2022Academic literature63 citations8 claims extractedDOI

Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents

M. Espert, M.J. Hernández, T. Sanz +1

Current Research in Food Science

Food Chemistry and Fat Analysis

Oleogel design based on emulsions using food grade polymers is a potential strategy for replacing saturated and <i>trans</i> fats. The aim of this paper is the characterization of sunflower oil-based...

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2022Academic literature63 citations Open Access

Gastronomic tourism experiences and experiential marketing

Saurabh Kumar Dixit, Girish Prayag

Tourism Recreation Research

Research Library

Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents

Gastronomic tourism experiences and experiential marketing

An Update Regarding the Bioactive Compound of Cereal By-Products: Health Benefits and Potential Applications

Neural signalling of gut mechanosensation in ingestive and digestive processes

Effects of freeze drying in complex lyoprotectants on the survival, and membrane fatty acid composition of Lactobacillus plantarum L1 and Lactobacillus fermentum L2

Effects of Repeated Heating on Fatty Acid Composition of Plant-Based Cooking Oils

Undernutrition is feeding the tuberculosis pandemic: A perspective

Maternal fecal microbiome predicts gestational age, birth weight and neonatal growth in rural Zimbabwe.

Recent trends and technological development in plasma as an emerging and promising technology for food biosystems

Micro and nanoemulsions of Carissa spinarum fruit polyphenols, enhances anthocyanin stability and anti-quorum sensing activity: Comparison of degradation kinetics

Modulation of Immune Responses by Nutritional Ligands of Aryl Hydrocarbon Receptor

Role of Selenium in Viral Infections with a Major Focus on SARS-CoV-2

Update on food sources and biological activity of odd-chain, branched and cyclic fatty acids –– A review

Effects of whey protein on the in vitro digestibility and physicochemical properties of potato starch

Effect of ventilated solar-geothermal drying on 3E (exergy, energy, and economic analysis), and quality attributes of tomato paste

Preparation and Functional Properties of Synbiotic Yogurt Fermented with <i>Lactobacillus brevis</i> PML1 Derived from a Fermented Cereal‐Dairy Product

Food safety knowledge, attitudes, and practices of food handlers at kitchen premises in the Port ‘X’ area, North Jakarta, Indonesia 2018

Succinylation of food proteins- a concise review

Nutritional quality and nutrient bioaccessibility in sourdough bread

Nanoencapsulation in low‐molecular‐weight chitosan improves <i>in vivo</i> antioxidant potential of black carrot anthocyanin

Aroma characteristics of traditional Huangjiu produced around Winter Solstice revealed by sensory evaluation, gas chromatography–mass spectrometry and gas chromatography–ion mobility spectrometry

Extrusion pregelatinization improves texture, viscoelasticity and in vitro starch digestibility of mango and amaranth flours

Identification, Comparison and Classification of Volatile Compounds in Peels of 40 Apple Cultivars by HS–SPME with GC–MS

Generation and prevention of food waste in the German food service sector in the COVID-19 pandemic – Digital approaches to encounter the pandemic related crisis

Thin layer drying models and characteristics of scent leaves (Ocimum gratissimum) and lemon basil leaves (Ocimum africanum)

Is BMI associated with anemia and hemoglobin level of women and children in Bangladesh: A study with multiple statistical approaches

In vitro gastric digestion and emptying of cooked white and brown rice using a dynamic human stomach system

The Effect of Vitamin C on Pathological Parameters and Survival Duration of Critically Ill Coronavirus Disease 2019 Patients: A Randomized Clinical Trial

Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation

Increased stability of curcumin-loaded pickering emulsions based on glycated proteins and chitooligosaccharides for functional food application

Role of Yeasts in the Brewing Process: Tradition and Innovation

Refractance window drying: A cohort review on quality characteristics

Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery

Maternal-focused interventions to improve infant growth and nutritional status in low-middle income countries: A systematic review of reviews

Bioinspired and eco-friendly high efficacy cinnamaldehyde antibacterial surfaces

A traceability-support system to control safety and sustainability indicators in food distribution

The Effect of the Physical Factors of Parents and Children on Stunting at Birth Among Newborns in Indonesia

Superparamagnetic iron oxide loaded chitosan coated bilosomes for magnetic nose to brain targeting of resveratrol

Physicochemical parameters combined flash GC e-nose and artificial neural network for quality and volatile characterization of vinegar with different brewing techniques

Challenges and opportunities of the fourth revolution: a brief insight into the future of food

Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen

Insulin- and cholic acid-loaded zein/casein–dextran nanoparticles enhance the oral absorption and hypoglycemic effect of insulin

Spotlight on the Compositional Quality of Probiotic Formulations Marketed Worldwide

Grown and thrown: Exploring approaches to estimate food waste in EU countries

High-Dose Vitamin C in Advanced-Stage Cancer Patients

Impact of COVID-19 on Food and Plastic Waste Generated by Consumers in Bangkok

Bioactive Compounds in Underutilized Vegetables and Legumes

Antifungal properties and mechanisms of three volatile aldehydes (octanal, nonanal and decanal) on Aspergillus flavus

A Review of Biopolymers’ Utility as Emulsion Stabilizers

The effect of heat moisture treatment on crystallinity and physicochemical-digestibility properties of purple yam flour