Steven Le Feunteun

Université Paris-Saclay

France

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Articles (11)

The rate of starch hydrolysis by salivary α-amylase during oro-gastric digestion was influenced by bread density and was well correlated with the glycemic index.

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2022

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2022

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2022

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2021

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2021

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2021

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2021

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2021

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2020

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2020

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2020

Collaborators (1)

Evelyne Lutton

Université Paris-Saclay

FRANCE

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Steven Le Feunteun

Research Interests

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Contact this professor

Articles (11)

The contribution of gastric digestion of starch to the glycaemic index of breads with different composition or structure

Glycemic response, satiety, gastric secretions and emptying after bread consumption with water, tea or lemon juice: a randomized crossover intervention using MRI

The contribution of gastric digestion of starch to the glycaemic index of breads with different composition or structure

Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions

Lemon juice, but not tea, reduces the glycemic response to bread in healthy volunteers: a randomized crossover trial

Pepsin activity as a function of pH and digestion time on caseins and egg white proteins under static in vitro conditions

Physiologically Based Modeling of Food Digestion and Intestinal Microbiota: State of the Art and Future Challenges. An INFOGEST Review

Statistical modeling of in vitro pepsin specificity

A standardised semi-dynamic: in vitro digestion method suitable for food-an international consensus

Enzymes to unravel bioproducts architecture

Gastro-intestinal in vitro digestions of protein emulsions monitored by pH-stat: Influence of structural properties and interplay between proteolysis and lipolysis

Collaborators (1)

Evelyne Lutton

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