Research Library

Heat-induced gelation of casein micelles

Taco Nicolaï, Christophe Chassenieux

Food Hydrocolloids

Proteins in Food Systems

2021

Academic literature

46 citations

7 claims extracted

DOI

Effect of freeze-thaw treatment on the structure and texture of soy protein-dextran conjugate gels crosslinked by transglutaminase

Qiang Cui, Jingnan Liu, Guorong Wang +3

LWT

Proteins in Food Systems

This study aimed to investigate the effects of freeze-thaw treatment on the structure and texture of transglutaminase crosslinked soy protein isolate gels with glycated modifications. Different mass...

The role of agave fructans in health and food applications: A review

Hugo Espinosa‐Andrews, Judith Esmeralda Urías‐Silvas, Norma Morales-Hernández

Trends in Food Science & Technology

Microbial Metabolites in Food Biotechnology

2021Academic literature46 citations3 claims extractedDOI

Noncovalent Polyphenol–Macromolecule Interactions and Their Effects on the Sensory Properties of Foods

Fabian Weber

Journal of Agricultural and Food Chemistry

Botanical Research and Applications

Noncovalent interactions between food macromolecules like proteins and polysaccharides with polyphenols have a broad and extensive impact on the sensory properties of food. Because of the structural...

2021Academic literature46 citations5 claims extractedDOI

Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products

Giovanni Barone, Saeed Rahimi Yazdi, Søren K. Lillevang +1

Comprehensive Reviews in Food Science and Food Safety

Proteins in Food Systems

Calcium (Ca) is a key micronutrient of high relevance for human nutrition that also influences the texture and taste of dairy products and their processability. In bovine milk, Ca is presented in...

Characterisation of key odorants causing honey aroma in Feng-flavour Baijiu during the 17-year ageing process by multivariate analysis combined with foodomics

Wei Jia, Zibian Fan, An Du +2

Food Chemistry

Fermentation and Sensory Analysis

2021Academic literature46 citations4 claims extractedDOI

Ultrasonic Self-Emulsification Nanocarriers for Cellular Enhanced Astaxanthin Delivery

Xuedi Zhang, Xue Zhao, Shanshan Tie +2

Journal of Agricultural and Food Chemistry

Proteins in Food Systems

Oil in water (O/W) nanocarriers were prepared for cellular enhanced astaxanthin delivery using a (3-carboxypropyl) triphenylphosphonium bromide (TPP)-modified casein by an ultrasonic...

2021Academic literature46 citations Open Access

In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure

Andrea Aleixandre, Yaiza Benavent‐Gil, Ramón Moreira +1

Food Hydrocolloids

Food composition and properties

Effect of a microencapsulated synbiotic product on microbiology, microstructure, textural and rheological properties of stirred yogurt

Hongbo Li, Tiantian Liu, Jingjing Yang +6

LWT

Probiotics and Fermented Foods

Effect of oxidative modification by reactive oxygen species (ROS) on the aggregation of whey protein concentrate (WPC)

Yongli Feng, Jianming Wang, Haiyue Hu +1

Food Hydrocolloids

Proteins in Food Systems

Long-term retrogradation behavior of lotus seed starch-chlorogenic acid mixtures after microwave treatment

Jianyi Wang, Xiangfu Jiang, Zebin Guo +2

Food Hydrocolloids

Food composition and properties

Coating of betanin and carvone Co-loaded nanoliposomes with synthesized cationic inulin: A strategy for enhancing the stability and bioavailability

Sajed Amjadi, Hadi Almasi, Hamed Hamishehkar +2

Food Chemistry

Botanical Research and Applications

2021Academic literature46 citations5 claims extracted Open Access

Development of Antioxidant-Fortified Oleogel and Its Application as a Solid Fat Replacer to Muffin

Sohui Jeong, Suyong Lee, Imkyung Oh

Foods

Food Chemistry and Fat Analysis

Oleogelation has recently received a great deal of attention in the food industry as a novel alternative technology that physically converts liquid oil into semi-solid gel. Since the functional...

