Proteins and peptides (PPs) have gradually become more attractive therapeutic molecules
than small molecular drugs due to their high selectivity and efficacy, but fewer side effects …

Fish processing industries result in an ample number of protein‐rich byproducts, which have
been used to produce protein hydrolysate (PH) for human consumption. Chemical …

Developing a mechanistic understanding of the impact of food structure and composition on
human health has increasingly involved simulating digestion in the upper gastrointestinal …

The FAO recommends the digestible indispensable amino acid score (DIAAS) to determine
protein quality in foods, preferably tested in vivo. Here, the INFOGEST in vitro digestion …

Milk proteins and the products of their hydrolysis are characterised by high levels of
biological activity. The health-promoting potential of bovine milk proteins, peptides and …

Whey proteins, which possess the highest nutritional quality of all food proteins, are an
optimal source of functional food ingredients. Enzymatic hydrolysis of whey proteins …

Cow milk allergy is one of the most common food allergies in early childhood and often
persists through adult life, forcing an individual to a complete elimination diet. Milk proteins …

Starch exists naturally as insoluble semi-crystalline granules assembled by amylose and
amylopectin. Acknowledging the pioneers, we have reviewed the major accomplishments in …

In vitro digestion systems are valuable tools for understanding and monitoring the complex
behavior of food degradation during digestion, thus proving to be good candidates for …

Because of the continuous and direct interaction between the digestive tract and foods,
dietary compounds represent an interesting source of chemopreventive agents for …