2022Academic literature38 citations5 claims extractedDOI

Recent Advances in the Production, Analysis, and Application of Galacto-Oligosaccharides

Muhammad Waheed Iqbal, Tahreem Riaz, Shahid Mahmood +5

Food Reviews International

Microbial Metabolites in Food Biotechnology

Galacto-oligosaccharides (GOS) are the prebiotic constituents with various functional qualities that promote the optimal proliferation of gut microbiota and are consequently beneficial to human...

DOI →

2022Academic literature38 citations2 claims extractedDOI

Discovery and Identification of Tastants and Taste-Modulating <i>N</i>-Acyl Amino Acid Derivatives in Traditional Korean Fermented Dish Kimchi Using a Sensomics Approach

Research Library

Recent Advances in the Production, Analysis, and Application of Galacto-Oligosaccharides

Discovery and Identification of Tastants and Taste-Modulating <i>N</i>-Acyl Amino Acid Derivatives in Traditional Korean Fermented Dish Kimchi Using a Sensomics Approach

Effects of CaCl2 on salting kinetics, water migration, aggregation behavior and protein structure in rapidly salted separated egg yolks

Effects of pH-shifting treatments on the emulsifying properties of rice protein isolates: Quantitative analysis of interfacial protein layer

Effects of extrusion and enzymatic debranching on the structural characteristics and digestibility of corn and potato starches

Study on the interaction of sweet protein (thaumatin) with key aroma compounds in passion fruit juice using electronic nose, ultraviolet spectrum, thermodynamics, and molecular docking

Magnesium Orotate and the Microbiome–Gut–Brain Axis Modulation: New Approaches in Psychological Comorbidities of Gastrointestinal Functional Disorders

Fabrication of foxtail millet prolamin/caseinate/chitosan hydrochloride composite nanoparticles using antisolvent and pH-driven methods for curcumin delivery

Exploring the formation mechanism of off-flavor of irradiated yak meat based on metabolomics

Epigallocatechin-3-gallate mediated self-assemble behavior and gelling properties of the ovalbumin with heating treatment

Investigating the role of solvent type and microwave selective heating on the extraction of phenolic compounds from cacao (Theobroma cacao L.) pod husk

Relationship of the methanol production, pectin and pectinase activity during apple wine fermentation and aging

A systematic review of the impact of food security governance measures as simulated in modelling studies

Application of Cheese Whey Containing Postbiotics of Lactobacillus acidophilus LA5 and Bifidobacterium animalis BB12 as a Preserving Liquid in High-Moisture Mozzarella

Response of microbial community assembly and succession pattern to abiotic factors during the second round of light-flavor Baijiu fermentation

Characterization of the dynamic retronasal aroma perception and oral aroma release of Baijiu by progressive profiling and an intra-oral SPME combined with GC × GC-TOFMS method

Untargeted HPLC-MS-based metabolomics approach to reveal cocoa powder adulterations

Reducing Food Waste in Buffet Restaurants: A Corporate Management Approach

Current Strategies for Selenium and Iodine Biofortification in Crop Plants

Contribution of protein microgels, protein molecules, and polysaccharides to the emulsifying behaviors of core/shell whey protein-alginate microgel systems

Deciphering the blackbox of omics approaches and artificial intelligence in food waste transformation and mitigation

Bio-Molecular analysis of selected food derived Lactiplantibacillus strains for CLA production reveals possibly a complex mechanism

Boosting the Bioaccessibility of Dietary Bioactives by Delivery as Protein–Polyphenol Aggregate Particles

The fate of thiamethoxam and its main metabolite clothianidin in peaches and the wine-making process

Rheological and Physicochemical Properties of Oleogel with Esterified Rice Flour and Its Suitability as a Fat Replacer

Exploring the underlying mechanisms on NaCl-induced reduction in digestibility of myoglobin

Lacticaseibacillus rhamnosus FM9 and Limosilactobacillus fermentum Y57 Are as Effective as Statins at Improving Blood Lipid Profile in High Cholesterol, High-Fat Diet Model in Male Wistar Rats

Encapsulation of phlorotannins from edible brown seaweed in chitosan: Effect of fortification on bioactivity and stability in functional foods

Effects of “nine steaming nine sun-drying” on proximate composition, protein structure and volatile compounds of black soybeans

Microencapsulation of Cymbopogon citratus D.C. Stapf Essential Oil with Spray Drying: Development, Characterization, and Antioxidant and Antibacterial Activities

Acetic Acid Bacteria in Sour Beer Production: Friend or Foe?

Formation of dimethyl sulfide from the decomposition of S-methylmethionine in tea (Camellia sinensis) during manufacturing process and infusion brewing

Efficacy of Whey Protein Film Incorporated with Portuguese Green Tea (Camellia sinensis L.) Extract for the Preservation of Latin-Style Fresh Cheese

Latest Trends in Sustainable Polymeric Food Packaging Films

Stabilisation of oleofoams by lauric acid and its glycerol esters

Isolation and phenotypic and genomic characterization of Tetragenococcus spp. from two Spanish traditional blue-veined cheeses made of raw milk

Vitamin D3 microcapsules formed by heteroprotein complexes obtained from amaranth protein isolates and lactoferrin: Formation, characterization, and bread fortification

Continuous versus Intermittent Enteral Tube Feeding for Critically Ill Patients: A Prospective, Randomized Controlled Trial

Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria Isolates

Bio-Mapping Indicators and Pathogen Loads in a Commercial Broiler Processing Facility Operating with High and Low Antimicrobial Intervention Levels

Development of dendrimer-like glucan-stabilized Pickering emulsions incorporated with β-carotene

Microalgae as a promising structure ingredient in food: Obtained by simple thermal and high-speed shearing homogenization

Confined flow behavior under high shear rates and stability of oil/water high internal phase emulsions (HIPEs) stabilized by whey protein isolate: Role of protein concentration and pH

Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels

Binding interaction and stability of alpha-lactalbumin and retinol: Effects of pre- or post-acidification

Association of Serum Magnesium with Insulin Resistance and Type 2 Diabetes among Adults in China

Comprehensive application possibility: Construction hydrophilic, amphiphilic and hydrophobic system of modified zein by enzymatic or cysteine modification

Multidimensional evaluation of structural properties of ovalbumin at the air-water interface: Spectroscopy and molecular dynamics simulations

The effects of thermal treatment on emulsifying properties of soy protein isolates: Interfacial rheology and quantitative proteomic analysis

Effect of the formulation on mucoadhesive spray-dried microparticles containing iron for food fortification