Cited by 414Food composition and propertiesProteins in Food SystemsFood Nutrient Composition and Product Development

The DOI matches its Crossref record; 202 of the 202 references it cites were found in a registry or an index.

The food matrix: implications in processing, nutrition and health

Aguilera, José Miguel·2019·Critical Reviews in Food Science and Nutrition

DOI 10.1080/10408398.2018.1502743

Open this paper in CoChat — free account

Abstract

The concept of food matrix has received much attention lately in reference to its effects on food processing, nutrition and health. However, the term matrix is used vaguely by food and nutrition scientists, often as synonymous of the food itself or its microstructure. This review analyses the concept of food matrix and proposes a classification for the major types of matrices found in foods. The food matrix may be viewed as a physical domain that contains and/or interacts with specific constituents of a food (e.g., a nutrient) providing functionalities and behaviors which are different from those exhibited by the components in isolation or a free state. The effect of the food matrix (FM-effect) is discussed in reference to food processing, oral processing and flavor perception, satiation and satiety, and digestion in the gastrointestinal tract. The FM-effect has also implications in nutrition, food allergies and food intolerances, and in the quality and relevance of results of analytical techniques. The role of the food matrix in the design of healthy foods is also discussed.

Integrity signals

Registry

Crossref · 10.1080/10408398.2018.1502743

Cites

202 of 202 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

This paper’s full text isn’t openly available, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

The extracellular matrix at a glance
Frantz, C., Stewart, K. M., & Weaver, V. M. (2010) · Journal of Cell Science · doi:10.1242/jcs.023820 · Cited by 4,334
Growth of the plant cell wall
Cosgrove, D. J. (2005) · Nature Reviews Molecular Cell Biology · doi:10.1038/nrm1746 · Cited by 3,308
International table of glycemic index and glycemic load values: 2002,
Foster-Powell, K., Holt, S. H., & Brand-Miller, J. C. (2002) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/76.1.5 · Cited by 3,080
Microbial degradation of complex carbohydrates in the gut
Flint, H. J., Scott, K. P., Duncan, S. H., Louis, P., & Forano, E. (2012) · Gut Microbes · doi:10.4161/gmic.19897 · Cited by 2,331
International Tables of Glycemic Index and Glycemic Load Values: 2008
Atkinson, F. S., Foster-Powell, K., & Brand-Miller, J. C. (2008) · Diabetes Care · doi:10.2337/dc08-1239 · Cited by 1,965
Dairy Science and Technology
Walstra, P., Walstra, P., Wouters, J. T. M., & Geurts, T. J. (2005) · doi:10.1201/9781420028010 · Cited by 1,788
Health benefits of fermented foods: Microbiota and beyond
Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B., Gänzle, M., Kort, R., Pasin, G., Pihlanto, A., et al. (2017) · Current Opinion in Biotechnology · doi:10.1016/j.copbio.2016.11.010 · Cited by 1,674
Dietary fibre in foods: A review
Dhingra, D., Michael, M., Rajput, H., & Patil, R. T. (2012) · Journal of Food Science and Technology · doi:10.1007/s13197-011-0365-5 · Cited by 1,456
Hydrocolloids as emulsifiers and emulsion stabilizers
Dickinson, E. (2008) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2008.08.005 · Cited by 1,357
Food Texture and Viscosity: Concept and Measurement
Bourne, M. C. (2012) · Cited by 1,355

Show all 202 references

Research works printed but not linked: 6

10.1016/j.xphs.2015.10.0 · DOI
Crowe, K. M. 2013. Designing functional foods with bioactive polyphenols: Highlighting lessons learned from original plant matrices. Journal of Human Nutrition & Food Science 1(3):1018.
Ergun, R., and R. W. Hartel. 2009. Phase transitions in confections: the graining factor approach. Manufacturing Confectionary 89(10):51–5.
Heertje, I. 1993. Structure and function of food products. A review. Food Structure 12:343–364.
Raats, M. M., L. C. P. G. M. de Groot, and D. van Asselt. 2016. Food for the aging population. 2nd ed. Cambridge, UK: Woodhead Publishing.
WHO. 2016. Global report on diabetes. Geneva, Switzerland: World Health Organization.

