2021Academic literature58 citations3 claims extractedDOI

Foaming and emulsifying properties of extensively and mildly extracted Bambara groundnut proteins: A comparison of legumin, vicilin and albumin protein

Jack Yang, Annemiek de Wit, Claudine F. Diedericks +3

Food Hydrocolloids

Proteins in Food Systems

Bambara groundnut (BGN) is a novel plant protein source, which has not received much attention in terms of the structure-function relation of its proteins in foaming and emulsifying properties. In...

DOI →

2021Academic literature58 citations Open Access

Bridging the Gaps in Traceability Systems for Fresh Produce Supply Chains: Overview and Development of an Integrated IoT-Based System

Aristotelis C. Tagarakis, Lefteris Benos, Dimitrios Katerıs +2

Research Library

Foaming and emulsifying properties of extensively and mildly extracted Bambara groundnut proteins: A comparison of legumin, vicilin and albumin protein

Bridging the Gaps in Traceability Systems for Fresh Produce Supply Chains: Overview and Development of an Integrated IoT-Based System

Oral Cholera Vaccine Efficacy and Effectiveness

Current Perspective of Sialylated Milk Oligosaccharides in Mammalian Milk: Implications for Brain and Gut Health of Newborns

The Dual Role of Vitamin K2 in “Bone-Vascular Crosstalk”: Opposite Effects on Bone Loss and Vascular Calcification

NIR and MIR spectroscopy for quick detection of the adulteration of cocoa content in chocolates

Effect of flax gum on the functional properties of soy protein isolate emulsion gel

One-step self-assembly of curcumin-loaded zein/sophorolipid nanoparticles: physicochemical stability, redispersibility, solubility and bioaccessibility

Glycosylated zein as a novel nanodelivery vehicle for lutein

Influence of Salinity on the Microbial Community Composition and Metabolite Profile in Kimchi

Identification of Compounds Contributing to Trigeminal Pungency of Baijiu by Sensory Evaluation, Quantitative Measurements, Correlation Analysis, and Sensory Verification Testing

Forecasts of wholesale food price indices through Gaussian process regressions

Nutritional and functional perspectives of pseudocereals

Insight into the effects of pulsed electric field on the structure, aggregation characteristics and functional properties of whey proteins

Characterisation of flavour profiles and microbial communities of fermented peppers with different fermentation years by combining flavouromics and metagenomics

Our extended microbiome: The human-relevant metabolites and biology of fermented foods

Review on emerging trends and challenges in the modification of xanthan gum for various applications

Effect of microwave-assisted hot air drying on drying kinetics, water migration, dielectric properties, and microstructure of corn

A comprehensive review: Impact of oleogel application on food texture and sensory properties

From structure to function: A comprehensive overview of polysaccharide roles and applications

Encapsulation method of probiotic embedded delivery system and its application in food

Probiotics encapsulated by gelatin and hyaluronic acid via layer-by-layer assembly technology for enhanced viability

Effect of κ-carrageenan on physicochemical and 3D printing properties of walnut protein-stabilized emulsion gel

Syphilis mimetic nanoparticles for cuproptosis-based synergistic cancer therapy via reprogramming copper metabolism

Construction of starch-sodium alginate interpenetrating polymer network and its effects on structure, cooking quality and in vitro starch digestibility of extruded whole buckwheat noodles

A review of the health benefits, functional properties, and ultrasound-assisted dietary fiber extraction

Advances in flavor peptides with sodium-reducing ability: A review

The Role of Lactoferrin in Intestinal Health

pH and ultrasound driven structure-function relationships of soy protein hydrolysate

Protein-based emulsion gels as materials for delivery of bioactive substances: Formation, structures, applications and challenges

Food, gut barrier dysfunction, and related diseases: A new target for future individualized disease prevention and management

Middle-age high normal serum sodium as a risk factor for accelerated biological aging, chronic diseases, and premature mortality

Potential health benefits of fermented blueberry: A review of current scientific evidence

Use of cryoprotectors and antioxidants in sturgeon semen cryopreservation

Modified porous starch for enhanced properties: Synthesis, characterization and applications

Inflammation and hypertension: Underlying mechanisms and emerging understandings

Legume protein/polysaccharide food hydrogels: Preparation methods, improvement strategies and applications

Probiotic and postbiotic analytical methods: a perspective of available enumeration techniques

Immunomodulation of B Lymphocytes by Prebiotics, Probiotics and Synbiotics: Application in Pathologies

Antioxidant Activity of Essential Oils

Microbial communities and their correlation with flavor compound formation during the mechanized production of light-flavor Baijiu

Physicochemical, Nutritional, and Medicinal Properties of Opuntia ficus-indica (L.) Mill. and Its Main Agro-Industrial Use: A Review

Potential application of polysaccharide mucilages as a substitute for emulsifiers: A review

Induction of mitochondrial recycling reverts age-associated decline of the hematopoietic and immune systems

A bigel based formulation protects lutein better in the gastric environment with controlled release and antioxidant profile than other gel based systems

Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae

Efficacy and safety of Melaleuca alternifolia (tea tree) oil for human health—A systematic review of randomized controlled trials

Development of a hybrid mixed-mode solar dryer for product drying

Preparation of aromatic β-cyclodextrin nano/microcapsules and corresponding aromatic textiles: A review

A comprehensive review on the utilization of biopolymer hydrogels to encapsulate and protect probiotics in foods