All foods harbor unique length scale‐dependent structural features that can influence the release, transport, and utilization of macro‐ or micronutrients in the human gastrointestinal tract. In this regard, food destructuring and restructuring processes during gastric passage significantly influence downstream nutrient assimilation and feelings of satiety. This review begins with a synopsis of the effects of oral processing on food structure. Then, stomach‐centric factors that contribute to the efficacy of gastric digestion are discussed, and exemplified by comparing the intragastric de‐ and restructuring of a number of common foods. The mechanisms of how intragastric structuring influences gastric emptying and its relationship to human satiety are then discussed. Finally, recently developed, non‐destructive instrumental approaches used to quantitively and qualitatively characterize food behavior during gastric destructuring and restructuring are described.

中文翻译：

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胃消化过程中食物的破坏和重组

所有食物都具有独特的长度尺度相关结构特征，这些特征可以影响人体胃肠道中宏量或微量营养素的释放、运输和利用。在这方面，胃通过期间食物的破坏和重组过程显着影响下游的营养吸收和饱腹感。这篇综述首先概述了口服加工对食物结构的影响。然后，讨论了有助于胃消化功效的以胃为中心的因素，并通过比较许多常见食物的胃内去除和重组来举例说明。然后讨论了胃内结构如何影响胃排空的机制及其与人类饱腹感的关系。最后，最近开发的，