Sorted by citations

Ultraprocessed food and chronic noncommunicable diseases: A systematic review and meta‐analysis of 43 observational studies
Lane, M. M., Davis, J. A., Beattie, S., Gómez‐Donoso, C., Loughman, A., O'Neil, A., Jacka, F., Berk, M., Page, R., Marx, W., et al. (2021) · Obesity Reviews · doi:10.1111/obr.13146 · Cited by 564
Nutritional Components in Western Diet Versus Mediterranean Diet at the Gut Microbiota–Immune System Interplay. Implications for Health and Disease
Montero, C. G., Fraile‐Μartinez, O., Gomez-Lahoz, A. M., Pekarek, L., Castellanos, A. J., Noguerales-Fraguas, F., Coca, S., Guijarro, L. G., García‐Honduvilla, N., Asúnsolo, Á., et al. (2021) · Nutrients · doi:10.3390/nu13020699 · Cited by 487
An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures
Yang, X., Li, A., Li, X., Sun, L., & Guo, Y. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.05.020 · Cited by 332
Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems
Dima, C. V., Assadpour, E., Dima, Ş., & Jafari, S. M. (2020) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12547 · Cited by 319
The metabolic nature of inflammatory bowel diseases
Adolph, T. E., Meyer, M., Schwärzler, J., Mayr, L., Grabherr, F., & Tilg, H. (2022) · Nature Reviews Gastroenterology & Hepatology · doi:10.1038/s41575-022-00658-y · Cited by 316
Estimated micronutrient shortfalls of the EAT–Lancet planetary health diet
Beal, T., Ortenzi, F., & Fanzo, J. (2023) · The Lancet Planetary Health · doi:10.1016/s2542-5196(23)00006-2 · Cited by 289
Anti-Inflammatory Nutrients and Obesity-Associated Metabolic-Inflammation: State of the Art and Future Direction
Grosso, G., Laudisio, D., Frias-Toral, E., Barrea, L., Muscogiuri, G., Savastano, S., & Colao, A. (2022) · Nutrients · doi:10.3390/nu14061137 · Cited by 255
The impact of excessive salt intake on human health
Hunter, R. W., Dhaun, N., & Bailey, M. A. (2022) · Nature Reviews Nephrology · doi:10.1038/s41581-021-00533-0 · Cited by 215
Influence of food matrix and food processing on the chemical interaction and bioaccessibility of dietary phytochemicals: A review
Shahidi, F., & Pan, Y. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.1901650 · Cited by 214
Meat and Human Health—Current Knowledge and Research Gaps
Geiker, N. R. W., Bertram, H. C., Mejborn, H., Dragsted, L. O., Kristensen, L., Ruiz, J., Bügel, S., & Astrup, A. V. (2021) · Foods · doi:10.3390/foods10071556 · Cited by 212
Effects of a personalized nutrition program on cardiometabolic health: a randomized controlled trial
Bermingham, K. M., Linenberg, I., Polidori, L., Asnicar, F., Arrè, A., Wolf, J., Badri, F., Bernard, H., Pujol, J. C., Bulsiewicz, W. J., et al. (2024) · Nature Medicine · doi:10.1038/s41591-024-02951-6 · Cited by 189
Dysbiosis, malnutrition and enhanced gut-lung axis contribute to age-related respiratory diseases
Saint‐Criq, V., Lugo‐Villarino, G., & Thomas, M. (2020) · Ageing Research Reviews · doi:10.1016/j.arr.2020.101235 · Cited by 152
Impact of Dietary Palmitic Acid on Lipid Metabolism
Murru, E., Manca, C., Carta, G., & Banni, S. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2022.861664 · Cited by 151
Compositional, structural design and nutritional aspects of texture-modified foods for the elderly
Gallego, M., Baviera, J. M. B., Grau, R., & Talens, P. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.12.008 · Cited by 151
Priority Micronutrient Density in Foods
Beal, T., & Ortenzi, F. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2022.806566 · Cited by 159
Biocompatible Nanomaterials in Food Science, Technology, and Nutrient Drug Delivery: Recent Developments and Applications
Ranjha, M. M. A. N., Shafique, B., Rehman, A., Mehmood, A., Ali, A., Zahra, S. M., Roobab, U., Singh, A. P., Ibrahim, S. A., & Siddiqui, S. A. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2021.778155 · Cited by 129
Gut Microbiota Metabolites in Major Depressive Disorder—Deep Insights into Their Pathophysiological Role and Potential Translational Applications
