Promoting ovalbumin amyloid fibrils formation by cold plasma treatment and improving its emulsifying properties

Zhi-Wei Liu, Panpan Tang, Chang Liu +5

Food Hydrocolloids

Proteins in Food Systems

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2024Academic literature41 citations Open Access

Navigating the contemporary landscape of food waste management in developing countries: A comprehensive overview and prospective analysis

Tawfikur Rahman, Nibedita Deb, Md. Zahangir Alam +4

Heliyon

Food Waste Reduction and Sustainability

This study employs a comparative analysis method to examine variations in food waste (FW) generation between developed and developing nations, focusing on income levels, population growth rates, and...

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Promoting ovalbumin amyloid fibrils formation by cold plasma treatment and improving its emulsifying properties

Navigating the contemporary landscape of food waste management in developing countries: A comprehensive overview and prospective analysis

Exploring changes in aggregation and gel network morphology of soybean protein isolate induced by pH, NaCl, and temperature in view of interactions

LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest

Preparation, characterization and functional evaluation of soy protein isolate-peach gum conjugates prepared by wet heating Maillard reaction

Bifidobacterium species viability in dairy-based probiotic foods: challenges and innovative approaches for accurate viability determination and monitoring of probiotic functionality

Effect of pH on the gelling properties of pea protein-pectin dispersions

Characterization of construction and physical properties of composite oleogel based on single low molecular weight wax and polymer ethyl cellulose

Advances in point-of-care and molecular techniques to detect waterborne pathogens

International Code of Conduct on Pesticide Management

Impact of Food Waste on Society, Specifically at Retail and Foodservice Levels in Developed and Developing Countries

Vitamin C as Scavenger of Reactive Oxygen Species during Healing after Myocardial Infarction

Effect of Lactobacillus helveticus exopolysaccharides molecular weight on yogurt gel properties and its internal mechanism

Therapeutic applications of eucalyptus essential oils

4D printing of betanin/gelatin/nano-chitin complexes-functionalized surimi via disulfide bonds, and its applicability in dysphagia diets

Urolithin A inhibits breast cancer progression via activating TFEB-mediated mitophagy in tumor macrophages

Volatile flavor profiles of douchis from different origins and varieties based on GC-IMS and GC-O-QTOF/MS analysis

Addressing post-harvest losses through agro-processing for sustainable development in Ethiopia

Development of corn starch-sodium alginate emulsion gels as animal fat substitute: Effect of oil concentration

A broad-spectrum broth rapidly and completely repairing the sublethal injuries of Escherichia coli caused by freezing and lactic acid alone or in combination for accurate enumeration

Enhancing the functionalities of chickpea protein isolate through a combined strategy with pH-shifting and cold plasma treatment

Unveiling the significance of psychrotrophic bacteria in milk and milk product spoilage – A review

Structural and functional investigation on stem and peel polysaccharides from different varieties of pitaya

Circular economy of food: A secondary supply chain model on food waste management incorporating IoT based technology

Modulations of wheat growth by selenium nanoparticles under salinity stress

Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques

Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application

Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review

Nutritional exploration of foxtail millet (<i>Setaria italica</i>) in addressing food security and its utilization trends in food system

Exploring of multi-functional umami peptides from Stropharia rugosoannulata: Saltiness-enhancing effect and mechanism, antioxidant activity and potential target sites

Advancing Insights into Probiotics during Vegetable Fermentation

Effects of Different Drying Methods on the Drying Characteristics and Quality of Codonopsis pilosulae Slices

Exogenous Glutathione enhances tolerance of the potato (Solanum tuberosum L.) to cadmium stress by regulating the biosynthesis of phenylpropanoid and the signal transduction of plant hormones

Structural, Binding and Functional Properties of Milk Protein-Polyphenol Systems: A Review

Quantifying the effects of food management routines on household food waste

Curcumin and whey protein concentrate binding: Thermodynamic and structural approach

Plant Polysaccharides as Pharmaceutical Excipients

Effects of Salecan on the gelatinization and retrogradation behaviors of wheat starch

The Molecular Basis for Zinc Bioavailability

Cooking mediated wheat gluten aggregation behavior: Physicochemical properties and component changes

Dietary Fiber from Navel Orange Peel Prepared by Enzymatic and Ultrasound-Assisted Deep Eutectic Solvents: Physicochemical and Prebiotic Properties

The Effects of Omega 3 and Omega 6 Fatty Acids on Glucose Metabolism: An Updated Review

Wheat starch particle size distribution regulates the dynamic transition behavior of gluten at different stages of dough mixing

Antioxidant Activity of Leaf Extracts from Stevia rebaudiana Bertoni Exerts Attenuating Effect on Diseased Experimental Rats: A Systematic Review and Meta-Analysis

Machine learning approach to predict adsorption capacity of Fe-modified biochar for selenium

Nutrition in chronic inflammatory conditions: Bypassing the mucosal block for micronutrients

Recent applications of microwave technology as novel drying of food – Review

Multivariate Assessment and Risk Ranking of Pesticide Residues in Citrus Fruits

Generating colorful carrot germplasm through metabolic engineering of betalains pigments

Proximate, mineral, sensorial and microbiological properties of chin-chin produced from okra seed and wheat flour blends