Publications
23
Citations
258
Est. group size
~4
Recurring co-author estimate
Active years
12
Publishing since 2015
Clay Swackhamer's research focuses on how foods physically and chemically break down during digestion, using lab-based simulators of the mouth and stomach to study processes like chewing, gastric mixing, and enzyme action. This work informs how food structure and fiber composition affect nutrient release, carbohydrate digestion rate, and metabolic outcomes such as fat use and blood sugar response. The research connects food engineering methods with nutrition science, including studies in both animal models and human dietary cohorts.
Publication output was low and intermittent from 2017-2024 but increased sharply in 2025, suggesting a recent surge in research activity.
Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026
- Something to chew on – oral processing simulators should be developed for integration with in vitro digestion workflows
Food Bioscience · 2026
- Structure-based standardization of prebiotic soluble dietary fibers based on monosaccharide composition, degree of polymerization, and linkage composition
Carbohydrate Polymers · 2025
- Fracture and rheological properties of standardized, model solid foods influence their breakdown mechanisms during in vitro gastric digestion with simulated peristalsis
Food Hydrocolloids · 2025
- Synergistic Enhancement of Corn Insoluble Dietary Fiber via Combined Radiofrequency Heating and Enzymatic Hydrolysis: Fermentability and Short‐Chain Fatty Acid (SCFA) Production
Journal of Food Science · 2025
- Moderating carbohydrate digestion rate in mice promotes fat oxidation and metabolic flexibility revealed through a new approach to assess metabolic substrate utilization
European Journal of Nutrition · 2025
- Diets With Higher Slowly Digestible Starch Improve Metabolic Flexibility Using a New Assessment Approach
Current Developments in Nutrition · 2025
- Role of habitual diet in metabolic fuel utilization and metabolic flexibility, evidence in Kenyan and U.S. cohorts
European Journal of Clinical Nutrition · 2025
- Emergency Transition of Intro Communication and Design Course to Remote Teaching
2021 ASEE Virtual Annual Conference Content Access Proceedings · 2024
- Development and analysis of a multi-module peristaltic simulator for gastrointestinal research
Food Research International · 2023
- Moderating carbohydrate digestion rate promotes metabolic flexibility in mice
bioRxiv (Cold Spring Harbor Laboratory) · 2023
- Gastric secretion rate and protein concentration impact intragastric pH and protein hydrolysis during dynamic in vitro gastric digestion
Food Hydrocolloids for Health · 2021
- Development and characterization of standardized model, solid foods with varying breakdown rates during gastric digestion
Journal of Food Engineering · 2021
- Some pearl millet-based foods promote satiety or reduce glycaemic response in a crossover trial
British Journal Of Nutrition · 2020
- Inflammatory Effects of Thickened Water on the Lungs in a Murine Model of Recurrent Aspiration
The Laryngoscope · 2020
- Fracture properties of foods: Experimental considerations and applications to mastication
Journal of Food Engineering · 2019
- Journal of Food Engineering×2
- Food & Function×2
- European Journal of Clinical Nutrition×2
- Current Developments in Nutrition×2
- SSRN Electronic Journal×2
- Neeraj Ghanghas
Nursing · Purdue University West Lafayette
- Oguz Kaan Ozturk
Nursing · Purdue University West Lafayette
- Enrico Federici
Nursing · Purdue University West Lafayette
- Bin Zhang
Nursing · Purdue University West Lafayette
- Osvaldo H. Campanella
Nursing · The Ohio State University
This profile was generated automatically from public scholarly data (OpenAlex). Group size and activity levels are estimates derived from co-authorship patterns.
Last updated Jul 20, 2026.
Claim or correct this profile