Ortega, M. A., Álvarez-Mon, M. Á., Montero, C. G., Fraile‐Μartinez, O., Guijarro, L. G., Lahera, G., Monserrat, J., Valls, P., Mora, F., Rodríguez–Jiménez, R., et al. (2022) · Metabolites · doi:10.3390/metabo12010050 · Cited by 131
Sustainable plant-based ingredients as wheat flour substitutes in bread making
Wang, Y., & Jian, C. (2022) · npj Science of Food · doi:10.1038/s41538-022-00163-1 · Cited by 131
Trehalose and its applications in the food industry
Chen, A., Tapia, H., Goddard, J. M., & Gibney, P. A. (2022) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.13048 · Cited by 116
Food Matrix and Macronutrient Digestion
Capuano, E., & Janssen, A. E. M. (2021) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-032519-051646 · Cited by 113
Soybean (Glycine max) allergens─A Review on an Outstanding Plant Food with Allergenic Potential
Wiederstein, M., Baumgartner, S., & Lauter, K. (2023) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.2c00380 · Cited by 113
Strategies to improve wheat for human health
Hazard, B. A., Trafford, K., Lovegrove, A., Griffiths, S., Uauy, C., & Shewry, P. R. (2020) · Nature Food · doi:10.1038/s43016-020-0134-6 · Cited by 106
Food matrix design can influence the antimicrobial activity in the food systems: A narrative review
Wang, L., Dekker, M., Heising, J., Zhao, L., & Fogliano, V. (2023) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2023.2205937 · Cited by 104
Interrelations Between Food Form, Texture, and Matrix Influence Energy Intake and Metabolic Responses
Forde, C. G., & Bolhuis, D. P. (2022) · Current Nutrition Reports · doi:10.1007/s13668-022-00413-4 · Cited by 103
Perspective: Vegan Diets for Older Adults? A Perspective On the Potential Impact On Muscle Mass and Strength
Domić, J., Grootswagers, P., van Loon, L. J. C., & de Groot, C. P. G. M. (2022) · Advances in Nutrition · doi:10.1093/advances/nmac009 · Cited by 102
How does food matrix components affect food allergies, food allergens and the detection of food allergens? A systematic review
Liu, Q., Lin, S., & Sun, N. (2022) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2022.07.009 · Cited by 90
Dairy Fat Consumption and the Risk of Metabolic Syndrome: An Examination of the Saturated Fatty Acids in Dairy
Unger, A. L., Torres‐Gonzalez, M., & Kraft, J. (2019) · Nutrients · doi:10.3390/nu11092200 · Cited by 93
Designing healthier plant-based foods: Fortification, digestion, and bioavailability
McClements, I. F., & McClements, D. J. (2023) · Food Research International · doi:10.1016/j.foodres.2023.112853 · Cited by 85
Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations
Nadia, J., Bronlund, J. E., Singh, R. P., Singh, H., & Bornhorst, G. M. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12749 · Cited by 91
Novel plant-based meat alternatives: future opportunities and health considerations
Flint, M., Bowles, S. D., Lynn, A., & Paxman, J. R. (2023) · Proceedings of The Nutrition Society · doi:10.1017/s0029665123000034 · Cited by 92
Contribution of ultra-processed foods in visceral fat deposition and other adiposity indicators: Prospective analysis nested in the PREDIMED-Plus trial
Konieczna, J., Morey, M., Abete, I., Bes‐Rastrollo, M., Ruiz‐Canela, M., Vioqué, J., González‐Palacios, S., Daimiel, L., Salas‐Salvadó, J., Fiol, M., et al. (2021) · Clinical Nutrition · doi:10.1016/j.clnu.2021.01.019 · Cited by 92
Application of emerging technologies to obtain legume protein isolates with improved techno‐functional properties and health effects
Bou, R., Navarro‐Vozmediano, P., Domínguez, R., López‐Gómez, M., Pinent, M., Ribas, A. I., Benedito, J., Lorenzo, J. M., Terra, X., Garcia-Perez, J. V., et al. (2022) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12936 · Cited by 81
Global nutritional challenges of reformulated food: A review
Onyeaka, H. N., Nwaiwu, O., Obileke, K. C., Miri, T., & Al-Sharify, Z. T. (2023) · Food Science & Nutrition · doi:10.1002/fsn3.3286 · Cited by 92
Role of the dietary components in food allergy: A comprehensive review
Yang, H., Qu, Y., Gao, Y., Sun, S., Ding, R., Cang, W., Wu, R., & Wu, J. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.132762 · Cited by 73
