Research Library

Impact of soy protein dispersibility on the structural and sensory properties of fat-free ice cream

Xiangyu Liu, Guido Sala, Elke Scholten

Food Hydrocolloids

Proteins in Food Systems

Improving the survival of probiotics via in situ re-culture in calcium alginate gel beads

Yongkai Yuan, Fei Liu, Maoshen Chen +4

Food Hydrocolloids

Probiotics and Fermented Foods

Thiol-modified hyaluronic acid improves the physical stability of curcumin-zein nanoparticles by forming disulfide bonds with zein

Guangshuai Zhang, Mengdi Qin, Mengran Guo +6

Food Chemistry

Proteins in Food Systems

2023Academic literature25 citations6 claims extractedDOI

Fat reduced cookies using an olive oil-alginate gelled emulsion: Sensory properties, storage stability and in vitro digestion

Katherine Gutiérrez‐Luna, Icíar Astiasarán, Diana Ansorena

Food Research International

Food Chemistry and Fat Analysis

Reformulated cookies substituting 100 % butter by an olive oil-alginate gelled emulsion containing 40 % olive oil were elaborated with and without antioxidant, and their nutritional and sensory...

2023Academic literature25 citations3 claims extractedDOI

Antibacterial activity of Amomum tsaoko essential oil and its interaction with Staphylococcus aureus

Junrui Guo, Weidan Li, Sibao Wan +3

LWT

Essential Oils and Antimicrobial Activity

Amomum tsaoko is a medicinal and edible plant mainly distributed in southwest China and Southeast Asia. This study investigated the antibacterial activity of Amomum tsaoko essential oil (AEO) against...

β-Cyclodextrin based Pickering emulsions for α-tocopherol delivery: Antioxidation stability and bioaccessibility

Caiyun Cheng, Chao Yuan, Bo Cui +2

Food Chemistry

Proteins in Food Systems

Recent Trends in Valorization of Food Industry Waste and By-Products: Encapsulation and In Vitro Release of Bioactive Compounds

Mriganka Shekhar Borah, Ajita Tiwari, Kandi Sridhar +3

Foods

Microencapsulation and Drying Processes

Food by-products and waste are a boundless source of bioactives, nutraceuticals, and naturally occurring substances that are good for human health. In fact, a lot of by-products and wastes are...

2023Academic literature25 citations4 claims extractedDOI

Interaction between soy protein isolate/whey protein isolate and sucrose ester during microencapsulation: Multi-spectroscopy and molecular docking

Qun Zhang, Wei Fan, Yan Shi +3

LWT

Microencapsulation and Drying Processes

Proteins serve as commonly utilized wall materials in the process of spray drying microencapsulation. However, proteins exhibit increased sensitivity to the environment, thereby impacting the...

Evolutions of synergistic binding between konjac glucomannan and xanthan with high pyruvate group content induced by monovalent and divalent cation concentration

Dongling Qiao, Man Luo, Yishen Li +3

Food Chemistry

Polysaccharides Composition and Applications

2023Academic literature25 citations6 claims extractedDOI

Development of composite nanoemulsion gels as carriers for co-delivery of wheat germ oil and probiotics and their incorporation in yoghurt

Asmaa G. Abu-El Khair, Tarek N. Soliman, Ayat F. Hashim

Food Bioscience

Proteins in Food Systems

Emulsion gels have received significant interest in the food industry as functional colloids due to their improved stability and encapsulated bioactive substances. Thus, in this study, four different...

2023Academic literature25 citations4 claims extractedDOI

Encapsulation efficiency and fatty acid analysis of chia seed oil microencapsulated by freeze-drying using combinations of wall material

Vishnu Anand, Vikono Ksh, Abhijit Kar +3

Food Chemistry

Microencapsulation and Drying Processes

Chia seed oil (CSO) was encapsulated using whey protein concentrate (WPC) and modified tapioca starch (MTS) through freeze-drying. A central composite design was used to evaluate the effect of...

2023Academic literature25 citations8 claims extracted Open Access

Quantifying the effects of pre-roasting on structural and functional properties of yellow pea proteins

Yanyan Lao, Qianyu Ye, Yong Wang +2

Food Research International

Proteins in Food Systems

Roasting could modify the protein structure/conformation, contributing to changes in functional properties. Here we investigated the effects of pre-roasting on the extraction efficiency, structural...

