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

Shuo Mu, Fazheng Ren, Qingwu Shen +2

Food Hydrocolloids

Proteins in Food Systems

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2022Academic literature32 citations3 claims extracted Open Access

Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges

María Victoria Álvarez, Lluı́s Palou, Verònica Taberner +4

Foods

Essential Oils and Antimicrobial Activity

Novel pectin-based, antifungal, edible coatings (ECs) were formulated by the addition of natural extracts or essential oils (EOs), and their ability to control green mold (GM), caused by...

Research Library

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

Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges

Surface characteristics and emulsifying properties of whey protein/nanoliposome complexes

Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome

Comprehensive evaluation of functional components, biological activities, and minerals of yam species (Dioscorea polystachya and D. alata) from China

Study of lactic acid bacteria isolated from traditional ripened foods and partial characterization of their bacteriocins

Sour Beer with Lacticaseibacillus paracasei subsp. paracasei F19: Feasibility and Influence of Supplementation with Spondias mombin L. Juice and/or By-Product

A Detailed Review on Quality Parameters of Functional Noodles

Probiotic Bifidobacterium animalis ssp. lactis Probio-M8 improves the properties and organic acid metabolism of fermented goat milk

Thermally reversible Mesona chinensis polysaccharide hydrogel

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

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

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

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

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

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

Nonconventional Hydrocolloids’ Technological and Functional Potential for Food Applications

Synthetic biology for the engineering of complex wine yeast communities

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

Physicochemical properties of yogurt fortified with microencapsulated Sacha Inchi oil

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

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

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

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

Nanophytosomes as a protection system to improve the gastrointestinal stability and bioavailability of phycocyanin

Dietary Fiber Modulates the Fermentation Patterns of Cyanidin-3-O-Glucoside in a Fiber-Type Dependent Manner

Exploring the suitability of Saccharomyces cerevisiae strains for winemaking under aerobic conditions

Ascorbyl palmitate effects on the stability of curcumin-loaded soybean phosphatidylcholine liposomes

Fenton vs. Intergrowth-21st: Postnatal Growth Assessment and Prediction of Neurodevelopment in Preterm Infants

Identification of aroma compounds in Zhuhoujiang, a fermented soybean paste in Guangdong China

Characterization of odor-active compounds in high-salt liquid-state soy sauce after cooking

Enzymatic Conversion of Mannan-Rich Plant Waste Biomass into Prebiotic Mannooligosaccharides

Long-term retrogradation properties of rice starch modified with transglucosidase

Strategies for the identification and sensory evaluation of volatile constituents in wine

Antimicrobial Resistance of Non-Typhoid Salmonella in Meat and Meat Products

Preparation and characterization of egg yolk immunoglobulin loaded chitosan-liposome assisted by supercritical carbon dioxide

Nanostructured foods for improved sensory attributes

Baking properties of flour and nutritional value of rye bread with brewer's spent grain

pH-dependent pasting and texture properties of rice flour subjected to limited protein hydrolysis

A novel subtilin-like lantibiotics subtilin JS-4 produced by Bacillus subtilis JS-4, and its antibacterial mechanism against Listeria monocytogenes

The cross-over fermentation concept and its application in a novel food product: The dairy miso case study

Simultaneous hot-air assisted radio frequency drying and disinfestation for in-shell walnuts using a two-stage strategy

Isolation and identification of the bitter compound from Huangjiu

Encapsulated Pine Bark Polyphenolic Extract during Gastrointestinal Digestion: Bioaccessibility, Bioactivity and Oxidative Stress Prevention

Global transcriptomic response of Listeria monocytogenes exposed to Fingered Citron (Citrus medica L. var. sarcodactylis Swingle) essential oil

Opuntia ficus indica waste as a cost effective carbon source for lactic acid production by Lactobacillus plantarum

Codex Alimentarius commission on ensuring food safety and promoting fair trade: harmonization of standards between Korea and codex

New perspectives for banana peel polysaccharides and their conversion to oligosaccharides

Comparison of Lutein Bioaccessibility from Dietary Supplement-Excipient Nanoemulsions and Nanoemulsion-Based Delivery Systems

Low energy nanoemulsions as carriers of thyme and lemon balm essential oils