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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

2024Scientific literature40 citations Open Access

A review on metal/metal oxide nanoparticles in food processing and packaging

Naveen Chandra Joshi, Pushpa Bhakuni Negi, Prateek Gururani

Food Science and Biotechnology

Food packaging

DOI →Full text →

2024Academic literature40 citationsDOI

Enhanced egg white powder through liquid-state ultrasound-heating pretreatment: Properties and digestibility

Gan Hu, Xiaolin Wang, Zahra Batool +3

Food Chemistry

Proteins in Food Systems

Research Library

A review on metal/metal oxide nanoparticles in food processing and packaging

Enhanced egg white powder through liquid-state ultrasound-heating pretreatment: Properties and digestibility

Multienzyme Active Manganese Oxide Alleviates Acute Liver Injury by Mimicking Redox Regulatory System and Inhibiting Ferroptosis

Chemical Compositions and Essential Fatty Acid Analysis of Selected Vegetable Oils and Fats

Nutrient-dense foods and diverse diets are important for ensuring adequate nutrition across the life course

The Role of Omega- 3 Polyunsaturated Fatty Acids in Diabetes Mellitus Management: A Narrative Review

Immunomodulatory Activity of Cytokines in Hypertension: A Vascular Perspective

GLUT1 inhibitor BAY-876 induces apoptosis and enhances anti-cancer effects of bitter receptor agonists in head and neck squamous carcinoma cells

Synergistic impact of ultrasound-high pressure homogenization on the formation, structural properties, and slow digestion of the starch-phenolic acid complex

L-lysine dietary supplementation for childhood and adolescent growth: Promises and precautions

Journey of dietary fiber along the gastrointestinal tract: role of physical interactions, mucus, and biochemical transformations

Seed priming with selenium improves growth and yield of quinoa plants suffering drought

Cellular mechanisms of incretin hormone secretion

Technological advancements in millet dehulling and polishing process: An insight into pretreatment methods, machineries and impact on nutritional quality

Unlocking policy effects: Water resources management plans and urban water pollution

Effects of heat moisture treatment on the structure and digestibility of high amylose starch-lauric acid complexes

Legumes as an alternative protein source in plant-based foods: Applications, challenges, and strategies

Underutilized crops for diverse, resilient and healthy agri-food systems: a systematic review of sub-Saharan Africa

Encapsulation of three different types of polyphenols in casein using a customized pH-driven method: Preparation and characterization

A starch-based 3D printed intelligent colorimetric film co-loaded natural pigments for visualizing food freshness: Effect of nozzle size on gel structure formation

Health-Promoting Effects of Lactobacillus acidophilus and Its Technological Applications in Fermented Food Products and Beverages

Aroma component analysis by HS-SPME/GC–MS to characterize Lager, Ale, and sour beer styles

Pea and soy protein isolate fractal gels: The role of protein composition, structure and solubility on their gelation behaviour

Effect and application of spray drying and freeze drying on characterization of walnut oil microcapsules

Digital Traceability in Agri-Food Supply Chains: A Comparative Analysis of OECD Member Countries

The concept of food waste and food loss prevention and measuring tools

Preparation of protein-polyphenol-polysaccharide ternary complexes to regulate the interfacial structure of emulsions: Interfacial behavior and emulsion stability

Enhancing safety and quality in the global cheese industry: A review of innovative preservation techniques

Casein-based hydrogels: Advances and prospects

Effect of ultrasound on physicochemical, functional and antioxidant properties of red kidney bean (Phaseolus vulgaris L.) proteins extract

Cocoa by-products: A comprehensive review on potential uses, waste management, and emerging green technologies for cocoa pod husk utilization

Volatilomics of Fruit Wines

Development of zein-based complexes and conjugates with enhanced surface hydrophilicity: Structure, emulsifying, foaming, and antioxidant properties

Polymer-based encapsulation in food products: a comprehensive review of applications and advancements

Dandelion polysaccharides improve the emulsifying properties and antioxidant capacities of emulsions stabilized by whey protein isolate

Utilizing citrus peel waste: a review of essential oil extraction, characterization, and food-industry potential

Edible coatings based on solid lipid nanoparticles containing essential oil to improve antimicrobial activity, shelf-life, and quality of strawberries

Zinc Ion-Induced Immune Responses in Antitumor Immunotherapy

Microwave heat-induced aggregation behavior of fish myofibrillar protein: New insights from nano- and micro-structural observation

Linear and nonlinear rheological characterization of capillary protein oleogels as potential fat replacers: Comparison with high internal-phase emulsions

Preparation of active film based on cinnamon essential oil into β-cyclodextrin with high hydrophobic and its preservation for griskin

Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome

A review of techno-functional properties of legume proteins and their potential for development of new products

Enhancing peach slices radio frequency vacuum drying by combining ultrasound and ultra-high pressure as pretreatments: Effect on drying characteristics, physicochemical quality, texture and sensory evaluation

Impact of sourdough fermentation on nutrient transformations in cereal-based foods: Mechanisms, practical applications, and health implications

Probiotic Bacillus as fermentation agents: Status, potential insights, and future perspectives

Effect of polyphenols on the rheology, microstructure and in vitro digestion of pea protein gels at various pH

Exploration of the impact of different drying methods on the quality of Gastrodia elata: A study based on drying kinetics and multidimensional quality evaluation

Synergistic effect of pectin and the flavanols mixture on in vitro starch digestion and the corresponding mechanism

Africa - Regional Overview of Food Security and Nutrition 2023