{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,6]],"date-time":"2026-11-06T17:38:40Z","timestamp":1793986720276,"version":"4.8.0"},"reference-count":54,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2026,8,27]],"date-time":"2026-08-27T00:00:00Z","timestamp":1787788800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100019644","name":"Ministry of Agriculture of the Republic of Kazakhstan","doi-asserted-by":"crossref","award":["BR22883587"],"award-info":[{"award-number":["BR22883587"]}],"id":[{"id":"10.13039\/100019644","id-type":"DOI","asserted-by":"crossref"}]},{"award":["BR22883587"],"award-info":[{"award-number":["BR22883587"]}],"id":[{"id":"https:\/\/ror.org\/03577hm03","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Plant-based enteral formulas represent a hypoallergenic alternative to dairy-derived products, but incorporation of underutilized pseudocereals into enteral formulas remains insufficiently characterized. This study developed a laboratory-scale prototype of a fortified beverage for enteral administration (FBEA) from the soluble fraction of Amaranthus hypochondriacus, with added pea protein isolate, safflower oil, and carbohydrate components. Sequential enzymatic treatment with \u03b1-amylase and Alcalase hydrolyzed amaranth grain flour into soluble fraction, increasing free amino acid content relative to the unhydrolyzed flour, including arginine from 0.52 to 241.39 mg kg\u22121, lysine from 3.91 to 129.10 mg kg\u22121, and glutamic acid from 103.62 to 368.54 mg kg\u22121. Fortification yielded a protein content of 25.46% DW, a lipid content of 24.95% DW, and an energy density of 1014 kcal L\u22121, consistent with isocaloric formulas, with seven essential amino acids meeting FAO\/WHO\/UNU reference adequacy values. In vitro digestion showed that the soluble fraction and FBEA exceeded amaranth flour in bioaccessibility of antioxidant activity and phenolic content, with FBEA achieving the highest intestinal phenolic release. The formula met ESPEN physicochemical recommendations, with osmolality at 292 mOsm kg\u22121 and viscosity at 51 mPa\u00b7s, and simulated tube flowability comparable to two commercial formulas. These findings indicate that enzymatically hydrolyzed amaranth shows potential as a plant-based enteral formulation prototype, though clinical suitability requires further safety, shelf-life, and tolerance data.<\/jats:p>","DOI":"10.3390\/foods15173028","type":"journal-article","created":{"date-parts":[[2026,8,27]],"date-time":"2026-08-27T13:26:03Z","timestamp":1787837163000},"page":"3028","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Enzymatically Hydrolyzed Amaranth as a Base for Enteral Nutrition: Nutritional Characterization, Phenolic Bioaccessibility, and Physicochemical Properties"],"prefix":"10.3390","volume":"15","author":[{"given":"Dina","family":"Khamitova","sequence":"first","affiliation":[{"name":"Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue, 62, Astana 010000, Kazakhstan"},{"name":"Department of Biology, School of Sciences and Humanities, Nazarbayev University, Kabanbay Batyr 53, Astana Z05H0P9, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Saule","family":"Saduakhasova","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue, 62, Astana 010000, Kazakhstan"},{"name":"Regional Technological Park QazAgroOrganic LLP, Zhenis 62b, Astana Z11F9K5, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dana","family":"Toimbayeva","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue, 62, Astana 010000, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhanna","family":"Kamirova","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue, 62, Astana 010000, Kazakhstan"},{"name":"Regional Technological Park QazAgroOrganic LLP, Zhenis 62b, Astana Z11F9K5, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5862-5618","authenticated-orcid":false,"given":"Neslihan","family":"Ta\u015f","sequence":"additional","affiliation":[{"name":"Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Ankara 06800, Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vural","family":"G\u00f6kmen","sequence":"additional","affiliation":[{"name":"Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Ankara 06800, Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Svetlana","family":"Kamanova","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue, 