2021Academic literature61 citations7 claims extractedDOI

Effect of processing technologies on the digestibility of egg proteins

Zuhaib F. Bhat, James D. Morton, Alaa El‐Din A. Bekhit +2

Comprehensive Reviews in Food Science and Food Safety

Proteins in Food Systems

Egg and egg products are a rich source of highly bioavailable animal proteins. Several processing technologies can affect the structural and functional properties of these proteins differently and...

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2021Academic literature61 citations Open Access

Hydrocolloid coated oleosomes for development of oleogels

Behiç Mert, Thomas A. Vilgis

Food Hydrocolloids

Research Library

Effect of processing technologies on the digestibility of egg proteins

Hydrocolloid coated oleosomes for development of oleogels

Biochemical composition, drying kinetics and chromatic parameters of red pepper as affected by cultivars and drying methods

Margarines: Historical approach, technological aspects, nutritional profile, and global trends

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Gelatinization, Retrogradation and Gel Properties of Wheat Starch–Wheat Bran Arabinoxylan Complexes

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A turn-on upconversion fluorescence sensor for acrylamide in potato chips based on fluorescence resonance energy transfer and thiol-ene Michael addition

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Apple Fermented Products: An Overview of Technology, Properties and Health Effects

Microencapsulation by spray drying of omega-3 lipids extracted from oilseeds and microalgae: Effect on polyunsaturated fatty acid composition

Quantifying how climatic factors influence essential oil yield in wild-growing plants

Candidate probiotic Lactiplantibacillus plantarum HNU082 rapidly and convergently evolves within human, mice, and zebrafish gut but differentially influences the resident microbiome

Effects of chitosan modification, cross-linking, and oxidation on the structure, thermal stability, and adsorption properties of porous maize starch

Understanding consumer’ switching intention toward traceable agricultural products: Push‐pull‐mooring perspective

Physico-chemical properties and toxicological effects on plant and algal models of carbon nanosheets from a nettle fibre clone

Utilization of octenyl succinic anhydride-modified pea and corn starches for stabilizing oil-in-water emulsions

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Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties

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Microbial interactions in alcoholic beverages

Influence of Sodium Alginate Concentration on Microcapsules Properties Foreseeing the Protection and Controlled Release of Bioactive Substances

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Enterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns

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Emendation of Rules 5b, 8, 15 and 22 of the International Code of Nomenclature of Prokaryotes to include the rank of phylum

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Folin-Ciocalteu Reaction Alternatives for Higher Polyphenol Quantitation in Colombian Passion Fruits

Ball-milling is an effective pretreatment of glycosylation modified the foaming and gel properties of egg white protein

Prevalence of diarrhoea among under five children in India and its contextual determinants: A geo-spatial analysis

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Gas Chromatography–Mass Spectrometry-Based Classification of 12 Fennel (<i>Foeniculum vulgare</i> Miller) Varieties Based on Their Aroma Profiles and Estragole Levels as Analyzed Using Chemometric Tools

A Review of the Effects and Production of Spore-Forming Probiotics for Poultry

Impact of Probiotic B. infantis EVC001 Feeding in Premature Infants on the Gut Microbiome, Nosocomially Acquired Antibiotic Resistance, and Enteric Inflammation

The Impacts of a Multifaceted Prenatal Intervention on Human Capital Accumulation in Early Life

A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties

Growth, physiological, biochemical, and molecular responses of Pacific white shrimp Litopenaeus vannamei fed different levels of dietary selenium

Effects of dough resting time on the development of gluten network in different sheeting directions and the textural properties of noodle dough

Differences in starch structural and physicochemical properties and texture characteristics of cooked rice between the main crop and ratoon rice