2021Academic literature124 citations12 claims extractedDOI

Mechanism of ultrasound and tea polyphenol assisted ultrasound modification of egg white protein gel

Hui Xue, Yonggang Tu, Guowen Zhang +5

Ultrasonics Sonochemistry

Proteins in Food Systems

In order to improve the characteristics of egg white protein gel and the stability of egg white protein gel products. In this work, the changes of the texture, physicochemical properties, secondary...

DOI →

2021Academic literature124 citationsDOI

Probiotic microorganisms from non-dairy traditional fermented foods

S. Siva Ilango, Usha Antony

Trends in Food Science & Technology

Probiotics and Fermented Foods

Research Library

Mechanism of ultrasound and tea polyphenol assisted ultrasound modification of egg white protein gel

Probiotic microorganisms from non-dairy traditional fermented foods

Applications of solar energy based drying technologies in various industries – A review

Lactic acid bacteria biofilms and their antimicrobial potential against pathogenic microorganisms

A critical review on food waste management for the production of materials and biofuel

Prevention and Control of Human Salmonella enterica Infections: An Implication in Food Safety

Blockchain-enabled supply chain traceability – How wide? How deep?

After a century of nisin research - where are we now?

Water pollution: Primary sources and associated human health hazards with special emphasis on rural areas

Lentil and Mungbean protein isolates: Processing, functional properties, and potential food applications

Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption

Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin

A Systematic Review of Real-Time Monitoring Technologies and Its Potential Application to Reduce Food Loss and Waste: Key Elements of Food Supply Chains and IoT Technologies

PseCo: Pseudo Labeling and Consistency Training for Semi-Supervised Object Detection

FENeRF: Face Editing in Neural Radiance Fields

Nutrition in school-age children: a rationale for revisiting priorities

Surmounting the off-flavor challenge in plant-based foods

Food traceability: A generic theoretical framework

Assessing functional properties of rapeseed protein concentrate versus isolate for food applications

Dragon fruit: A review of health benefits and nutrients and its sustainable development under climate changes in Vietnam

Oat proteins: A perspective on functional properties

Enhancing Factual Consistency of Abstractive Summarization

Dietary Supplements and Nutraceuticals under Investigation for COVID-19 Prevention and Treatment

Antioxidant capacity of flavonoids from Folium Artemisiae Argyi and the molecular mechanism in Caenorhabditis elegans

Antiviral Properties of Polyphenols from Plants

Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives

Journal of Microbiology and Antimicrobials

Application of different hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese

Microbe-mediated intestinal NOD2 stimulation improves linear growth of undernourished infant mice

Antioxidant Activities of Essential Oils and Their Major Components in Scavenging Free Radicals, Inhibiting Lipid Oxidation and Reducing Cellular Oxidative Stress

Advances in surface‐enhanced Raman spectroscopy technology for detection of foodborne pathogens

Pressurized Liquid Extraction: A Powerful Tool to Implement Extraction and Purification of Food Contaminants

FDX1-dependent and independent mechanisms of elesclomol-mediated intracellular copper delivery

Positionality and Its Problems: Questioning the Value of Reflexivity Statements in Research

Iron overload‐induced ferroptosis of osteoblasts inhibits osteogenesis and promotes osteoporosis: An in vitro and in vivo study

Ellagic acid and intestinal microflora metabolite urolithin A: A review on its sources, metabolic distribution, health benefits, and biotransformation

An Overview of Sensory Characterization Techniques: From Classical Descriptive Analysis to the Emergence of Novel Profiling Methods

Microplastics as Emerging Food Contaminants: A Challenge for Food Safety

Influence of ultrasound and microwave treatments on the structural and thermal properties of normal maize starch and potato starch: A comparative study

Probiotics in Functional Foods: Survival Assessment and Approaches for Improved Viability

Effect of ultrasonic power on the emulsion stability of rice bran protein-chlorogenic acid emulsion

Biosynthesis of selenium-containing small molecules in diverse microorganisms

Pharmacological and Therapeutic Properties of Punica granatum Phytochemicals: Possible Roles in Breast Cancer

ESPEN practical guideline: Home enteral nutrition

State of the art review of Big Data and web-based Decision Support Systems (DSS) for food safety risk assessment with respect to climate change

Investigation on indirect solar dryer for drying sliced potatoes using phase change materials (PCM)

Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins

A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes

Salmonella in Chicken Meat: Consumption, Outbreaks, Characteristics, Current Control Methods and the Potential of Bacteriophage Use

Epithelial Sodium Channel and Salt-Sensitive Hypertension