2023Academic literature25 citations1 claim extracted Open Access

The Role of Ancient Grains in Alleviating Hunger and Malnutrition

Mahsa Majzoobi, Shima Jafarzadeh, Shahla Teimouri +3

Foods

Seed and Plant Biochemistry

Meeting the United Nation’s sustainable development goals for zero hunger becomes increasingly challenging with respect to climate change and political and economic challenges. An effective strategy...

Development of ascorbyl palmitate-loaded nanostructured lipid carriers (NLCs) to increase the stability of Camelina oil

Fariba Sheybani, Ladan Rashidi, Leila Nateghi +2

Food Bioscience

Food Chemistry and Fat Analysis

2023Academic literature25 citations7 claims extracted Open Access

Physicochemical, Structural Structural and Functional Properties of Non-Waxy and Waxy Proso Millet Protein

Jing Ren, Chao Ma, Mengqing Li +3

Foods

Proteins in Food Systems

The physicochemical, structural and functional properties of proso millet protein from waxy and non-waxy proso millet were investigated. The secondary structures of proso millet proteins consisted...

Integrating shotgun metagenomics and metabolomics to elucidate the dynamics of microbial communities and metabolites in fine flavor cocoa fermentation in Hainan

Haode Chang, Chunhe Gu, Mengrui Wang +6

Food Research International

Food Chemistry and Fat Analysis

Omics approaches to understand cocoa processing and chocolate flavor development: A review

Fabio Herrera‐Rocha, Miguel Fernández‐Niño, Mónica P. Cala +2

Food Research International

Food Chemistry and Fat Analysis

Rheo-fermentation properties of bread dough with different gluten contents processed by 3D printing

Qian Jiang, Wei Xing, Qianchen Liu +4

Food Chemistry

Food composition and properties

2023Academic literature25 citations2 claims extracted Open Access

Relationship between Oat Consumption, Gut Microbiota Modulation, and Short-Chain Fatty Acid Synthesis: An Integrative Review

Giovanna Alexandre Fabiano, Leila M Shinn, Adriane Elisabete Costa Antunes

Nutrients

Food composition and properties

The gut microbiota consists of a set of microorganisms that colonizes the intestine and ferment fibers, among other nutrients, from the host's diet. A healthy gut microbiota, colonized mainly by...

2023Academic literature25 citations8 claims extractedDOI

Physical modification caused by acoustic cavitation improves rice flour bread-making performance

Antonio J. Vela, Marina Villanueva, Felicidad Ronda

LWT

Food composition and properties

Acoustic cavitation has been shown to cause physical damage and partial starch depolymerization in ultrasound-treated flours. However, the promising effects of this modification on bread-making...

Incorporating acetylated starch regulates the structure and sol-gel performance of wheat starch-based binary system

Shengsong Ji, Dongling Qiao, Siming Zhao +4

Food Hydrocolloids

Food composition and properties

Who Buys Surplus Meals? An Exploratory Survey in Danish Canteens

Sujita Pandey, Mausam Budhathoki, Kaixin Feng +2

Foods

Food Waste Reduction and Sustainability

Food waste has received increasing attention over the last decade, owing to its economic, environmental, and social impacts. Much of the existing research has investigated consumers' buying behaviour...

2023Academic literature25 citations7 claims extractedDOI

Effects of Human Milk Oligosaccharides in Infant Health Based on Gut Microbiota Alteration

Miaomiao Hu, Mengli Li, Chenchen Li +2

Journal of Agricultural and Food Chemistry

Infant Nutrition and Health

The primary active components of breast milk are human milk oligosaccharides (HMOs). HMOs provide many benefits to infants, including regulating their metabolism, immune system, and brain...

2023Academic literature25 citations5 claims extracted Open Access

Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione–Ribose Maillard Reactions

Hao Liu, Li-Xin Ma, Jianan Chen +5

Foods

Biochemical Analysis and Sensing Techniques

The Maillard reaction (MR) is affected by lipid oxidation, the intermediate products of which are key to understanding this process. Herein, nine aliphatic aldehyde−glutathione−ribose models were...

Cellular Zinc Deficiency Impairs Heme Biosynthesis in Developing Erythroid Progenitors

Ju-Young Kim, Jaekwon Lee, Moon‐Suhn Ryu

Nutrients

Trace Elements in Health

Anemia is the most prevalent nutrition-related disorder worldwide. Zinc is an essential trace element for various biological processes in the body, and zinc deficiency has been associated with anemia...

