{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T17:14:45Z","timestamp":1788455685848,"version":"build-2803163510"},"reference-count":41,"publisher":"American Chemical Society (ACS)","issue":"34","license":[{"start":{"date-parts":[[2026,8,19]],"date-time":"2026-08-19T00:00:00Z","timestamp":1787097600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2026,8,19]],"date-time":"2026-08-19T00:00:00Z","timestamp":1787097600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2026,8,19]],"date-time":"2026-08-19T00:00:00Z","timestamp":1787097600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-045"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32272347"],"award-info":[{"award-number":["32272347"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100010038","name":"Earmarked Fund for China Agriculture Research System","doi-asserted-by":"publisher","award":["CARS-41"],"award-info":[{"award-number":["CARS-41"]}],"id":[{"id":"10.13039\/501100010038","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012226","name":"Fundamental Research Funds for the Central Universities","doi-asserted-by":"publisher","award":["KJYQ2026035"],"award-info":[{"award-number":["KJYQ2026035"]}],"id":[{"id":"10.13039\/501100012226","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012246","name":"Priority Academic Program Development of Jiangsu Higher Education Institutions","doi-asserted-by":"publisher","award":["NA"],"award-info":[{"award-number":["NA"]}],"id":[{"id":"10.13039\/501100012246","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2026,9,2]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Dysphagia-adapted fluidized meat products alter the protein matrix structure and may impair digestibility. This work evaluated the digestive and nutritional properties of carboxymethyl cellulose (CMC)-modified myofibrillar protein (MP) thickened fluids across three matrices: liquid solution (MP), semisolid state (MP\/CMC), and solid gel (MPgel). In vitro digestion indicated all MP matrices exhibited lower digestibility under elderly digestive conditions than adult systems, especially during gastric stage. CMC promoted protein hydrolysis by enhancing the accessibility of MP to pepsin. Digestive kinetics implied that initial and maximal gastric digestion rates of MP\/CMC for adults were 13.07- and 3.65-fold higher than those of liquid MP, while dense cross-linked networks reduced digestion extent and rates in MP gel. In vivo, CMC thickening slowed gastrointestinal transit of semisolid MP, sustaining abundant gastric peptides and maintaining high steady-state serum total amino acids in mice. This work provided fundamental insights into the digestive and nutritional characteristics of CMC-induced meat protein-based fluids.<\/jats:p>","DOI":"10.1021\/acs.jafc.6c09214","type":"journal-article","created":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T01:01:27Z","timestamp":1787187687000},"page":"27235-27246","source":"Crossref","is-referenced-by-count":0,"title":["Effects of Matrix\nForms on Myofibrillar Protein Digestion\nacross\n                    <i>In Vitro<\/i>\n                    and\n                    <i>In Vivo<\/i>\n                    Perspective:\nHydrolysis Kinetics and Gastric Emptying"],"prefix":"10.1021","volume":"74","author":[{"given":"Jiale","family":"Chai","sequence":"first","affiliation":[{"name":"Nanjing Agricultural University , , , ,","place":["Nanjing, Jiangsu, China, 210095"]},{"name":"Hefei University , , , ,","place":["Hefei, Anhui, China, 230601"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingjie","family":"Wang","sequence":"additional","affiliation":[{"name":"Nanjing Agricultural University , , , ,","place":["Nanjing, Jiangsu, China, 210095"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yue","family":"Wang","sequence":"additional","affiliation":[{"name":"Nanjing Agricultural University , , , ,","place":["Nanjing, Jiangsu, China, 210095"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3111-9648","authenticated-orcid":true,"given":"Xue","family":"Zhao","sequence":"additional","affiliation":[{"name":"Nanjing