2021Academic literature46 citations11 claims extractedDOI

Nutritional composition and physicochemical properties of oat flour sieving fractions with different particle size

Yujuan Gu, Xiaojie Qian, Binghua Sun +3

LWT

Food composition and properties

Nutritional constituents, hydration, pasting, and thermal properties of oat flour sieve fractions (74–180 μm) and the relationship between composition and characteristics were studied. Starch...

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2021Academic literature46 citations Open Access

Insoluble dietary fibre scavenges reactive carbonyl species under simulated physiological conditions: The key role of fibre-bound polyphenols

Hao Zhang, Antonio Dario Troise, Yajing Qi +3

Research Library

Nutritional composition and physicochemical properties of oat flour sieving fractions with different particle size

Insoluble dietary fibre scavenges reactive carbonyl species under simulated physiological conditions: The key role of fibre-bound polyphenols

Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread

Structure, properties and applications of kudzu starch

A sensitive molecularly imprinted electrochemical aptasensor for highly specific determination of melamine

Characterisation of key odorants causing honey aroma in Feng-flavour Baijiu during the 17-year ageing process by multivariate analysis combined with foodomics

Effect of a microencapsulated synbiotic product on microbiology, microstructure, textural and rheological properties of stirred yogurt

Identification and characterization of Bacillus coagulans strains for probiotic activity and safety

Milling fractions composition of common (Fagopyrum esculentum Moench) and Tartary (Fagopyrum tataricum (L.) Gaertn.) buckwheat

Rapeseed protein as a novel ingredient of gluten-free dough: Rheological and thermal properties

Sustainable consumption in Taiwan retailing: The impact of product features and price promotion on purchase behaviors toward expiring products

Coating of betanin and carvone Co-loaded nanoliposomes with synthesized cationic inulin: A strategy for enhancing the stability and bioavailability

Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products

Sugar profile regulates the microbial metabolic diversity in Chinese Baijiu fermentation

Microencapsulated functional ingredients from a Moringa oleifera leaf polyphenol-rich extract: Characterization, antioxidant properties, in vitro simulated digestion, and storage stability

The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter and Product

Impact of processing techniques on the glycemic index of rice

Chemoinformatics View on Bitter Taste Receptor Agonists in Food

Effect of freeze-thaw treatment on the structure and texture of soy protein-dextran conjugate gels crosslinked by transglutaminase

Evolution of volatile profile and aroma potential of table grape Hutai-8 during berry ripening

Sweetener aspartame aggravates atherosclerosis through insulin-triggered inflammation

Synergy of traditional practices and modern technology: Advancing the understanding and applications of microbial resources and processes in fermented foods

Integrating AI with detection methods, IoT, and blockchain to achieve food authenticity and traceability from farm-to-table

Overview of pathogenic Escherichia coli, with a focus on Shiga toxin-producing serotypes, global outbreaks (1982–2024) and food safety criteria

Physicochemical properties, structural characteristics and protein digestibility of pea protein-wheat gluten composited meat analogues prepared via high-moisture extrusion

Thermally reversible emulsion gels and high internal phase emulsions based solely on pea protein for 3D printing

Evaluating mechanical, thermal, and water absorption properties of biocomposites with Opuntia cladode fiber and palm flower biochar for industrial applications

Antimicrobial Activity of Syzygium aromaticum Essential Oil in Human Health Treatment

Review: Salmonella Dublin in dairy cattle

Characterization and emulsifying ability evaluation of whey protein-pectin conjugates formed by glycosylation

Physicochemical properties and stability of oil-in-water emulsions stabilized by soy protein isolate and xanthan gum

Chitosan entrapping of sodium alginate / Lycium barbarum polysaccharide gels for the encapsulation, protection and delivery of Lactiplantibacillus plantarum with enhanced viability

A scoping review of the literature examining consumer acceptance of upcycled foods

Coatings Based on Essential Oils for Combating Antibiotic Resistance

Exogenous brassinolides and calcium chloride synergically maintain quality attributes of jujube fruit (Ziziphus jujuba Mill.)

Bio-nano selenium fertilizer improves the yield, quality, and organic selenium content in rice

The Manganese–Bone Connection: Investigating the Role of Manganese in Bone Health

The formation, structure, and physicochemical characteristics of starch-lipid complexes and the impact of ultrasound on their properties: A review

Advancements in modifying insoluble dietary fiber: Exploring the microstructure, physicochemical properties, biological activity, and applications in food industry—A review

Copper in colorectal cancer: From copper‐related mechanisms to clinical cancer therapies

Effects of high-pressure microfluidization treatment on the structural, physiochemical properties of insoluble dietary fiber in highland barley bran

Neonatal Necrotizing Enterocolitis: An Update on Pathophysiology, Treatment, and Prevention

Nielsen's Food Analysis

The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues

Effect of probiotic fermentation on the extraction rate and bioactivity of plant-based polysaccharides: A review

Lactic Acid Bacteria in Sustainable Food Production

Structure and interactions of the endogenous human Commander complex

Effect of extraction methods on functional properties of plant proteins: A review

Nanoemulsion as an effective delivery vehicle for essential oils: Properties, formulation methods, destabilizing mechanisms and applications in agri-food sector

Developmental Formulation Principles of Food Preservatives by Nanoencapsulation—Fundamentals, Application, and Challenges