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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 literature43 citations Open Access

Thermal, pasting and structural studies of oat starch-caseinate interactions

Lokesh Kumar, Margaret A. Brennan, Charles S. Brennan +1

Food Chemistry

Food composition and properties

DOI →Full text →

2021Academic literature43 citationsDOI

Characterization of synbiotic ice cream made with probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with inulin

Abid Sarwar, Tariq Aziz, Sam Al‐Dalali +6

LWT

Probiotics and Fermented Foods

Research Library

Thermal, pasting and structural studies of oat starch-caseinate interactions

Characterization of synbiotic ice cream made with probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with inulin

Removal of starch granule-associated proteins alters the physicochemical properties of diverse small granule starches

Aroma of Sherry Products: A Review

The effects of removing endogenous proteins, β-glucan and lipids on the surface microstructure, water migration and glucose diffusion in vitro of starch in highland barley flour

Carboxymethylpachymaran/alginate gel entrapping of natural pollen capsules for the encapsulation, protection and delivery of probiotics with enhanced viability

Antimicrobial activity of various essential oils and their application in active packaging of frozen vegetable products

Microencapsulation of bixin pigment by spray drying: Evaluation of characteristics

Antimicrobial Activity of Myrtus communis L. and Rosmarinus officinalis L. Essential Oils against Listeria monocytogenes in Cheese

Optimization and evaluation of the ultrasound-enhanced subcritical water extraction of cinnamon bark oil

A Comprehensive Review of Almond Clinical Trials on Weight Measures, Metabolic Health Biomarkers and Outcomes, and the Gut Microbiota

Effects of sequential enzymatic hydrolysis and transglutaminase crosslinking on functional, rheological, and structural properties of whey protein isolate

Enhancing gelling properties of high internal phase emulsion-filled chicken gels: Effect of droplet fractions and salts

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

Mathematical modeling of nutritional, color, texture, and microbial activity changes in fruit and vegetables during drying: A critical review

“Beyond liking” measures in food-related consumer research supplement hedonic responses and improve ability to predict consumption

Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions

Preparing monoclonal antibodies and developing immunochromatographic assay strips for the determination of propamocarb levels

Strategies for Reducing Salt and Sugar Intakes in Individuals at Increased Cardiometabolic Risk

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

Using Einkorn and Tritordeum Brewers’ Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta

Oleuropein Ameliorates Advanced Stage of Type 2 Diabetes in db/db Mice by Regulating Gut Microbiota

Dynamic gastric stability and in vitro lipid digestion of soybean protein isolate and three storage protein-stabilized emulsions: Effects of ultrasonic treatment

Water irrigation management affects starch structure and physicochemical properties of indica rice with different grain quality

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

Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea

Dietary fatty acid-mediated protein encapsulation simultaneously improving the water-solubility, storage stability, and oral absorption of astaxanthin

Effect of thermal treatment on the molecular-level interactions and antioxidant activities in β-casein and chlorogenic acid complexes

Application of untargeted volatile profiling and data driven approaches in wine flavoromics research

Antagonistic effects of amylopectin and amylose molecules on the starch inter- and intramolecular interactions during retrogradation

Characterization of probiotic lactobacilli and development of fermented soymilk with improved technological properties

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

Mineral nutrients and crop starch quality

Characterization of Six Lactones in Cheddar Cheese and Their Sensory Interactions Studied by Odor Activity Values and Feller’s Additive Model

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

Effects of High Hydrostatic Pressure Pretreatment on the Functional and Structural Properties of Rice Bran Protein Hydrolysates

Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver protein

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

Evaluation of the Cholesterol-Lowering Mechanism of Enterococcus faecium Strain 132 and Lactobacillus paracasei Strain 201 in Hypercholesterolemia Rats

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

Effects of Oro-Sensory Exposure on Satiation and Underlying Neurophysiological Mechanisms—What Do We Know So Far?

The (potential) impact of seasonality and climate change on the physicochemical and microbial properties of dairy waste and its management

Rearranged supramolecular structure of resistant starch with polymorphic microcrystals prepared in high-solid enzymatic system

Enhanced synthesis of succinylated whey protein isolate by pulsed electric field pretreatment

Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties

Bioactivity Ingredients of <i>Chaenomeles speciosa</i> against Microbes: Characterization by LC-MS and Activity Evaluation

Metagenomic analysis of microflora structure and functional capacity in probiotic Tibetan kefir grains

How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?

Evaluation of the antibacterial activity of allyl isothiocyanate, clove oil, eugenol and carvacrol against spoilage lactic acid bacteria

Acyl migration occurrence of palm olein during interesterification catalyzed by sn-1,3 specific lipase