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

Items 101–200 of 413

Post-prandial muscle protein synthesis rates following the ingestion of pea-derived protein do not differ from ingesting an equivalent amount of milk-derived protein in healthy, young males
Pinckaers, P. J., Smeets, J. S. J., Kouw, I. W. K., Goessens, J. P. B., Gijsen, A. P., de Groot, C. P. G. M., Verdijk, L. B., van Loon, L. J. C., & Snijders, T. (2024) · European Journal of Nutrition · doi:10.1007/s00394-023-03295-6 · Cited by 30
Microbial micronutrient sharing, gut redox balance and keystone taxa as a basis for a new perspective to solutions targeting health from the gut
Steinert, R. E., Rehman, A., Sadabad, M. S., Milanese, A., Wittwer, J., Burton, J. P., & Spooren, A. (2025) · Gut Microbes · doi:10.1080/19490976.2025.2477816 · Cited by 32
Effects of the apple matrix on the postprandial bioavailability of flavan-3-ols and nutrigenomic response of apple polyphenols in minipigs challenged with a high fat meal
Monfoulet, L., Buffière, C., Istas, G., Dufour, C., Bourvellec, C. L., Mercier, S., Bayle, D., Boby, C., Rémond, D., Borel, P., et al. (2020) · Food & Function · doi:10.1039/d0fo00346h · Cited by 30
Global environmental and nutritional assessment of national food supply patterns: Insights from a data envelopment analysis approach
Lucas, E., Galán‐Martín, Á., Pozo, C., Guo, M., & Guillén‐Gosálbez, G. (2020) · The Science of The Total Environment · doi:10.1016/j.scitotenv.2020.142826 · Cited by 29
Biosensing meets click chemistry: A promising combination for analysis of food hazard factors
Zhou, H., Zhang, X., Qu, B., Zhao, F., Man, C., Jiang, Y., Zhao, Q., & Zhang, X. (2024) · Coordination Chemistry Reviews · doi:10.1016/j.ccr.2024.216137 · Cited by 27
Immunoreactivity of Lupine and Soybean Allergens in Foods as Affected by Thermal Processing
Villa, C., Moura, M. B. M. V., Costa, J. S., & Mafra, I. (2020) · Foods · doi:10.3390/foods9030254 · Cited by 27
Bioaccessibility and Oxidative Stability of Omega-3 Fatty Acids in Supplements, Sardines and Enriched Eggs Studied Using a Static In Vitro Gastrointestinal Model
Floros, S., Toskas, A., Pasidi, E., & Vareltzis, P. K. (2022) · Molecules · doi:10.3390/molecules27020415 · Cited by 27
Pyrrolizidine Alkaloid Extraction and Analysis: Recent Updates
Al-Subaie, S. F., Alowaifeer, A. M., & Mohamed, M. E. (2022) · Foods · doi:10.3390/foods11233873 · Cited by 27
Matrix characteristics modulate black rice phenolic compounds bioaccessibility and antioxidant activity during simulated gastrointestinal digestion
Aalim, H., Hashim, S. B. H., Zhou, C., Zou, X., & Luo, Z. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.103628 · Cited by 26
Dietary intake of whole king oyster mushroom (Pleurotus eryngii) attenuated obesity via ameliorating lipid metabolism and alleviating gut microbiota dysbiosis
Du, H., Han, Y., Ma, G., Chen, T., Hu, Q., & Xiao, H. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114228 · Cited by 30
Understanding the basis of major depressive disorder in oncological patients: Biological links, clinical management, challenges, and lifestyle medicine