The Importance of Food Processing and Eating Behavior in Promoting Healthy and Sustainable Diets
Forde, C. G., & Decker, E. A. (2022) · Annual Review of Nutrition · doi:10.1146/annurev-nutr-062220-030123 · Cited by 79
Phytate Intake, Health and Disease: “Let Thy Food Be Thy Medicine and Medicine Be Thy Food”
Pujol, A., Sanchís, P., Grases, F., & Masmiquel, L. (2023) · Antioxidants · doi:10.3390/antiox12010146 · Cited by 77
In vitro digestion of curcumin-nanoemulsion-enriched dairy protein matrices: Impact of the type of gel structure on the bioaccessibility of curcumin
Qazi, H. J., Ye, A., Acevedo-Fani, A., & Singh, H. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.106692 · Cited by 57
Biological Role of Nutrients, Food and Dietary Patterns in the Prevention and Clinical Management of Major Depressive Disorder
Ortega, M. A., Fraile‐Μartinez, O., Montero, C. G., Álvarez-Mon, M. Á., Lahera, G., Monserrat, J., Llavero-Valero, M., Gutiérrez-Rojas, L., Molina, R., Rodríguez–Jiménez, R., et al. (2022) · Nutrients · doi:10.3390/nu14153099 · Cited by 77
Upcycled foods: A nudge toward nutrition
Thorsen, M., Skeaff, S. A., Goodman-Smith, F., Thong, B., Bremer, P. J., & Mirosa, M. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2022.1071829 · Cited by 88
Safety and Nutritional Risks Associated with Plant-Based Meat Alternatives
Bogueva, D., & McClements, D. J. (2023) · Sustainability · doi:10.3390/su151914336 · Cited by 70
The influence of food matrix on the stability and bioavailability of phytochemicals: A comprehensive review
Mishra, A. K., Singh, R., Rawat, H., Kumar, V., Jagtap, C., & Jain, A. (2023) · Food and Humanity · doi:10.1016/j.foohum.2023.12.010 · Cited by 67
Chronic diseases are first associated with the degradation and artificialization of food matrices rather than with food composition: calorie quality matters more than calorie quantity
Fardet, A., & Rock, E. (2022) · European Journal of Nutrition · doi:10.1007/s00394-021-02786-8 · Cited by 65
Emerging and practical food innovations for achieving the Sustainable Development Goals (SDG) target 2.2
Mensi, A., & Udenigwe, C. C. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.01.079 · Cited by 64
Satiety from healthier and functional foods
Munekata, P. E. S., Pérez‐Álvarez, J. Á., Pateiro, M., Viuda‐Martos, M., Fernández‐López, J., & Lorenzo, J. M. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.05.025 · Cited by 88
Effects of whey and soy protein supplementation on inflammatory cytokines in older adults: a systematic review and meta-analysis
Prokopidis, K., Mazidi, M., Sankaranarayanan, R., Tajik, B., McArdle, A., & Isanejad, M. (2022) · British Journal Of Nutrition · doi:10.1017/s0007114522001787 · Cited by 65
The role of ultra-processed food in obesity
Juul, F., Steele, E. M., Parekh, N., & Monteiro, C. A. (2025) · Nature Reviews Endocrinology · doi:10.1038/s41574-025-01143-7 · Cited by 71
Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products
Guimarães, J. T., Scudino, H., Ramos, G. L. D. P. A., Oliveira, G. A. R., Margalho, L. P., Costa, L. E., Freitas, M. Q., Duarte, M. C. K. H., Sant’Ana, A. S., & da Cruz, A. G. (2021) · Current Opinion in Food Science · doi:10.1016/j.cofs.2021.06.004 · Cited by 62
Pulsed electric field pre-treatment improves microstructure and crunchiness of freeze-dried plant materials: Case of strawberry
Lammerskitten, A., Wiktor, A., Михайлик, В. А., Samborska, K., Gondek, E., Witrowa‐Rajchert, D., Toepfl, S., & Parniakov, O. (2020) · LWT · doi:10.1016/j.lwt.2020.110266 · Cited by 62
Food structure, function and artificial intelligence
Mengucci, C., Ferranti, P., Romano, A., Masi, P., Picone, G., & Capozzi, F. (2022) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2022.03.015 · Cited by 60
The Characteristic of Insect Oil for a Potential Component of Oleogel and Its Application as a Solid Fat Replacer in Cookies
Kim, D., & Oh, I. (2022) · Gels · doi:10.3390/gels8060355 · Cited by 59
Flavor Engineering: A comprehensive review of biological foundations, AI integration, industrial development, and socio-cultural dynamics
