pH sensitive cold-set hydrogels based on fibrinogen hydrolysates/carrageenan: Insights of rheology, coacervation, microstructure and antioxidant ability

Qiaoyan Wang, Changyu Zhou, Qiang Xia +6

Food Hydrocolloids

Proteins in Food Systems

DOI →

2023Academic literature30 citations Open Access

Advances in Microfluidics Techniques for Rapid Detection of Pesticide Residues in Food

Zhuoao Jiang, Zhuang Yu, Shentian Guo +2

Foods

Pesticide Residue Analysis and Safety

Food safety is a significant issue that affects people worldwide and is tied to their lives and health. The issue of pesticide residues in food is just one of many issues related to food safety,...

Research Library

pH sensitive cold-set hydrogels based on fibrinogen hydrolysates/carrageenan: Insights of rheology, coacervation, microstructure and antioxidant ability

Advances in Microfluidics Techniques for Rapid Detection of Pesticide Residues in Food

Myrtus communis L.: essential oil chemical composition, total phenols and flavonoids contents, antimicrobial, antioxidant, anticancer, and α-amylase inhibitory activity

Omega-3 Fatty Acids in Arterial Hypertension: Is There Any Good News?

Food Drying: A Review

Effect of oil modification on the multiscale structure and gelatinization properties of crosslinked starch and their relationship with the texture and microstructure of surimi/starch composite gels

Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties

Micronization Effects on Structural, Functional, and Antioxidant Properties of Wheat Bran

Characterization of Saponins from Differently Colored Quinoa Cultivars and Their In Vitro Gastrointestinal Digestion and Fermentation Properties

Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee

Changes in the chemical, physical, and sensory properties of rice according to its germination rate

Modulation of aroma and chemical composition of Albariño semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging

Kinetics of predominant microorganisms in the multi-microorganism solid-state fermentation of cereal vinegar

The effect of dehulling of yellow peas and faba beans on the distribution of carbohydrates upon dry fractionation

Sparking Change: Evaluating the effectiveness of a multi-component intervention at encouraging more sustainable food behaviors

Research progress on conjugated linoleic acid bio-conversion in Bifidobacterium

Characterisation of Lactobacillus plantarum of Dairy-Product Origin for Probiotic Chèvre Cheese Production

Optimized Antibacterial Effects in a Designed Mixture of Essential Oils of Myrtus communis, Artemisia herba-alba and Thymus serpyllum for Wide Range of Applications

Prebiotic effect, bioactive compounds and antioxidant capacity of melon peel (Cucumis melo L. inodorus) flour subjected to in vitro gastrointestinal digestion and human faecal fermentation

Potential biotherapeutic properties of lactic acid bacteria in foods

Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities

Diffusional characteristics of food protein-based materials as nutraceutical delivery systems: A review

Multiomics analysis reveals that peach gum colouring reflects plant defense responses against pathogenic fungi

Novel plant-based cream cheese: A tribology perspective

Effects of Temperature and pH on Recombinant Thaumatin II Production by Pichia pastoris

Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners

Selenium-Enriched Cardamine violifolia Increases Selenium and Decreases Cholesterol Concentrations in Liver and Pectoral Muscle of Broilers

Factors affecting production and effectiveness, performance improvement and mechanisms of action of bacteriocins as food preservative

Development of Millettia speciosa champ polysaccharide conjugate stabilized oil-in-water emulsion for oral delivery of β-carotene: Protection effect and in vitro digestion fate

Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges

Recent Trends in Folic Acid (Vitamin B9) Encapsulation, Controlled Release, and Mathematical Modelling

Characterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China

Optimization of ultrasound assisted aqueous enzymatic extraction of oil from Cinnamomum camphora seeds

Accelerated removal of five pesticide residues in three vegetables with ozone microbubbles

Predictors of Minimum Acceptable Diet among Children Aged 6–23 Months in Nepal: A Multilevel Analysis of Nepal Multiple Indicator Cluster Survey 2019

The co-occurrence of water insecurity and food insecurity among Daasanach pastoralists in northern Kenya

Plant-based mayonnaise: Trending ingredients for innovative products

A Novel Streptococcus thermophilus FUA329 Isolated from Human Breast Milk Capable of Producing Urolithin A from Ellagic Acid

Effect of inorganic and organic nitrogen supplementation on volatile components and aroma profile of cider

<i>Bacillus</i> -derived probiotics: metabolites and mechanisms involved in bacteria–host interactions

Theobroma cacao and Theobroma grandiflorum: Botany, Composition and Pharmacological Activities of Pods and Seeds

Interaction of bovine serum albumin with ellagic acid and urolithins A and B: Insights from surface plasmon resonance, fluorescence, and molecular docking techniques

A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process

IUP-BERT: Identification of Umami Peptides Based on BERT Features

Investigation of Non-<i>Saccharomyces</i> Yeast Strains for Their Suitability for the Production of Non-Alcoholic Beers with Novel Flavor Profiles

Biochemical and physical–chemical characterisation of leaf proteins extracted from Cichorium endivia leaves

Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties

Tunable oleosome-based oleogels: Influence of polysaccharide type for polymer bridging-based structuring

Insights into characterizing and producing anisotropic food structures

Estimation of Vitamin C Intake Requirements Based on Body Weight: Implications for Obesity