Fraile‐Μartinez, O., Álvarez-Mon, M. Á., Montero, C. G., Pekarek, L., Guijarro, L. G., Lahera, G., Sáez, M. A., Monserrat, J., Motogo, D., Quintero, J., et al. (2022) · Frontiers in Oncology · doi:10.3389/fonc.2022.956923 · Cited by 29
Application of nanostructured delivery systems in food: From incorporation to detection and characterization
Gonçalves, R. F. S., Madalena, D. A., Fernandes, J., Marques, M., Vicente, A. A., & Pinheiro, A. C. (2022) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2022.09.016 · Cited by 26
Comparing meat and meat alternatives: an analysis of nutrient quality in five European countries
Petersen, T., & Hirsch, S. (2023) · Public Health Nutrition · doi:10.1017/s1368980023001945 · Cited by 29
Effect of Cocoa Beverage and Dark Chocolate Consumption on Blood Pressure in Those with Normal and Elevated Blood Pressure: A Systematic Review and Meta-Analysis
Amoah, I., Lim, J. J., Osei, E. O., Arthur, M., Tawiah, P., Oduro, I., Aduama‐Larbi, M. S., Lowor, S. T., & Rush, E. C. (2022) · Foods · doi:10.3390/foods11131962 · Cited by 25
Adherence to Mediterranean Diet and Soluble Klotho Level: The Value of Food Synergy in Aging
Wu, S., Chen, Y.-J., & Chen, W. (2022) · Nutrients · doi:10.3390/nu14193910 · Cited by 26
Guided Metabolic Detoxification Program Supports Phase II Detoxification Enzymes and Antioxidant Balance in Healthy Participants
Panda, C., Komarnytsky, S., Fleming, M. N., Marsh, C., Barron, K., Brun-Blashka, S. L., & Metzger, B. T. (2023) · Nutrients · doi:10.3390/nu15092209 · Cited by 30
Health Benefits of Microencapsulated Dietary Polyphenols: A Review
Kaushalya, K. G. D., & Rupasinghe, H. P. V. (2023) · Food Reviews International · doi:10.1080/87559129.2023.2249095 · Cited by 25
Probiotics and Prebiotics in the Aspect of Health Benefits and the Development of Novel Plant-Based Functional Food
Sionek, B., & Szydłowska, A. (2025) · Applied Sciences · doi:10.3390/app15063137 · Cited by 24
Harnessing the Magic of the Dairy Matrix for Next-Level Health Solutions: A Summary of a Symposium Presented at Nutrition 2022
Unger, A. L., Astrup, A. V., Feeney, E. L., Holscher, H. D., Gerstein, D. E., Torres‐Gonzalez, M., & Brown, K. A. (2023) · Current Developments in Nutrition · doi:10.1016/j.cdnut.2023.100105 · Cited by 23
Impact of a natural versus commercial enteral-feeding on the occurrence of diarrhea in critically ill cardiac surgery patients. A retrospective cohort study
Fabiani, A., Sanson, G., Bottigliengo, D., Dreas, L., Zanetti, M., Lorenzoni, G., Gatti, G., Sacilotto, M., Pappalardo, A., & Gregori, D. (2020) · International Journal of Nursing Studies · doi:10.1016/j.ijnurstu.2020.103605 · Cited by 23
Self-emulsifying formulations to augment therapeutic efficacy of nutraceuticals: From concepts to clinic
Dhritlahre, R. K., Ruchika, Padwad, Y. S., & Saneja, A. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.06.046 · Cited by 22
Plant-Based Formulas and Liquid Feedings for Infants and Toddlers
Vandenplas, Y., Mulder, N. D., Greef, E. D., & Huysentruyt, K. (2021) · Nutrients · doi:10.3390/nu13114026 · Cited by 23
Food for thought! Inulin-type fructans: Does the food matrix matter?
