2021Academic literature49 citations11 claims extractedDOI

The impact of heat moisture treatment on the physicochemical properties and in vitro glycemic index of rice flour with different amylose contents and associated effects on rice dumpling quality

Kannika Kunyanee, Naphatrapi Luangsakul

LWT

Food composition and properties

This study investigated the effects of heat moisture treatment (HMT) on the in vitro glycemic index and physicochemical properties of rice flour from two cultivars with different amylose contents....

DOI →

2021Academic literature49 citationsDOI

Sodium caseinate particles with co-encapsulated resveratrol and epigallocatechin-3-gallate for inhibiting the oxidation of fish oil emulsions

Xin Yin, Huanhuan Dong, Hao Cheng +2

Food Hydrocolloids

Research Library

The impact of heat moisture treatment on the physicochemical properties and in vitro glycemic index of rice flour with different amylose contents and associated effects on rice dumpling quality

Sodium caseinate particles with co-encapsulated resveratrol and epigallocatechin-3-gallate for inhibiting the oxidation of fish oil emulsions

Fortification of Plant-Based Milk with Calcium May Reduce Vitamin D Bioaccessibility: An <i>In Vitro</i> Digestion Study

Thermal or membrane processing for Infant Milk Formula: Effects on protein digestion and integrity of the intestinal barrier

How pea fractions with different protein composition and purity can substitute WPI in heat-set gels

Role of calcium on lipid digestion and serum lipids: a review

Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches

Polyelectrolytes-stabilized liposomes for efficient encapsulation of Lactobacillus rhamnosus and improvement of its survivability under adverse conditions

Nanoencapsulated curcumin emulsion utilizing milk cream as a potential vehicle by microfluidization: Bioaccessibility, cytotoxicity and physico-functional properties

Protein structure in model infant milk formulas impacts their kinetics of hydrolysis under in vitro dynamic digestion

Data harmonisation as a key to enable digitalisation of the food sector: A review

The effects of sugars and sugar alcohols on the pasting and granular swelling of wheat starch

Effect of phosphate salts on the gluten network structure and quality of wheat noodles

Characteristics that modify the effect of small-quantity lipid-based nutrient supplementation on child anemia and micronutrient status: an individual participant data meta-analysis of randomized controlled trials

Sustained intake of animal-sourced foods is associated with less stunting in young children

Rheological and textural properties of emulsion-filled gel based on enzymatically hydrolyzed rice starch

Insight into ultrasound-assisted phosphorylation on the structural and emulsifying properties of goose liver protein

Effects of particle size distribution and processing conditions on the techno-functional properties of extruded soybean meal

QuEChERS sample pre-processing with UPLC–MS/MS: A method for detecting 19 quinolone-based veterinary drugs in goat’s milk

Molecular docking simulation combining with multi-spectroscopy techniques clarify how small molecule ligands bind to biomacromolecule: Myosin and aldehydes as a case study

The rise of non-typhoidal Salmonella: an emerging global public health concern

Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems

A review of the application of modeling and simulation to drying systems for improved grain and seed quality

Steering the path to safer food: The role of transformational leadership in food services to combat against foodborne illness

Research progress of dual-mode sensing technology strategy based on SERS and its application in the detection of harmful substances in foods

Classification and characterization on sorghums based on HS-GC-IMS combined with OPLS-DA and GA-PLS

Pesticide residues in fruits and vegetables: Analysis and risk assessment of EU RASFF notifications between 1999 and 2022

A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective

Selenium Nanomaterials Enhance Sheath Blight Resistance and Nutritional Quality of Rice: Mechanisms of Action and Human Health Benefit

Perspective on the health effects of unsaturated fatty acids and commonly consumed plant oils high in unsaturated fat

Improving Aerobic Digestion of Food Waste by Adding a Personalized Microbial Inoculum

The effect of nutrition-specific and nutrition-sensitive interventions on the double burden of malnutrition in low-income and middle-income countries: a systematic review

Research Progress on the Physiological Mechanism by Which Selenium Alleviates Heavy Metal Stress in Plants: A Review

Immigrant Lives and the Politics of Olfaction in the Global City

A review of the biological activities of lactoferrin: mechanisms and potential applications

A pH-sensitive W/O/W emulsion-bound carboxymethyl chitosan-alginate hydrogel bead system through the Maillard reaction for probiotics intestine-targeted delivery

Characterization of Various Noncovalent Polyphenol–Starch Complexes and Their Prebiotic Activities during <i>In Vitro</i> Digestion and Fermentation

Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities

Production of deoxycholic acid by low-abundant microbial species is associated with impaired glucose metabolism

Research progress in the use of lactic acid bacteria as natural biopreservatives against Pseudomonas spp. in meat and meat products: A review

Functional yogurt: a comprehensive review of its nutritional composition and health benefits

Recent advances review in tea waste: High-value applications, processing technology, and value-added products

Polysaccharides and proteins-based bionanocomposites for microencapsulation of probiotics to improve stability and viability in the gastrointestinal tract: A review

Metaproteomic investigation of enzyme profile in daqu used for the production of Nongxiangxing baijiu

Global cardiovascular diseases burden attributable to high sodium intake from 1990 to 2019

Genomics-based taxonomy to clarify cannabis classification

Health benefits of legume seeds

Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation

Thermo-economic and drying kinetic analysis of Oleaster using a solar dryer integrated with phase change materials and recirculation system

Fermentation characteristics and postacidification of yogurt by Streptococcus thermophilus CICC 6038 and Lactobacillus delbrueckii ssp. bulgaricus CICC 6047 at optimal inoculum ratio