2023Academic literature48 citations4 claims extractedDOI

High pressure homogenization to boost the technological functionality of native pea proteins

Giulia D’Alessio, Federica Flamminii, Marco Faieta +4

Current Research in Food Science

Proteins in Food Systems

Pea proteins are being increasingly used for the formulation of plant-based products, but their globular structure and the presence of aggregates can affect their technological properties. In this...

DOI →

2023Academic literature48 citations3 claims extracted Open Access

Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with Lactiplantibacillus plantarum strains isolated from Tibetan Kefir

Research Library

High pressure homogenization to boost the technological functionality of native pea proteins

Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with Lactiplantibacillus plantarum strains isolated from Tibetan Kefir

Effect of internal and external gelation on the physical properties, water distribution, and lycopene encapsulation properties of alginate-based emulsion gels

Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food

Genomics-based taxonomy to clarify cannabis classification

Fabrication of gelatin-EGCG-pectin ternary complex stabilized W/O/W double emulsions by ultrasonic emulsification: Physicochemical stability, rheological properties and structure

How to synchronously slow down starch digestion and retrogradation: A structural analysis study

Cytoplasmic zinc promotes IL-1β production by monocytes and macrophages through mTORC1-induced glycolysis in rheumatoid arthritis

Anti- and Pro-Oxidant Properties of Essential Oils against Antimicrobial Resistance

Physicochemical properties and in vitro digestibility of highland barley starch with different extraction methods

Middle age serum sodium levels in the upper part of normal range and risk of heart failure

Source of human milk (mother or donor) is more important than fortifier type (human or bovine) in shaping the preterm infant microbiome

Fabrication and Optimization of Essential-Oil-Loaded Nanoemulsion Using Box–Behnken Design against Staphylococos aureus and Staphylococos epidermidis Isolated from Oral Cavity

Comparison of RATA, CATA, sorting and Napping® as rapid alternatives to sensory profiling in a food industry environment

ISSFAL statement number 7 – Omega-3 fatty acids during pregnancy to reduce preterm birth

How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities

Human intestinal bitter taste receptors regulate innate immune responses and metabolic regulators in obesity

Identification and functional annotation of long intergenic non-coding RNAs in Brassicaceae

<i>mebipred</i> : identifying metal-binding potential in protein sequence

Study on model plant based functional beverage emulsion (non-dairy) using ultrasound – A physicochemical and functional characterization

Rapamycin Attenuated Zinc-Induced Tau Phosphorylation and Oxidative Stress in Rats: Involvement of Dual mTOR/p70S6K and Nrf2/HO-1 Pathways

Iron Overload Induces Oxidative Stress, Cell Cycle Arrest and Apoptosis in Chondrocytes

The Essential Oil of Tunisian Halophyte Lobularia maritima: A Natural Food Preservative Agent of Ground Beef Meat

Effect of drought stress and inoculation treatments on nutrient uptake, essential oil and expression of genes related to monoterpenes in sage (Salvia officinalis)

New insight into the contribution of wheat starch and gluten to frozen dough bread quality

Colorant Pigments, Nutrients, Bioactive Components, and Antiradical Potential of Danta Leaves (Amaranthus lividus)

Preparation and Taste Characteristics of Kokumi <i>N</i>-Lactoyl Phenylalanine in the Presence of Phenylalanine and Lactate

Enhancing the fermentation performance of frozen dough by ultrasonication: Effect of starch hierarchical structures

Ultrasound-assisted preparation of lactoferrin-EGCG conjugates and their application in forming and stabilizing algae oil emulsions

Assessment of information as regards the toxicity of fumonisins for pigs, poultry and horses

Recent application of protein hydrolysates in food texture modification

Thermoultrasound and microwave-assisted freeze-thaw pretreatments for improving infrared drying and quality characteristics of red dragon fruit slices

Interactions between leached amylose and protein affect the stickiness of cooked white rice

Environmental perspectives of textile waste, environmental pollution and recycling

Impacts of alginate–basil seed mucilage–prebiotic microencapsulation on the survival rate of the potential probiotic <i>Leuconostoc mesenteroides</i> <scp>ABRIINW</scp>.<scp>N18</scp> in yogurt

A review on children’s oral texture perception and preferences in foods

A critical appraisal on ferulic acid: Biological profile, biopharmaceutical challenges and nano formulations

Application of cod protein-stabilized and casein-stabilized high internal phase emulsions as novel fat substitutes in fish cake

Recent advances on camel milk: Nutritional and health benefits and processing implications—A review

Selenium nanoparticles derived from <i>Proteus mirabilis</i> YC801 alleviate oxidative stress and inflammatory response to promote nerve repair in rats with spinal cord injury

Mechanochemical assisted extraction as a green approach in preparation of bioactive components extraction from natural products - A review

Novel application of HS-GC-IMS with PCA for characteristic fingerprints and flavor compound variations in NFC Chinese bayberry (Myrica rubra) juice during storage

Development of <i>Lepidium sativum</i> Extracts/PVA Electrospun Nanofibers as Wound Healing Dressing

Selenium-containing polysaccharides isolated from Rosa laevigata Michx fruits exhibit excellent anti-oxidant and neuroprotective activity in vitro

The “Big Six”: Hidden Emerging Foodborne Bacterial Pathogens

Neuromorphic Gustatory System with Salt-Taste Perception, Information Processing, and Excessive-Intake Warning Capabilities

Preventive and therapeutic aspects of fermented foods

A seafood risk tool for assessing and mitigating chemical and pathogen hazards in the aquaculture supply chain

Nanoencapsulation of green tea extract using maltodextrin and its characterisation

Novel Developments on Stimuli-Responsive Probiotic Encapsulates: From Smart Hydrogels to Nanostructured Platforms