Encapsulation of three different types of polyphenols in casein using a customized pH-driven method: Preparation and characterization

Wang Xiao, Chao Chen, Yulong Bao +2

Food Research International

Proteins in Food Systems

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2024Academic literature40 citations5 claims extractedDOI

Enhancing peach slices radio frequency vacuum drying by combining ultrasound and ultra-high pressure as pretreatments: Effect on drying characteristics, physicochemical quality, texture and sensory evaluation

Zepeng Zang, Fangxin Wan, Guojun Ma +4

Ultrasonics Sonochemistry

Food Drying and Modeling

To maximally maintain fruits and vegetables quality after harvest, this study used ultrasonic (US) and ultra-high pressure (UHP) techniques as pretreatments for radio frequency vacuum (RFV) drying of...

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Encapsulation of three different types of polyphenols in casein using a customized pH-driven method: Preparation and characterization

Enhancing peach slices radio frequency vacuum drying by combining ultrasound and ultra-high pressure as pretreatments: Effect on drying characteristics, physicochemical quality, texture and sensory evaluation

Health-Promoting Effects of Lactobacillus acidophilus and Its Technological Applications in Fermented Food Products and Beverages

Pea and soy protein isolate fractal gels: The role of protein composition, structure and solubility on their gelation behaviour

Effect and application of spray drying and freeze drying on characterization of walnut oil microcapsules

Cocoa by-products: A comprehensive review on potential uses, waste management, and emerging green technologies for cocoa pod husk utilization

Digital Traceability in Agri-Food Supply Chains: A Comparative Analysis of OECD Member Countries

Effect of ultrasound on physicochemical, functional and antioxidant properties of red kidney bean (Phaseolus vulgaris L.) proteins extract

The concept of food waste and food loss prevention and measuring tools

Zinc Ion-Induced Immune Responses in Antitumor Immunotherapy

Preparation of active film based on cinnamon essential oil into β-cyclodextrin with high hydrophobic and its preservation for griskin

Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods

Enhanced egg white powder through liquid-state ultrasound-heating pretreatment: Properties and digestibility

Nutrient-dense foods and diverse diets are important for ensuring adequate nutrition across the life course

Unlocking policy effects: Water resources management plans and urban water pollution

Technological advancements in millet dehulling and polishing process: An insight into pretreatment methods, machineries and impact on nutritional quality

L-lysine dietary supplementation for childhood and adolescent growth: Promises and precautions

Synergistic impact of ultrasound-high pressure homogenization on the formation, structural properties, and slow digestion of the starch-phenolic acid complex

Effects of heat moisture treatment on the structure and digestibility of high amylose starch-lauric acid complexes

Cellular mechanisms of incretin hormone secretion

Multienzyme Active Manganese Oxide Alleviates Acute Liver Injury by Mimicking Redox Regulatory System and Inhibiting Ferroptosis

Chemical Compositions and Essential Fatty Acid Analysis of Selected Vegetable Oils and Fats

Seed priming with selenium improves growth and yield of quinoa plants suffering drought

Impact of sourdough fermentation on nutrient transformations in cereal-based foods: Mechanisms, practical applications, and health implications

Journey of dietary fiber along the gastrointestinal tract: role of physical interactions, mucus, and biochemical transformations

GLUT1 inhibitor BAY-876 induces apoptosis and enhances anti-cancer effects of bitter receptor agonists in head and neck squamous carcinoma cells

The Role of Omega- 3 Polyunsaturated Fatty Acids in Diabetes Mellitus Management: A Narrative Review

Volatilomics of Fruit Wines

Development of zein-based complexes and conjugates with enhanced surface hydrophilicity: Structure, emulsifying, foaming, and antioxidant properties

Polymer-based encapsulation in food products: a comprehensive review of applications and advancements

Dandelion polysaccharides improve the emulsifying properties and antioxidant capacities of emulsions stabilized by whey protein isolate

Utilizing citrus peel waste: a review of essential oil extraction, characterization, and food-industry potential

Edible coatings based on solid lipid nanoparticles containing essential oil to improve antimicrobial activity, shelf-life, and quality of strawberries

Microwave heat-induced aggregation behavior of fish myofibrillar protein: New insights from nano- and micro-structural observation

Legumes as an alternative protein source in plant-based foods: Applications, challenges, and strategies

Enhancing safety and quality in the global cheese industry: A review of innovative preservation techniques

Exploration of the impact of different drying methods on the quality of Gastrodia elata: A study based on drying kinetics and multidimensional quality evaluation

Linear and nonlinear rheological characterization of capillary protein oleogels as potential fat replacers: Comparison with high internal-phase emulsions

Effect of polyphenols on the rheology, microstructure and in vitro digestion of pea protein gels at various pH

Probiotic Bacillus as fermentation agents: Status, potential insights, and future perspectives

Underutilized crops for diverse, resilient and healthy agri-food systems: a systematic review of sub-Saharan Africa

Behaviour change interventions improve maternal and child nutrition in sub-Saharan Africa: A systematic review

Characteristics of soy protein hydrolysate nanofibrils and their stabilization mechanism for Pickering emulsion: Interfacial properties, Rheology and stability

Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea ( <i>Cicer arietinum</i> L.)

Gelatin-maltodextrin microcapsules as carriers of vitamin D3 improve textural properties of synbiotic yogurt and extend its probiotics survival

Methodological evolution of potato yield prediction: a comprehensive review

Effect of chlorogenic acid on lotus seed starch gelatinization behavior and complexation mode during microwave treatment

Air-water interface properties and foam stabilization by mildly extracted lentil protein

Phytochemical Characterization and Antifungal Efficacy of Camphor (Cinnamomum camphora L.) Extract against Phytopathogenic Fungi

Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients