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Research Library · 240,945 Papers · