2022Academic literature28 citations7 claims extractedDOI

Comparison of the rheological behavior of composite gels containing potato starch and enzyme-modified potato protein

Yu Zhu, Hongxia Lu, Zhijie Zhu +3

LWT

Proteins in Food Systems

Starch-protein interactions affect the rheological and textural properties of composite gels. The limitations of proteins as food ingredients can be overcome by enzyme modifications. Herein, to...

DOI →

2022Academic literature28 citationsDOI

Efficacy of weak acid preservatives on spoilage fungi of bakery products

Camila Brombilla Moro, Jéssica Gonçalves Lemos, Alessandra Marcon Gasperini +3

International Journal of Food Microbiology

Fermentation and Sensory Analysis

Research Library

Comparison of the rheological behavior of composite gels containing potato starch and enzyme-modified potato protein

Efficacy of weak acid preservatives on spoilage fungi of bakery products

The role of oil concentration on the rheological properties, microstructure, and in vitro digestion of cellulose ether emulsions

Application of cereal-bran sourdoughs to enhance technological functionality of white wheat bread supplemented with pumpkin (Cucurbita pepo) puree

Resistant Starch in Rice: Its Biosynthesis and Mechanism of Action Against Diabetes-Related Diseases

Contribution of edible flowers on the aroma profile of dealcoholized pinot noir rose wine

Consumer acceptance of aesthetically imperfect vegetables – The role of information framing and personal values: Evidence from the United States

Enrichment and Distribution of Selenium in <i>Pediococcus acidilactici</i> MRS-7: Impact on Its Biochemical Composition, Microstructure, and Gastrointestinal Survival

Zein inclusion changes the rheological, hydrophobic and mechanical properties of agar/konjac glucomannan based system

Preparation of liposomes by glycolipids/phospholipids as wall materials: Studies on stability and digestibility

Analysis of the interaction between chitosan with different molecular weights and casein based on optical interferometry

Preparation and Evaluation of Undaria pinnatifida Nanocellulose in Fabricating Pickering Emulsions for Protection of Astaxanthin

Effect of Docosahexaenoic Acid and Eicosapentaenoic Acid Supplementation on Sleep Quality in Healthy Subjects: A Randomized, Double-Blinded, Placebo-Controlled Trial

Mechanistic study on in vitro disintegration and proteolysis of whey protein isolate gels: Effect of the strength of sodium ions

Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives

Formulation and characterization of nano-curcumin fortified milk cream powder through microfluidization and spray drying

Effect of ball milling‐assisted glycosylation modification on the structure and foaming property of egg white protein

Identification, taste properties and molecular docking of novel umami peptides from Butyriboletus roseoflavus

Pasting properties of high-amylose wheat in conventional and high-temperature Rapid Visco Analyzer: Molecular contribution of starch and gluten proteins

Concentrated pea protein – apple pectin mixtures as food glue: Influence of biopolymer concentration and pH on stickiness

Functional properties of milk protein concentrate and micellar casein concentrate as affected by transglutaminase treatment

A comparison study of three heating assisted enzyme inactivation pretreatments on the physicochemical properties and edible quality of highland barley grain and flour

Exploring miniaturized sample preparation approaches combined with LC-QToF-MS for the analysis of sulfonamide antibiotic residues in meat- and/or egg-based baby foods

Longer-term soy nut consumption improves cerebral blood flow and psychomotor speed: results of a randomized, controlled crossover trial in older men and women

Interaction of the Exopolysaccharide from Lactobacillus plantarum YW11 with Casein and Bioactivities of the Polymer Complex

Impacts of manufacture processes and geographical regions on the microbial profile of traditional Chinese cheeses

Use of hydrocolloids and vegetable oils for the formulation of a butter replacer: Optimization and oxidative stability

Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat

Evaluation of Postharvest Drying, Key Odorants, and Phytotoxins in Plai (<i>Zingiber montanum</i>) Essential Oil

Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life

Metals and metal-binding ligands in wine: Analytical challenges in identification.

Effect of calcium alginate coating on the cell retention and fermentation of a fungus-yeast immobilization system

Tourists' food and beverage consumption trends in the context of culinary movements: The case of Safranbolu

Comparative evaluation of the effects of natural and artificial inoculation on soybean paste fermentation

Impact of pre-drying on the textural, chemical, color, and sensory properties of explosive puffing dried white cheese snacks

Solid- and vapour-phase antifungal activities of six essential oils and their applications in postharvest fungal control of peach (Prunus persica L. Batsch)

Lutein extraction by microemulsion technique: Evaluation of stability versus thermal processing and environmental stresses

Characterization and differentiation of quinoa seed proteomes by label-free mass spectrometry-based shotgun proteomics

Bio-augmented effect of Bacillus amyloliquefaciens and Candida versatilis on microbial community and flavor metabolites during Chinese horse bean-chili-paste fermentation

The Flavor Chemistry of Fortified Wines—A Comprehensive Approach

Vacuum freeze-drying of tilapia skin affects the properties of skin and extracted gelatins

The effect of ethanol solution annealing on the physicochemical properties of pea and potato starches

Milk Osteopontin for Gut, Immunity and Brain Development in Preterm Pigs

Grape and Wine Composition in Vitis vinifera L. cv. Cannonau Explored by GC-MS and Sensory Analysis

Characterization of the Key Aroma Compounds in a Freshly Prepared Oat (<i>Avena sativa</i> L.) Pastry by Application of the Sensomics Approach

Use of Model-Based Compartmental Analysis and Theoretical Data to Further Explore Choice of Sampling Time for Assessing Vitamin A Status in Groups and Individual Human Subjects by the Retinol Isotope Dilution Method

Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium

Effect of high‐intensity ultrasound on the oleogelation and physical properties of high melting point monoglycerides and triglycerides oleogels

Design and characterization of starch/solid lipids hybrid microcapsules and their thermal stability with menthol

Determination of the pH- and thermal stability mechanism of lipophilic protein–hydroxypropyl methylcellulose oil-in-water emulsion