2021Academic literature46 citations6 claims extractedDOI

Microencapsulated functional ingredients from a Moringa oleifera leaf polyphenol-rich extract: Characterization, antioxidant properties, in vitro simulated digestion, and storage stability

Phanita Vonghirundecha, Sasitorn Chusri, Pisipong Meunprasertdee +1

LWT

Microencapsulation and Drying Processes

Functional ingredients, particularly Moringa oleifera, have been highlighted as promising substances for combatting the harmful effects of oxidative stress. However, the physicochemical factors can...

An insight into the structural evolution of waxy maize starch chains during growth based on nonlinear rheology

Zipeng Liu, Ling Chen, Pingping Bie +2

Food Hydrocolloids

Polysaccharides Composition and Applications

The contribution of superheated steam treatment of wheat flour to the cake quality

Yongshuai Ma, Shangyuan Sang, Dan Xu +3

LWT

Food composition and properties

Improving solubility and stability of β-carotene by microencapsulation in soluble complexes formed with whey protein and OSA-modified starch

Quanquan Lin, Dan Wu, Harjinder Singh +1

Food Chemistry

Proteins in Food Systems

2021Academic literature46 citations7 claims extracted Open Access

The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter and Product

Κleopatra Tsatsaragkou, Lisa Methven, Afroditi Chatzifragkou +1

Foods

Microbial Metabolites in Food Biotechnology

Sugar has multiple roles in baked products; competing for water and as such reducing starch gelatinisation and gluten development, behaving as a fluid during cooking, recrystallising on cooling;...

Inulin application on the optimization of reduced-fat ice cream using response surface methodology

Rajnibhas Sukeaw Samakradhamrongthai, Taruedee Jannu, Thanyapohn Supawan +3

Food Hydrocolloids

Microbial Metabolites in Food Biotechnology

Sustainable consumption in Taiwan retailing: The impact of product features and price promotion on purchase behaviors toward expiring products

Hsiu‐Hua Chang, Jingwen Su

Food Quality and Preference

Food Waste Reduction and Sustainability

2021Academic literature46 citations20 claims extractedDOI

African nightshades ( Solanum nigrum complex): The potential contribution to human nutrition and livelihoods in sub‐Saharan Africa

Frank Sangija, Haikael Martin, Athanasia Matemu

Comprehensive Reviews in Food Science and Food Safety

Seed and Plant Biochemistry

Achieving zero hunger in sub-Saharan Africa (SSA) without minimizing postharvest losses of agricultural products is impossible. Therefore, a holistic approach is vital to end hunger, simultaneously...

2021Academic literature46 citations6 claims extractedDOI

Amelioration of the stability of polyunsaturated fatty acids and bioactive enriched vegetable oil: blending, encapsulation, and its application

Monalisha Pattnaik, Hari Niwas Mishra

Critical Reviews in Food Science and Nutrition

Microencapsulation and Drying Processes

Lipid oxidation in vegetable oils is the primary concern for food technologists. Modification of oils like hydrogenation, fractionation, inter-esterification, and blending are followed to improve...

2021Academic literature46 citations1 claim extractedDOI

Chemoinformatics View on Bitter Taste Receptor Agonists in Food

Sebastian Bayer, Ariane Isabell Mayer, Gigliola Borgonovo +3

Journal of Agricultural and Food Chemistry

Biochemical Analysis and Sensing Techniques

Food compounds with a bitter taste have a role in human health, both for their capability to influence food choice and preferences and for their possible systemic effect due to the modulation of...

