2023Academic literature60 citations5 claims extractedDOI

The effect of heat-moisture treatment changed the binding of starch, protein and lipid in rice flour to affect its hierarchical structure and physicochemical properties

Guiyuan Xiang, Jiangtao Li, Qinlu Lin +9

Food Chemistry X

Food composition and properties

This study investigated the effect of removing proteins, lipids and starch on the structure, physicochemical properties and digestion properties of rice flour (with 30% moisture) treated with heat...

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2023Academic literature60 citations8 claims extractedDOI

Identification, flavor characteristics and molecular docking of umami taste peptides of Xuanwei ham

Hongwei Cui, Hongyuan Li, Yue Wu +1

Research Library

The effect of heat-moisture treatment changed the binding of starch, protein and lipid in rice flour to affect its hierarchical structure and physicochemical properties

Identification, flavor characteristics and molecular docking of umami taste peptides of Xuanwei ham

Identification of inulin-responsive bacteria in the gut microbiota via multi-modal activity-based sorting

The role of texture in the palatability and food oral processing

Microwave-assisted drying of Ocimum sanctum leaves: Analysis of moisture content, drying kinetic model, and techno-economics

Angelica archangelica essential oil loaded chitosan nanoemulsion as edible coating for preservation of table grape fruit against Botrytis cinerea contamination and storage quality deterioration

The stability of cell structure and antioxidant enzymes are essential for fresh-cut potato browning

The Life of Saccharomyces and Non-Saccharomyces Yeasts in Drinking Wine

Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai

Flavor–food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design

Assembly of the Complete Mitochondrial Genome of Pereskia aculeata Revealed That Two Pairs of Repetitive Elements Mediated the Recombination of the Genome

Stability of Purple Corn Anthocyanin Encapsulated by Maltodextrin, and Its Combinations with Gum Arabic and Whey Protein Isolate

Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders

Optimization of a QuEChERS–LC–MS/MS method for 51 pesticide residues followed by determination of the residue levels and dietary intake risk assessment in foodstuffs

Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications

Evaluation and ranking of solutions to overcome the barriers of Industry 4.0 enabled sustainable food supply chain adoption

Hypomagnesemia and Cardiovascular Risk in Type 2 Diabetes

Molecular Mechanisms of Action of Eugenol in Cancer: Recent Trends and Advancement

Copper regulation of immune response and potential implications for treating orthopedic disorders

Probiotic Potential of Lactobacillus Strains Isolated From Fermented Vegetables in Shaanxi, China

Enzymatic Approaches for Structuring Starch to Improve Functionality

An overview of antimicrobial properties of kombucha

Buckwheat and Amaranth as Raw Materials for Brewing, a Review

A quantitative meta-analysis of vitamin C in the pathophysiology of Alzheimer’s disease

Polarization of Tumor-Associated Macrophages Promoted by Vitamin C-Loaded Liposomes for Cancer Immunotherapy

Factors affecting energy efficiency of microwave drying of foods: an updated understanding

Thermo-economic analysis of solar drying of Jerusalem artichoke (Helianthus tuberosus L.) integrated with evacuated tube solar collector and phase change material

GC–MS profiling and antibacterial activity of Solanum khasianum leaf and root extracts

Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials

Effects of microbial community structure and its co-occurrence on the dynamic changes of physicochemical properties and free amino acids in the Cantonese soy sauce fermentation process

Microencapsulation of Probiotics for Food Functionalization: An Update on Literature Reviews

Deployment of Wireless Sensor Network and IoT Platform to Implement an Intelligent Animal Monitoring System

Daqu microbiota adaptability to altered temperature determines the formation of characteristic compounds

Review of the rose essential oil extraction by hydrodistillation: An investigation for the optimum operating condition for maximum yield

Effect of ultrasonic far-infrared synergistic drying on the characteristics and qualities of wolfberry (Lycium barbarum L.)

Dietary bioactives and essential oils of lemon and lime fruits

Phenolic profiles and bioactivities of different milling fractions of rice bran from black rice

Development and characterization of high internal phase pickering emulsions stabilized by heat-induced electrostatic complexes particles: Growth nucleation mechanism and interface architecture

Conventional and emerging approaches for reducing dietary intake of salt

Gut commensals expand vitamin A metabolic capacity of the mammalian host

Food Emulsifiers and Metabolic Syndrome: The Role of the Gut Microbiota

Impact of a package of health, nutrition, psychosocial support, and WaSH interventions delivered during preconception, pregnancy, and early childhood periods on birth outcomes and on linear growth at 24 months of age: factorial, individually randomised controlled trial

Effect of curdlan on the aggregation behavior and structure of gluten in frozen-cooked noodles during frozen storage

Taste quality and hunger interactions in a feeding sensorimotor circuit

Protective effects of Cordyceps sinensis exopolysaccharide‑selenium nanoparticles on H2O2-induced oxidative stress in HepG2 cells

Impact of low-frequency ultrasound technology on physical, chemical and technological properties of cereals and pseudocereals

Prevalence of stunting and its associated factors among children 6–59 months of age in pastoralist community, Northeast Ethiopia: A community-based cross-sectional study

A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch

Probiotics and Postbiotics as the Functional Food Components Affecting the Immune Response

Milk polar lipids composition and functionality: a systematic review