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Research Library · 240,889 Papers · Foodgeist

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Research Library

Name: Foodgeist Research Paper Library
Creator: Foodgeist
License: https://creativecommons.org/publicdomain/zero/1.0/

240,889 PEER-REVIEWED PAPERS · CONTINUOUSLY UPDATED

SOURCEAll Academic Medical

SORTMost cited Most recent

PERIODAll time Last 5y Last 10y Last 20y

2021Academic literature48 citations Open Access

Protein particle-based vehicles for encapsulation and delivery of nutrients: Fabrication, digestion, and release properties

Cuihua Chang, Junhua Li, Yujie Su +3

Food Hydrocolloids

Proteins in Food Systems

Research Library

Protein particle-based vehicles for encapsulation and delivery of nutrients: Fabrication, digestion, and release properties

Influence of Process Parameters on Sourdough Microbiota, Physical Properties and Sensory Profile

Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications

Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product

Knowledge and Perceptions of Non-Nutritive Sweeteners Within the UK Adult Population

Targeted and Nontargeted Metabolomics of Amino Acids and Bioactive Metabolites in Probiotic-Fermented Unhopped Beers Using Liquid Chromatography High-Resolution Mass Spectrometry

Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application

Cyclodextrin–phytochemical inclusion complexes: Promising food materials with targeted nutrition and functionality

Heat accelerates degradation of β-lactoglobulin fibrils at neutral pH

Targeted and untargeted analysis of triazole fungicides and their metabolites in fruits and vegetables by UHPLC-orbitrap-MS2

pH-shifting formation of goat milk casein nanoparticles from insoluble peptide aggregates and encapsulation of curcumin for enhanced dispersibility and bioactivity

Pectin-stabilized emulsions: Structure-emulsification relationships, covalent and non-covalent modifications, and future trends

A Treatise on Adulterations of Food and Culinary Poisons

Combatting Salmonella: a focus on antimicrobial resistance and the need for effective vaccination

Discrimination and characterization of the volatile organic compounds in red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models

Lactic acid bacteria: Nature, characterization, mode of action, products and applications

Reported Incidence of Infections Caused by Pathogens Transmitted Commonly Through Food: Impact of Increased Use of Culture-Independent Diagnostic Tests — Foodborne Diseases Active Surveillance Network, 1996–2023

Novel fungal alternative proteins from Penicillium limosum for enhancing structural and functional properties of plant-based meat analogues

Culinary destination enchantment: The strategic interplay of local gastronomy in regional tourism development

Nationwide trends and features of human salmonellosis outbreaks in China

Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities

Effect of cellulose nanofibrils on stability and digestive properties of legume protein-based emulsions

Effect of curdlan on the gel properties and interactions of whey protein isolate gels

Antibacterial Activity and Mechanisms of Plant Flavonoids against Gram-Negative Bacteria Based on the Antibacterial Statistical Model

Food Gels Based on Polysaccharide and Protein: Preparation, Formation Mechanisms, and Delivery of Bioactive Substances

Creativity and digital strategies to support food cultural heritage in Mediterranean rural areas

The future is fermented: Microbial biodiversity of fermented foods is a critical resource for food innovation and human health

Extraction of polyphenols and essential oils from herbs with green extraction methods – An insightful review

A comprehensive review on genipin: an efficient natural cross-linker for biopolymers

Future trends in the field of Pickering emulsions: Stabilizers, spray-dried microencapsulation and rehydration for food applications

Economic Burden of Foodborne Illnesses Acquired in the United States

Revolutionizing fruit juice: exploring encapsulation techniques for bioactive compounds and their impact on nutrition, flavour and shelf life

Nanotechnology in food packaging with implications for sustainable outlook and safety concerns

Longitudinal quantification of Bifidobacterium longum subsp. infantis reveals late colonization in the infant gut independent of maternal milk HMO composition

Current advances for in vitro protein digestibility

The Role of Dietary Antioxidants, Food Supplements and Functional Foods for Energy Enhancement in Healthcare Professionals

Food Safety in Developing Countries: Common Foodborne and Waterborne Illnesses, Regulations, Organizational Structure, and Challenges of Food Safety in the Context of Nepal

Magnesium promotes vascularization and osseointegration in diabetic states

Fish and fishery products

Role of vitamins A, C, D, E in cancer prevention and therapy: therapeutic potentials and mechanisms of action

"Analysis of veterinary drugs and pesticides in food using liquid chromatography-mass spectrometry"

Immune mechanisms in the pathophysiology of hypertension

A comprehensive review and recent advances of vitamin C: Overview, functions, sources, applications, market survey and processes

Enterococcus-derived tyramine hijacks α2A-adrenergic receptor in intestinal stem cells to exacerbate colitis

Beyond Insoluble Dietary Fiber: Bioactive Compounds in Plant Foods

Functional Food Based on Potato

Food Irradiation: An Emerging Processing Technology to Improve the Quality and Safety of Foods

Exploring the Potential of Lactobacillus helveticus R0052 and Bifidobacterium longum R0175 as Promising Psychobiotics Using SHIME

The effect of preparation temperature and composition on bigel performance as fat replacers

A comprehensive review of protein‐based carriers with simple structures for the co‐encapsulation of bioactive agents