Effects of Torulaspora delbrueckii co-fermented with Saccharomyces cerevisiae on physicochemical and aromatic profiles of blueberry fermented beverage

Yu Wang, Xiao-Yan Qi, Yu Fu +5

Food Chemistry

Fermentation and Sensory Analysis

DOI →

2022Academic literature53 citations3 claims extractedDOI

Fabrication of emulsions prepared by rice bran protein hydrolysate and ferulic acid covalent conjugate: Focus on ultrasonic emulsification

Shirang Wang, Tengyu Wang, Xiaoyi Li +4

Ultrasonics Sonochemistry

Proteins in Food Systems

The aim of the paper was to investigate the effect of ultrasonic emulsification treatment on the fabrication mechanism and stability of the emulsion. The covalent conjugate made with rice bran...

Research Library

Effects of Torulaspora delbrueckii co-fermented with Saccharomyces cerevisiae on physicochemical and aromatic profiles of blueberry fermented beverage

Fabrication of emulsions prepared by rice bran protein hydrolysate and ferulic acid covalent conjugate: Focus on ultrasonic emulsification

Wine aging and artificial simulated wine aging: Technologies, applications, challenges, and perspectives

Chemical Composition, Antioxidant, and Antimicrobial Activity of Dracocephalum moldavica L. Essential Oil and Hydrolate

Engineered Bacillus subtilis for the de novo production of 2′-fucosyllactose

Multispecies probiotic administration reduces emotional salience and improves mood in subjects with moderate depression: a randomised, double-blind, placebo-controlled study

Surveillance for foodborne disease outbreaks in Zhejiang Province, China, 2015–2020

Bioactive Components and Health Functions of Oat

A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products

Deep eutectic solvent-based ultrasonic-assisted extraction of phenolic compounds from different potato genotypes: Comparison of free and bound phenolic profiles and antioxidant activity

Analysis and modelling of temperature and moisture gradient for ginger slices in hot air drying

Delayed introduction of progressive enteral feeds to prevent necrotising enterocolitis in very low birth weight infants

Optimizing the postharvest supply chain of imported fresh produce with physics-based digital twins

Antimicrobial, Multidrug Resistance Reversal and Biofilm Formation Inhibitory Effect of Origanum majorana Extracts, Essential Oil and Monoterpenes

Unraveling the flavor profile and microbial roles during industrial Sichuan radish paocai fermentation by molecular sensory science and metatranscriptomics

Potential use of carnauba wax oleogel to replace saturated fat in ice cream

Lemongrass (Cymbopogon citratus)-incorporated chitosan bioactive films for potential skincare applications

Exploring AI-2-mediated interspecies communications within rumen microbial communities

A review of the top 100 most cited papers on food safety

Application of electron beam irradiation as a non-thermal technology in seafood preservation

How to influence consumer food waste behavior with interventions? A systematic literature review

Effects of kappa-carrageenan on egg white ovalbumin for enhancing the gelation and rheological properties via electrostatic interactions

Broader and safer clinically-relevant activities of pentadecanoic acid compared to omega-3: Evaluation of an emerging essential fatty acid across twelve primary human cell-based disease systems

Synergistic Role of Plant Extracts and Essential Oils against Multidrug Resistance and Gram-Negative Bacterial Strains Producing Extended-Spectrum β-Lactamases

Soy lipophilic protein self-assembled by pH-shift combined with heat treatment: Structure, hydrophobic resveratrol encapsulation, emulsification, and digestion

Limosilactobacillus reuteri SLZX19-12 Protects the Colon from Infection by Enhancing Stability of the Gut Microbiota and Barrier Integrity and Reducing Inflammation

Anti-inflammatory and anti-nociceptive effects of Cinnamon and Clove essential oils nanogels: an in vivo study

Effect of nanocomposite alginate‐based film incorporated with cumin essential oil and TiO<sub>2</sub> nanoparticles on chemical, microbial, and sensory properties of fresh meat/beef

Towards a Four-Component GMMA-Based Vaccine against Shigella

Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality

Genistein encapsulated inulin-stearic acid bioconjugate nanoparticles: Formulation development, characterization and anticancer activity

Fabricating low glycaemic index foods: Enlightened by the impacts of soluble dietary fibre on starch digestibility

Cognitive improvement effect of nervonic acid and essential fatty acids on rats ingesting<i>Acer truncatum Bunge</i>seed oil revealed by lipidomics approach

Influence of germination on bread-making behaviors, functional and shelf-life properties, and overall quality of highland barley bread

Improving effects of three selected co-pigments on fermentation, color stability, and anthocyanins content of blueberry wine

Guidance for establishing and applying tolerable upper intake levels for vitamins and essential minerals

Ferulic acid loaded pickering emulsions stabilized by resistant starch nanoparticles using ultrasonication: Characterization, in vitro release and nutraceutical potential

Antifungal Effect of Plant Extracts on the Growth of the Cereal Pathogen Fusarium spp.—An In Vitro Study

Application Prospect of Protein-Glutaminase in the Development of Plant-Based Protein Foods

Mechanical and rheological effects of transglutaminase treatment on dense plant protein blends

Effects of lactic acid bacteria fermentation on chemical compounds, antioxidant capacities and hypoglycemic properties of pumpkin juice

Metabolic Conversions by Lactic Acid Bacteria during Plant Protein Fermentations

Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of wheat, pea, rice, and whey proteins

Proximate and nutritional composition of beer produced from malted sorghum blended with yellow cassava

Good agriculture practices for safe food and sustainable agriculture in Nepal: A review

Carvacrol encapsulation into nanoparticles produced from chia and flaxseed mucilage: Characterization, stability and antimicrobial activity against Salmonella and Listeria monocytogenes

Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel properties

Microwave-assisted enzymatic hydrolysis as a novel efficient way to prepare porous starch

Antioxidant, Antibacterial, and Antifungal Activities of the Ethanolic Extract Obtained from Berberis vulgaris Roots and Leaves

Potential Probiotic Properties of Exopolysaccharide-Producing Lacticaseibacillus paracasei EPS DA-BACS and Prebiotic Activity of Its Exopolysaccharide