62, Astana 010000, Kazakhstan"},{"name":"Aron R&D Co. LLP, Akmeshit Street, 5, Astana 010000, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4128-6482","authenticated-orcid":false,"given":"Kadyrzhan","family":"Makangali","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue, 62, Astana 010000, Kazakhstan"},{"name":"Regional Technological Park QazAgroOrganic LLP, Zhenis 62b, Astana Z11F9K5, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nurlan","family":"Dautkanov","sequence":"additional","affiliation":[{"name":"Department of Crop Production Processing, Kazakh Research Institute of Processing and Food Industry, Almaty 050060, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6043-4658","authenticated-orcid":false,"given":"Gulnazym","family":"Ospankulova","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue, 62, Astana 010000, Kazakhstan"},{"name":"Aron R&D Co. LLP, Akmeshit Street, 5, Astana 010000, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Alcorta, A., Porta, A., T\u00e1rrega, A., Alvarez, M.D., and Vaquero, M.P. (2021). Foods for Plant-Based Diets: Challenges and Innovations. Foods, 10.","DOI":"10.3390\/foods10020293"},{"key":"ref_2","first-page":"102275","article-title":"Fortified and Functional Foods: Trends, Innovations, and Their Public Health Impact for Future Nutrient Enrichment","volume":"23","author":"Hossain","year":"2025","journal-title":"J. Agric. Food Res."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Doley, J. (2022). Enteral Nutrition Overview. Nutrients, 14.","DOI":"10.3390\/nu14112180"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"72","DOI":"10.1177\/0884533614561791","article-title":"Enteral Nutrition Formula Selection: Current Evidence and Implications for Practice","volume":"30","author":"Brown","year":"2015","journal-title":"Nutr. Clin. Pract."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"de Brito-Ashurst, I., Klebach, M., Tsompanaki, E., Kaul, S., van Horssen, P., and Hofman, Z. (2021). Gastrointestinal Tolerance and Protein Absorption Markers with a New Peptide Enteral Formula Compared to a Standard Intact Protein Enteral Formula in Critically Ill Patients. Nutrients, 13.","DOI":"10.3390\/nu13072362"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1002\/ncp.10960","article-title":"Enteral Nutrition Product Formulations: A Review of Available Products and Indications for Use","volume":"38","author":"Church","year":"2023","journal-title":"Nutr. Clin. Pract."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/j.nutres.2021.02.003","article-title":"Lactose Intolerance: An Update on Its Pathogenesis, Diagnosis, and Treatment","volume":"89","author":"Catanzaro","year":"2021","journal-title":"Nutr. Res."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Nocerino, R. (2024). Editorial: IgE Mediated and Non IgE Mediated Cow\u2019s Milk Protein Allergy. Front. Allergy, 4.","DOI":"10.3389\/falgy.2023.1354711"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"100174","DOI":"10.1016\/j.fufo.2022.100174","article-title":"Plant-Based Animal Product Alternatives Are Healthier and More Environmentally Sustainable than Animal Products","volume":"6","author":"Bryant","year":"2022","journal-title":"Future Foods"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"656","DOI":"10.1080\/10408398.2020.1825323","article-title":"Exploring the Potentials of Underutilized Grain Amaranth (Amaranthus spp.) along the Value Chain for Food and Nutrition Security: A Review","volume":"62","author":"Aderibigbe","year":"2022","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"9429584","DOI":"10.1155\/2020\/9429584","article-title":"Proximate, Antinutritional, Microbial, and Sensory Acceptability of Bread Formulated from Wheat (Triticum aestivum) and Amaranth (Amaranthus caudatus)","volume":"2020","author":"Zula","year":"2020","journal-title":"Int. J. Food Sci."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"347","DOI":"10.1016\/j.tifs.2020.09.029","article-title":"A Review on Insoluble-Bound Phenolics in Plant-Based Food Matrix and Their Contribution to Human Health with Future Perspectives","volume":"105","author":"Zhang","year":"2020","journal-title":"Trends Food Sci. Technol."