Queiroz, L. P., Nogueira, I. B. R., & Ribeiro, A. M. (2024) · Food Research International · doi:10.1016/j.foodres.2024.115100 · Cited by 59
In vitro gastric digestion antioxidant and cellular radical scavenging activities of wheat-shiitake noodles
Wang, L., Zhao, H., Brennan, M. A., Guan, W., Liu, J., Wang, M., Wen, X., He, J., & Brennan, C. S. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.127214 · Cited by 58
Probiotic bacteria and plant-based matrices: An association with improved health-promoting features
Bellis, P. D., Sisto, A., & Lavermicocca, P. (2021) · Journal of Functional Foods · doi:10.1016/j.jff.2021.104821 · Cited by 58
Exploring Osmotic Dehydration for Food Preservation: Methods, Modelling, and Modern Applications
Mari, A., Parisouli, D. N., & Krokida, M. K. (2024) · Foods · doi:10.3390/foods13172783 · Cited by 58
Rational food design and food microstructure
Aguilera, J. M. (2022) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2022.02.006 · Cited by 57
Glycemic Responses of Milk and Plant-Based Drinks: Food Matrix Effects
Shkembi, B., & Huppertz, T. (2023) · Foods · doi:10.3390/foods12030453 · Cited by 60
Oral bioavailability of bioactive compounds; modulating factors, in vitro analysis methods, and enhancing strategies
Dima, C. V., Assadpour, E., Nechifor, A., Dima, Ş., Li, Y., & Jafari, S. M. (2023) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2023.2199861 · Cited by 58
Challenges, trends and opportunities in food processing
Augusto, P. E. D. (2020) · Current Opinion in Food Science · doi:10.1016/j.cofs.2020.03.005 · Cited by 55
Associations Between Ultra-processed Foods Consumption and Indicators of Adiposity in US Adolescents: Cross-Sectional Analysis of the 2011-2016 National Health and Nutrition Examination Survey
Neri, D. A., Steele, E. M., Khandpur, N., & Levy, R. (2022) · Journal of the Academy of Nutrition and Dietetics · doi:10.1016/j.jand.2022.01.005 · Cited by 63
Delivery of encapsulated bioactive compounds within food matrices to the digestive tract: recent trends and future perspectives
Qazi, H. J., Ye, A., Acevedo-Fani, A., & Singh, H. (2025) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2024.2353366 · Cited by 54
“The process of the disintegration and consequent absorption of nutrients in the human gut is directly affected by the microstructural arrangement of the food (Aguilera 2019; Kong and Singh 2008; Rein et al. 2013).”
Influential
Guidance on Energy and Macronutrients across the Life Span
Heymsfield, S. B., & Shapses, S. A. (2024) · New England Journal of Medicine · doi:10.1056/nejmra2214275 · Cited by 52
Gastrointestinal co-digestion of wine polyphenols with glucose/whey proteins affects their bioaccessibility and impact on colonic microbiota
Tamargo, A., Cueva, C., Silva, M., Molinero, N., Miralles, B., Bartolomé, B., & Moreno-Arribas, M. V. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111010 · Cited by 52
Strategic choices for in vitro food digestion methodologies enabling food digestion design
Duijsens, D., Pälchen, K., Guevara-Zambrano, J. M., Verkempinck, S. H. E., Infantes-Garcia, M. R., Hendrickx, M., Loey, A. M. V., & Grauwet, T. (2022) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2022.06.017 · Cited by 57
Saturated fats, dairy foods and cardiovascular health: No longer a curious paradox?
Givens, D. I. (2022) · Nutrition Bulletin · doi:10.1111/nbu.12585 · Cited by 56
Effects of grain source and processing methods on the nutritional profile and digestibility of grain amaranth
Grundy, M. M.-L., Momanyi, D., Holland, C., Kawaka, F., Tan, S., Salim, M., Boyd, B. J., Bajka, B. H., Mulet-Cabero, A.-I., Bishop, J., et al. (2020) · Journal of Functional Foods · doi:10.1016/j.jff.2020.104065 · Cited by 52
Bioaccessibility and associated concepts: Need for a consensus
Grundy, M. M.-L., Moughan, P. J., & Wilde, P. J. (2024) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2024.104373 · Cited by 52
Designing food for the elderly: the critical impact of food structure
Calligaris, S., Moretton, M., Melchior, S., Mosca, A. C., Pellegrini, N., & Anese, M. (2022) · Food & Function · doi:10.1039/d2fo00099g · Cited by 50
