Impact of biopolymer-surfactant interactions on the particle aggregation inhibition of β-carotene in high loaded microcapsules: Spontaneous dispersibility and in vitro digestion

Liang Zhang, Wenyan Liao, Zhen Tong +5

Food Hydrocolloids

Microencapsulation and Drying Processes

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2022Academic literature32 citations Open Access

Macronutrients and Micronutrients in Parenteral Nutrition for Preterm Newborns: A Narrative Review

Valentina Rizzo, Manuela Capozza, Raffaella Panza +2

Nutrients

Infant Nutrition and Health

Preterm neonates display a high risk of postnatal malnutrition, especially at very low gestational ages, because nutritional stores are less in younger preterm infants. For this reason nutrition and...

Research Library

Impact of biopolymer-surfactant interactions on the particle aggregation inhibition of β-carotene in high loaded microcapsules: Spontaneous dispersibility and in vitro digestion

Macronutrients and Micronutrients in Parenteral Nutrition for Preterm Newborns: A Narrative Review

Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties

Food texture design in sugar reduced cakes: Predicting batters rheology and physical properties of cakes from physicochemical principles

Influence of substituting wheat flour with quinoa flour on quality characteristics and in vitro starch and protein digestibility of fried-free instant noodles

Stability of Human-Milk Oligosaccharide Concentrations Over 1 Week of Lactation and Over 6 Hours Following a Standard Meal

Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation

Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda

The stressing life of Lactobacillus delbrueckii subsp. bulgaricus in soy milk

What Is Safe and How Much Does It Matter? Food Vendors’ and Consumers’ Views on Food Safety in Urban Nigeria

An 11-Year Analysis of Bacterial Foodborne Disease Outbreaks in Zhejiang Province, China

Effect of Pretreatments and Drying Methods on Physical and Microstructural Properties of Potato Flour

A Detailed Review on Quality Parameters of Functional Noodles

Microbiome and -omics application in food industry

Surface characteristics and emulsifying properties of whey protein/nanoliposome complexes

Creamy mouthfeel of emulsion-filled gels with different fat contents: Correlating tribo–rheology with sensory measurements

Optimization of accelerated solvent extraction of ellagitannins in black raspberry seeds using artificial neural network coupled with genetic algorithm

Thermally reversible Mesona chinensis polysaccharide hydrogel

Beyond the eco-design of case-ready beef packaging: The relationship between food waste and shelf-life as a key element in life cycle assessment

Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba

Encapsulation of quercetin in pea protein-high methoxyl pectin nanocomplexes: Formation, stability, antioxidant capacity and in vitro release profile

Evaluation of Pesticide Residues Occurrence in Random Samples of Organic Fruits and Vegetables Marketed in Poland

The influence of microbial transglutaminase on camel milk yogurt

Nonconventional Hydrocolloids’ Technological and Functional Potential for Food Applications

Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties

Effect of γ-irradiation on structure, physicochemical property and bioactivity of soluble dietary fiber in navel orange peel

Prototypes of nutraceutical products from microparticles loaded with stilbenes extracted from grape cane

Regional Variation of Chemical Characteristics in Young Marselan (Vitis vinifera L.) Red Wines from Five Regions of China

Reshaping Food Policy and Governance to Incentivize and Empower Disadvantaged Groups for Improving Nutrition

Vendor Knowledge, Attitudes, and Practices Related to Food Safety in Low- and Middle-Income Countries: A Scoping Review

Impact of Native Form Oat β-Glucan on the Physical and Starch Digestive Properties of Whole Oat Bread

Composition and impact of pre- and post-harvest treatments/factors in pecan nuts quality

In-situ measurements of drying and shrinkage characteristics during microwave vacuum drying of radish and potato

Phenolic Compounds Recovery from Pomegranate (Punica granatum L.) By-Products of Pressurized Liquid Extraction

Evaluation of the Physicochemical and Functional Properties of Aquasoya (Glycine max Merr.) Powder for Vegan Muffin Preparation

A novel approach using growth curve analysis to distinguish between antimicrobial and anti-biofilm activities against Salmonella

Interactions between Street Food and Food Safety Topics in the Scientific Literature—A Bibliometric Analysis with Science Mapping

Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps

Synthetic biology for the engineering of complex wine yeast communities

Cocoa bean shells: a review into the chemical profile, the bioactivity and the biotransformation to enhance their potential applications in foods

Physicochemical properties of yogurt fortified with microencapsulated Sacha Inchi oil

Physical and antimicrobial properties of self-emulsified nanoemulsions containing three synergistic essential oils

Effect of Resistant Starch Sources on the Physical Properties of Dough and on the Eating Quality and Glycemic Index of Salted Noodles

Enriched Marine Oil Supplement Increases Specific Plasma Specialized Pro-Resolving Mediators in Adults with Obesity

Interactions of heat-induced myosin with hsian-tsao polysaccharide to affect the fishy odor adsorption capacity

Direct Action of Non-Digestible Oligosaccharides against a Leaky Gut

The Nutritional and Bioactive Components, Potential Health Function and Comprehensive Utilization of Pomegranate: A Review

Modulating interfacial structure and lipid digestion of natural Camellia oil body by roasting and boiling processes

Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome

Advances in analysis, metabolism and mimicking of human milk lipids