2022Academic literature33 citations2 claims extractedDOI

Physicochemical stability and in vitro bioaccessibility of β-carotene emulsions stabilized with arabinoxylan hydrolysates-soy protein isolate conjugates

Shanshan Li, Ying Liu, Wen Qin +6

LWT

Proteins in Food Systems

The physicochemical stability of β-carotene emulsions and the bioaccessibility of β-carotene stabilized by arabinoxylan hydrolysate (AXH)-soy protein isolate (SPI) conjugates (formed by dry heating)...

DOI →

2022Academic literature33 citationsDOI

Aptamer functionalized magnetic metal–organic framework MIL-101(Cr)-NH2 for specific extraction of acetamiprid from fruit juice and water samples

Abdollah Ghiasi, Akbar Malekpour, Shokouh Mahpishanian

Food Chemistry

Research Library

Physicochemical stability and in vitro bioaccessibility of β-carotene emulsions stabilized with arabinoxylan hydrolysates-soy protein isolate conjugates

Aptamer functionalized magnetic metal–organic framework MIL-101(Cr)-NH2 for specific extraction of acetamiprid from fruit juice and water samples

Determination of fipronil and its metabolites in edible oil by pollen based solid-phase extraction combined with gas chromatography-electron capture detection

Oleogels—Innovative Technological Solution for the Nutritional Improvement of Meat Products

Investigating the Probiotic Properties and Antimicrobial Activity of Lactic Acid Bacteria Isolated from an Iranian Fermented Dairy Product, Kashk

Comparative Evaluation of Hydrothermally Produced Rice Starch–Phenolic Complexes: Contributions of Phenolic Type, Plasma-Activated Water, and Ultrasonication

Influence of sprouted oat flour substitution on the texture and in vitro starch digestibility of wheat bread

Recovery and Concentration of Polyphenols from Roasted Hazelnut Skin Extract Using Macroporous Resins

Effect of Hydrothermal Treatment on the Structure and Functional Properties of Quinoa Protein Isolate

Structural characterization and emulsifier property of yeast mannoprotein enzymatically prepared with a β-1,6-glucanase

The chromogenic mechanism of natural pigments and the methods and techniques to improve their stability: A systematic review

Fatty Acid Transfer from Blood to Milk Is Disrupted in Mothers with Low Milk Production, Obesity, and Inflammation

Synergistic effect of lactoferrin and red yeast rice on the quality characteristics of novel plant-based meat analog patties

Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review

Isolation and Identification of Lactococcus lactis and Weissella cibaria Strains from Fermented Beetroot and an Investigation of Their Properties as Potential Starter Cultures and Probiotics

Effects of hexane on protein profile and techno-functional properties of pea protein isolates

Sustainable Re-Use of Brewer’s Spent Grain for the Production of High Protein and Fibre Pasta

Comprehensive Chemical Characterization of Chia (Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components

Irradiation role on meat quality induced dynamic molecular transformation: From nutrition to texture

Chemical constituents and bioactivities of hops (<i>Humulus lupulus L</i>.) and their effects on beer‐related microorganisms

Effects of pulsed ultrasonic treatment on the structural and functional properties of cottonseed protein isolate

Transglutaminase treatment and pH shifting to manipulate physicochemical properties and formation mechanism of cubic fat substitutes

Processing Technologies and Flavor Analysis of Chinese Cereal Vinegar: a Comprehensive Review

Essential oil for the control of fungi, bacteria, yeasts and viruses in food: an overview

Invited review: Sensor technologies for real-time monitoring of the rumen environment

Relationship between nitrogen fertilizer and structural, pasting and rheological properties on common buckwheat starch

Physicochemical and functional properties of protein isolate recovered from Rana chensinensis ovum based on different drying techniques

Glycerol monolaurate beyond an emulsifier: Synthesis, in vivo fate, food quality benefits and health efficacies

The anti-campylobacter activity of eugenol and its potential for poultry meat safety: A review

Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour

Evolution of microbial communities during fermentation of Chi-flavor type Baijiu as determined by high-throughput sequencing

Lentil Protein and Tannic Acid Interaction Limits <i>in Vitro</i> Peptic Hydrolysis and Alters Peptidomic Profiles of the Proteins

Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes

Superlight macroporous aerogels produced from cold-set egg white protein hydrogels show superior oil structuring capacity

Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze–Thaw Stability of Rice Starch Gel

Purification, characterization and structural identification of a novel bacteriocin produced by marine original Enterococcus durans YQ-6, and its inhibition of Listeria monocytogenes

An update on nutritional profile, phytochemical compounds, health benefits, and potential applications in the food industry of pulses seed coats: A comprehensive review

Designing a Highly Efficient Biosynthetic Route for Lacto-<i>N</i>-Neotetraose Production in <i>Escherichia coli</i>

Changes in conformation and functionality of whey proteins induced by the interactions with soy isoflavones

Moromi mash dysbiosis trigged by salt reduction is relevant to quality and aroma changes of soy sauce

Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics

Moderate addition of B-type starch granules improves the rheological properties of wheat dough

Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation

Amaranth proteins and peptides: Biological properties and food uses

Phenolic Acid Content and Antioxidant Properties of Edible Potato (Solanum tuberosum L.) with Various Tuber Flesh Colours

Encapsulation of fish oil by complex coacervation and freeze drying with modified starch aid

Chemical food safety hazards in circular food systems: a review

Complex plant protein prepared from rice protein and pea protein: Improve the thermal stability of betanin

Gelation properties of tofu induced by different coagulants: Effects of molecular interactions between nano-sized okara dietary fiber and soybean proteins

Effect of using carrot pomace and beetroot-apple pomace on physicochemical and sensory properties of pasta