Dietary Management of Type 2 Diabetes in the MENA Region: A Review of the Evidence
Hwalla, N. C., Jaafar, Z. A., & Sawaya, S. (2021) · Nutrients · doi:10.3390/nu13041060 · Cited by 49
Protein gel with designed network and texture regulated via building blocks to study dysphagia diet classifications
Chen, G., Hu, J., Liang, Y., Huang, X., Seah, G. L., Li, J., Liu, D., & Tan, C. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.108640 · Cited by 46
Achieving sustainability in heat drying processing: Leveraging artificial intelligence to maintain food quality and minimize carbon footprint
Yudhistira, B., Adi, P., Mulyani, R., Chang, C., Gavahian, M., & Hsieh, C. (2024) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.13413 · Cited by 51
From dearth to excess: the rise of obesity in an ultra-processed food system
Hall, K. D. (2023) · Philosophical Transactions of the Royal Society B Biological Sciences · doi:10.1098/rstb.2022.0214 · Cited by 56
Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century
Djekic, I. V., Velebit, B., Pavlić, B., Putnik, P., Merkulov, D. Š., Markovinović, A. B., & Kovačević, D. B. (2023) · Food Engineering Reviews · doi:10.1007/s12393-023-09354-2 · Cited by 55
Food matrices as delivery units of nutrients in processed foods
Aguilera, J. M. (2025) · Journal of Food Science · doi:10.1111/1750-3841.70049 · Cited by 49
Interaction between starch and dietary compounds: New findings and perspectives to produce functional foods
Bello‐Pérez, L. A., & Flores‐Silva, P. C. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113182 · Cited by 45
Recent advances in the effects of food microstructure and matrix components on the bioaccessibility of carotenoids
Zhang, Y., Li, R., Xu, Z., Fan, H., Xu, X., Pan, S., & Liu, F. (2023) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2023.104301 · Cited by 48
Symposium review: The dairy matrix—Bioaccessibility and bioavailability of nutrients and physiological effects
Turgeon, S. L., & Brisson, G. J. (2019) · Journal of Dairy Science · doi:10.3168/jds.2019-17308 · Cited by 42
Transplanting network pharmacology technology into food science research: A comprehensive review on uncovering food‐sourced functional factors and their health benefits
Shen, Q., Ge, L., Lu, W., Wu, H., Zhang, L., Xu, J., Tang, O., Imran, M., Zheng, J., Wu, Y., et al. (2024) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.13429 · Cited by 45
Overview: the food matrix and its role in the diet
Weaver, C. M., & Givens, D. I. (2025) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2025.2453074 · Cited by 41
Bioaccessibility of oil-soluble vitamins (A, D, E) in plant-based emulsions: impact of oil droplet size
Tan, Y., Zhou, H., Zhang, Z., & McClements, D. J. (2021) · Food & Function · doi:10.1039/d1fo00347j · Cited by 40
Impact of Thermal Processing on the Composition of Secondary Metabolites of Ginger Rhizome—A Review
Zagórska, J., Czernicka, L., Kukula-Koch, W. A., Szalak, R., & Koch, W. (2022) · Foods · doi:10.3390/foods11213484 · Cited by 40
Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking
Neviani, E., Gatti, M., Gardini, F., & Levante, A. (2025) · Foods · doi:10.3390/foods14050830 · Cited by 44
Designing healthier and more sustainable ultraprocessed foods
McClements, D. J. (2024) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.13331 · Cited by 47
Effects of thermal processing on the allergenicity, structure, and critical epitope amino acids of crab tropomyosin
Liu, M., Han, T.-J., Huan, F., Li, M., Xia, F., Yang, Y., Wu, Y., Chen, G.-X., Cao, M., & Liu, G. (2021) · Food & Function · doi:10.1039/d0fo02869j · Cited by 39
Toward a science-based classification of processed foods to support meaningful research and effective health policies
Trumbo, P. R., Bleiweiss-Sande, R., Campbell, J. K., Decker, E. A., Drewnowski, A., Erdman, J. W., Ferruzzi, M. G., Forde, C. G., Gibney, M. J., Hess, J., et al. (2024) · Frontiers in Nutrition · doi:10.3389/fnut.2024.1389601 · Cited by 46
