Effect of polysaccharide-induced viscosity on the digestion of proteins, fats, and carbohydrates in food: A comprehensive review and future perspectives

Keyphrases

• Carbohydrates 100%
• Viscosity 100%
• Polysaccharide 100%
• Digestion 100%
• Nutrient Digestion 30%
• Nutrient Absorption 20%
• Digestive 20%
• Soluble Fiber 20%
• Satiety 10%
• Molecular Structure 10%
• Mass Transfer 10%
• Lipolysis 10%
• Glycemic Control 10%
• Food Additives 10%
• Enzyme Active Site 10%
• Accurate Modeling 10%
• Conformational Change 10%
• Amylolysis 10%
• Digestive Enzymes 10%
• Proteolysis 10%
• Blood Sugar 10%
• In Vitro System 10%
• Insoluble Fiber 10%
• Selection Criteria 10%
• Guar Gum 10%
• Comprehensive Search 10%
• Web of Science 10%
• Digesta 10%
• Pectin 10%
• Surface Bonding 10%
• Gelatin 10%
• Carboxymethyl Cellulose 10%
• Carrageenan 10%
• Husk 10%
• ScienceDirect 10%
• Viscosity Structure 10%
• Konjac Glucomannan 10%
• Diffusion Transfer 10%
• Cholesterol Management 10%
• Digestive Enzyme Activity 10%
• Xanthan 10%
• Nutrition Absorption 10%
• Chyme 10%
• Digestive Processes 10%
• Fruit Peel 10%
• Food Digestion 10%
• Fiber-rich 10%
• Levels Management 10%
• Macronutrient Digestion 10%
• Macronutrient Digestibility 10%
• Food Viscosity 10%

Food Science

• Macronutrient 100%
• Soluble Fiber 100%
• Cholesterol 50%
• Pectin 50%
• Whole Food 50%
• Digestibility 50%
• Food Additive 50%
• Koji 50%
• Glucose Blood Level 50%
• Guar Gum 50%
• Gelatin 50%
• Xanthan 50%
• Insoluble Fiber 50%
• Food Viscosity 50%