Jackson, P. P. J., Wijeyesekera, A., Theis, S., Harsselaar, J. V., & Rastall, R. A. (2022) · Journal of Functional Foods · doi:10.1016/j.jff.2022.104987 · Cited by 23
Effect of “shape” on technological properties and nutritional quality of chickpea-corn-rice gluten free pasta
Suo, X., Dall’Asta, M., Giuberti, G., Minucciani, M., Wang, Z., & Vittadini, E. (2023) · LWT · doi:10.1016/j.lwt.2023.115661 · Cited by 22
Effect of the gelatinization level of normal maize starch under extrusion on ferulic acid–starch complex formation
Patiño-Rodríguez, O., & Bello‐Pérez, L. A. (2024) · Journal of Cereal Science · doi:10.1016/j.jcs.2024.103905 · Cited by 21
Ultraprocessed Foods and Their Association With Cardiometabolic Health: Evidence, Gaps, and Opportunities: A Science Advisory From the American Heart Association
Vadiveloo, M. K., Gardner, C. D., Bleich, S. N., Khandpur, N., Lichtenstein, A. H., Otten, J. J., Rebholz, C. M., Singleton, C. R., Vos, M. B., & Wang, S. (2025) · Circulation · doi:10.1161/cir.0000000000001365 · Cited by 27
Effect of whole foods on the microbial production of tryptophan-derived aryl hydrocarbon receptor agonists in growing pigs
Huang, Z., de Vries, S., Fogliano, V., Wells, J. M., van der Wielen, N., & Capuano, E. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.135804 · Cited by 21
Fat Replacers in Frozen Desserts: Functions, Challenges, and Strategies
Tang, Z.-Y., Yang, S., Li, W., & Chang, J.-H. (2025) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70191 · Cited by 22
Sequential Membrane Filtration to Recover Polyphenols and Organic Acids from Red Wine Lees: The Antioxidant Properties of the Spray-Dried Concentrate
Filippou, P., Mitrouli, S. T., & Vareltzis, P. K. (2022) · Membranes · doi:10.3390/membranes12040353 · Cited by 20
How food matrices modulate folate bioaccessibility: A comprehensive overview of recent advances and challenges
Liu, F., Edelmann, M., Piironen, V. I., Li, Y., Liu, X., Yan, J., Li, L., & Kariluoto, S. (2024) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.13328 · Cited by 20
Gastric coagulation and postprandial amino acid absorption of milk is affected by mineral composition: a randomized crossover trial
van Eijnatten, E. J. M., Roelofs, J. J. M., Camps, G., Huppertz, T., Lambers, T. T., & Smeets, P. A. M. (2024) · Food & Function · doi:10.1039/d3fo04063a · Cited by 17
Improving nutrition science begins with asking better questions
Stern, D., Ibsen, D. B., MacDonald, C., Chiu, Y., Lajous, M., & Tobias, D. K. (2024) · American Journal of Epidemiology · doi:10.1093/aje/kwae110 · Cited by 19
Nutrition in Asthma
Williams, E. J., Berthon, B. S., Stoodley, I. L., Williams, L. M., & Wood, L. G. (2022) · Seminars in Respiratory and Critical Care Medicine · doi:10.1055/s-0042-1742385 · Cited by 21
A comparative analysis of nutritional quality, amino acid profile, and nutritional supplementations in plant-based products and their animal-based counterparts in the UK
Zhang, L., Langlois, E., Williams, K., Tejera, N., Omieljaniuk, M., Finglas, P. M., & Τράκα, Μ. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.139059 · Cited by 19
The Effect of Balsamic Vinegar Dressing on Protein and Carbohydrate Digestibility is Dependent on the Food Matrix
Urbinati, E., Nunzio, M. D., Picone, G., Chiarello, E., Bordoni, A., & Capozzi, F. (2021) · Foods · doi:10.3390/foods10020411 · Cited by 18
Milk Fat Globules: 2024 Updates