Agricultural University , , , ,","place":["Nanjing, Jiangsu, China, 210095"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4507-3214","authenticated-orcid":true,"given":"Xinglian","family":"Xu","sequence":"additional","affiliation":[{"name":"Nanjing Agricultural University , , , ,","place":["Nanjing, Jiangsu, China, 210095"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"316","published-online":{"date-parts":[[2026,8,19]]},"reference":[{"key":"2026090311504489400_cit1a","doi-asserted-by":"publisher","first-page":"112305","DOI":"10.1016\/j.nut.2023.112305","article-title":"Bodybuilders and high-level meat\nconsumers\u2019 behavior towards rabbit, beef, chicken, turkey,\nand lamb meat: A comparative review","volume":"119","author":"Siddiqui","year":"2024","journal-title":"Nutrition"},{"key":"2026090311504489400_cit1b","doi-asserted-by":"publisher","first-page":"103","DOI":"10.1016\/j.tifs.2017.04.016","article-title":"Review: Nutrient density and nutritional value of meat\nproducts and non-meat foods high in protein","volume":"65","author":"Bohrer","year":"2017","journal-title":"Trends Food Sci. Technol"},{"key":"2026090311504489400_cit2","doi-asserted-by":"publisher","first-page":"106413","DOI":"10.1016\/j.foodhyd.2020.106413","article-title":"Effect\nof the addition of hydrocolloids on beef texture: Targeted to the\nneeds of people with dysphagia","volume":"113","author":"Pematilleke","year":"2021","journal-title":"Food Hydrocolloids"},{"issue":"6","key":"2026090311504489400_cit3","doi-asserted-by":"publisher","first-page":"1764","DOI":"10.1080\/10408398.2022.2119202","article-title":"Meat texture modification\nfor dysphagia management and application of hydrocolloids: A review","volume":"64","author":"Pematilleke","year":"2024","journal-title":"Crit. Rev. Food Sci. Nutr"},{"key":"2026090311504489400_cit4","doi-asserted-by":"publisher","first-page":"25","DOI":"10.1016\/j.tifs.2021.03.039","article-title":"Filamentous\nmyosin in low-ionic strength meat protein processing media: Assembly\nmechanism, impact on protein functionality, and inhibition strategies","volume":"112","author":"Liu","year":"2021","journal-title":"Trends Food Sci. Technol"},{"key":"2026090311504489400_cit5a","doi-asserted-by":"publisher","first-page":"108822","DOI":"10.1016\/j.meatsci.2022.108822","article-title":"Improving myofibrillar proteins solubility and thermostability\nin\nlow-ionic strength solution: A review","volume":"189","author":"Wang","year":"2022","journal-title":"Meat\nSci"},{"key":"2026090311504489400_cit5b","doi-asserted-by":"publisher","first-page":"105652","DOI":"10.1016\/j.ultsonch.2021.105652","article-title":"Ultrasound-assisted covalent reaction\nof myofibrillar protein: The improvement of functional properties\nand its potential mechanism","volume":"76","author":"Chen","year":"2021","journal-title":"Ultrason. Sonochem"},{"key":"2026090311504489400_cit5c","doi-asserted-by":"publisher","first-page":"170","DOI":"10.1016\/j.ifset.2015.11.012","article-title":"Potential of high pressure\nhomogenization to solubilize chicken breast myofibrillar proteins\nin water","volume":"33","author":"Chen","year":"2016","journal-title":"Innovative Food Sci. Emerging Technol"},{"key":"2026090311504489400_cit6","doi-asserted-by":"publisher","first-page":"147717","DOI":"10.1016\/j.ijbiomac.2025.147717","article-title":"Carboxymethyl\ncellulose with different charge density\nregulates the thermal aggregation behavior of myofibrillar protein\nto tailor dysphagia diet","volume":"328","author":"Chai","year":"2025","journal-title":"Int. J. Biol. Macromol"},{"key":"2026090311504489400_cit7","doi-asserted-by":"publisher","first-page":"145227","DOI":"10.1016\/j.foodchem.2025.145227","article-title":"Elucidate the molecular\nmechanism of carboxymethyl cellulose stabilized myofibrillar protein:\nEffect of saccharide charge density","volume":"491","author":"Chai","year":"2025","journal-title":"Food