},{"key":"ref_13","unstructured":"Campos, M.R.S. (2025). Amaranth Grain: Nutritional Composition, Bioactive Compounds, Processing, and Applications. Improving Health and Nutrition through Functional Foods, Woodhead Publishing."},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Vasile, A.M., Pihurov (Procop), M., Cot\u00e2rle\u021b, M., and Bahrim, G.E. (2026). Amaranth Seeds as Lactic Acid Bacteria Fermentation Substrates: Prospects for Metabiotic Foods and Functional Ingredients. Foods, 15.","DOI":"10.3390\/foods15152645"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"115162","DOI":"10.1016\/j.foodres.2024.115162","article-title":"Plant Protein Dominant Enteral Nutrition, Containing Soy and Pea, Is Non-Coagulating after Gastric Digestion in Contrast to Casein Dominant Enteral Nutrition","volume":"197","author":"Hofman","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_16","unstructured":"(2011). O Bezopasnosti Pishchevoy Produktsii [On the Safety of Food Products]. Technical Regulation of the Customs Union, Approved by Decision of the Customs Union Commission No. 880, 9 December 2011 (Standard No. TR TS 021\/2011). Available online: https:\/\/eec.eaeunion.org\/comission\/department\/deptexreg\/tr\/PischevayaProd.php."},{"key":"ref_17","unstructured":"(2011). Pishchevaya Produktsiya v Chasti Yeyo Markirovki [Food Products Regarding Labelling]. Technical Regulation of the Customs Union, 9 December 2011 (Standard No. TR TS 022\/2011). Available online: https:\/\/eec.eaeunion.org\/comission\/department\/deptexreg\/tr\/PischevkaMarkirovka.php."},{"key":"ref_18","unstructured":"(2012). Trebovaniya Bezopasnosti Pishchevykh Dobavok, Aromatizatorov i Tekhnologicheskikh Vspomogatelnykh Sredstv [Requirements for Safety of Food Additives, Flavourings and Processing Aids]. Technical Regulation of the Customs Union, 20 July 2012 (Standard No. TR TS 029\/2012). Available online: https:\/\/eec.eaeunion.org\/comission\/department\/deptexreg\/tr\/bezopPischDobavok.php."},{"key":"ref_19","unstructured":"(2019). Food Safety Management Systems\u2014Requirements for Any Organization in the Food Chain (Identical to ISO 22000:2018) (Standard No. ST RK ISO 22000-2019). Available online: https:\/\/prg.kz\/document\/?doc_id=39509429."},{"key":"ref_20","unstructured":"FSSC 22000 (2026). Food Safety System Certification Scheme, Foundation FSSC. Available online: https:\/\/www.fssc.com\/wp-content\/uploads\/2026\/04\/FSSC-22000-Scheme-Version-7.pdf."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"1671","DOI":"10.1016\/j.clnu.2023.07.011","article-title":"ESPEN Practical and Partially Revised Guideline: Clinical Nutrition in the Intensive Care Unit","volume":"42","author":"Singer","year":"2023","journal-title":"Clin. Nutr."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"5684","DOI":"10.1016\/j.clnu.2021.09.039","article-title":"ESPEN Guideline on Hospital Nutrition","volume":"40","author":"Thibault","year":"2021","journal-title":"Clin. Nutr."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"12","DOI":"10.1002\/jpen.2267","article-title":"Guidelines for the Provision of Nutrition Support Therapy in the Adult Critically Ill Patient: The American Society for Parenteral and Enteral Nutrition","volume":"46","author":"Compher","year":"2022","journal-title":"JPEN J. Parenter. Enter. Nutr."},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"M\u00e6hre, H.K., Dalheim, L., Edvinsen, G.K., Elvevoll, E.O., and Jensen, I.-J. (2018). Protein Determination-Method Matters. Foods, 7.","DOI":"10.3390\/foods7010005"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"2987","DOI":"10.1007\/s13197-016-2266-0","article-title":"Effect of Popping and Fermentation on Proximate Composition, Minerals and Absorption Inhibitors, and Mineral Bioavailability of Amaranthus Caudatus Grain Cultivated in Ethiopia","volume":"53","author":"Amare","year":"2016","journal-title":"J. Food Sci. Technol."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"1392","DOI":"10.5740\/jaoacint.12-129","article-title":"Determination of Ash in Animal Feed: AOAC Official Method 942.05 Revisited","volume":"95","author":"Thiex","year":"2012","journal-title":"J. AOAC Int."