Fermentation models of dietary fibre in vitro and in vivo - A review

Ji Kang, Sijia Yin, Jie Liu +7

Food Hydrocolloids

Food composition and properties

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2022Academic literature45 citations3 claims extractedDOI

A review of protein-phenolic acid interaction: reaction mechanisms and applications

Behzad Masoumi, Mahnaz Tabibiazar, Zahra Golchinfar +2

Critical Reviews in Food Science and Nutrition

Proteins in Food Systems

Phenolic acids (PA) are types of phytochemicals with health benefits. The interaction between proteins and PAs can cause minor or extensive changes in the structure of proteins and subsequently...

Research Library

Fermentation models of dietary fibre in vitro and in vivo - A review

A review of protein-phenolic acid interaction: reaction mechanisms and applications

Framing food tourism videos: What drives viewers’ attitudes and behaviors?

Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry

Taste and stability characteristics of two key umami peptides from pufferfish (Takifugu obscurus)

Prebiotic Potential of Cereal Components

Protein fractionation of broccoli (Brassica oleracea, var. Italica) and kale (Brassica oleracea, var. Sabellica) residual leaves — A pre-feasibility assessment and evaluation of fraction phenol and fibre content

Quality Evaluation Systems and Methods of the Whole Making Process of Asian Noodles: A Review

Structural, functional, textural characterization and in vitro digestibility of underutilized Kutki millet (Panicum sumatrense) starch

Enzymatic modification of oat protein concentrate with trans- and protein-glutaminase for increased fibrous structure formation during high-moisture extrusion processing

Effect of Heat-Moisture Treatments on Digestibility and Physicochemical Property of Whole Quinoa Flour

Comprehensive Identification and Absolute Quantification of Milk Oligosaccharides in Different Species

Structural modification of whey protein isolate by cinnamaldehyde and stabilization effect on β-carotene-loaded emulsions and emulsion gels

Microstructure, physicochemical properties, and adsorption capacity of deoiled red raspberry pomace and its total dietary fiber

Structure characterization of Oudemansiella radicata polysaccharide and preparation of selenium nanoparticles to enhance the antioxidant activities

Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch

Preparation, structure characterization, and specific gut microbiota properties related to anti-hyperlipidemic action of type 3 resistant starch from Canna edulis

Higher Intakes of Potassium and Magnesium, but Not Lower Sodium, Reduce Cardiovascular Risk in the Framingham Offspring Study

Structural, functional, and chemical properties of small starch granules: Andean quinoa and kiwicha

Determination of volatiles, antioxidant activity, and polyphenol content in the postharvest waste of Ocimum basilicum L

The effect of enzymatic pretreatment of chickpea on functional properties and antioxidant activity of alkaline protein isolate

A magnetic solid phase extraction based on UiO-67@GO@Fe3O4 coupled with UPLC-MS/MS for the determination of nitroimidazoles and benzimidazoles in honey

Unraveling the correlations between bacterial diversity, physicochemical properties and bacterial community succession during the fermentation of traditional Chinese strong-flavor Daqu

Community succession of the grape epidermis microbes of cabernet sauvignon (Vitis vinifera L.) from different regions in China during fruit development

Impact of sourdough and transglutaminase on gluten-free buckwheat bread quality

Dynamics of heat transfer and moisture in beef jerky during hot air drying

Nanoencapsulation of Mandarin Essential Oil: Fabrication, Characterization, and Storage Stability

Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread

Effects of inulins with various molecular weights and added concentrations on the structural properties and thermal stability of heat-induced gliadin and glutenin gels

Structural and Physicochemical Characteristics of Oil Bodies from Hemp Seeds (Cannabis sativa L.)

Characteristics of Soy Protein Prepared Using an Aqueous Ethanol Washing Process

Co-crystallization in sucrose: A promising method for encapsulation of food bioactive components

Safety Assessment of Bacillus subtilis MB40 for Use in Foods and Dietary Supplements

Authenticity of probiotic foods and dietary supplements: A pivotal issue to address

Exploring the Effects of Immersive Virtual Reality Environments on Sensory Perception of Beef Steaks and Chocolate

Phenolic composition and cell-based biological activities of ten coloured potato peels (Solanum tuberosum L.)

Does Probiotic Consumption Enhance Wound Healing? A Systematic Review

Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components

Characteristics of rice dreg protein isolate treated by high-pressure microfluidization with and without proteolysis

Effect of defatting and extruding treatment on the physicochemical and storage properties of quinoa (Chenopodium quinoa Wild) flour

Fabrication of rutin-protein complexes to form and stabilize bilayer emulsions: Impact of concentration and pretreatment

Fabrication of Caseinate Stabilized Thymol Nanosuspensions via the pH-Driven Method: Enhancement in Water Solubility of Thymol

Risk assessment of pesticide residues from foods of plant origin in Lebanon

Determination of the residue behavior of isocycloseram in Brassica oleracea and soil using the QuEChERS method coupled with HPLC

Comparison of the effects of single probiotic strains Lactobacillus casei Zhang and Bifidobacterium animalis ssp. lactis Probio-M8 and their combination on volatile and nonvolatile metabolomic profiles of yogurt

Fabricating hydrophilic particles with oleic acid and bovine serum albumin to improve the dispersibility and bioaccessibility of fucoxanthin in water

Improving the Functionality of Proso Millet Protein and Its Potential as a Functional Food Ingredient by Applying Nitrogen Fertiliser

Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices

Microwave-assisted enzymatic hydrolysis of wheat germ albumin to prepare polypeptides and influence on physical and chemical properties

Analysis of heating uniformity considering microwave transmission in stacked bulk of granular materials on a turntable in microwave ovens