Bagga, N., Mantry, H., Maheshwari, A., Rahman, M. M., Frydrysiak-Brzozowska, A., & Badarch, J. (2024) · Newborn · doi:10.5005/jp-journals-11002-0085 · Cited by 19
Impact of Starch-Rich Food Matrices on Black Rice Anthocyanin Accessibility and Carbohydrate Digestibility
Ou, S. J. L., Fu, A. S., & Liu, M. H. (2023) · Foods · doi:10.3390/foods12040880 · Cited by 17
Valorization of pectic polysaccharides from Gardenia jasminoides Ellis flower: Physicochemical, structural, rheological, and functional properties
Zhang, Z., Lin, R., Chen, M., Wang, X., Ni, Q., Zhang, Y., & Xu, G. (2023) · Arabian Journal of Chemistry · doi:10.1016/j.arabjc.2023.105116 · Cited by 17
Multifunctional dietary interventions, low-grade inflammation and cardiometabolic profile: a scoping review
Hornero‐Ramirez, H., Aubin, A., Michalski, M., Vinoy, S., Caussy, C., & Nazare, J. (2024) · Frontiers in Immunology · doi:10.3389/fimmu.2024.1304686 · Cited by 20
Associations of Ultra-Processed and Unprocessed/Minimally Processed Food Consumption with Peripheral and Central Hemodynamics and Arterial Stiffness in Young Healthy Adults
Smiljanec, K., Mbakwe, A. U., Gonzalez, M. R., Mesbah, C., & Lennon, S. L. (2020) · Nutrients · doi:10.3390/nu12113229 · Cited by 23
Food structure revisited
Aguilera, J. M. (2024) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2024.104459 · Cited by 16
Versatile Polysaccharides for Application to Semi-Solid and Fluid Foods: The Pectin Case
Toniazzo, T., & Fabi, J. P. (2023) · Fluids · doi:10.3390/fluids8090243 · Cited by 16
Efficacy of Dietary Manipulations for Depleting Intrahepatic Triglyceride Content: Implications for the Management of Non-alcoholic Fatty Liver Disease
Sandby, K., Geiker, N. R. W., Dalamaga, Μ., Grønbæk, H., & Magkos, F. (2021) · Current Obesity Reports · doi:10.1007/s13679-021-00430-4 · Cited by 16
Is it still meat? The effects of replacing meat with alternative ingredients on the nutritional and functional properties of hybrid products: a review
Tkaczewska, J., Mungure, T. E., & Warner, R. D. (2024) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2024.2430750 · Cited by 15
Therapeutic potential of natural compounds from herbs and nutraceuticals in spinal cord injury: Regulation of the mTOR signaling pathway
Du, Y. Z., & Cai, X. (2023) · Biomedicine & Pharmacotherapy · doi:10.1016/j.biopha.2023.114905 · Cited by 15
Foraging Wild Edibles: Dietary Diversity in Expanded Food Systems
Bellows, A. C., Raj, S., Pitstick, E., Potteiger, M. R., & Diemont, S. A. W. (2023) · Nutrients · doi:10.3390/nu15214630 · Cited by 15
Lipid emulsion structure, digestion behavior, physiology, and health: a scoping review and future directions
Dassoff, E. S., Shireen, A., & Wright, A. J. (2023) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2023.2273448 · Cited by 15
Comparative Anticancer Potential of Green Tea Extract and Epigallocatechin-3-gallate on Breast Cancer Spheroids
Santos, R. A., Pessoa, H. R., Daleprane, J. B., Lopes, G. P. D. F., & da Costa, D. C. F. (2023) · Foods · doi:10.3390/foods13010064 · Cited by 16
Understanding immune system dysfunction and its context in mood disorders: psychoneuroimmunoendocrinology and clinical interventions
Ortega, M. A., Fraile‐Μartinez, O., Montero, C. G., Díaz, R., López-González, L., Monserrat, J., Barrena-Blázquez, S., Álvarez-Mon, M. Á., Lahera, G., & Álvarez‐Mon, M. (2024) · Military Medical Research · doi:10.1186/s40779-024-00577-w · Cited by 21
The effect of psyllium fiber on the in vitro starch digestion of steamed and roasted wheat based dough.
