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Research Library · 240,889 Papers · Foodgeist

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Research Library

Name: Foodgeist Research Paper Library
Creator: Foodgeist
License: https://creativecommons.org/publicdomain/zero/1.0/

240,889 PEER-REVIEWED PAPERS · CONTINUOUSLY UPDATED

SOURCEAll Academic Medical

SORTMost cited Most recent

PERIODAll time Last 5y Last 10y Last 20y

2021Academic literature46 citationsDOI

Comparison of milk fat globule membrane and whey proteome between Dromedary and Bactrian camel

Binsong Han, Lina Zhang, Baolong Luo +3

Food Chemistry

Animal Diversity and Health Studies

Research Library

Comparison of milk fat globule membrane and whey proteome between Dromedary and Bactrian camel

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

Development of Antioxidant-Fortified Oleogel and Its Application as a Solid Fat Replacer to Muffin

Effect of oxidative modification by reactive oxygen species (ROS) on the aggregation of whey protein concentrate (WPC)

Long-term retrogradation behavior of lotus seed starch-chlorogenic acid mixtures after microwave treatment

Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva

The role of agave fructans in health and food applications: A review

Impact of Nitrogen Addition on Wine Fermentation by <i>S. cerevisiae</i> Strains with Different Nitrogen Requirements

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

The contribution of superheated steam treatment of wheat flour to the cake quality

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

In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure

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

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

Noncovalent Polyphenol–Macromolecule Interactions and Their Effects on the Sensory Properties of Foods

Chemoinformatics View on Bitter Taste Receptor Agonists in Food

Heat-induced gelation of casein micelles

Bigels—oleocolloid matrices—as probiotic protective systems in yogurt

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

Coatings Based on Essential Oils for Combating Antibiotic Resistance

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

Potato protein as an emerging high-quality: Source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein

Review: Salmonella Dublin in dairy cattle

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

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

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

Lactic Acid Bacteria in Sustainable Food Production

Antimicrobial Activity of Syzygium aromaticum Essential Oil in Human Health Treatment

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

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

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

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

Preparation and characterization of pectin-alginate-based microbeads reinforced by nano montmorillonite filler for probiotics encapsulation: Improving viability and colonic colonization

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

Nielsen's Food Analysis

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

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

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

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

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

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

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

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

Structure and interactions of the endogenous human Commander complex

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