Chem"},{"key":"2026090311504489400_cit8","doi-asserted-by":"publisher","first-page":"141829","DOI":"10.1016\/j.foodchem.2024.141829","article-title":"Unveiling the slow\ndigestion and peptide profiles of polymerised whey gel via heat and\nTGase crosslinking: An in vitro\/vivo perspective","volume":"464","author":"Leng","year":"2025","journal-title":"Food Chem"},{"key":"2026090311504489400_cit9","doi-asserted-by":"publisher","first-page":"144232","DOI":"10.1016\/j.foodchem.2025.144232","article-title":"Effects of NaCl partially\nsubstituted\nwith KCl or MgCl2 on the properties, oral mastication, in vitro gastric\ndigestion, and pepsin diffusion of myofibrillar protein gel","volume":"482","author":"Shi","year":"2025","journal-title":"Food Chem"},{"key":"2026090311504489400_cit10","doi-asserted-by":"publisher","first-page":"109596","DOI":"10.1016\/j.foodhyd.2023.109596","article-title":"Gastric emptying and nutrient absorption of pea protein\nproducts differing in heat treatment and texture: A randomized in\nvivo crossover trial and in vitro digestion study","volume":"149","author":"Roelofs","year":"2024","journal-title":"Food Hydrocolloids"},{"key":"2026090311504489400_cit11","doi-asserted-by":"publisher","first-page":"10","DOI":"10.1016\/j.idairyj.2016.07.003","article-title":"Modulation of bovine whey protein\ndigestion in gastrointestinal tract: A comprehensive review","volume":"62","author":"Sah","year":"2016","journal-title":"Int. Dairy J"},{"issue":"4","key":"2026090311504489400_cit12","doi-asserted-by":"publisher","first-page":"4101","DOI":"10.1111\/1541-4337.12791","article-title":"Food polysaccharides\nand roles of rheology and tribology in rational design of thickened\nliquids for oropharyngeal dysphagia: A review","volume":"20","author":"Methacanon","year":"2021","journal-title":"Compr. Rev. Food Sci. Food Saf"},{"key":"2026090311504489400_cit13","doi-asserted-by":"publisher","first-page":"111450","DOI":"10.1016\/j.foodhyd.2025.111450","article-title":"Interaction mechanisms of \u03ba-carrageenan,\ngum Arabic, xanthan gum, and sodium alginate with pork myofibrillar\nproteins: Impacts on heat-induced aggregation and in vitro digestive\nbehaviors of proteins","volume":"167","author":"Kim","year":"2025","journal-title":"Food Hydrocolloids"},{"issue":"10","key":"2026090311504489400_cit14","doi-asserted-by":"publisher","first-page":"4569","DOI":"10.1039\/d3fo00535f","article-title":"Static\nin vitro digestion\nmodel adapted to the general older adult population: an INFOGEST international\nconsensus","volume":"14","author":"Menard","year":"2023","journal-title":"Food Funct"},{"key":"2026090311504489400_cit15","doi-asserted-by":"publisher","first-page":"109454","DOI":"10.1016\/j.foodres.2020.109454","article-title":"Understanding\nthe role of food matrix on the digestibility of dairy products under\nelderly gastrointestinal conditions","volume":"137","author":"Hernandez-Olivas","year":"2020","journal-title":"Food Res.\nInt"},{"key":"2026090311504489400_cit16","doi-asserted-by":"publisher","first-page":"113327","DOI":"10.1016\/j.foodres.2023.113327","article-title":"Effect of\npH treatment on egg white protein digestion\nand the peptidomics of their in vitro digests","volume":"173","author":"Zhang","year":"2023","journal-title":"Food Res. Int"},{"issue":"40","key":"2026090311504489400_cit17","doi-asserted-by":"publisher","first-page":"22290","DOI":"10.1021\/acs.jafc.4c05352","article-title":"Cyclic continuous\nglycation enhanced dispersibility of myofibrillar protein: reaction\nefficiency and sites modification","volume":"72","author":"Chai","year":"2024","journal-title":"J. Agric.