Güler, N., & Şensoy, İ. (2023) · Food Research International · doi:10.1016/j.foodres.2023.112797 · Cited by 15
Molecular Interaction Networks and Cardiovascular Disease Risk: The Role of Food Bioactive Small Molecules
Nasirian, F., & Menichetti, G. (2023) · Arteriosclerosis Thrombosis and Vascular Biology · doi:10.1161/atvbaha.122.318332 · Cited by 13
Recent advances and application challenges of quercetin-loaded delivery systems: from material selection to bioavailability
Bai, C., Hu, X., Lu, S., Xu, B., Ma, T., & Song, Y. (2025) · Journal of Future Foods · doi:10.1016/j.jfutfo.2025.01.014 · Cited by 14
A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough Proteolysis
Ogilvie, O. J., Gerrard, J. A., Roberts, S. J., Sutton, K. H., Larsen, N. G., & Domigan, L. J. (2021) · Nutrients · doi:10.3390/nu13061906 · Cited by 15
Empirico-inductive and/or hypothetico-deductive methods in food science and nutrition research: which one to favor for a better global health?
Fardet, A., Lebredonchel, L., & Rock, E. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.1976101 · Cited by 27
Can we estimate the impact of small targeted dietary changes on human health and environmental sustainability?
Ortenzi, F., McAuliffe, G. A., Leroy, F., Nordhagen, S., van Vliet, S., del Prado, A., & Beal, T. (2023) · Environmental Impact Assessment Review · doi:10.1016/j.eiar.2023.107222 · Cited by 14
Beyond Sensory Properties: Molecular Interactions of Antioxidant Flavour-Active Polyphenols Across the Food-Oral-Gut Axis
Ferreira, I. M., Martins, S. A., Gonçalves, L., de Jesus, M., Brandão, E., & Soares, S. (2026) · Antioxidants · doi:10.3390/antiox15030397 · Cited by 13
Wine quality under integrated, organic and biodynamic management using image-forming methods and sensory analysis
Fritz, J., Döring, J., Athmann, M., Meissner, G., Kauer, R., & Schultz, H. R. (2021) · Chemical and Biological Technologies in Agriculture · doi:10.1186/s40538-021-00261-4 · Cited by 13
How can food processing achieve food and nutrition security?
Fardet, A., Gold, S., Delgado, A. M., Kopsahelis, N., Kachrimanidou, V., Kaur, L., Galli, F., & Rock, E. (2024) · Sustainable Development · doi:10.1002/sd.2899 · Cited by 14
Infants’ Dietary Pattern Characterized by Ultraprocessed Foods Is Associated With Rapid Weight Gain and Overweight/Obesity Risk: National Health and Nutrition Examination Survey 2009-2018
Neri, D. A., Steele, E. M., Rauber, F., Costa, C. D. S., Benício, M. H. D., & Levy, R. B. (2024) · Journal of the Academy of Nutrition and Dietetics · doi:10.1016/j.jand.2024.02.003 · Cited by 15
Novel methodology to enrich medium- and short-chain fatty acids in milk fat to improve metabolic health
Mathiasen, S. S., Kanta, J. M., Frydenberg, R. P., Lundsgaard, A., Guo, Z., Fritzen, A. M., Kiens, B., Wiking, L., & Kleinert, M. (2024) · Food & Function · doi:10.1039/d4fo00267a · Cited by 13
Exploration of key flavor quality factors in beer and its distilled spirits based on flavor metabolomics
Chen, Y., Huang, H., Yin, R., Wang, S., Hong, J., Wu, Y., Guo, L., Song, Y., Zhao, D., Sun, J., et al. (2025) · LWT · doi:10.1016/j.lwt.2025.117832 · Cited by 13
The whole food beef matrix is more than the sum of its parts
Klurfeld, D. M. (2022) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2022.2142931 · Cited by 12
Market Basket Survey of the Micronutrients Vitamin A, Vitamin D, Calcium, and Potassium in Eight Types of Commercial Plant-Based Milk Alternatives from United States Markets