},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Reis, A., Passos, C.P., Brand\u00e3o, E., Teixeira, N., Alves, T., Mateus, N., and de Freitas, V. (2025). Revisiting Spectrophotometric Methods in the FoodOmics Era: The Influence of Phytochemicals in the Quantification of Soluble Sugars in Plant-Based Beverages, Drinks, and Extracts. Foods, 14.","DOI":"10.3390\/foods14162889"},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Becze, A., Senila, M., Senila, L., Dordai, L., Cadar, O., Fuss-Babalau, V.L., Roman, M., Levei, L., Uiuiu, P., and Naghiu, M.O. (2025). Optimization of Protein Extraction from Sunflower Meal Using Taguchi Design and Regression Modeling for Human Nutrition Applications. Foods, 14.","DOI":"10.3390\/foods14142415"},{"key":"ref_29","unstructured":"Food and Agriculture Organization of the United Nations (2003). Food Energy: Methods of Analysis and Conversion Factors, Food and Agriculture Organization of the United Nations. FAO Food and Nutrition Paper."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"415","DOI":"10.1021\/acs.jafc.8b05048","article-title":"Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.)","volume":"67","year":"2019","journal-title":"J. Agric. Food Chem."},{"key":"ref_31","first-page":"108655","article-title":"Investigation of Free Amino Acids, Bioactive and Neuroactive Compounds in Different Types of Tea and Effect of Black Tea Processing","volume":"117","author":"Ozdemir","year":"2019","journal-title":"LWT"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"991","DOI":"10.1038\/s41596-018-0119-1","article-title":"INFOGEST Static in Vitro Simulation of Gastrointestinal Food Digestion","volume":"14","author":"Brodkorb","year":"2019","journal-title":"Nat. Protoc."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"152","DOI":"10.1016\/S0076-6879(99)99017-1","article-title":"Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent","volume":"Volume 299","author":"Singleton","year":"1999","journal-title":"Oxidants and Antioxidants Part A"},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Cuvas-Limon, R.B., Ferreira-Santos, P., Cruz, M., Teixeira, J.A., Belmares, R., and Nobre, C. (2022). Effect of Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Fermented Aloe Vera Juices. Antioxidants, 11.","DOI":"10.3390\/antiox11122479"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"112469","DOI":"10.1016\/j.lwt.2021.112469","article-title":"Bioaccessibility of Bioactive Compounds after In Vitro Gastrointestinal Digestion and Probiotics Fermentation of Brazilian Fruits Residues with Antioxidant and Antidiabetic Potential","volume":"153","author":"Pereira","year":"2022","journal-title":"LWT"},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Zhou, A., Zhang, N., Dong, H., Huang, Y., and Xie, L. (2025). Fermented Food\u2013Polysaccharides as Gut Health Regulators: Sources, Optimization, Structural Characteristics and Mechanism. Foods, 14.","DOI":"10.3390\/foods14234108"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"106","DOI":"10.1016\/j.niox.2010.04.006","article-title":"Tryptic Amaranth Glutelin Digests Induce Endothelial Nitric Oxide Production through Inhibition of ACE: Antihypertensive Role of Amaranth Peptides","volume":"23","author":"Montoya","year":"2010","journal-title":"Nitric Oxide"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"100351","DOI":"10.1016\/j.afres.2023.100351","article-title":"A Comprehensive Review of Pseudo-Cereals: Nutritional Profile, Phytochemicals Constituents and Potential Health Promoting Benefits","volume":"3","author":"Kaur","year":"2023","journal-title":"Appl. Food Res."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"107146","DOI":"10.1016\/j.jfca.2024.107146","article-title":"Exploring the Potential of Amaranth Proteins: Composition, Functional Characteristics, Modifications, Bioactive Peptides, and Possible Applications in Food and Packaging Industries","volume":"139","author":"Das","year":"2025","journal-title":"J. Food Compos. Anal."},{"key":"ref_40","doi-asserted-by":"crossref","unstructured":"Zhou, J., Wan, Z., Gali, K.K., Jha, A.B., Nickerson, M.T., House, J.D., Tar\u2019an, B., and Warkentin, T.D. (2023). Quantitative Trait Loci Associated with Amino Acid Concentration and in Vitro Protein Digestibility in Pea (Pisum sativum L.). Front. Plant Sci., 14.","DOI":"10.3389\/fpls.2023.1083086"},{"key":"ref_41","unstructured":"WHO, FAO, and UNU (2007). Protein and Amino Acid Requirements in Human Nutrition, World Health Organization. WHO Technical Report Series No. 935."