\nFood Chem"},{"key":"2026090311504489400_cit18","doi-asserted-by":"publisher","first-page":"114204","DOI":"10.1016\/j.foodres.2024.114204","article-title":"In vitro digestion mimicking conditions in\nadults and\nelderly reveals digestive characteristics of pork from different cooking\nways","volume":"183","author":"Cao","year":"2024","journal-title":"Food Res. Int"},{"key":"2026090311504489400_cit19","doi-asserted-by":"publisher","first-page":"111193","DOI":"10.1016\/j.foodhyd.2025.111193","article-title":"Effects of polysaccharides\non the solubilization of\nmyofibrillar protein in aqueous solution: A comparative study","volume":"164","author":"Chai","year":"2025","journal-title":"Food Hydrocolloids"},{"key":"2026090311504489400_cit20","doi-asserted-by":"publisher","first-page":"131331","DOI":"10.1016\/j.foodchem.2021.131331","article-title":"Effect of glycation degree on the\nstructure and digestion properties of ovalbumin: A study of amino\nacids and peptides release after in vitro gastrointestinal simulated\ndigestion","volume":"373","author":"Yang","year":"2022","journal-title":"Food Chem"},{"key":"2026090311504489400_cit21","doi-asserted-by":"publisher","first-page":"110570","DOI":"10.1016\/j.foodhyd.2024.110570","article-title":"Effect\nof heat treatment on the stability of ultrasound-assisted cross-linked\nmyofibrillar protein-stabilized emulsion filler phases via rheology\nand tribology","volume":"158","author":"Tao","year":"2025","journal-title":"Food Hydrocolloids"},{"key":"2026090311504489400_cit22","doi-asserted-by":"publisher","first-page":"194","DOI":"10.1016\/j.foodhyd.2018.07.047","article-title":"Extraction of proteins\nfrom two marine macroalgae, Ulva sp and Gracilaria sp., for food application, and evaluating digestibility, amino acid\ncomposition and antioxidant properties of the protein concentrates","volume":"87","author":"Kazir","year":"2019","journal-title":"Food Hydrocolloids"},{"key":"2026090311504489400_cit23","doi-asserted-by":"publisher","first-page":"111311","DOI":"10.1016\/j.foodhyd.2025.111311","article-title":"Mechanical properties of myofibrillar protein-cellulose nanofibril\ncomposite gels: Role of protein concentration and network structure","volume":"166","author":"Ma","year":"2025","journal-title":"Food Hydrocolloids"},{"key":"2026090311504489400_cit24","doi-asserted-by":"publisher","first-page":"136520","DOI":"10.1016\/j.foodchem.2023.136520","article-title":"Insights\ninto the in vitro digestibility of pork myofibrillar\nprotein with different ionic polysaccharides from the perspective\nof gel characteristics","volume":"426","author":"Yu","year":"2023","journal-title":"Food Chem"},{"key":"2026090311504489400_cit25","doi-asserted-by":"publisher","first-page":"141299","DOI":"10.1016\/j.foodchem.2024.141299","article-title":"Comparison of in vitro\ndigestive characteristics of proteins from\ndifferent sources in simulated elderly gastrointestinal conditions","volume":"463","author":"Qiu","year":"2025","journal-title":"Food Chem"},{"key":"2026090311504489400_cit26","doi-asserted-by":"publisher","first-page":"116076","DOI":"10.1016\/j.foodres.2025.116076","article-title":"The characterization\nof fucoidan-sodium caseinate electrostatic complexes with application\nfor pH-triggered release: Microstructure and digestive behavior","volume":"207","author":"Zhang","year":"2025","journal-title":"Food Res. Int"},{"issue":"1","key":"2026090311504489400_cit27","doi-asserted-by":"publisher","first-page":"58","DOI":"10.1039\/C5FO01085C","article-title":"Impact\nof gastric pH profiles on the proteolytic digestion of mixed \u03b2lg-xanthan\nbiopolymer gels","volume":"7","author":"Dekkers","year":"2016","journal-title":"Food Funct"},{"key":"2026090311504489400_cit28","doi-asserted-by":"publisher","first-page":"145662","DOI":"10.1016\/j.foodchem.2025.145662","article-title":"Effects of polysaccharides\non protein\nin vitro digestion and rheological properties under simulated elderly\ngastric conditions","volume":"492","author":"Chang","year":"2025","journal-title":"Food Chem"},{"key":"2026090311504489400_cit29","doi-asserted-by":"publisher","first-page":"152","DOI":"10.1016\/j.foodhyd.2019.04.013","article-title":"In vitro pepsin\ndigestion of silver carp (Hypophthalmichthys molitrix) surimi gels\nafter cross-linking by Microbial Transglutaminase (MTGase)","volume":"95","author":"Fang","year":"2019","journal-title":"Food Hydrocolloids"},{"key":"2026090311504489400_cit30","doi-asserted-by":"publisher","first-page":"106599","DOI":"10.1016\/j.foodhyd.2021.106599","article-title":"Gastric colloidal\nbehaviour of milk protein as a tool for manipulating nutrient digestion\nin dairy products and protein emulsions","volume":"115","author":"Ye","year":"2021","journal-title":"Food\nHydrocolloids"},{"key":"2026090311504489400_cit31","doi-asserted-by":"publisher","first-page":"128184","DOI":"10.1016\/j.ijbiomac.2023.128184","article-title":"A comparative\ninvestigation of anionic polysaccharides on the structure and gastrointestinal\ndigestion of collagen fibrils","volume":"255","author":"Sha","year":"2024","journal-title":"Int. J. Biol.