Pires, V. S., Zuklic, J., Hryshko, J., Hansen, P., Boyer, M., Wan, J., Jackson, L. S., Sandhu, A. K., & Redan, B. W. (2022) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.2c00317 · Cited by 12
Agave waste as a source of prebiotic polymers: Technological applications in food and their beneficial health effect
Márquez‐Rangel, I., Cruz, M., Ruíz, H. A., Rodríguez‐Jasso, R. M., Loredo‐Treviño, A., & Belmares, R. E. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.103102 · Cited by 12
TGR5 Activation by Dietary Bioactives and Related Improvement in Mitochondrial Function for Alleviating Diabetes and Associated Complications
He, Q., Li, X., Li, H., Tan, A., Chi, Y., Fang, D., Li, X., Liu, Z., Shang, Q., Zhu, Y. H., et al. (2025) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.4c10395 · Cited by 14
Chemical Oxidation of B Vitamins in Food Systems: Mechanisms, Matrix Effects, and Preservation Strategies
Liu, F., Delchier, N., Bao, Y., Xie, C., Li, Y., Liu, X., Yu, X., Li, L., Jin, M., & Yan, J. (2025) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70200 · Cited by 12
Medical Nutrition Therapy and Other Approaches to Management of Post-bariatric Hypoglycemia: A Team-Based Approach
Patience, N., Sheehan, A. L., CUMMINGS, C. J., & Patti, M. (2022) · Current Obesity Reports · doi:10.1007/s13679-022-00482-0 · Cited by 13
Limitations of the Food Compass Nutrient Profiling System
Ortenzi, F., Zinöcker, M. K., Lawrence, M. A., Leroy, F., Nordhagen, S., Phillips, S. M., van Vliet, S., & Beal, T. (2023) · Journal of Nutrition · doi:10.1016/j.tjnut.2023.01.027 · Cited by 12
Effects of processing on onion skin powder added extrudates
Tonyalı, B., Şensoy, İ., & Karakaya, S. (2020) · Journal of Food Science and Technology · doi:10.1007/s13197-020-04376-8 · Cited by 12
The effects of dairy on the gut microbiome and symptoms in gastrointestinal disease cohorts: a systematic review
Chonnacháin, C. N., Feeney, E. L., Gollogly, C., Shields, D. C., Loscher, C. E., Cotter, P. D., Noronha, N., Stack, R., Doherty, G. A., & Gibney, E. R. (2024) · Gut Microbiome · doi:10.1017/gmb.2024.2 · Cited by 12
A Scoping Review of the Causal Pathways and Biological Mechanisms Linking Nutrition Exposures and Health Outcomes
Machado, P. P., McNaughton, S. A., Wingrove, K., Stephens, L. D., Baker, P., & Lawrence, M. A. (2024) · Current Nutrition Reports · doi:10.1007/s13668-024-00591-3 · Cited by 13
Functional properties and consumer acceptance of whey‐oat beverages under different ultrasonication times and inulin concentration
Herrera‐Ponce, A. L., Salmerón, I., Rodríguez-Figueroa, J. C., Santellano‐Estrada, E., Garcia-Galicia, I. A., Vargas‐Bello‐Pérez, E., & Alarcon-Rojo, A. D. (2022) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.16907 · Cited by 11
Formation of Plant Derived Bioactive Peptides During Simulated Gastro‐Intestinal Digestion: A Systematic Review
Iametti, S., Bordoni, A., & Nunzio, M. D. (2025) · BioFactors · doi:10.1002/biof.70043 · Cited by 10
Study on the nutritional composition of the sea vegetable Ulva compressa in a brine-based cultivation system
Fricke, A., Harbart, V., Schreiner, M., & Baldermann, S. (2023) · Frontiers in Marine Science · doi:10.3389/fmars.2023.1292947 · Cited by 10
Effect of shape, gluten, and mastication effort on in vitro starch digestion and the predicted glycemic index of pasta
