2021Academic literature87 citations2 claims extracted Open Access

Lactic acid separation and recovery from fermentation broth by ion-exchange resin: A review

Nur Akmal Solehah Din, Seng Joe Lim, Mohamad Yusof Maskat +2

Bioresources and Bioprocessing

Microbial Metabolites in Food Biotechnology

Lactic acid has become one of the most important chemical substances used in various sectors. Its global market demand has significantly increased in recent years, with a CAGR of 18.7% from 2019 to...

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2021Academic literature87 citations6 claims extracted

Research Library

Lactic acid separation and recovery from fermentation broth by ion-exchange resin: A review

Increased solubility and functional properties of precipitated Alfalfa protein concentrate subjected to pH shift processes

The Role of Yeasts as Biocontrol Agents for Pathogenic Fungi on Postharvest Grapes: A Review

Evaluating the internal consistency of subtraction‐based and residualized difference scores: Considerations for psychometric reliability analyses of event‐related potentials

Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

Three flavanols delay starch digestion by inhibiting α-amylase and binding with starch

Co-Encapsulated Synbiotics and Immobilized Probiotics in Human Health and Gut Microbiota Modulation

Mechanisms of Metal-Induced Mitochondrial Dysfunction in Neurological Disorders

Bacteriophages of Shiga Toxin-Producing Escherichia coli and Their Contribution to Pathogenicity

High-Fidelity and Arbitrary Face Editing

Automated constitutive modeling of isotropic hyperelasticity based on artificial neural networks

Enrichment of yogurt with carrot soluble dietary fiber prepared by three physical modified treatments: Microstructure, rheology and storage stability

Preparation of camellia oil pickering emulsion stabilized by glycated whey protein isolate and chitooligosaccharide: Effect on interfacial behavior and emulsion stability

Effects of creeping fig seed polysaccharide on pasting, rheological, textural properties and in vitro digestibility of potato starch

In vitro digestion of sodium alginate/pectin co-encapsulated Lactobacillus bulgaricus and its application in yogurt bilayer beads

EPA and DHA containing phospholipids have contrasting effects on membrane structure

Fabrication of flavour oil high internal phase emulsions by casein/pectin hybrid particles: 3D printing performance

Ecofriendly/Rapid Synthesis of Silver Nanoparticles Using Extract of Waste Parts of Artichoke (Cynara scolymus L.) and Evaluation of their Cytotoxic and Antibacterial Activities

Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: Texture, rheology, water state and microstructure

Application of an Ultrasound-Assisted Extraction Method to Recover Betalains and Polyphenols from Red Beetroot Waste

Did the COVID-19 lockdown affect consumers’ sustainable behaviour in food purchasing and consumption in China?

Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcumin

Rosemary (Rosmarinus officinalis L.): extraction techniques, analytical methods and health-promoting biological effects

High pressure homogenization shapes the techno-functionalities and digestibility of pea proteins

Basil Seeds as a Novel Food, Source of Nutrients and Functional Ingredients with Beneficial Properties: A Review

Effect of selenium on thyroid autoimmunity and regulatory T cells in patients with Hashimoto’s thyroiditis: A prospective randomized‐controlled trial

Zinc transporters as potential therapeutic targets: An updated review

Vitamin C: A Comprehensive Review of Its Role in Health, Disease Prevention, and Therapeutic Potential

Deadly excess copper

Preventing and Controlling Zinc Deficiency Across the Life Course: A Call to Action

Separate gut-brain circuits for fat and sugar reinforcement combine to promote overeating

Food emulsions stabilized by proteins and emulsifiers: A review of the mechanistic explorations

Multivariate Analysis

Combined effect of konjac glucomannan addition and ultrasound treatment on the physical and physicochemical properties of frozen dough

Overview on pulse proteins for future foods: ingredient development and novel applications

Effects and mechanisms of plant bioactive compounds in preventing fungal spoilage and mycotoxin contamination in postharvest fruits: A review

The telomere-to-telomere genome of <i>Fragaria vesca</i> reveals the genomic evolution of <i>Fragaria</i> and the origin of cultivated octoploid strawberry

Selenium Biofortification: Strategies, Progress and Challenges

Aroma characteristics of volatile compounds brought by variations in microbes in winemaking

Interlinkages between Climate Change and Food Systems: The Impact on Child Malnutrition—Narrative Review

Encoding bacterial colonization and therapeutic modality by wrapping with an adhesive drug-loadable nanocoating

Identification of umami peptides based on virtual screening and molecular docking from Atlantic cod (<i>Gadus morhua</i>)

Polyphenol-rich diet mediates interplay between macrophage-neutrophil and gut microbiota to alleviate intestinal inflammation

Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application

A Precise Image-Based Tomato Leaf Disease Detection Approach Using PLPNet

Spent Coffee Grounds Characterization and Reuse in Composting and Soil Amendment

Pre-treatment by combining atmospheric cold plasma and pH-shifting to prepare pea protein concentrate powders with improved gelling properties

Improving the Bioaccessibility and Bioavailability of Carotenoids by Means of Nanostructured Delivery Systems: A Comprehensive Review

Effect of ultrasound on the glycosylation reaction of pea protein isolate–arabinose: Structure and emulsifying properties

A Comprehensive Overview of the Complex Role of Oxidative Stress in Aging, The Contributing Environmental Stressors and Emerging Antioxidant Therapeutic Interventions