2021Academic literature51 citations6 claims extractedDOI

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

Pichmony Ek, Bon‐Jae Gu, Steven R. Saunders +2

Current Research in Food Science

Food composition and properties

Incorporating fiber at high levels (>10%) into direct-expanded products with acceptable texture is challenging. Fundamental explanations for the interaction of starch and fiber and the cause of...

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2021Academic literature51 citations Open Access

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

Distribution of under-5 deaths in the neonatal, postneonatal, and childhood periods: a multicountry analysis in 64 low- and middle-income countries

Electro-hydrodynamic assisted synthesis of lecithin-stabilized peppermint oil-loaded alginate microbeads for intestinal drug delivery

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

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

Clean water, sanitation and under-five children diarrhea incidence: Empirical evidence from the South Africa’s General Household Survey

Betel (<i>Piper betle</i> L.) leaf ethanolic extracts dechlorophyllized using different methods: antioxidant and antibacterial activities, and application for shelf-life extension of Nile tilapia (<i>Oreochromis niloticus</i>) fillets

Association of multidimensional poverty and tuberculosis in India

The forgotten role of food cultures

Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies

Effect of composite coating treatment and low-temperature storage on the quality and antioxidant capacity of Chinese jujube (Zizyphus jujuba cv. Junzao)

Cytosolic replication in epithelial cells fuels intestinal expansion and chronic fecal shedding of Salmonella Typhimurium

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

ANFIS, ANN, and RSM modeling of moisture content reduction of cocoyam slices

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

Antibacterial Activity of Lactic Acid Producing Leuconostoc mesenteroides QZ1178 Against Pathogenic Gallibacterium anatis

Prevalence, risk factors and genetic traits of Salmonella Infantis in Dutch broiler flocks

Soybean germination limits the role of cell wall integrity in controlling protein physicochemical changes during cooking and improves protein digestibility

Spray dried nanoemulsions loaded with curcumin, resveratrol, and borage seed oil: The role of two different modified starches as encapsulating materials

An Update on Phytochemicals and Pharmacological Activities of the Genus Persicaria and Polygonum

Preparation of Nanoemulsions of Mentha piperita Essential Oil and Investigation of Their Cytotoxic Effect on Human Breast Cancer Lines

Reducing Food Waste in the Retail Supply Chains by Improving Efficiency of Logistics Operations

Exploring the relationship between the signal molecule AI-2 and the biofilm formation of Lactobacillus sanfranciscensis

Trends and expected benefits of the breaking edge food technologies in 2021–2030

Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying

Potential of Olive Oil Mill Wastewater as a Source of Polyphenols for the Treatment of Skin Disorders: A Review

Interactions and structural properties of zein/ferulic acid: The effect of calcium chloride

Impact of pre-treatment with pulsed electric field on drying rate and changes in spinach quality during hot air drying

Comprehensive Study on the Acrylamide Content of High Thermally Processed Foods

Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread

Traditional fermented foods as vehicle of non-dairy probiotics: Perspectives in South East Asia countries

US Food and Drug Administration regulatory pesticide residue monitoring of human foods: 2009-2017

Impact of heterogeneously crosslinked calcium alginate networks on the encapsulation of β-carotene-loaded beads

Application of deep eutectic solvents in the extraction of polyphenolic antioxidants from New Zealand Manuka leaves (Leptospermum Scoparium): Optimization and antioxidant activity

Oleogels of Some Plant Waxes: Characterization and Comparison with Sunflower Wax Oleogel

Functional significance and physiological regulation of essential trace metals in fish

Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation

Effects of lutein particle size in embedding emulsions on encapsulation efficiency, storage stability, and dissolution rate of microencapsules through spray drying

The Evolution of Phenolic Compounds in Vitis vinifera L. Red Berries during Ripening: Analysis and Role on Wine Sensory—A Review

Research progress on the antioxidant biological activity of beer and strategy for applications

The structure of human sweetness

Correlation between the structures of natural polysaccharides and their properties in regulating gut microbiota: Current understanding and beyond

Carbohydrate-active enzymes from Akkermansia muciniphila break down mucin O-glycans to completion

Ultrasonication: An Efficient Alternative for the Physical Modification of Starches, Flours and Grains

Antimicrobial Properties of Colostrum and Milk

Novel Technologies for Shelf-Life Extension of Food Products as a Competitive Advantage: A Review

Food waste generation and its industrial utilization: An overview

Magnesium Matters: A Comprehensive Review of Its Vital Role in Health and Diseases

Functional roles and engineering strategies to improve the industrial functionalities of lactic acid bacteria during food fermentation

Study on the structural characteristics and emulsifying properties of chickpea protein isolate-citrus pectin conjugates prepared by Maillard reaction