Suo, X., Baggio, A., Pellegrini, N., Vincenzetti, S., & Vittadini, E. (2023) · Food & Function · doi:10.1039/d3fo02666c · Cited by 10
Interdisciplinary methods for analysing food matrix structures of hybrid cell-based meats: A review
Ogilvie, O. J., Bennie, R. Z., Trlin, H. J. F., Loo, L. S. W., Zhou, H., Jin, A., Oh, J. K., Dobson, R. C. J., Yu, H., & Domigan, L. J. (2023) · Food Structure · doi:10.1016/j.foostr.2023.100361 · Cited by 10
Leveraging machine learning techniques to analyze nutritional content in processed foods
Muthukumar, K., Gupta, S., & Saikia, D. (2024) · Discover Food · doi:10.1007/s44187-024-00253-x · Cited by 10
A Physiological-Based Model for Simulating the Bioavailability and Kinetics of Sulforaphane from Broccoli Products
Shekarri, Q., & Dekker, M. (2021) · Foods · doi:10.3390/foods10112761 · Cited by 10
Food Structure and Nutrition Interface: New Perspectives in Designing Healthy and Sustainable Foods
Acevedo-Fani, A., & Singh, H. (2022) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.2c01026 · Cited by 11
Effects of Milk Polar Lipids on DSS-Induced Colitis Severity Are Dependent on Dietary Fat Content
Garcia, C., Anto, L., & Blesso, C. N. (2022) · Nutrients · doi:10.3390/nu14235145 · Cited by 10
Assessing differences in the bioaccessibility of phenolics present in two wine by-products using an in-vitro model of fish digestion
Martínez-Antequera, F. P., López‐Ruiz, R., Martos-Sitcha, J. A., Mancera, J. M., & Moyano, F. J. (2023) · Frontiers in Veterinary Science · doi:10.3389/fvets.2023.1151045 · Cited by 10
Purchase of ultra-processed foods in Norway: a repeated cross-sectional analysis of food sales in 2013 and 2019
Bjøntegaard, M. M., Molin, M., Zinöcker, M. K., & Torheim, L. E. (2023) · Public Health Nutrition · doi:10.1017/s1368980023001192 · Cited by 10
Designing and development of food structure with high acceptance based on the consumer perception
Isaías, R., Frias, A., Rocha, C., de Moura, A. P., & Cunha, L. M. (2022) · Elsevier eBooks · doi:10.1016/b978-0-323-85513-6.00013-x · Cited by 11
Quantitative microbiological risk assessment for Shiga toxin-producing Escherichia coli in food: A review
de Carvalho, R. M. P. P., Gonzalez, A. G. M., & Ramos, G. L. D. P. A. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116641 · Cited by 9
Joint position statement on management of patient with osteoporosis during COVID-19 contingency from the AMMOM, CONAMEGER, FELAEN, FEMECOG, FEMECOT, and ICAAFYD
Torres-Naranjo, F., la Peña-Rodríguez, P. D., Cervantes, R. E. L., Morales‐Torres, J., Morales-Vargas, J., Gutiérrez-Hermosillo, H., Guzmán-Rico, A. C., González-Mendoza, R. G., Rueda-Plata, P. N., Castro, M. F., et al. (2021) · Archives of Osteoporosis · doi:10.1007/s11657-020-00869-3 · Cited by 9
New Perspectives on Food Matrix Modulation of Food Allergies: Immunomodulation and Component Interactions
Wu, H. Y., Chen, B., Wu, Y., Gao, J., Li, X., Tong, P., Wu, Y., Meng, X., & Chen, H. (2023) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.3c03192 · Cited by 12
Decoding food reactions: a detailed exploration of food allergies vs. intolerances and sensitivities
Khaneghah, A. M., & Mostashari, P. (2024) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2024.2349740 · Cited by 9
Effect of transglutaminase-catalyzed glycosylation on the allergenicity of tropomyosin in the Perna viridis food matrix