2023Academic literature25 citations6 claims extractedDOI

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

Nana Adwoa Nkuma Johnson, John‐Nelson Ekumah, Yongkun Ma +6

LWT

Selenium in Biological Systems

Novel selenium (Se) access media such as wine is increasingly being improved to ease Se access and consumption. Thus, our work intended to enhance mulberry wine as a Se access medium by optimizing...

Combining pulsed electric field and cross-linking to enhance the structural and physicochemical properties of corn porous starch

Xiu-Er Luo, Ruo-Yong Wang, Jinhua Wang +5

Food Chemistry

Food composition and properties

Uncovering the gastrointestinal passage, intestinal epithelial cellular uptake, and AGO2 loading of milk miRNAs in neonates using xenomiRs as tracers

Patrick Philipp Weil, Susanna Reincke, Christian Alexander Hirsch +16

American Journal of Clinical Nutrition

Infant Nutrition and Health

Milk-derived miRNAs survived GI passage in human and porcine neonates. Bovine-specific miRNAs accumulated in ICs of preterm piglets after enteral feeding with bovine colostrum/formula. In piglets,...

Hypolipidemic effects of macadamia oil are related to AMPK activation and oxidative stress relief: In vitro and in vivo studies

Xixiang Shuai, Taotao Dai, David Julian McClements +4

Food Research International

Nuts composition and effects

2023Academic literature25 citations13 claims extractedDOI

Effects of transglutaminase and glucose oxidase on the properties of frozen dough: Water distribution, rheological properties, and microstructure

Wentao Guo, Xuefei Yang, Yishun Ji +5

Journal of Cereal Science

Food composition and properties

The effects of transglutaminase (TG) and glucose oxidase (GOX) on the water distribution, rheological properties, and microstructure of dough after freeze-thaw cycles were studied. The results showed...

2023Academic literature25 citations5 claims extracted Open Access

Relationships between the Intakes of Human Milk Components and Body Composition of Breastfed Infants: A Systematic Review

Isabella Norrish, Azhar S. Sindi, Vanessa S. Sakalidis +7

Nutrients

Infant Nutrition and Health

Human milk provides all of the elements necessary for infant growth and development. Previous studies have reported associations between breastfeeding and a reduced risk of developing obesity and...

Walnut (Juglans regia L.) kernel oil bodies recovered by aqueous extraction for utilization as ingredient in food emulsions: Exploration of their microstructure, composition and the effects of homogenization, pH, and salt ions on their physical stability

Christelle Lopez, Hanitra Rabesona, Bruno Novales +2

Food Research International

Nuts composition and effects

Encapsulation and stabilization of lactoferrin in polyelectrolyte ternary complexes

Tiantian Lin, Yufeng Zhou, Younas Dadmohammadi +4

Food Hydrocolloids

Infant Nutrition and Health

2023Academic literature25 citations7 claims extracted Open Access

Effect of Ball-Milling on Starch Crystalline Structure, Gelatinization Temperature, and Rheological Properties: Towards Enhanced Utilization in Thermosensitive Systems

Matheus de Oliveira Barros, Adriano Lincoln Albuquerque Mattos, Jéssica Silva Almeida +2

Foods

Food composition and properties

Starch's crystalline structure and gelatinization temperature might facilitate or hinder its use. Ball milling has frequently been mentioned in the literature as a method for reducing starch size and...

2023Academic literature25 citations5 claims extracted Open Access

A High-Performance Liquid Chromatography with Electrochemical Detection Method Developed for the Sensitive Determination of Ascorbic Acid: Validation, Application, and Comparison with Titration, Spectrophotometric, and High-Performance Liquid Chromatography with Diode-Array Detection Methods

Fanhua Wu, Fangrui Xu, Wen Liu +5

Foods

Vitamin C and Antioxidants Research

L-ascorbic acid (vitamin C, VC), an essential nutrient obtained from the diet to maintain various vital signs for the human body, is a crucial indicator of food quality and nutritional value. Herein,...

2023Academic literature25 citations7 claims extractedDOI

Metagenomic features of Tibetan kefir grains and its metabolomics analysis during fermentation

Yuanyuan Cui, Xin Wang, Yuan Yue +5

LWT

Probiotics and Fermented Foods

The microbial community diversity of Tibetan kefir grains (TKGs) contributes to intricate metabolite changes and metabolic interactions during milk fermentation. In present research, metagenomic...

