{"id":36,"date":"2020-11-25T17:58:31","date_gmt":"2020-11-25T17:58:31","guid":{"rendered":"https:\/\/faculty.engineering.ucdavis.edu\/bornhorst-new\/?page_id=36"},"modified":"2021-08-13T19:23:57","modified_gmt":"2021-08-13T19:23:57","slug":"publications","status":"publish","type":"page","link":"https:\/\/faculty.engineering.ucdavis.edu\/bornhorst\/publications\/","title":{"rendered":"Publications"},"content":{"rendered":"\t\t
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For complete list, see Google Scholar:<\/h3>

https:\/\/scholar.google.com\/citations?user=IGjGZ5YAAAAJ&hl=en<\/a><\/p>

\u00a0<\/h3>

Selected Recent Publications:<\/h3>
  1. K.C. Drechsler,\u00a0G.M. Bornhorst<\/strong>. 2018.\u00a0Modeling the softening of carbohydrate-based foods during simulated gastric digestion.<\/em>\u00a0Journal of Food Engineering. 222: 38-48.<\/li>
  2. Y.A. Mennah-Govela,\u00a0G.M. Bornhorst<\/strong>. 2017.\u00a0Fresh-squeezed orange juice properties before and during in vitro digestion as influenced by orange variety and processing method.\u00a0<\/em>Journal of Food Science. 82(10): 2438-2447.<\/li>
  3. G.M. Bornhorst.\u00a0<\/strong>2017.\u00a0Gastric mixing during digestion: Mechanisms and applications.\u00a0<\/em>Annual Review of Food Science and Technology. 8: 523 \u2013 542.<\/li>
  4. Y.A. Mennah-Govela,\u00a0G.M. Bornhorst.\u00a0<\/strong>2016.\u00a0Mass transport processes in orange-fleshed sweet potatoes leading to structural changes during in vitro gastric digestion.<\/em>\u00a0Journal of Food Engineering. 191: 48-57.<\/li>
  5. K. Gebauer, J.A. Novotny,\u00a0G.M. Bornhorst,\u00a0<\/strong>D.J. Baer. 2016.\u00a0Food processing and structure impact the metabolizable energy of almonds<\/em>. Food and Function. DOI: 10.1039\/c6fo01076h.<\/li>
  6. G.M. Bornhorst,\u00a0<\/strong>K.C. Drechsler, C.A. Montoya, S.M. Rutherfurd, P.J. Moughan, R.P. Singh. 2016.\u00a0Gastric protein hydrolysis of raw and roasted almonds in the growing pig.<\/em>\u00a0Food Chemistry. 211: 502-508.<\/li>
  7. G.M. Bornhorst<\/strong>, M.J. Ferrua, R.P. Singh. 2015.\u00a0A proposed food breakdown classification system to predict food behavior during gastric digestion.\u00a0<\/em>Journal of Food Science. 80(5): R924-934.<\/li>
  8. G.M. Bornhorst<\/strong>, S.M. Rutherfurd, M.J. Roman, B.J. Burri, P.J. Moughan, R.P. Singh. 2014.\u00a0Gastric pH distribution and mixing of soft and rigid foods in the stomach using a dual-marker technique.<\/em>\u00a0Food Biophysics. 9(3): 292-300.<\/li>
  9. G.M. Bornhorst<\/strong>, R.P. Singh. 2014.\u00a0Gastric digestion in vivo and in vitro: How the structural aspects of food influence the digestion process<\/em>. Annual Review of Food Science and Technology. 5:111-132.<\/li>
  10. G.M. Bornhorst<\/strong>, M.J. Ferrua, S.M. Rutherfurd, D.R. Heldman, R.P. Singh. 2013.\u00a0Rheological properties and textural attributes of cooked brown and white rice during gastric digestion in vivo.<\/em>\u00a0Food Biophysics. 8(2): 137-150.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    Publications For complete list, see Google Scholar: https:\/\/scholar.google.com\/citations?user=IGjGZ5YAAAAJ&hl=en \u00a0 Selected Recent Publications: K.C. Drechsler,\u00a0G.M. Bornhorst. 2018.\u00a0Modeling the softening of carbohydrate-based foods during simulated gastric digestion.\u00a0Journal of Food Engineering. 222: 38-48. Y.A. Mennah-Govela,\u00a0G.M. Bornhorst. 2017.\u00a0Fresh-squeezed orange juice properties before and during in vitro digestion as influenced by orange variety and processing method.\u00a0Journal of Food Science. 82(10): […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-36","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/faculty.engineering.ucdavis.edu\/bornhorst\/wp-json\/wp\/v2\/pages\/36","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faculty.engineering.ucdavis.edu\/bornhorst\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/faculty.engineering.ucdavis.edu\/bornhorst\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/faculty.engineering.ucdavis.edu\/bornhorst\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/faculty.engineering.ucdavis.edu\/bornhorst\/wp-json\/wp\/v2\/comments?post=36"}],"version-history":[{"count":37,"href":"https:\/\/faculty.engineering.ucdavis.edu\/bornhorst\/wp-json\/wp\/v2\/pages\/36\/revisions"}],"predecessor-version":[{"id":1091,"href":"https:\/\/faculty.engineering.ucdavis.edu\/bornhorst\/wp-json\/wp\/v2\/pages\/36\/revisions\/1091"}],"wp:attachment":[{"href":"https:\/\/faculty.engineering.ucdavis.edu\/bornhorst\/wp-json\/wp\/v2\/media?parent=36"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}