2022Academic literature40 citations3 claims extracted Open Access

Progress in the Application of Food-Grade Emulsions

Yilin Jie, Fusheng Chen

Foods

Proteins in Food Systems

The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to...

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2022Academic literature40 citationsDOI

Characterization of physicochemical properties, microbial diversity and volatile compounds of traditional fermented soybean paste in Henan province of China

Research Library

Progress in the Application of Food-Grade Emulsions

Characterization of physicochemical properties, microbial diversity and volatile compounds of traditional fermented soybean paste in Henan province of China

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Estimating the cost of achieving basic water, sanitation, hygiene, and waste management services in public health-care facilities in the 46 UN designated least-developed countries: a modelling study

Characterization and discrimination of fermented sweet melon juice by different microbial strains via GC-IMS-based volatile profiling and chemometrics

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Dynamic changes and correlations of microbial communities, physicochemical properties, and volatile metabolites during Daqu fermentation of Taorong-type Baijiu

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Experimental study on effect of drying air supply temperature on performance of a quasi-two-stage closed loop heat pump drying system for lentinus edodes

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Activation of the GPX4/TLR4 Signaling Pathway Participates in the Alleviation of Selenium Yeast on Deltamethrin-Provoked Cerebrum Injury in Quails

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Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet

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Resolvin D2 Attenuates Cardiovascular Damage in Angiotensin II-Induced Hypertension

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Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate

Recent developments in phosphorylation modification on food proteins: Structure characterization, site identification and function

An inulin-type fructan (AMP1-1) from Atractylodes macrocephala with anti-weightlessness bone loss activity

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Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different hydration levels during mixing

Sustainable Food Waste Recycling for the Circular Economy in Developing Countries, with Special Reference to Bangladesh

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