Raffaele Colosimo

Postgraduate Student

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Food structure, colloids and digestion

I graduated with a master’s degree in “Human Nutritional Science” (110/110 cum laude) at the University of Pisa in 2017 and I have been always passionate about science, nutrition and wellness. My interests are related to how the structure of food influences digestion and subsequent physiological responses.

My current research focusses on physical, chemical and biological analyses of Quorn mycoprotein™ based products.

The main aim of my project is to investigate the mechanisms underpinning the health benefits obtained by the consume of Quorn mycoprotein™ based foods by determining how the complex mycoprotein structure (particularly the fibre in the cell walls) controls the digestion and the bioavailability of nutrients.

The main approaches involve physico-chemical and structural investigations of mycoprotein at different stages of digestion using in vitro models.

Colosimo RC,Warren FJW,Edwards CHE,Ryden PR,Dyer PSD,Finnigan TJAF,Wilde PJW. (2021)

Comparison of the behavior of fungal and plant cell wall during gastrointestinal digestion and resulting health effects: A review

Trends in Food Science & Technology, 110, 132-141

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Colosimo R,Mulet Cabero A,Gotts K,Haider K,Edwards CH,Warren FJ,Finnigan TJA,Wilde PJ. (2021)

ß-glucan release from fungal and plant cell walls after simulated gastrointestinal digestion

Journal of Functional Foods

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Colosimo R,Mulet-Cabero AI,Warren FJ,Edwards CH,Finnigan TJA,Wilde P. (2020)

Mycoprotein reduces lipolysis and bile salts concentration during simulated gastrointestinal digestion

Food and Function

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