The Evolution of Science and Regulation of Dietary Supplements: Past, Present, and Future
Coates, P. M., Bailey, R. L., Blumberg, J. B., El‐Sohemy, A., Floyd, Z. E., Goldenberg, J. Z., Shunney, A. G., Holscher, H. D., Nkrumah-Elie, Y. M., Rai, D., et al. (2024) · Journal of Nutrition · doi:10.1016/j.tjnut.2024.06.017 · Cited by 45
Potential of Cheese-Associated Lactic Acid Bacteria to Metabolize Citrate and Produce Organic Acids and Acetoin
Silva, L. F., Sunakozawa, T. N., Monteiro, D. A., Casella, T., Conti‐Silva, A. C., Todorov, S. D., & Penna, A. L. B. (2023) · Metabolites · doi:10.3390/metabo13111134 · Cited by 37
The Dairy Matrix: Its Importance, Definition, and Current Application in the Context of Nutrition and Health
Mulet-Cabero, A.-I., Torres‐Gonzalez, M., Geurts, J. M. W., Rosales, A., Farhang, B., Marmonier, C., Ulleberg, E. K., Hocking, E., Neiderer, I., Gandolfi, I., et al. (2024) · Nutrients · doi:10.3390/nu16172908 · Cited by 37
Monitoring food digestion with magnetic resonance techniques
Smeets, P. A. M., Deng, R., van Eijnatten, E. J. M., & Mayar, M. (2020) · Proceedings of The Nutrition Society · doi:10.1017/s0029665120007867 · Cited by 37
The colloid and interface strategies to inhibit lipid digestion for designing low-calorie food
Chen, S., Dima, C. V., Kharazmi, M. S., Yin, L., Liu, B., Jafari, S. M., & Li, Y. (2023) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2023.103011 · Cited by 36
Substrate‐Driven Differences in Tryptophan Catabolism by Gut Microbiota and Aryl Hydrocarbon Receptor Activation
Huang, Z., Schoones, T., Wells, J. M., Fogliano, V., & Capuano, E. (2021) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.202100092 · Cited by 36
Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations
Pälchen, K., Bredie, W. L. P., Duijsens, D., Castillo, A. I. A., Hendrickx, M., Loey, A. M. V., Raben, A., & Grauwet, T. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111245 · Cited by 35
Culinary strategies to manage glycemic response in people with type 2 diabetes: A narrative review
Murillo, S., Mallol, A., Caballero, A. A., Juárez, F., Coll, A., Gastaldo, I., & Roura, E. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2022.1025993 · Cited by 42
Review on Electroporation Mechanisms for PEF-Assisted Extraction and Microbial Inactivation
Chudasama, M. H., Singh, D. K., & Pradhan, R. C. (2025) · Food Engineering Reviews · doi:10.1007/s12393-025-09416-7 · Cited by 38
Towards human well-being through proper chewing and safe swallowing: multidisciplinary empowerment of food design
Sun‐Waterhouse, D., Kang, W., Ma, C., & Waterhouse, G. I. N. (2021) · Journal of Future Foods · doi:10.1016/j.jfutfo.2021.09.001 · Cited by 33
Decoding the Foodome: Molecular Networks Connecting Diet and Health
Menichetti, G., Barabási, A.-L., & Loscalzo, J. (2024) · Annual Review of Nutrition · doi:10.1146/annurev-nutr-062322-030557 · Cited by 32
Fructose Intake From Fruit Juice and Sugar-Sweetened Beverages Is Associated With Higher Intrahepatic Lipid Content: The Maastricht Study
Buziau, A. M., Eussen, S. J. P. M., Kooi, M. E., Kallen, C., DONGEN, M. C. J. M. V., Schaper, N. C., Henry, R. M. A., Schram, M. T., Dagnelie, P. C., van Greevenbroek, M. M. J., et al. (2022) · Diabetes Care · doi:10.2337/dc21-2123 · Cited by 34
How does the addition of mushrooms and their dietary fibre affect starchy foods
Zhao, H., Wang, L., Brennan, M. A., & Brennan, C. S. (2022) · Journal of Future Foods · doi:10.1016/j.jfutfo.2022.03.013 · Cited by 32
Hybridization in Meat‐Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights
Zhang, R., Farouk, M. M., Realini, C. E., & Thum, C. (2025) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70216 · Cited by 31
The future is bright: Biofortification of common foods can improve vitamin D status
Neill, H. R., Gill, C. I. R., McDonald, E. J., McRoberts, W. C., & Pourshahidi, L. K. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.1950609 · Cited by 31
Looking beyond traditional nutrients: the role of bioactives and the food matrix on health
Cifelli, C. (2021) · Nutrition reviews · doi:10.1093/nutrit/nuab100 · Cited by 27

