Sustained intake of animal-sourced foods is associated with less stunting in young children

Sonia Zaharia, Shibani Ghosh, Robin Shrestha +9

Nature Food

Child Nutrition and Water Access

DOI →

2021Academic literature49 citations6 claims extracted Open Access

The Effect of pH and Storage Temperature on the Stability of Emulsions Stabilized by Rapeseed Proteins

Karolina Östbring, María Matos, Ali Marefati +2

Foods

Proteins in Food Systems

Rapeseed press cake (RPC), the by-product of rapeseed oil production, contains proteins with emulsifying properties, which can be used in food applications. Proteins from industrially produced RPC...

Research Library

Sustained intake of animal-sourced foods is associated with less stunting in young children

The Effect of pH and Storage Temperature on the Stability of Emulsions Stabilized by Rapeseed Proteins

Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches

Metabolic potential of microbial community and distribution mechanism of Staphylococcus species during broad bean paste fermentation

Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour

The structural, thermal, pasting and gel properties of the mixtures of enzyme-treated potato protein and potato starch

Elucidation of the Regulatory Network of Flavonoid Biosynthesis by Profiling the Metabolome and Transcriptome in Tartary Buckwheat

The effects of sugars and sugar alcohols on the pasting and granular swelling of wheat starch

Prebiotic characteristics of arabinogalactans during in vitro fermentation through multi-omics analysis

Sodium caseinate particles with co-encapsulated resveratrol and epigallocatechin-3-gallate for inhibiting the oxidation of fish oil emulsions

Microbial community diversity associated with Tibetan kefir grains and its detoxification of Ochratoxin A during fermentation

Anthocyanins Are Converted into Anthocyanidins and Phenolic Acids and Effectively Absorbed in the Jejunum and Ileum

Fortification of Plant-Based Milk with Calcium May Reduce Vitamin D Bioaccessibility: An <i>In Vitro</i> Digestion Study

How pea fractions with different protein composition and purity can substitute WPI in heat-set gels

Role of calcium on lipid digestion and serum lipids: a review

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The impact of heat moisture treatment on the physicochemical properties and in vitro glycemic index of rice flour with different amylose contents and associated effects on rice dumpling quality

Thermal or membrane processing for Infant Milk Formula: Effects on protein digestion and integrity of the intestinal barrier

In vitro digestion of polysaccharides: InfoGest protocol and use of small intestinal extract from rat

Effects of ultrasound-assisted cellulase enzymatic treatment on the textural properties and in vitro starch digestibility of brown rice noodles

Rheological and textural properties of emulsion-filled gel based on enzymatically hydrolyzed rice starch

Molecular docking simulation combining with multi-spectroscopy techniques clarify how small molecule ligands bind to biomacromolecule: Myosin and aldehydes as a case study

Characteristics that modify the effect of small-quantity lipid-based nutrient supplementation on child anemia and micronutrient status: an individual participant data meta-analysis of randomized controlled trials

Nanoencapsulated curcumin emulsion utilizing milk cream as a potential vehicle by microfluidization: Bioaccessibility, cytotoxicity and physico-functional properties

QuEChERS sample pre-processing with UPLC–MS/MS: A method for detecting 19 quinolone-based veterinary drugs in goat’s milk

Encapsulation of phenolic compounds within food-grade carriers and delivery systems by pH-driven method: a systematic review

Bioactive peptides produced by engineered probiotics and other food-grade bacteria: A review

Whey protein isolate-dextran conjugates: Decisive role of glycation time dependent conjugation degree in size control and stability improvement of colloidal nanoparticles

The rise of non-typhoidal Salmonella: an emerging global public health concern

Polysaccharides and proteins-based bionanocomposites for microencapsulation of probiotics to improve stability and viability in the gastrointestinal tract: A review

Functional yogurt: a comprehensive review of its nutritional composition and health benefits

A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective

Pesticide residues in fruits and vegetables: Analysis and risk assessment of EU RASFF notifications between 1999 and 2022

Steering the path to safer food: The role of transformational leadership in food services to combat against foodborne illness

Research progress in the use of lactic acid bacteria as natural biopreservatives against Pseudomonas spp. in meat and meat products: A review

Recent advances review in tea waste: High-value applications, processing technology, and value-added products

A pH-sensitive W/O/W emulsion-bound carboxymethyl chitosan-alginate hydrogel bead system through the Maillard reaction for probiotics intestine-targeted delivery

A review of the application of modeling and simulation to drying systems for improved grain and seed quality

Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems

Research progress of dual-mode sensing technology strategy based on SERS and its application in the detection of harmful substances in foods

Classification and characterization on sorghums based on HS-GC-IMS combined with OPLS-DA and GA-PLS

Selenium Nanomaterials Enhance Sheath Blight Resistance and Nutritional Quality of Rice: Mechanisms of Action and Human Health Benefit

The effect of nutrition-specific and nutrition-sensitive interventions on the double burden of malnutrition in low-income and middle-income countries: a systematic review

Perspective on the health effects of unsaturated fatty acids and commonly consumed plant oils high in unsaturated fat

Research Progress on the Physiological Mechanism by Which Selenium Alleviates Heavy Metal Stress in Plants: A Review

Characterization of Various Noncovalent Polyphenol–Starch Complexes and Their Prebiotic Activities during <i>In Vitro</i> Digestion and Fermentation

Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities

Production of deoxycholic acid by low-abundant microbial species is associated with impaired glucose metabolism

Immigrant Lives and the Politics of Olfaction in the Global City

Improving Aerobic Digestion of Food Waste by Adding a Personalized Microbial Inoculum