Impact of basil seed gum on the textural, rheological properties, water state, gluten depolymerization and microstructure of frozen dough

Ning Chen, Yang Qin, Chunchun Zhang +1

Journal of Cereal Science

Food composition and properties

DOI →

2023Academic literature45 citations8 claims extractedDOI

The research advance of resistant starch: structural characteristics, modification method, immunomodulatory function, and its delivery systems application

LI Jia-li, Zufang Wu, Lingyi Liu +4

Critical Reviews in Food Science and Nutrition

Food composition and properties

Resistant starch, also known as anti-digestion enzymatic starch, which cannot be digested or absorbed in the human small intestine. It can be fermented in the large intestine into short-chain fatty...

Research Library

Impact of basil seed gum on the textural, rheological properties, water state, gluten depolymerization and microstructure of frozen dough

The research advance of resistant starch: structural characteristics, modification method, immunomodulatory function, and its delivery systems application

Insight into the interaction mechanism between mulberry polyphenols and β-lactoglobulin

A genomic appraisal of invasive Salmonella Typhimurium and associated antibiotic resistance in sub-Saharan Africa

Genomic attributes of Vibrio cholerae O1 responsible for 2022 massive cholera outbreak in Bangladesh

Fabrication of curcumin-loaded oleogels using camellia oil bodies and gum arabic/chitosan coatings for controlled release applications

Mechanism for improving the gel properties of transglutaminase-mediated porcine myofibrillar protein by ultrasonic pretreatment combined with carrageenan

Analysis on driving factors of microbial community succession in Jiuyao of Shaoxing Huangjiu (Chinese yellow rice wine)

Identification of binding sites for Tartary buckwheat protein-phenols covalent complex and alterations in protein structure and antioxidant properties

Protective Cultures in Food Products: From Science to Market

Improvement of the emulsifying properties of Zanthoxylum seed protein by ultrasonic modification

Fungal volatiles have physiological properties

Development and characterization of a novel sodium alginate based active film supplemented with Lactiplantibacillus plantarum postbiotic

How do the hydroxyl group number and position of polyphenols affect the foaming properties of ovalbumin?

Antibacterial κ-carrageenan/konjac glucomannan-based edible hydrogel film containing Salmonella phage PBSE191 and its application in chicken meat

Development of Candida autochthonous starter for cigar fermentation via dissecting the microbiome

Utilization of diverse oligosaccharides for growth by Bifidobacterium and Lactobacillus species and their in vitro co-cultivation characteristics

Factors Affecting the Vitamin C Dose-Concentration Relationship: Implications for Global Vitamin C Dietary Recommendations

How the strength of proteins interactions affects the phase behavior of protein complexes

Probiotic potential of exopolysaccharide producing lactic acid bacteria isolated from homemade fermented food products

Engineering effect of oleogels with different structuring mechanisms on the crystallization behavior of cocoa butter

Alpha-Linolenic Acid and Cardiovascular Events: A Narrative Review

Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi

Intravenous Vitamin C for Patients Hospitalized With COVID-19

Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications

Targeted release of soybean peptide from CMC/PVA hydrogels in simulated intestinal fluid and their pharmacokinetics

Copper chaperone antioxidant 1: multiple roles and a potential therapeutic target

The management and prevention of food losses and waste in low- and middle-income countries: A mini-review in the Africa region

Covalent modification of (+)-catechin to improve the physicochemical, rheological, and oxidative stability properties of rice bran protein emulsion

Selenium supplementation enhanced the expression of selenoproteins in hippocampus and played a neuroprotective role in LPS-induced neuroinflammation

Comprehensive analysis in the nutritional composition, phenolic species and in vitro antioxidant activities of different pea cultivars

Impact of okara on quality and in vitro starch digestibility of noodles: The view based on physicochemical and structural properties

Role of medicinal herbs in periodontal therapy: A systematic review

Biological and Catalytic Properties of Selenoproteins

Impact of the Amylose/Amylopectin Ratio of Starch-Based Foams on Foaming Behavior, Mechanical Properties, and Thermal Insulation Performance

Emerging themes in food tourism: a systematic literature review and research agenda

Yak Milk: Nutritional Value, Functional Activity, and Current Applications

Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process

Variation in quality of grains used in malting and brewing

Coupling <i>in vitro</i> food digestion with <i>in vitro</i> epithelial absorption; recommendations for biocompatibility

Structural and functional modification of proteins from black soybean Aquasoya via ultrasonication

Role of Zinc in Diabetic Kidney Disease

Free Radical Chain Reactions and Polyunsaturated Fatty Acids in Brain Lipids

Ferulic acid-loaded drug delivery systems for biomedical applications

Prevalence and antibiotic resistance of Staphylococcus aureus and Escherichia coli isolated from raw milk in East Java, Indonesia

Preparation, physicochemical characterization, and cytotoxicity of selenium nanoparticles stabilized by Oudemansiella raphanipies polysaccharide

Succinylation Modified Ovalbumin: Structural, Interfacial, and Functional Properties

Effect of Early Nutritional Support on Clinical Outcomes of Critically Ill Patients with Sepsis and Septic Shock: A Single-Center Retrospective Study

Application of Nanomicelles in Enhancing Bioavailability and Biological Efficacy of Bioactive Nutrients

Emerging trends of microbial technology for the production of oligosaccharides from biowaste and their potential application as prebiotic