2022Scientific literature27 citationsDOI

Wheat bran enrichment for flour products: Challenges and solutions

Jingyao Yan, Yiming Lv, Sen Ma

Journal of Food Processing and Preservation

Bran

Wheat bran (WB) is a major by-product of wheat processing and is widely used as livestock feed and brewing material. Its development and application have attracted a great deal of interest in both...

DOI →

2022Academic literature27 citations7 claims extracted Open Access

In Vitro Digestion and Fecal Fermentation of Peach Gum Polysaccharides with Different Molecular Weights and Their Impacts on Gut Microbiota

Chaoyang Wei, Li Yao, Lin Zhang +6

Research Library

Wheat bran enrichment for flour products: Challenges and solutions

In Vitro Digestion and Fecal Fermentation of Peach Gum Polysaccharides with Different Molecular Weights and Their Impacts on Gut Microbiota

Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: Candida glabrata, Pichia anomala, and Wickerhamomyces anomalus

Effects of Bifidobacteria Fermentation on Physico-Chemical, Thermal and Structural Properties of Wheat Starch

The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak

Cooking quality, nutritional and antioxidant properties of gluten-free maize – Orange-fleshed sweet potato pasta produced by extrusion

Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum: A comparative study

Isolation and identification of lactic acid bacteria in fruit processing residues from the Brazilian Cerrado and its probiotic potential

A novel preparation strategy of emulsion gel solely stabilized by alkaline assisted steam-cooking treated insoluble soybean fiber

The implication of phenolic acid matrix effect on the volatility of ethyl acetate in alcohol-free wine model: Investigations with experimental and theoretical methods

Formation of dark chocolate fats with improved heat stability and desirable miscibility by blending cocoa butter with mango kernel fat stearin and hard palm-mid fraction

Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality

Effects of blanching drying methods on the structure and physicochemical properties of starch in sweet potato slices

Dietary Quality of Women of Reproductive Age in Low-Income Settings: A Cross-Sectional Study in Kyrgyzstan

The underlying starch structures of rice grains with different digestibilities but similarly high amylose contents

Unexpected morphological modifications in high moisture extruded pea-flaxseed proteins: Part I, topological and conformational characteristics, textural attributes, and viscoelastic phenomena

How Alpha Linolenic Acid May Sustain Blood–Brain Barrier Integrity and Boost Brain Resilience against Alzheimer’s Disease

Effects of boiling and steaming process on dietary fiber components and in vitro fermentation characteristics of 9 kinds of whole grains

Mechanisms of the different effects of sucrose, glucose, fructose, and a glucose–fructose mixture on wheat starch gelatinization, pasting, and retrogradation

Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid System

Water mobility and microstructure of gluten network during dough mixing using TD NMR

Investigation of the in vitro digestion fate and oxidation of protein-based oleogels prepared by pine nut oil

Impact of Total Parenteral Nutrition on Gut Microbiota in Pediatric Population Suffering Intestinal Disorders

In vitro bioaccessibility of vitamins B1, B2, and B3 from various vegetables

Structure and rheological properties of oil-water and air-water interfaces stabilized with micellar casein isolate and whey protein isolate mixtures

Modelling and experimental analysis of rice drying in new fluidized bed assisted hybrid infrared-microwave dryer

Punicalagin Attenuates Neuronal Apoptosis by Upregulating 5-Hydroxymethylcytosine in the Diabetic Mouse Brain

Effects of Germination and Popping on the Anti-Nutritional Compounds and the Digestibility of Amaranthus hypochondriacus Seeds

Studies on the lipid oxidation and oleosomes behavior in raw pecan kernels during storage

Characterization of Buriti (Mauritia flexuosa) Pulp Oil and the Effect of Its Supplementation in an In Vivo Experimental Model

The Mechanisms of the Potential Probiotic Lactiplantibacillus plantarum against Cardiovascular Disease and the Recent Developments in its Fermented Foods

Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective

Action mode of cuminaldehyde against Staphylococcus aureus and its application in sauced beef

Exploring young consumers’ attitudes and emotions to sensory and physicochemical properties of different red wines

Natural plant extracts as inhibitors of potato polyphenol oxidase: The green tea case study

Synergistic effect of corn fiber gum and chitosan in stabilization of oil in water emulsion

Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (Yakju)

Invited review: Stress resistance of Cronobacter spp. affecting control of its growth during food production

High-power ultrasound on the protein stability of white wines: Preliminary study of amplitude and sonication time

Impact of the power density on the physical properties, starch structure, and acceptability of oil-free potato chips dehydrated by microwave vacuum drying

Effect of Moldavian dragonhead seed residue on the baking properties of wheat flour and bread quality

Perspectives of Bacillus coagulans MTCC 5856 in the production of fermented dairy products

Study of the phenolic compound profile and antioxidant activity of human milk from Spanish women at different stages of lactation: A comparison with infant formulas

Monitoring pH and whey protein digestion by TD-NMR and MRI in a novel semi-dynamic in vitro gastric simulator (MR-GAS)

Physicochemical Composition, Antioxidant Status, Fatty Acid Profile, and Volatile Compounds of Milk and Fresh and Ripened Ewes’ Cheese from a Sustainable Part-Time Grazing System

A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of De Novo Formation of Aging Aldehydes

Investigations of foaming, interfacial and structural properties of dispersions, batters and cakes formed by industrial yolk-contaminated egg white protein

Adding Flavours: Use of and Attitudes towards Sauces and Seasonings in a Sample of Community-Dwelling UK Older Adults

Inhibition of acrylamide toxicity in vivo by arginine-glucose maillard reaction products

Comprehensive evaluation of two Astragalus species (A. campylosema and A. hirsutus) based on biological, toxicological properties and chemical profiling