Effect of Lactobacillus plantarum-fermented mulberry pomace on antioxidant properties and fecal microbial community

Shuxin Tang, Yuxin Cheng, Ting Wu +3

LWT

Probiotics and Fermented Foods

Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition

Hongxia Che, Jing Yu, Jinyuan Sun +2

Food Bioscience

Probiotics and Fermented Foods

Health benefits and technological effects of Lacticaseibacillus casei-01: An overview of the scientific literature

Tatiana Colombo Pimentel, Larissa Ramalho Brandão, Matthaws Pereira de Oliveira +2

Trends in Food Science & Technology

Probiotics and Fermented Foods

2021Academic literature46 citations1 claim extractedDOI

Bigels—oleocolloid matrices—as probiotic protective systems in yogurt

Xiaoqing Zhuang, Stephanie Clark, Nuria C. Acevedo

Journal of Food Science

Food Chemistry and Fat Analysis

The probiotic yogurt market is strong because of the potential benefits that probiotics provide to the host, such as relieving lactose intolerance symptoms, easing diarrhea, and improving the immune...

2025Academic literature45 citationsDOI

Integrating AI with detection methods, IoT, and blockchain to achieve food authenticity and traceability from farm-to-table

Zhaolong Liu, Xin-Lei Yu, Nan Liu +3

Trends in Food Science & Technology

Food Supply Chain Traceability

2025Scientific literature45 citationsDOI

Synergy of traditional practices and modern technology: Advancing the understanding and applications of microbial resources and processes in fermented foods

Yuli Zhang, X.M. Zhu, Nan Wang +3

Trends in Food Science & Technology

Biotechnology

2025Academic literature45 citationsDOI

Sweetener aspartame aggravates atherosclerosis through insulin-triggered inflammation

Weijie Wu, Wenhai Sui, Sizhe Chen +18

Cell Metabolism

Biochemical Analysis and Sensing Techniques

Consumption of artificial sweeteners (ASWs) in various foods and beverages has been linked to an increased risk of cardiovascular diseases (CVDs). However, molecular mechanisms underlying...

Characterization and emulsifying ability evaluation of whey protein-pectin conjugates formed by glycosylation

Keke Hou, Xiong Fu, Haiming Chen +1

Carbohydrate Polymers

Proteins in Food Systems

Physicochemical properties and stability of oil-in-water emulsions stabilized by soy protein isolate and xanthan gum

Veljko Krstonošić, Nebojša Pavlović, Ivana Nikolić +2

International Journal of Biological Macromolecules

Proteins in Food Systems

Chitosan entrapping of sodium alginate / Lycium barbarum polysaccharide gels for the encapsulation, protection and delivery of Lactiplantibacillus plantarum with enhanced viability

Ran Liu, Xiaoman Ci, Linlin Liu +6

International Journal of Biological Macromolecules

Probiotics and Fermented Foods

2024Academic literature45 citations6 claims extracted Open Access

Effect of extraction methods on functional properties of plant proteins: A review

Akshay S. Chandran, Piyush Kashyap, Mamta Thakur

eFood

Proteins in Food Systems

Abstract Food proteins should not only provide nutrition but should also have specific functional properties that facilitate processing and enhance product performance. These functional properties...

Potato protein as an emerging high-quality: Source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein

Rizwan Ahmed Bhutto, Noor ul ain Hira Bhutto, Santosh Khanal +4

Food Hydrocolloids

Seed and Plant Biochemistry

A scoping review of the literature examining consumer acceptance of upcycled foods

Peng Lu, Jean A. Parrella, Zhihong Xu +1

Food Quality and Preference

Food Waste Reduction and Sustainability

Upcycled foods are a promising solution to reduce food waste because the upcycling process involves transforming food by-products and waste materials into new and edible food products. Consumers tend...

Preparation and characterization of pectin-alginate-based microbeads reinforced by nano montmorillonite filler for probiotics encapsulation: Improving viability and colonic colonization

Rui Sun, Zhongyi Lv, Ying Wang +7

International Journal of Biological Macromolecules

Probiotics and Fermented Foods

Nielsen's Food Analysis

Food science text series

Biochemical Analysis and Sensing Techniques

Coatings Based on Essential Oils for Combating Antibiotic Resistance

Anita Ioana Vișan, Irina Neguț

Antibiotics

Essential Oils and Antimicrobial Activity

In the current era of widespread antimicrobial resistance, the utilization of essential oils (EOs) derived from plants has emerged as a promising alternative in combating pathogens that have...

