Insight into binding behavior, structure, and foam properties of α-lactalbumin/glycyrrhizic acid complex in an acidic environment

Ruijie Shi, Yue Liu, Yue Ma +4

Food Hydrocolloids

Proteins in Food Systems

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2021Academic literature48 citations5 claims extracted Open Access

Comparison of the Rheological Properties of Plant Proteins from Various Sources for Extrusion Applications

Patrick Wittek, Goeran Walther, Heike P. Schuchmann +1

Foods

Polysaccharides Composition and Applications

Plant proteins in foods are becoming increasingly popular with consumers. However, their application in extruded products remains a major challenge, as the various protein-rich raw materials (e.g.,...

Research Library

Insight into binding behavior, structure, and foam properties of α-lactalbumin/glycyrrhizic acid complex in an acidic environment

Comparison of the Rheological Properties of Plant Proteins from Various Sources for Extrusion Applications

Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough

Pectin-stabilized emulsions: Structure-emulsification relationships, covalent and non-covalent modifications, and future trends

Discrimination and characterization of the volatile organic compounds in red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models

A Treatise on Adulterations of Food and Culinary Poisons

Lactic acid bacteria: Nature, characterization, mode of action, products and applications

Combatting Salmonella: a focus on antimicrobial resistance and the need for effective vaccination

Effect of cellulose nanofibrils on stability and digestive properties of legume protein-based emulsions

Revolutionizing fruit juice: exploring encapsulation techniques for bioactive compounds and their impact on nutrition, flavour and shelf life

Future trends in the field of Pickering emulsions: Stabilizers, spray-dried microencapsulation and rehydration for food applications

Creativity and digital strategies to support food cultural heritage in Mediterranean rural areas

Food Gels Based on Polysaccharide and Protein: Preparation, Formation Mechanisms, and Delivery of Bioactive Substances

Antibacterial Activity and Mechanisms of Plant Flavonoids against Gram-Negative Bacteria Based on the Antibacterial Statistical Model

Novel fungal alternative proteins from Penicillium limosum for enhancing structural and functional properties of plant-based meat analogues

The future is fermented: Microbial biodiversity of fermented foods is a critical resource for food innovation and human health

A comprehensive review and recent advances of vitamin C: Overview, functions, sources, applications, market survey and processes

Enterococcus-derived tyramine hijacks α2A-adrenergic receptor in intestinal stem cells to exacerbate colitis

Food Safety in Developing Countries: Common Foodborne and Waterborne Illnesses, Regulations, Organizational Structure, and Challenges of Food Safety in the Context of Nepal

Magnesium promotes vascularization and osseointegration in diabetic states

A comprehensive review on genipin: an efficient natural cross-linker for biopolymers

The Role of Dietary Antioxidants, Food Supplements and Functional Foods for Energy Enhancement in Healthcare Professionals

Role of vitamins A, C, D, E in cancer prevention and therapy: therapeutic potentials and mechanisms of action

Fish and fishery products

Immune mechanisms in the pathophysiology of hypertension

Extraction of polyphenols and essential oils from herbs with green extraction methods – An insightful review

Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities

Reported Incidence of Infections Caused by Pathogens Transmitted Commonly Through Food: Impact of Increased Use of Culture-Independent Diagnostic Tests — Foodborne Diseases Active Surveillance Network, 1996–2023

Effect of curdlan on the gel properties and interactions of whey protein isolate gels

Current advances for in vitro protein digestibility

"Analysis of veterinary drugs and pesticides in food using liquid chromatography-mass spectrometry"

Economic Burden of Foodborne Illnesses Acquired in the United States

Nanotechnology in food packaging with implications for sustainable outlook and safety concerns

Culinary destination enchantment: The strategic interplay of local gastronomy in regional tourism development

Nationwide trends and features of human salmonellosis outbreaks in China

Longitudinal quantification of Bifidobacterium longum subsp. infantis reveals late colonization in the infant gut independent of maternal milk HMO composition

Effect of Nuts on Markers of Inflammation and Oxidative Stress: A Narrative Review

Exploring Carob (Ceratonia siliqua L.): A Comprehensive Assessment of Its Characteristics, Ethnomedicinal Uses, Phytochemical Aspects, and Pharmacological Activities

Glucose adsorption and α-amylase activity inhibition mechanism of insoluble dietary fiber: Comparison of structural and microrheological properties of three different modified coconut residue fibers

Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non-Saccharomyces cerevisiae

Characterization and comparison of physical properties and in vitro simulated digestion of multi-component oleogels with different molecular weights prepared by the direct method

Macadamia oil-based oleogels as cocoa butter alternatives: Physical properties, oxidative stability, lipolysis, and application

Advances in Controllable Release Essential Oil Microcapsules and Their Promising Applications

Comparative studies of structural and thermal gelation behaviours of soy, lentil and whey protein: A pH-dependency evaluation

Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics

Nutritional Composition, Functionality, and Processing Technologies for Amaranth

Probiotic viability as affected by encapsulation materials: recent updates and perspectives

Allotropy of selenium nanoparticles: Colourful transition, synthesis, and biotechnological applications

Probiotics in the Sourdough Bread Fermentation: Current Status

Mild Fractionation for More Sustainable Food Ingredients