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"140","DOI":"10.1016\/j.ab.2017.12.009","article-title":"Improved HPLC-Method for Estimation and Correction of Amino Acid Losses during Hydrolysis of Unknown Samples","volume":"543","author":"Lamp","year":"2018","journal-title":"Anal. Biochem."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"109","DOI":"10.1016\/S0021-9673(98)00721-3","article-title":"Hydrolysis and Amino Acid Composition of Proteins","volume":"826","author":"Fountoulakis","year":"1998","journal-title":"J. Chromatogr. A"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"994","DOI":"10.1002\/bmc.1213","article-title":"Determination of Tryptophan in Bee Pollen and Royal Jelly by High-Performance Liquid Chromatography with Fluorescence Detection","volume":"23","author":"Zhang","year":"2009","journal-title":"Biomed. Chromatogr."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"12468","DOI":"10.1039\/D1FO02453A","article-title":"Pepsin Activity as a Function of pH and Digestion Time on Caseins and Egg White Proteins in Static in Vitro Conditions","volume":"12","author":"Salelles","year":"2021","journal-title":"Food Funct."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"413","DOI":"10.1111\/1541-4337.12081","article-title":"In Vitro Models for Studying Secondary Plant Metabolite Digestion and Bioaccessibility","volume":"13","author":"Alminger","year":"2014","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"100718","DOI":"10.1016\/j.focha.2024.100718","article-title":"Effect of Grain Structure and Cooking Method on Starch Digestibility and Antioxidant Activity of Amaranth (Amaranthus caudatus L.) Grains during Simulated Gastrointestinal Digestion","volume":"4","author":"Hu","year":"2024","journal-title":"Food Chem. Adv."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"5","DOI":"10.1016\/j.clnu.2019.04.022","article-title":"ESPEN Guideline on Home Enteral Nutrition","volume":"39","author":"Bischoff","year":"2020","journal-title":"Clin. Nutr."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1177\/0884533611427146","article-title":"Determinant Factors of the Viscosity of Enteral Formulas: Basic Analysis of Thickened Enteral Formulas","volume":"27","author":"Wakita","year":"2012","journal-title":"Nutr. Clin. Pract."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"689","DOI":"10.1177\/0148607112471560","article-title":"Osmolality, pH, and Compatibility of Selected Oral Liquid Medications with an Enteral Nutrition Product","volume":"37","author":"Klang","year":"2013","journal-title":"JPEN J. Parenter. Enter. Nutr."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"e212","DOI":"10.1016\/j.eclnm.2009.05.005","article-title":"Basics in Clinical Nutrition: Commercially Prepared Formulas","volume":"4","author":"Zadak","year":"2009","journal-title":"e-SPEN Eur. E J. Clin. Nutr. Metab."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"e33616","DOI":"10.1590\/1678-457x.33616","article-title":"Osmolality and pH in Handmade Enteral Diets Used in Domiciliary Enteral Nutritional Therapy","volume":"37","author":"Henriques","year":"2017","journal-title":"Food Sci. Technol."},{"key":"ref_53","doi-asserted-by":"crossref","unstructured":"Ojo, O., Adegboye, A.R.A., Ojo, O.O., Wang, X., and Brooke, J. (2020). An Evaluation of the Nutritional Value and Physical Properties of Blenderised Enteral Nutrition Formula: A Systematic Review and Meta-Analysis. Nutrients, 12.","DOI":"10.3390\/nu12061840"},{"key":"ref_54","doi-asserted-by":"crossref","unstructured":"Descallar, F.B., Roy, D., Wang, X., Zhu, P., Ye, A., Liang, Y., Pundir, S., Singh, H., and Acevedo-Fani, A. (2024). Investigation of the Gastric Digestion Behavior of Commercial Infant Formulae Using an in Vitro Dynamic Infant Digestion Model. Front. Nutr., 11.","DOI":"10.3389\/fnut.2024.1507093"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/17\/3028\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,8,29]],"date-time":"2026-08-29T04:26:33Z","timestamp":1787977593000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/17\/3028"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,27]]},"references-count":54,"journal-issue":{"issue":"17","published-online":{"date-parts":[[2026,9]]}},"alternative-id":["foods15173028"],"URL":"https:\/\/doi.org\/10.3390\/foods15173028","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,27]]}}}