Uri Lesmes
Uri Lesmes
Associate Professor, Technion
Verified email at - Homepage
Cited by
Cited by
A standardised static in vitro digestion method suitable for food–an international consensus
M Minekus, M Alminger, P Alvito, S Ballance, T Bohn, C Bourlieu, ...
Food & function 5 (6), 1113-1124, 2014
INFOGEST static in vitro simulation of gastrointestinal food digestion
A Brodkorb, L Egger, M Alminger, P Alvito, R Assunção, S Ballance, ...
Nature protocols 14 (4), 991-1014, 2019
Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?
T Bohn, F Carriere, L Day, A Deglaire, L Egger, D Freitas, M Golding, ...
Critical reviews in food science and nutrition 58 (13), 2239-2261, 2018
Effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of β-lactoglobulin–pectin complexes
OG Jones, U Lesmes, P Dubin, DJ McClements
Food Hydrocolloids 24 (4), 374-383, 2010
Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes
U Lesmes, SH Cohen, Y Shener, E Shimoni
Food Hydrocolloids 23 (3), 667-675, 2009
The harmonized INFOGEST in vitro digestion method: From knowledge to action
L Egger, O Ménard, C Delgado-Andrade, P Alvito, R Assunção, S Balance, ...
Food Research International 88, 217-225, 2016
Structure–function relationships to guide rational design and fabrication of particulate food delivery systems
U Lesmes, DJ McClements
Trends in Food Science & Technology 20 (10), 448-457, 2009
Studying different dimensions of amylose–long chain fatty acid complexes: Molecular, nano and micro level characteristics
S Zabar, U Lesmes, I Katz, E Shimoni, H Bianco-Peled
Food Hydrocolloids 23 (7), 1918-1925, 2009
Effects of resistant starch type III polymorphs on human colon microbiota and short chain fatty acids in human gut models
U Lesmes, EJ Beards, GR Gibson, KM Tuohy, E Shimoni
Journal of Agricultural and Food Chemistry 56 (13), 5415-5421, 2008
Emulsions stabilization by lactoferrin nano-particles under in vitro digestion conditions
G Shimoni, CS Levi, SL Tal, U Lesmes
Food Hydrocolloids 33 (2), 264-272, 2013
Extending in vitro digestion models to specific human populations: Perspectives, practical tools and bio-relevant information
C Shani-Levi, P Alvito, A Andrés, R Assunção, R Barberá, S Blanquet-Diot, ...
Trends in Food Science & Technology 60, 52-63, 2017
Structural characterization of amylose-long chain fatty acid complexes produced via the acidification method
S Zabar, U Lesmes, I Katz, E Shimoni, H Bianco-Peled
Food Hydrocolloids 24 (4), 347-357, 2010
Controlling lipid digestibility: Response of lipid droplets coated by β-lactoglobulin-dextran Maillard conjugates to simulated gastrointestinal conditions
U Lesmes, DJ McClements
Food Hydrocolloids 26 (1), 221-230, 2012
Development of oral food-grade delivery systems: current knowledge and future challenges
RC Benshitrit, CS Levi, SL Tal, E Shimoni, U Lesmes
Food & function 3 (1), 10-21, 2012
Fabrication and morphological characterization of biopolymer particles formed by electrostatic complexation of heat treated lactoferrin and anionic polysaccharides
I Peinado, U Lesmes, A Andrés, JD McClements
Langmuir 26 (12), 9827-9834, 2010
Impact of electrostatic deposition of anionic polysaccharides on the stability of oil droplets coated by lactoferrin
T Tokle, U Lesmes, DJ McClements
Journal of agricultural and food chemistry 58 (17), 9825-9832, 2010
Fabrication and characterization of filled hydrogel particles based on sequential segregative and aggregative biopolymer phase separation
A Matalanis, U Lesmes, EA Decker, DJ McClements
Food Hydrocolloids 24 (8), 689-701, 2010
Continuous dual feed homogenization for the production of starch inclusion complexes for controlled release of nutrients
U Lesmes, J Barchechath, E Shimoni
Innovative Food Science & Emerging Technologies 9 (4), 507-515, 2008
Impact of dietary fibers on the properties and proteolytic digestibility of lactoferrin nano-particles
T David-Birman, A Mackie, U Lesmes
Food Hydrocolloids 31 (1), 33-41, 2013
Revisiting the carrageenan controversy: do we really understand the digestive fate and safety of carrageenan in our foods?
S David, CS Levi, L Fahoum, Y Ungar, EG Meyron-Holtz, A Shpigelman, ...
Food & function 9 (3), 1344-1352, 2018
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