20,679 results in Academic literature

2022Academic literature165 citations7 claims extractedDOI

Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification

Jingnan Zhang, Qian Liu, Qian Chen +3

Ultrasonics Sonochemistry

Proteins in Food Systems

The most important factors restricting research and application in the food industry are the poor solubility and emulsification of pea protein isolate (PPI). This study investigates the effect of...

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2021Academic literature165 citations4 claims extracted Open Access

Research Library

Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification

Strawberry sweetness and consumer preference are enhanced by specific volatile compounds

Mechanistic studies of starch retrogradation and its effects on starch gel properties

Weissella: An Emerging Bacterium with Promising Health Benefits

An analysis on the role of blockchain-based platforms in agricultural supply chains

Cholera

The 2019 European Union report on pesticide residues in food

Recent advances on food-grade oleogels: Fabrication, application and research trends

Advances on alginate use for spherification to encapsulate biomolecules

Lactiplantibacillus plantarum–Nomad and Ideal Probiotic

The fourth industrial revolution in the food industry—part II: Emerging food trends

Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

Advances in xanthan gum production, modifications and its applications

Recent progress in understanding starch gelatinization - An important property determining food quality

Prevalence of child stunting in Sub-Saharan Africa and its risk factors

Omega-9 fatty acids: potential roles in inflammation and cancer management

Enterotoxigenic <i>Escherichia coli</i> : intestinal pathogenesis mechanisms and colonization resistance by gut microbiota

Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application

Culinary tourism as a driver of regional economic development and socio-cultural revitalization: Evidence from Amhara National Regional State, Ethiopia

Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes

Beyond personal factors: Multilevel determinants of childhood stunting in Indonesia

Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production

The Current and Future Perspectives of Postbiotics

Convergence of Distributed Ledger Technologies with Digital Twins, IoT, and AI for fresh food logistics: Challenges and opportunities

Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products

Arabinoxylans as Functional Food Ingredients: A Review

Advancement and New Trends in Analysis of Pesticide Residues in Food: A Comprehensive Review

The Lactoferrin Phenomenon—A Miracle Molecule

Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance

Anti‐nutritional compounds in pulses: Implications and alleviation methods

Guidance on the renewal of the authorisation of feed additives

Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein

Global warming potential of food waste through the life cycle assessment: An analytical review

Utilization of pomelo peels to manufacture value-added products: A review

From Fish Waste to Value: An Overview of the Sustainable Recovery of Omega-3 for Food Supplements

Machine learning and SHAP value interpretation for predicting comorbidity of cardiovascular disease and cancer with dietary antioxidants

Cuproptosis: Harnessing Transition Metal for Cancer Therapy

Recent developments in solar drying technology of food and agricultural products: A review

Sp1-mediated upregulation of Prdx6 expression prevents podocyte injury in diabetic nephropathy via mitigation of oxidative stress and ferroptosis

Sorghum in foods: Functionality and potential in innovative products

An update on magnesium and bone health

Influence of pH and ionic strength on the thermal gelation behaviour of pea protein

Africa and the Nexus of poverty, malnutrition and diseases

The Wonderful Activities of the Genus Mentha: Not Only Antioxidant Properties

Recent developments in probiotics: An emphasis on Bifidobacterium

Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages

The Application of Artificial Intelligence and Big Data in the Food Industry

Salmonella and Salmonellosis: An Update on Public Health Implications and Control Strategies

Guidance on the assessment of the safety of feed additives for the users

Applications of chitosan-based carrier as an encapsulating agent in food industry