Effect of the substitution of butter by double cross-linked egg yolk granules/sodium alginate emulsion gel on properties of baking dough during frozen storage

Hong Zhang, Hong Zhang, Afeng Wei +7

Food Chemistry

Proteins in Food Systems

DOI →

2023Academic literature26 citations3 claims extractedDOI

Applications of spouted bed technology in the drying of food products

Dan Huang, Wenyang Huang, Shuai Huang +4

LWT

Microencapsulation and Drying Processes

This study reviews the recent research progress of spouted bed technology in applications of food products. The pure spouted bed drying, spouted bed drying with inert particles and drying carriers...

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Effect of the substitution of butter by double cross-linked egg yolk granules/sodium alginate emulsion gel on properties of baking dough during frozen storage

Applications of spouted bed technology in the drying of food products

Co-extraction of soy protein and polysaccharide with lipid-lowering activity: Characterization of functional property, nutritional property and colonic fermentation property through a metabolomics approach

Invited review: Camel milk–derived bioactive peptides and diabetes—Molecular view and perspectives

The aggregation behavior between soybean whey protein and polysaccharides of diverse structures and their implications in soybean isoflavone delivery

Ice crystallization and structural changes in cheese during freezing and frozen storage: implications for functional properties

Heat source replacement strategy using catalytic infrared: A future for energy saving drying of fruits and vegetables

Tea polyphenol-mediated network proteins modulate the NaOH-heat induced egg white protein gelling properties

Effect of stearic and oleic acid-based lipophilic emulsifiers on the crystallization of the fat blend and the stability of whipped cream

Application of encapsulated flavors in food products; opportunities and challenges

Pathogenic E. coli in the Food Chain across the Arab Countries: A Descriptive Review

Konjac glucomannan and xanthan synergistic interaction gel: Underlying mechanism for improvement of gel mechanical properties induced by freeze-thaw treatment

The effects of pH, temperature, and buffer concentration on the self-assembling behavior, secondary structure, and surface hydrophobicity of donkey and bovine β-casein

Effect of microbial transglutaminase on functional, rheological, and structural properties of lentil protein-casein binary gels

Food from waste: The effect of information and attitude towards risk on consumers' willingness to pay

Technological innovations enhance postharvest fresh food resilience from a supply chain perspective

Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality

Limosilactobacillus fermentum CECT5716: Clinical Potential of a Probiotic Strain Isolated from Human Milk

Double-layer mucin microencapsulation enhances the stress tolerance and oral delivery of Lactobacillus plantarum B2

Comparative study on the foam and air-water interface properties of ethanol-soluble and non-ethanol components in wheat aqueous phase protein

Predicting consumers’ intention towards seafood products: An extended theory of planned behavior

Effect of roasting and high-pressure homogenization on texture, rheology, and microstructure of walnut yogurt

Tuning the pea protein gel network to mimic the heterogenous microstructure of animal protein

Regulation Mechanism of Phenolic Hydroxyl Number on Self-Assembly and Interaction between Edible Dock Protein and Hydrophobic Flavonoids

Exploring Causes and Potential Solutions for Food Waste among Young Consumers

Enhanced viability of probiotics in composite hydrogel beads

Milk, mylk or drink: Do packaging cues affect consumers’ understanding of plant-based products?

Untargeted 1H NMR-based metabolomics and multi-technique data fusion: A promising combined approach for geographical and processing authentication of thyme by multivariate statistical analysis

Characterization of microencapsulated spinach extract obtained by spray-drying and freeze-drying techniques and its use as a source of chlorophyll in a chewing gum based on Pistacia atlantica

Study on the Structure, Function, and Interface Characteristics of Soybean Protein Isolate by Industrial Phosphorylation

High internal phase emulsion-template oleogels stabilized by sodium caseinate:quercetin complexes and potential application in pound cakes

Oleogelation of extra virgin olive oil by different gelators affects lipid digestion and polyphenol bioaccessibility

Underutilized plant sources: A hidden treasure of natural colors

Food Safety Practices of Food Handlers in China and their Correlation with Self-reported Foodborne Illness

Tannic acid enhanced the oxidation stability of vitamin A-vitamin D3 coencapsulated in emulsion based on OSA starch/chitosan: Interfacial absorption, antioxidation and viscoelasticity

The community assembly patterns determined differences between the surface and the core microbial communities of Nongxiangxing Daqu

Three-Dimensional Appearance and Physicochemical Properties of Pleurotus eryngii under Different Drying Methods

Proximate composition, microstructure, and protein and starch digestibility of seven collections of Jack bean (Canavalia ensiformis) with different optimal cooking times

Optimization of fermentation parameters for the production of a novel selenium enriched mulberry (Morus nigra) wine

Transcriptomic analysis reveals the antibiofilm mechanism of Lacticaseibacillus rhamnosus MS1 against Vibrio parahaemolyticus

Artificial intelligence in food biotechnology: trends and perspectives

Bioactive Compounds in Different Coffee Beverages for Quality and Sustainability Assessment

Complementary Feeding Practices and Childhood Malnutrition in South Africa: The Potential of Moringa Oleifera Leaf Powder as a Fortificant: A Narrative Review

Synergistic effects of microcrystalline cellulose and xanthan gum on the stability of milk fat-based UHT whipping cream

A Systematic Study on Zinc-Related Metabolism in Breast Cancer

Physicochemical characteristics and structural changes of fermented faba bean extrudates prepared by twin-screw extrusion

Innovative technologies used to convert spent coffee grounds into new food ingredients: Opportunities, challenges, and prospects

Micronized cold-pressed hemp seed cake could potentially replace 50% of the phosphates in frankfurters

Gastrointestinal Protein Hydrolysis Kinetics: Opportunities for Further Infant Formula Improvement

A comparative study between freeze-dried and spray-dried goat milk on lipid profiling and digestibility