2021Academic literature51 citations Open Access

Comprehensive review on potential applications of microfluidization in food processing

Anit Kumar, Atul Dhiman, Rajat Suhag +3

Food Science and Biotechnology

Proteins in Food Systems

DOI →Full text →

2021Academic literature51 citations Open Access

The forgotten role of food cultures

, , +2

FEMS Microbiology Letters

Probiotics and Fermented Foods

Fermentation is one of if not the oldest food processing technique, yet it is still an emerging field when it comes to its numerous mechanisms of action and potential applications. The effect of...

Research Library

Comprehensive review on potential applications of microfluidization in food processing

The forgotten role of food cultures

Association of multidimensional poverty and tuberculosis in India

Manganese transport in mammals by zinc transporter family proteins, ZNT and ZIP

Reference genomes of the two cultivated jute species

Starch Extraction and Modification by Pulsed Electric Fields

Antibacterial and Antifungal Activities of Ethiopian Medicinal Plants: A Systematic Review

Freeze vs. Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material

Salmonella enters a dormant state within human epithelial cells for persistent infection

Optimization of Medium Composition for Biomass Production of<i>Lactobacillus plantarum</i>200655 Using Response Surface Methodology

Term infant formula supplemented with milk-derived oligosaccharides shifts the gut microbiota closer to that of human milk-fed infants and improves intestinal immune defense: a randomized controlled trial

Trading off cost, emission, and quality in cold chain design: A simulation approach

The Effect of Nanocomposite Edible Coating Enriched with <i>Foeniculum vulgare</i> Essential Oil on the Shelf Life of <i>Oncorhynchus mykiss</i> Fish Fillets during the Storage

Climate change in the Andes and its impact on agriculture: a systematic review

A mechanistic insight into the biological activities of urolithins as gut microbial metabolites of ellagitannins

Clean Label in Bread

Lactoferrin particles assembled via transglutaminase-induced crosslinking: Utilization in oleogel-based Pickering emulsions with improved curcumin bioaccessibility

Plastic-free behavior of millennials: An application of the theory of planned behavior on drinking choices

Prevalence, Trends, and Socioeconomic Determinants of Coexisting Forms of Malnutrition Amongst Children under Five Years of Age in Pakistan

Exploration of physicochemical properties and molecular interactions between cellulose and high-amylose cornstarch during extrusion processing

Ethylene-induced banana starch degradation mediated by an ethylene signaling component MaEIL2

Influence of microwave treatment on the structure and functionality of pure amylose and amylopectin systems

Associations of Brain Atrophy and Cerebral Iron Accumulation at MRI with Clinical Severity in Wilson Disease

Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient

Pooled prevalence and associated factors of chronic undernutrition among under-five children in East Africa: A multilevel analysis

Effect of Cold Plasma Treatment on Cooking, Thermomechanical and Surface Structural Properties of Chinese Milled Rice

Systemic deletion of Atp7b modifies the hepatocytes’ response to copper overload in the mouse models of Wilson disease

Intestinal and systemic inflammation induced by symptomatic and asymptomatic enterotoxigenic <i>E. coli</i> infection and impact on intestinal colonization and ETEC specific immune responses in an experimental human challenge model

Evaluation of green extraction processes, lipid composition and antioxidant activity of pomegranate seed oil

How does sanitation influence people's quality of life? Qualitative research in low-income areas of Maputo, Mozambique

Influence of thermal processing on the physicochemical properties of bovine lactoferrin

Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Keshan Disease: A Potentially Fatal Endemic Cardiomyopathy in Remote Mountains of China

Correlation between flavor compounds and microorganisms of Chaling natural fermented red sufu

Composition, Succession, and Source Tracking of Microbial Communities throughout the Traditional Production of a Farmstead Cheese

Recombinant lactic acid bacteria as promising vectors for mucosal vaccination

Encapsulation of luteolin using oxidized lotus root starch nanoparticles prepared by anti-solvent precipitation

Biology and Biotechnology of Quinoa

Characterization of Oregano Essential Oil (Origanum vulgare L. subsp. hirtum) Particles Produced by the Novel Nano Spray Drying Technique

Physicochemical characteristics of ginger essential oil nanoemulsion encapsulated by zein/NaCas and antimicrobial control on chilled chicken

Effect of Water Stress on Grain Yield and Physiological Characters of Quinoa Genotypes

Characterization of the structure and properties of the isolating interfacial layer of oil–water emulsions stabilized by soy hull polysaccharide: Effect of pH changes

COSMOtherm as an Effective Tool for Selection of Deep Eutectic Solvents Based Ready-To-Use Extracts from Graševina Grape Pomace

Recent applications of novel laser techniques for enhancing agricultural production

Foaming and sensory characteristics of protein-polyphenol particles in a food matrix

Propionic acid bacteria in the food industry: An update on essential traits and detection methods

Effects of packaging color on expected flavor, texture, and liking of chocolate in Brazil and France

Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal

Engaging family members in maternal, infant and young child nutrition activities in low‐ and middle‐income countries: A systematic scoping review

Microencapsulation of <i>Lactobacillus acidophilus</i> LA‐5 and <i>Bifidobacterium animalis</i> BB‐12 in pectin and sodium alginate: A comparative study on viability, stability, and structure