2024Academic literature43 citations8 claims extractedDOI

Construction of emulsion gel based on the interaction of anionic polysaccharide and soy protein isolate: Focusing on structural, emulsification and functional properties

Tian Gao, Xixi Wu, Yiting Gao +2

Food Chemistry X

Proteins in Food Systems

In this study, the effects on the structures and emulsion gels of carrageenan (CA) and gum arabic (GA) with soybean protein isolate (SPI) were investigated. The results showed that CA and GA exposed...

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2024Academic literature43 citationsDOI

Soy protein-polyphenols conjugates interaction mechanism, characterization, techno-functional and biological properties: An updated review

Muhammad Faisal Manzoor, Xin‐An Zeng, Muhammad Waseem +4

Food Chemistry

Research Library

Construction of emulsion gel based on the interaction of anionic polysaccharide and soy protein isolate: Focusing on structural, emulsification and functional properties

Soy protein-polyphenols conjugates interaction mechanism, characterization, techno-functional and biological properties: An updated review

Guidance on the scientific requirements for an application for authorisation of a novel food in the context of Regulation (EU) 2015/2283

Dynamic changes in metabolomics and flavoromics during industrial scale fermentation of Chinese traditional soy sauce

Anti-oral cancer properties of potential probiotic lactobacilli isolated from traditional milk, cheese, and yogurt

Chitosan and its derivatives: A novel approach to gut microbiota modulation and immune system enhancement

Molecular structural modification of jack bean protein using thermo-shearing/ultrasound/microwave treatments for improved extractability, functional and gelling properties: The underlying impacts of matrix pre-treatment versus alkaline-assisted extraction.

Antimicrobial activity and applications of fermentates from lactic acid bacteria – a review

Interactions with soy lecithin regulate the emulsification capacity of pea protein: Effects of soy lecithin concentration

Understanding starch biosynthesis in potatoes for metabolic engineering to improve starch quality: A detailed review

Ferulic acid: extraction, estimation, bioactivity and applications for human health and food

Fabrication and characterization of emulsion-template oleogels assembled from octenyl succinic anhydride starch/chitosan electrostatic complexes

Chemical profiling of volatile compounds of the essential oil of grey-leaved rockrose (Cistus albidus L.) and its antioxidant, anti-inflammatory, antibacterial, antifungal, and anticancer activity in vitro and in silico

Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review

Probiotic Functions in Fermented Foods: Anti-Viral, Immunomodulatory, and Anti-Cancer Benefits

Optimization of ultrasound-assisted extraction of flavonoids from <i>Emilia prenanthoidea</i> DC. using response surface methodology and exploration of the ecological factors on total flavonoid and antioxidant activity

Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications

Probiotics: Health benefits, food application, and colonization in the human gastrointestinal tract

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity

Enhancing global food safety standards through international collaboration and policy harmonization

A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten

Preparation, structural characterization, biological activity, and nutritional applications of oligosaccharides

Exploring the relationship between starch structure and physicochemical properties: The impact of extrusion on highland barley flour

Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread

Green modification techniques: Sustainable approaches to induce novel physicochemical and technofunctional attributes in legume starches

Effect of starch and protein on eating quality of japonica rice in Yangtze River Delta

Association between urea trajectory and protein dose in critically ill adults: a secondary exploratory analysis of the effort protein trial (RE-EFFORT)

Food Waste to Food Security: Transition from Bioresources to Sustainability

Predictive modeling of garlic quality in hybrid infrared-convective drying using artificial neural networks

Green synthesis of selenium nanoparticles from Cassia javanica flowers extract and their medical and agricultural applications

Quantitative and qualitative approach for accessing and predicting food safety using various web-based tools

Characterization of Key Odorants in Chinese Texiang Aroma and Flavor Type Baijiu (Chinese Liquor) by Means of a Molecular Sensory Science Approach

Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomics

Cuproptosis in cancer: biological implications and therapeutic opportunities

Plants interfere with non-self recognition of a phytopathogenic fungus via proline accumulation to facilitate mycovirus transmission

Development and characterization of antioxidant-fortified oleogels by encapsulating hydrophilic tea polyphenols

Robotization and intelligent digital systems in the meat cutting industry: From the perspectives of robotic cutting, perception, and digital development

Defining genomic epidemiology thresholds for common-source bacterial outbreaks: a modelling study

Value Addition Employing Waste Bio-Materials in Environmental Remedies and Food Sector

Metabolic Engineering of <i>Escherichia coli</i> for High-Level Production of Lacto-<i>N</i>-neotetraose and Lacto-<i>N</i>-tetraose

Effects of short-term and long-term cold plasma treatment on the color, structure, and Pickering foaming properties of Grass pea protein particles

The potential role of plant secondary metabolites on antifungal and immunomodulatory effect

Evaluation of anti-yeast metabolites produced by Lactobacillus strains and their potential application as bio-preservatives in traditional yogurt drink

The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer

Resveratrol promotes interfacial adsorption behaviour and retards protein-lipid co-oxidation of whey protein isolate stabilised O/W emulsions

Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review

Challenging the food waste hierarchy

From Waste to Plate: Exploring the Impact of Food Waste Valorisation on Achieving Zero Hunger

The improvement of the oxidative oat (Avena sativa L.) protein based on ultrasound treatment: Study of structural, emulsifying, and rheological properties