2021Academic literature60 citations Open Access

Mayonnaise main ingredients influence on its structure as an emulsion

Musarreza Taslikh, Neda Mollakhalili‐Meybodi, Adel Mirza Alizadeh +3

Journal of Food Science and Technology

Polysaccharides Composition and Applications

DOI →Full text →

2021Academic literature60 citationsDOI

Anticarcinogenic Effect of Chitosan Nanoparticles Containing Syzygium aromaticum Essential Oil or Eugenol Toward Breast and Skin Cancer Cell Lines

Alireza Valizadeh, Ali Asghar Khaleghi, Hiva Alipanah +2

BioNanoScience

Essential Oils and Antimicrobial Activity

Research Library

Mayonnaise main ingredients influence on its structure as an emulsion

Anticarcinogenic Effect of Chitosan Nanoparticles Containing Syzygium aromaticum Essential Oil or Eugenol Toward Breast and Skin Cancer Cell Lines

Solanum aethiopicum: The Nutrient-Rich Vegetable Crop with Great Economic, Genetic Biodiversity and Pharmaceutical Potential

Preparation of Pickering emulsion based on soy protein isolate-gallic acid with outstanding antioxidation and antimicrobial

Physico-chemical, structural, functional and powder flow properties of unripe green banana flour after the application of Refractance window drying

Truth in wine yeast

Identification of Anthocyanin Compounds in Butterfly Pea Flowers (Clitoria ternatea L.) by Ultra Performance Liquid Chromatography/Ultraviolet Coupled to Mass Spectrometry

Recent approaches for utilization of food components as nano-encapsulation: a review

Thermal treatments reduce rancidity and modulate structural and digestive properties of starch in pearl millet flour

FTIR and PLS-regression in the evaluation of bioactive amines, total phenolic compounds and antioxidant potential of dark chocolates

The polysaccharides of winemaking: From grape to wine

Effects of glycation and acylation on the structural characteristics and physicochemical properties of soy protein isolate

Real wine or not? Protecting wine with traceability and authenticity for consumers: chemical and technical basis, technique applications, challenge, and perspectives

Fermentation Optimization for Co-production of Postbiotics by Bifidobacterium lactis BB12 in Cheese Whey

Study on the diversity of non-Saccharomyces yeasts in Chinese wine regions and their potential in improving wine aroma by β-glucosidase activity analyses

A Conceptual Framework to Analyze Food Loss and Waste within Food Supply Chains: An Operations Management Perspective

Zooming Into the Microbiota of Home-Made and Industrial Kefir Produced in Greece Using Classical Microbiological and Amplicon-Based Metagenomics Analyses

Mesoporous silica nanoparticles: A versatile platform for encapsulation and delivery of essential oils for food applications

A review on current scenario and key challenges of plant-based functional beverages

Plant protein aggregates induced by extraction and fractionation processes: Impact on techno-functional properties

Encapsulation of Lactobacillus rhamnosus GG in double emulsions: Role of prebiotics in improving probiotics survival during spray drying and storage

Advances in Microbial Exopolysaccharides: Present and Future Applications

Copper regulates the host innate immune response against bacterial infection via activation of ALPK1 kinase

Inhibition of α-amylase digestion by a Lonicera caerulea berry polyphenol starch complex revealed via multi-spectroscopic and molecular dynamics analyses

Effect and mechanism of insoluble dietary fiber on postprandial blood sugar regulation

Molecular Mechanism of Natural Food Antioxidants to Regulate ROS in Treating Cancer: A Review

The asymmetric impacts of international agricultural trade on water use scarcity, inequality and inequity

Nutrition in the intensive care unit: from the acute phase to beyond

Food cold chain logistics and management: A review of current development and emerging trends

Metal ions overloading and cell death

Copper homeostasis and cuproptosis in health and disease

Challenges with food safety adoption: A review

Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties

Journal of Food Processing and Preservation

Assessment of Chinese suitable habitats of Zanthoxylum nitidum in different climatic conditions by Maxent model, HPLC, and chemometric methods

Encapsulating vitamins C and E using food-grade soy protein isolate and pectin particles as carrier: Insights on the vitamin additive antioxidant effects

Fabrication and characterization of novel whey protein-based bigels as structured materials with high-mechanical properties

Performance evaluation of indirect type domestic hybrid solar dryer for tomato drying: Thermal, embodied, economical and quality analysis

Antioxidant, Antibacterial and Antibiofilm Activity of Nanoemulsion-Based Natural Compound Delivery Systems Compared with Non-Nanoemulsified Versions

Tuning whey protein isolate/hyaluronic acid emulsion gel structure to enhance quercetin bioaccessibility and in vitro digestive characteristics

A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods

Assessing Supply Chain Innovations for Building Resilient Food Supply Chains: An Emerging Economy Perspective

Wheat starch structure–function relationship in breadmaking: A review

Effects of glycation methods on the interfacial behavior and emulsifying performance of soy protein isolate-gum Arabic conjugates

Walnut Protein: A Rising Source of High-Quality Protein and Its Updated Comprehensive Review

Impact of starch chain length distributions on physicochemical properties and digestibility of starches

A Balanced Dietary Ratio of n-6:n-3 Polyunsaturated Fatty Acids Exerts an Effect on Total Fatty Acid Profile in RBCs and Inflammatory Markers in Subjects with Obesity

Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review

Contemporary insights into the extraction, functional properties, and therapeutic applications of plant proteins

The imperative of arachidonic acid in early human development