Stockmann R - Search Results

1

Thermal treatment of alkali lignin to eliminate its inhibition of pancreatic proteases in vitro.

Zhu J, Yu L, Stockmann R, Liu H, Zou W. Zhu J, et al. Among authors: stockmann r. Food Chem. 2024 Jun 1;442:138412. doi: 10.1016/j.foodchem.2024.138412. Epub 2024 Jan 19. Food Chem. 2024. PMID: 38241996

2

Thermally processed lignin reduces the apparent hydrolysis rate of pancreatic α-amylase in starchy foods.

Zou W, Zhang X, Stockmann R. Zou W, et al. Among authors: stockmann r. Carbohydr Polym. 2021 Jul 1;263:117961. doi: 10.1016/j.carbpol.2021.117961. Epub 2021 Mar 19. Carbohydr Polym. 2021. PMID: 33858568

3

Assessing the impact of bacterial blends, crosslinking enzyme and storage times on volatile and non-volatile compound production in fermented pea protein emulsion gels.

Masiá C, Fernández-Varela R, Logan A, Bose U, Stockmann R, Ong L, Gras S, Jensen PE, Yazdi SR, Gambetta JM. Masiá C, et al. Among authors: stockmann r. Food Chem. 2025 Feb 15;465(Pt 2):142030. doi: 10.1016/j.foodchem.2024.142030. Epub 2024 Nov 12. Food Chem. 2025. PMID: 39579398 Free article.

4

Perspectives on Future Protein Production.

Colgrave ML, Dominik S, Tobin AB, Stockmann R, Simon C, Howitt CA, Belobrajdic DP, Paull C, Vanhercke T. Colgrave ML, et al. Among authors: stockmann r. J Agric Food Chem. 2021 Dec 22;69(50):15076-15083. doi: 10.1021/acs.jafc.1c05989. Epub 2021 Dec 9. J Agric Food Chem. 2021. PMID: 34883012 Free PMC article.

5

Bioprocessing of Pea Protein can Enhance Fortified Fe But Reduce Zn In Vitro Bioaccessibility.

Zhang YY, Stockmann R, Ng K, Ajlouni S. Zhang YY, et al. Among authors: stockmann r. J Agric Food Chem. 2022 Feb 2;70(4):1241-1251. doi: 10.1021/acs.jafc.1c05796. Epub 2022 Jan 24. J Agric Food Chem. 2022. PMID: 35068144

6

Hydrolysis of pea protein differentially modulates its effect on iron bioaccessibility, sulfur availability, composition and activity of gut microbial communities in vitro.

Zhang YY, Stockmann R, Ng K, Ajlouni S. Zhang YY, et al. Among authors: stockmann r. Food Funct. 2023 Jun 6;14(11):5182-5195. doi: 10.1039/d3fo00504f. Food Funct. 2023. PMID: 37191062

7

Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes.

Zhang YY, Stockmann R, Ng K, Ajlouni S. Zhang YY, et al. Among authors: stockmann r. Crit Rev Food Sci Nutr. 2022;62(6):1696-1712. doi: 10.1080/10408398.2020.1846014. Epub 2020 Nov 16. Crit Rev Food Sci Nutr. 2022. PMID: 33190514 Review.

8

Opportunities for plant-derived enhancers for iron, zinc, and calcium bioavailability: A review.

Zhang YY, Stockmann R, Ng K, Ajlouni S. Zhang YY, et al. Among authors: stockmann r. Compr Rev Food Sci Food Saf. 2021 Jan;20(1):652-685. doi: 10.1111/1541-4337.12669. Epub 2020 Nov 23. Compr Rev Food Sci Food Saf. 2021. PMID: 33443794 Review.

9

The role of legume peptides released during different digestion stages in modulating the bioaccessibility of exogenous iron and zinc: An in-vitro study.

Zhang YY, Stockmann R, Ng K, Ajlouni S. Zhang YY, et al. Among authors: stockmann r. Curr Res Food Sci. 2021 Oct 19;4:737-745. doi: 10.1016/j.crfs.2021.10.004. eCollection 2021. Curr Res Food Sci. 2021. PMID: 34729500 Free PMC article.

10

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods.

Wang Z, Ng K, Warner RD, Stockmann R, Fang Z. Wang Z, et al. Among authors: stockmann r. Compr Rev Food Sci Food Saf. 2022 Mar;21(2):1598-1626. doi: 10.1111/1541-4337.12905. Epub 2022 Jan 24. Compr Rev Food Sci Food Saf. 2022. PMID: 35075764 Review.

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