\nMacromol"},{"key":"2026090311504489400_cit32","doi-asserted-by":"publisher","first-page":"109731","DOI":"10.1016\/j.foodhyd.2024.109731","article-title":"Effect\nof pH on the gelling properties\nof pea protein-pectin dispersions","volume":"151","author":"Zhang","year":"2024","journal-title":"Food Hydrocolloids"},{"key":"2026090311504489400_cit33","doi-asserted-by":"publisher","first-page":"110606","DOI":"10.1016\/j.foodhyd.2024.110606","article-title":"Multiscale\nstructure barrier of whole grains and its transformation during heating\nas starch digestibility controllers in digestive tract: A review","volume":"159","author":"Chen","year":"2025","journal-title":"Food Hydrocolloids"},{"key":"2026090311504489400_cit34","doi-asserted-by":"publisher","first-page":"106644","DOI":"10.1016\/j.foodhyd.2021.106644","article-title":"Biopolymer interactions during gastric digestion: Implications for\nnutrient delivery","volume":"116","author":"Acevedo-Fani","year":"2021","journal-title":"Food Hydrocolloids"},{"issue":"1\u20133","key":"2026090311504489400_cit35","doi-asserted-by":"publisher","first-page":"6","DOI":"10.1016\/j.regpep.2009.03.015","article-title":"Cholecystokinin\nand gut\u2013brain signalling","volume":"155","author":"Dockray","year":"2009","journal-title":"Regul. Pept"},{"issue":"3","key":"2026090311504489400_cit36","doi-asserted-by":"publisher","first-page":"461","DOI":"10.3945\/jn.108.099945","article-title":"Viscosity\nof oat bran-enriched beverages influences\ngastrointestinal hormonal responses in healthy humans","volume":"139","author":"Juvonen","year":"2009","journal-title":"J. Nutr"},{"key":"2026090311504489400_cit37","doi-asserted-by":"publisher","first-page":"308","DOI":"10.1016\/j.crfs.2021.04.004","article-title":"A review on\nthe food digestion in the digestive tract and the used in vitro models","volume":"4","author":"Sensoy","year":"2021","journal-title":"Curr. Res. Food Sci"},{"key":"2026090311504489400_cit38","doi-asserted-by":"publisher","first-page":"116037","DOI":"10.1016\/j.foodres.2025.116037","article-title":"Semi-dynamic in vitro digestion of\nhoney chlorella\nvulgaris reveals biochemical and structural insights during gastro-intestinal\ntransit","volume":"208","author":"Feng","year":"2025","journal-title":"Food Res. Int"}],"container-title":["Journal of Agricultural\nand Food Chemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/pubs.acs.org\/doi\/pdf\/10.1021\/acs.jafc.6c09214","content-type":"application\/pdf","content-version":"vor","intended-application":"unspecified"},{"URL":"https:\/\/pubs.acs.org\/jafcau\/article-pdf\/74\/34\/27235\/66886978\/acs.jafc.6c09214.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/pubs.acs.org\/jafcau\/article-pdf\/74\/34\/27235\/66886978\/acs.jafc.6c09214.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T16:19:55Z","timestamp":1788452395000},"score":1,"resource":{"primary":{"URL":"https:\/\/pubs.acs.org\/jafcau\/article\/74\/34\/27235\/5277222\/Effects-of-Matrix-Forms-on-Myofibrillar-Protein"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,19]]},"references-count":41,"journal-issue":{"issue":"34","published-online":{"date-parts":[[2026,8,19]]},"published-print":{"date-parts":[[2026,9,2]]}},"URL":"https:\/\/doi.org\/10.1021\/acs.jafc.6c09214","relation":{},"ISSN":["0021-8561","1520-5118"],"issn-type":[{"value":"0021-8561","type":"print"},{"value":"1520-5118","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,19]]}}}