2023Academic literature47 citations Open Access

Dry fractionation process operations in the production of protein concentrates: A review

Manoj Kumar Pulivarthi, Rañia Marie Buenavista, Sneh Punia Bangar +4

Comprehensive Reviews in Food Science and Food Safety

Proteins in Food Systems

The market for plant proteins is expanding rapidly as the negative impacts of animal agriculture on the environment and resources become more evident. Plant proteins offer competitive advantages in...

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2023Academic literature47 citationsDOI

The interaction and physicochemical properties of the starch-polyphenol complex: Polymeric proanthocyanidins and maize starch with different amylose/amylopectin ratios

W. H. Liu, Jiahui Xu, Xixiang Shuai +6

Research Library

Dry fractionation process operations in the production of protein concentrates: A review

The interaction and physicochemical properties of the starch-polyphenol complex: Polymeric proanthocyanidins and maize starch with different amylose/amylopectin ratios

Fermentation of grapefruit peel by an efficient cellulose-degrading strain, (Penicillium YZ-1): Modification, structure and functional properties of soluble dietary fiber

Neuroprotective Effects of Lactobacillus plantarum PS128 in a Mouse Model of Parkinson’s Disease: The Role of Gut Microbiota and MicroRNAs

Enhancing the stability of lutein by loading into dual-layered starch-ethyl cellulose gels using 3D food printing

Ferroptosis and cuproptposis in kidney Diseases: dysfunction of cell metabolism

Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products

A comprehensive review on food hydrocolloids as gut modulators in the food matrix and nutrition: The hydrocolloid-gut-health axis

The interaction between wheat starch and pectin with different esterification degree and its influence on the properties of wheat starch-pectin gel

Artificially Sweetened Beverages and Health Outcomes: An Umbrella Review

Characterization of soluble dietary fiber from citrus peels (Citrus unshiu), and its antioxidant capacity and beneficial regulating effect on gut microbiota

Effect of purple red rice bran anthocyanins on pasting, rheological and gelling properties of rice starch

Effectiveness of father-inclusive interventions on maternal, paternal, couples, and early child outcomes in low- and middle-income countries: A systematic review

A comprehensive review on oat milk: from oat nutrients and phytochemicals to its processing technologies, product features, and potential applications

A systematic literature review of food banks’ supply chain operations with a focus on optimization models

Magnesium Deficiency and Cardiometabolic Disease

Aqueous extraction processing: An innovative and sustainable approach for recovery of unconventional oils

Role of vitamins beyond vitamin D<sub>3</sub> in bone health and osteoporosis (Review)

Beyond Insoluble Dietary Fiber: Bioactive Compounds in Plant Foods

Functional Food Based on Potato

Evolutionary and functional history of the Escherichia coli K1 capsule

Food Irradiation: An Emerging Processing Technology to Improve the Quality and Safety of Foods

A bacterial sulfoglycosidase highlights mucin O-glycan breakdown in the gut ecosystem

The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles

Nutritional Composition, Functionality, and Processing Technologies for Amaranth

In Vitro Antiviral Potential, Antioxidant, and Chemical Composition of Clove (Syzygium aromaticum) Essential Oil

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

An air-assisted dispersive liquid phase microextraction method based on a hydrophobic magnetic deep eutectic solvent for the extraction and preconcentration of melamine from milk and milk-based products

Mild Fractionation for More Sustainable Food Ingredients

Pickering emulsions stabilized by ternary complexes involving curcumin-modified zein and polysaccharides with different charge amounts for encapsulating β-carotene

The Impact of Environmental Stress on the Secondary Metabolites and the Chemical Compositions of the Essential Oils from Some Medicinal Plants Used as Food Supplements

Comparative analysis of exopolysaccharide-producing Lactiplantibacillus plantarum with ropy and non-ropy phenotypes on the gel properties and protein conformation of fermented milk

Interactions of soy protein isolate with common and waxy corn starches and their effects on acid-induced cold gelation properties of complexes

Advances in Controllable Release Essential Oil Microcapsules and Their Promising Applications

Probiotics in the Sourdough Bread Fermentation: Current Status

The effects of different extraction methods on essential oils from orange and tangor: From the peel to the essential oil

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

Exploring the Potential of Lactobacillus helveticus R0052 and Bifidobacterium longum R0175 as Promising Psychobiotics Using SHIME

Emulsions containing composite (clove, oregano, and cinnamon) essential oils: Phase inversion preparation, physicochemical properties and antibacterial mechanism

RFID Technology for Animal Tracking: A Survey

Evaluation of Antibiotics Residues in Milk and Meat Using Different Analytical Methods

Aroma enhancement of blueberry wine by postharvest partial dehydration of blueberries

Food matrix design can influence the antimicrobial activity in the food systems: A narrative review

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

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

The effect of preparation temperature and composition on bigel performance as fat replacers

A comprehensive review of protein‐based carriers with simple structures for the co‐encapsulation of bioactive agents

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

Evaluation of Dynamic Changes and Regularity of Volatile Flavor Compounds for Different Green Plum (Prunus mume Sieb. et Zucc) Varieties during the Ripening Process by HS-GC–IMS with PLS-DA

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