Li, D., He, X., Li, F.-J., Yang, Y., Liu, M., Liu, Q.-M., Luo, L., Chen, G.-X., & Liu, G. (2024) · Food & Function · doi:10.1039/d4fo02305f · Cited by 9
Flavour stability of sterilised chickpeas stored in pouches
Noordraven, L. E. C., Petersen, M. A., Loey, A. M. V., & Bredie, W. L. P. (2021) · Current Research in Food Science · doi:10.1016/j.crfs.2021.10.011 · Cited by 9
Effect of Food Quality and Nutritional Attributes on Consumer Choices during the COVID-19 Pandemic
Anis, Z. B., Rahman, H. U. U., & Khalid, N. (2022) · Sustainability · doi:10.3390/su142215172 · Cited by 8
Review: The need for holistic, sector-tailored sustainability assessments for milk− and plant-based beverages
Maree, E., Blignaut, J. N., Toit, C. D., Meissner, H. H., & Ederer, P. (2024) · animal · doi:10.1016/j.animal.2024.101348 · Cited by 8
Upcycling Agro-Industrial Biomass into Bioactive Oligosaccharides for the Circular Bioeconomy: Beyond the Prebiotic Effects with a Focus on Receptor Interactions
Castro‐Alves, V., & do Prado, S. B. R. (2025) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.5c00914 · Cited by 8
Pectin Influences the Absorption and Metabolism of Polyphenols from Blackcurrant and Green Tea in Rats
Paturi, G., Butts, C. A., Joyce, N. I., Rippon, P. E., Morrison, S. C., HEDDERLEY, D. I., & Lister, C. E. (2021) · Foods · doi:10.3390/foods10040813 · Cited by 8
The influence of dough kneading time and flour particle size distribution on white bread structure, glycemic response and aspects of appetite
Yaregal, Z., Baye, K., & Solomon, W. K. (2022) · Clinical Nutrition ESPEN · doi:10.1016/j.clnesp.2022.10.002 · Cited by 9
From Green Technology to Functional Olive Oils: Assessing the Best Combination of Olive Tree-Related Extracts with Complementary Bioactivities
Hernáez, Á., Jaramillo, S., García-Borrego, A., Espejo-Calvo, J. A., Covas, M., Blanchart, G., de la Torre, R., Carrasco‐Pancorbo, A., Mesa, M. D., Fernández‐Prior, Á., et al. (2021) · Antioxidants · doi:10.3390/antiox10020202 · Cited by 8
Development of the Choices 5-Level Criteria to Support Multiple Food System Actions
Tognon, G., Beltramo, B., Schilpzand, R. A., Lissner, L., Roodenburg, A. J. C., Don, R., Nair, K. M., Nnam, N. M., Hamaker, B. R., & Smorenburg, H. E. (2021) · Nutrients · doi:10.3390/nu13124509 · Cited by 9
Probiotic potential and antimicrobial efficacy of exopolysaccharide-producing lactic acid bacteria isolated from yoghurt
Ishtiaq, N., & Ahmed, S. (2025) · Exploration of Foods and Foodomics · doi:10.37349/eff.2025.101075 · Cited by 7
Optimizing Dietary Fiber Intake: Strategies for Human Nutrition and Food Science
Walsh, S. K., Armet, A. M., Nikolaeva, D. D., Mota, J. F., Lucey, A. J., Oliero, M., & Walter, J. (2026) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-052824-044842 · Cited by 7
Interpreting ultraprocessed food trial evidence: evidentiary limits, reporting practices, and policy relevance
Louie, J. C. Y. (2026) · American Journal of Clinical Nutrition · doi:10.1016/j.ajcnut.2026.101395 · Cited by 8
Meals That Differ in Nutrient Composition and Inflammatory Potential Do Not Differentially Impact Postprandial Circulating Cytokines in Older Adults above a Healthy Weight
Cowan, S., Gibson, S., Sinclair, A. J., Truby, H., & Dordevic, A. L. (2022) · Nutrients · doi:10.3390/nu14071470 · Cited by 10

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