Nonlinear viscoelasticity and crystallization behavior of anhydrous milk fat/palm stearin/oleogel blends

Jixian Mao, Yujie Gao, Zong Meng

Food Chemistry

Food Chemistry and Fat Analysis

The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets

Esra Ateş Genceli, Kübra Ünal

International Journal of Gastronomy and Food Science

Potato Plant Research

A worldwide review of illness outbreaks involving mixed salads/dressings and factors influencing product safety and shelf life

Tareq M. Osaili, Fayeza Hasan, Anas A. Al‐Nabulsi +4

Food Microbiology

Food Safety and Hygiene

Combined effects of NaOH, NaCl, and heat on the characteristics of ovalbumin gel and the exploration of the mechanism of transparent gel formation

Hui Xue, Tianfeng Han, Guowen Zhang +6

Food Hydrocolloids

Proteins in Food Systems

Ultrasonic-assisted nanoencapsulation of kiwi leaves proanthocyanidins in liposome delivery system for enhanced biostability and bioavailability

Jimin Lv, Balarabe B. Ismail, Xingqian Ye +3

Food Chemistry

Proteins in Food Systems

Microbiological Risk Assessment in Foods: Background and Tools, with a Focus on Risk Ranger

Antonio Bevilacqua, Alessandro De Santis, Gaetano Sollazzo +4

Foods

Food Safety and Hygiene

Risk assessment is an important phase of the food production path; it is strictly related to the processing chain as a necessary step for safe foods. This paper represents a contribution to...

In vitro and in vivo evaluation of the safety of Levilactobacillus brevis CGMCC1.5954 with probiotic potential based on tri-generation whole genome sequencing and animal studies

Xiankang Fan, Xiaoxiao Jiang, Yuxing Guo +4

Food Bioscience

Probiotics and Fermented Foods

2023Academic literature25 citations4 claims extractedDOI

Development of Persian gum-based microcapsules to speed up the release of cinnamon essential oil in the simulated saliva conditions

Mostafa Shahidi Noghabi, Mohammad Molaveisi, Danial Dehnad

LWT

Microencapsulation and Drying Processes

In this study, spray-drying technique was used to develop Persian gum-based microcapsules having cinnamon essential oil (CEO) where, using a simple centroid mixture design, the proportion of...

2023Academic literature25 citations8 claims extractedDOI

Transcriptome and metabolome analysis reveals the potential mechanism of tuber dynamic development in yam (Dioscorea polystachya Turcz.)

Tianxu Cao, Shenglin Wang, Asjad Ali +9

LWT

Potato Plant Research

Yam ( Dioscorea spp.) is a multispecies and multipurpose tuber crop. To clarify the mechanism of tuber development, we performed a time-course phenotypic, cytological, physiological, metabolomic, and...

Physicochemical characterization of changes in pea protein as the result of cold extrusion

Harrison Helmick, Troy Tonner, Daniel Hauersperger +6

Food Chemistry

Proteins in Food Systems

Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part II. Effect of oil phase hydrophobicity

Jing Li, Zhenzhen Li, Congcong Xu +5

Food Hydrocolloids

Proteins in Food Systems

2023Academic literature25 citations4 claims extracted Open Access

Evaluation of Effects of Spray Drying Conditions on Physicochemical Properties of Pomegranate Juice Powder Enriched with Pomegranate Peel Phenolic Compounds: Modeling and Optimization by RSM

Jouhaina Hadree, Fakhri Shahidi, Mohebbat Mohebbi +1

Foods

Microencapsulation and Drying Processes

In this study, the effects of pomegranate peel extract concentration (2.5-10%), drying temperature (160-190 °C), and feed flow rate (0.6-1 mL/s) on the properties of pomegranate juice powder enriched...

Bioprotection by non-Saccharomyces yeasts in oenology: Evaluation of O2 consumption and impact on acetic acid bacteria

Sara Windholtz, Claudia Nioi, Joana Coulon +1

International Journal of Food Microbiology

Fermentation and Sensory Analysis

2023Scientific literature25 citations Open Access

The Role of Malt on Beer Flavour Stability

Luís F. Guido, Inês M. Ferreira

Fermentation

Flavour

Delaying flavour staling has been one of the greatest and most significant challenges for brewers. The choice of suitable raw materials, particularly malting barley, is the critical starting point to...