physical changes in white and brown rice during simulated gastric digestion.\u00a0Journal of food science<\/i>,\u00a076<\/i>(6), E450-E457.<\/a><\/p>\n

Kong, F.<\/strong>, & Singh, R. P. (2011). Solid loss of carrots during simulated gastric digestion.\u00a0Food biophysics<\/i>,\u00a06<\/i>(1), 84-93.<\/a><\/p>\n

Wright, N. D., Kong, F.<\/strong>, Williams, B. S., & Fortner, L. (2016). A human duodenum model (HDM) to study transport and digestion of intestinal contents.\u00a0Journal of Food Engineering<\/i>,\u00a0171<\/i>, 129-136.<\/a><\/p>\n

Do, D. H. T., Kong, F<\/strong>., Penet, C., Winetzky, D., & Gregory, K. (2016). Using a dynamic stomach model to study the efficacy of supplemental enzymes during simulated digestion.\u00a0LWT-Food Science and Technology<\/i>,\u00a065<\/i>, 580-588.<\/a><\/p>\n

Liu, L., Kerr, W. L., Kong, F<\/strong>., Dee, D. R., & Lin, M. (2018). Influence of nano-fibrillated cellulose (NFC) on starch digestion and glucose absorption.\u00a0Carbohydrate Polymers<\/i>,\u00a0196<\/i>, 146-153.<\/a><\/p>\n

Do, D. H. T., Kong, F<\/strong>., Penet, C., Laaman, T., Winetzky, D., & Gregory, K. (2014). Tu1815 Acid-Stable Fungal Enzymes Improve Food Digestion and Nutrient Release in a Dynamic Human Stomach Model System.\u00a0Gastroenterology<\/i>,\u00a0146<\/i>(5), S-851.<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Kong, F., & Singh, R. P. (2010). A human gastric simulator (HGS) to study food digestion in the human stomach.\u00a0Journal of food science,\u00a075(9), E627-E635. Kong, F., & Singh, R. P. (2008). A model stomach system to investigate disintegration kinetics of solid foods during gastric digestion.\u00a0Journal of food science,\u00a073(5), E202-E210. Flores, F. P., Singh, R. K., […]<\/p>\n","protected":false},"author":524,"featured_media":0,"parent":117,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-full.php","meta":{"footnotes":""},"class_list":["post-255","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages\/255","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/users\/524"}],"replies":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/comments?post=255"}],"version-history":[{"count":7,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages\/255\/revisions"}],"predecessor-version":[{"id":296,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages\/255\/revisions\/296"}],"up":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages\/117"}],"wp:attachment":[{"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/media?parent=255"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}