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Research Library · 240,889 Papers · Foodgeist

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Research Library

Name: Foodgeist Research Paper Library
Creator: Foodgeist
License: https://creativecommons.org/publicdomain/zero/1.0/

240,889 PEER-REVIEWED PAPERS · CONTINUOUSLY UPDATED

SOURCEAll Academic Medical

SORTMost cited Most recent

PERIODAll time Last 5y Last 10y Last 20y

2023Academic literature74 citationsDOI

Fibrillation modification to improve the viscosity, emulsifying, and foaming properties of rice protein

Xin Qi, Yulin Li, Jinwang Li +4

Food Research International

Proteins in Food Systems

Research Library

Fibrillation modification to improve the viscosity, emulsifying, and foaming properties of rice protein

Changes in structure and emulsifying properties of coconut globulin after the atmospheric pressure cold plasma treatment

Fat replacers in baked products: their impact on rheological properties and final product quality

High prevalence of antibiotic resistance in pathogenic foodborne bacteria isolated from bovine milk

Reducing Food Waste at Retail Stores—An Explorative Study

Gut health benefit and application of postbiotics in animal production

Synergistic influence of ultrasound and dietary fiber addition on transglutaminase-induced peanut protein gel and its application for encapsulation of lutein

Gut microbiota promotes stem cell differentiation through macrophage and mesenchymal niches in early postnatal development

A sustainable waste-to-protein system to maximise waste resource utilisation for developing food- and feed-grade protein solutions

Potential Role of Copper in Diabetes and Diabetic Kidney Disease

Analysis of the probiotic characteristics and adaptability of Lactiplantibacillus plantarum DMDL 9010 to gastrointestinal environment by complete genome sequencing and corresponding phenotypes

Review of technology and materials for the development of cultured meat

QTL and Candidate Genes: Techniques and Advancement in Abiotic Stress Resistance Breeding of Major Cereals

Overcoming universal restrictions on metal selectivity by protein design

Accelerating progress on early childhood development for children under 5 years with disabilities by 2030

Basil (Ocimum basilicum L.) Leaves as a Source of Bioactive Compounds

Geographically Associated Fungus-Bacterium Interactions Contribute to the Formation of Geography-Dependent Flavor during High-Complexity Spontaneous Fermentation

Wild Jujube (<i>Ziziphus jujuba</i> var. <i>spinosa</i>): A Review of Its Phytonutrients, Health Benefits, Metabolism, and Applications

Embracing nanotechnology for selenium application in aquafeeds

Particle structure development during spray drying from a single droplet to pilot-scale perspective

Antimicrobial, anti-biofilm, antioxidant and cytotoxic effects of bacteriocin by Lactococcus lactis strain CH3 isolated from fermented dairy products—An in vitro and in silico approach

Irrigation water and contamination of fresh produce with bacterial foodborne pathogens

Antibacterial activity of essential oils from different parts of plants against Salmonella and Listeria spp.

Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products

Nonlinear rheological properties of Chinese cold skin noodle (liangpi) and wheat starch gels by large amplitude oscillatory shear (LAOS)

The Role of the Metabolism of Zinc and Manganese Ions in Human Cancerogenesis

Selenium Status and Its Antioxidant Role in Metabolic Diseases

The preparation technology and application of xylo-oligosaccharide as prebiotics in different fields: A review

Effects of cocoa extract and a multivitamin on cognitive function: A randomized clinical trial

Prospects and potentials of underutilized leafy Amaranths as vegetable use for health-promotion

Health-promoting potential of betalains in vivo and their relevance as functional ingredients: A review

Review on drying methods for herbal plants

Probiotics, Their Extracellular Vesicles and Infectious Diseases

Bacteriocins from lactic acid bacteria and their potential clinical applications

Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis

The role of millets in attaining United Nation's sustainable developmental goals

The barrier and beyond: Roles of intestinal mucus and mucin-type O-glycosylation in resistance and tolerance defense strategies guiding host-microbe symbiosis

Proposed Methods for Testing and Comparing the Emulsifying Properties of Proteins from Animal, Plant, and Alternative Sources

Physicochemical properties and formation mechanism of whey protein isolate-sodium alginate complexes: Experimental and computational study

Anti‐inflammatory and immunomodulatory effects of <i>Lactobacillus</i> spp. as a preservative and therapeutic agent for IBD control

Unveiling the Phytochemical Profile and Biological Potential of Five Artemisia Species

Construction of rice protein-based meat analogues by extruding process: Effect of substitution of soy protein with rice protein on dynamic energy, appearance, physicochemical, and textural properties of meat analogues

Salmonella nomenclature in the genomic era: a time for change

Lactose: Use, measurement, and expression of results

Modification of palm-based oil blend via interesterification: Physicochemical properties, crystallization behaviors and oxidative stabilities

A broad-spectrum novel bacteriocin produced by Lactobacillus plantarum SHY 21–2 from yak yogurt: Purification, antimicrobial characteristics and antibacterial mechanism

Utilization of pomegranate peel waste: Natural deep eutectic solvents as a green strategy to recover valuable phenolic compounds

Enhanced Antibacterial Activity of Hen Egg-White Lysozyme against <i>Staphylococcus aureus</i> and <i>Escherichia coli</i> due to Protein Fibrillation

Cost-effectiveness of four food waste interventions: Is food waste reduction a “win–win?”

Monitoring of pesticide residues from fish feed, fish and vegetables in Bangladesh by GC-MS using the QuEChERS method