Developmental Formulation Principles of Food Preservatives by Nanoencapsulation—Fundamentals, Application, and Challenges

M. Lavanya, S. Karthick Raja Namasivayam, Arun John

Applied Biochemistry and Biotechnology

Microencapsulation and Drying Processes

2024Academic literature45 citations6 claims extracted Open Access

Lactic Acid Bacteria in Sustainable Food Production

Kamila Rachwał, Klaudia Gustaw

Sustainability

Probiotics and Fermented Foods

The main tenets of the sustainable food production model are to reduce the adverse environmental impacts of production and to use available resources more efficiently. The sustainable food production...

Overview of pathogenic Escherichia coli, with a focus on Shiga toxin-producing serotypes, global outbreaks (1982–2024) and food safety criteria

Meshari Ahmed Alhadlaq, Othman I. Aljurayyad, Ayidh Almansour +13

Gut Pathogens

Escherichia coli research studies

Classification of pathogenic E. coli has been focused either in mammalian host or infection site, which offers limited resolution. This review presents a comprehensive framework for classifying all...

Thermally reversible emulsion gels and high internal phase emulsions based solely on pea protein for 3D printing

Peineng Zhu, Yifu Chu, Jingqi Yang +1

Food Hydrocolloids

Proteins in Food Systems

2024Academic literature45 citations3 claims extractedDOI

Exogenous brassinolides and calcium chloride synergically maintain quality attributes of jujube fruit (Ziziphus jujuba Mill.)

Zhaojun Ban, Chenyu Niu, Li Li +5

Postharvest Biology and Technology

Ziziphus Jujuba Studies and Applications

Jujube fruit, rich in nutritional value, is commonly utilized in the processing of dried jujube fruit, jujube powder, concentrates, and fermented products, but improper storage may lead to quality...

Physicochemical properties, structural characteristics and protein digestibility of pea protein-wheat gluten composited meat analogues prepared via high-moisture extrusion

Yu‐Ru Zhao, Ning Peng, Yingqiu Li +8

Food Hydrocolloids

Proteins in Food Systems

Evaluating mechanical, thermal, and water absorption properties of biocomposites with Opuntia cladode fiber and palm flower biochar for industrial applications

L. Natrayan, Neelima Devi Chinta, Nalla Bhanu Teja +4

Discover Applied Sciences

Botanical Research and Applications

Abstract This study addresses the development of environmentally friendly biocomposites using Opuntia cladode fiber and palm flower biochar for industrial applications. Derived sustainably, these...

2024Academic literature45 citations3 claims extracted Open Access

Antimicrobial Activity of Syzygium aromaticum Essential Oil in Human Health Treatment

Valentina Maggini, Giulia Semenzato, Eugenia Gallo +3

Molecules

Essential Oils and Antimicrobial Activity

The use of natural compounds to prevent and treat infective diseases is increasing its importance, especially in the case of multidrug-resistant (MDR) microorganisms-mediated infections. The drug...

Review: Salmonella Dublin in dairy cattle

Ana Velásquez-Munoz, Rafael Enrique Castro-Vargas, Faith M. Cullens-Nobis +2

Frontiers in Veterinary Science

Salmonella and Campylobacter epidemiology

Salmonella enterica serovar Dublin (S. Dublin) is a bacterium host-adapted to cattle with increasing prevalence in dairy facilities. It can severely affect cattle health, producing high...

The Manganese–Bone Connection: Investigating the Role of Manganese in Bone Health

Gulaim Taskozhina, Gulnara Batyrova, Gulmira Umarova +2

Journal of Clinical Medicine

Trace Elements in Health

The complex relationship between trace elements and skeletal health has received increasing attention in the scientific community. Among these minerals, manganese (Mn) has emerged as a key element...