Fabrication of chitosan-protocatechuic acid conjugates to inhibit lipid oxidation and improve the stability of β-carotene in Pickering emulsions: Effect of molecular weight of chitosan

Qiaoli Zhao, Liuping Fan, Yuanfa Liu +1

International Journal of Biological Macromolecules

Proteins in Food Systems

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2022Academic literature43 citationsDOI

Elevated estuary water temperature drives fish gut dysbiosis and increased loads of pathogenic vibrionaceae

Alessandra L. Suzzi, Michael Stat, Troy F. Gaston +4

Environmental Research

Vibrio bacteria research studies

Marine water temperatures are increasing globally, with eastern Australian estuaries warming faster than predicted. There is growing evidence that this rapid warming of coastal waters is increasing...

Research Library

Fabrication of chitosan-protocatechuic acid conjugates to inhibit lipid oxidation and improve the stability of β-carotene in Pickering emulsions: Effect of molecular weight of chitosan

Elevated estuary water temperature drives fish gut dysbiosis and increased loads of pathogenic vibrionaceae

Biofilm formation of pathogenic bacteria isolated from aquatic animals

Chemical Composition and Biological Activities of Hedychium coccineum Buch.-Ham. ex Sm. Essential Oils from Kumaun Hills of Uttarakhand

African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages

A combination of alkaline pH-shifting/acidic pH and thermal treatments improves the solubility and emulsification properties of wheat glutenin

A Review of Essential Oils as Antimicrobials in Foods with Special Emphasis on Fresh Produce

Characterization and chemical modification of pullulan produced from a submerged culture of Aureobasidium pullulans ATCC 15233

Comparative evaluation of chemical composition, antioxidant capacity, and some contaminants in six Moroccan medicinal and aromatic plants

Gastrointestinal Stability and Cytotoxicity of Bacteriocins From Gram-Positive and Gram-Negative Bacteria: A Comparative in vitro Study

Relevance of tracking the diversity of Escherichia coli pathotypes to reinforce food safety

Achromobacter spp. prevalence and adaptation in cystic fibrosis lung infection

Chromosome-scale assemblies of <i>Acanthamoeba castellanii</i> genomes provide insights into <i>Legionella pneumophila</i> infection–related chromatin reorganization

Mechanistic considerations and biomarkers level in nickel-induced neurodegenerative diseases: An updated systematic review

Effects of spray drying and freeze drying on the structure and emulsifying properties of yam soluble protein: A study by experiment and molecular dynamics simulation

Glutathione production by non-Saccharomyces yeasts and its impact on winemaking: A review

Temporally distinct regulatory pathways coordinate thermo-responsive storage organ formation in potato

Consumer Behavior and Cognitive Factors in Relation to Gastronomic Tourism and Destination Marketing in Greece

Vacuum Impregnation Process and Its Potential in Modifying Sensory, Physicochemical and Nutritive Characteristics of Food Products

Development of shrimp freshness indicating films by immobilizing red pitaya betacyanins and titanium dioxide nanoparticles in polysaccharide-based double-layer matrix

Genomic Insight Into Lacticaseibacillus paracasei SP5, Reveals Genes and Gene Clusters of Probiotic Interest and Biotechnological Potential

Microencapsulating role of whey protein isolate and sucrose in protecting the cell membrane and enhancing survival of probiotic lactobacilli strains during spray drying, storage, and simulated gastrointestinal passage

Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures

Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry

Optimization of the QuEChERS method for multi-residue analysis of pharmaceuticals and pesticides in aquaculture products

Development and characterization of ultrastable emulsion gels based on synergistic interactions of xanthan and sodium stearoyl lactylate

Antioxidant Potential of Probiotics and Postbiotics: A Biotechnological Approach to Improving Their Stability

Preparation and Characterization of Rutin–Loaded Zein–Carboxymethyl Starch Nanoparticles

Identification of aroma active compounds in walnut oil by monolithic material adsorption extraction of RSC18 combined with gas chromatography-olfactory-mass spectrometry

An Overview on the Use of Extracts from Medicinal and Aromatic Plants to Improve Nutritional Value and Oxidative Stability of Vegetable Oils

Antimicrobial Resistance Profile of Common Foodborne Pathogens Recovered from Livestock and Poultry in Bangladesh

Potential Apoptotic Activities of Hylocereus undatus Peel and Pulp Extracts in MCF-7 and Caco-2 Cancer Cell Lines

The heritage food concept and its authenticity risk factors - Validation by culinary professionals

Rancidity-induced protein oxidation affects the interfacial dynamic properties and the emulsion rheological behavior of rice bran protein

The stability and bioavailability of curcumin loaded α-lactalbumin nanocarriers formulated in functional dairy drink

Pulse protein processing: The effect of processing choices and enzymatic hydrolysis on ingredient functionality

Application of the IoT in the Food Supply Chain─From the Perspective of Carbon Mitigation

Quantitative image analysis of protein foam microstructure and its correlation with rheological properties: Egg white foam

Contribution of omics to biopreservation: Toward food microbiome engineering

Insight into binding mechanism between three whey proteins and mogroside V by multi-spectroscopic and silico methods: Impacts on structure and foaming properties

The greater yam (Dioscorea alata L.): A review of its phytochemical content and potential for processed products and biofortification

Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China

Stability and bioactivity of carotenoids from Synechococcus sp. PCC 7002 in Zein/NaCas/Gum Arabic composite nanoparticles fabricated by pH adjustment and heat treatment antisolvent precipitation

Preferential growth stimulation of probiotic bacteria by galactan exopolysaccharide from Weissella confusa KR780676

Physical-chemical properties and in vitro digestibility of phosphorylated and glycosylated soy protein isolate

Protein-based functional colloids and their potential applications in food: A review

Mineral nutrients and crop starch quality

Effect of Drying Methods on Properties of Potato Flour and Noodles Made with Potato Flour

Fabrication of ultrastable water-in-oil high internal phase emulsion as versatile delivery vehicle through synergetic stabilization

Effects of tocopherols on the stability of flaxseed oil-in-water emulsions stabilized by different emulsifiers: Interfacial partitioning and interaction