The structure of triglycerides impacts the digestibility and bioaccessibility of nutritional lipids during in vitro simulated digestion

Yandan Wang, Hua Xu, Xiaojing Liu +3

Food Chemistry

Fatty Acid Research and Health

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2023Academic literature46 citations3 claims extracted Open Access

Polymeric nanoparticles for enhanced delivery and improved bioactivity of essential oils

Sherif Babatunde Adeyemi, Aishat M. Akere, Joshua Iseoluwa Orege +3

Heliyon

Essential Oils and Antimicrobial Activity

Essential oils are volatile constituents that give aromatic plants their characteristic odour. The application of these plant actives in food, agriculture, pharmaceutics, and cosmetics has been...

Research Library

The structure of triglycerides impacts the digestibility and bioaccessibility of nutritional lipids during in vitro simulated digestion

Polymeric nanoparticles for enhanced delivery and improved bioactivity of essential oils

Improving probiotic survival using water-in-oil-in-water (W1/O/W2) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase

Prevalence of Salmonella Typhimurium and Salmonella Enteritidis isolated from poultry meat: virulence and antimicrobial-resistant genes

Protein characteristics, amino acid profile, health benefits and methods of extraction and isolation of proteins from some pseudocereals—a review

Fabricating pectin and chitosan double layer coated liposomes to improve physicochemical stability of beta-carotene and alter its gastrointestinal fate

Mechanism of synergistic stabilization of emulsions by amorphous taro starch and protein and emulsion stability

Effect of salt treatment on the stabilization of Pickering emulsions prepared with rice bran protein

Delaying In vitro gastric digestion of myofibrillar protein gel using carboxymethylated cellulose nanofibrils: Forming a compact and uniform microstructure

A BAHD-type acyltransferase concludes the biosynthetic pathway of non-bitter glycoalkaloids in ripe tomato fruit

Exploring fennel ( <i>Foeniculum vulgare</i> ): Composition, functional properties, potential health benefits, and safety

Nutritional and functional profile of carob bean ( <i>Ceratonia siliqua</i> ): a comprehensive review

Antimicrobial Resistance and Mechanisms of Azithromycin Resistance in Nontyphoidal Salmonella Isolates in Taiwan, 2017 to 2018

Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends

The bitter side of teas: Pesticide residues and their impact on human health

Synergistic effects of benzyl isothiocyanate and resveratrol against Listeria monocytogenes and their application in chicken meat preservation

Determination of the Antifungal, Antibacterial Activity and Volatile Compound Composition of Citrus bergamia Peel Essential Oil

Encyclopedia of Food Safety

Structural changes of starch under different milling degrees affect the cooking and textural properties of rice

The pit latrine paradox in low-income settings: A sanitation technology of choice or a pollution hotspot?

A review on recent advances in mass spectrometry analysis of harmful contaminants in food

Synthesis and cytotoxic activities of selenium nanoparticles incorporated nano-chitosan

Structural mechanism of intracellular autoregulation of zinc uptake in ZIP transporters

Interfacial behavior of coconut (Cocos nucifera L.) globulins at different pH: Relation to emulsion stability

Dithiocarbamates: Properties, Methodological Approaches and Challenges to Their Control

Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications

An Overview of the Health Benefits, Extraction Methods and Improving the Properties of Pomegranate

Construction of high internal phase Pickering emulsions using cold plasma modified soy protein isolate-proanthocyanidin complex

Clinical Studies on the Supplementation of Manufactured Human Milk Oligosaccharides: A Systematic Review

Research progress on generation, detection and inhibition of multiple hazards - acrylamide, 5-hydroxymethylfurfural, advanced glycation end products, methylimidazole - in baked goods

Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications

Effects of replacement partial sodium chloride on characteristic flavor substances of bacon during storage based on GC×GC-MS and non-targeted metabolomics analyses

Interaction with wheat starch affect the aggregation behavior and digestibility of gluten proteins

Investigating the impact of exopolysaccharides on yogurt network mechanics and syneresis through quantitative microstructural analysis

Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception

Analysis of pesticide residues in soil: A review and comparison of methodologies

Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties

Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health

Multiple mechanisms explain loss of anthocyanins from betalain‐pigmented Caryophyllales, including repeated wholesale loss of a key anthocyanidin synthesis enzyme

Utilization of inulin as a functional ingredient in food: Processing, physicochemical characteristics, food applications, and future research directions

Extraction and characterisation of starch from cassava (Manihot esculenta) agro-industrial wastes

Emulsifying properties of wheat germ protein: Effect of different ultrasonic treatment

Recent developments in DNA nanostructure-based biosensors for the detection of melamine adulteration in milk

Effects of extraction methods on the structure and functional properties of soluble dietary fiber from blue honeysuckle (Lonicera caerulea L.) berry

Impact of native pea proteins on the gelation properties of pea protein isolates

Effects of non-starch polysaccharide on starch gelatinization and digestibility: a review

Synbiotic formulations with microbial biofilm, animal derived (casein, collagen, chitosan) and plant derived (starch, cellulose, alginate) prebiotic polymers: A review

Antifungal Activity of Thirty Essential Oils to Control Pathogenic Fungi of Postharvest Decay

Quinoa protein/polysaccharide electrostatic complex stabilized vegan high internal phase emulsions for 3D printing: Role of complex state and gelling-type polysaccharides

Development and characterization of edible plant-based fibers using a wet-spinning technique