Authors: Aguilera, J. M.
Affiliations: Pontificia Universidad Católica de Chile (CL)
Corresponding author: Aguilera, José Miguel
ORCID: Aguilera, José Miguel
Venue: Critical Reviews in Food Science and Nutrition
Publisher: Informa UK Limited
Published: 2018-09-10
Volume: 59
Issue: 22
Pages: 3612-3629
ISSN: 1040-8398 (ISSN-L)
1549-7852
DOI: 10.1080/10408398.2018.1502743
OpenAlex: W2884821233
Cited by: 414
References: 202
Citations by year: 2026: 91 · 2025: 65 · 2024: 63 · 2023: 66 · 2022: 66 · 2021: 40 · 2020: 18 · 2019: 4
FWCI: 1.98
Type: journal article
Language: en
Open access: closed
Locations: Critical Reviews in Food Science and Nutrition (publishedVersion)
PubMed (publishedVersion)
Funders: FONDECYT (1150375)
Topics: Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords: food matrix, food matrix effects, food processing, food microstructure, nutrient bioavailability, oral processing, flavor perception, satiation, satiety, gastrointestinal digestion, food allergy, food intolerance
MeSH terms: Food, Food Handling, Nutritional Status, Satiation, Taste

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

The food matrix: implications in processing, nutrition and health

Abstract

Overview

Integrity signals

Verification

Claims the paper makes

Claims other papers make about this one

Citations

Cites

Cited by

Related

Metadata

Record

About these checks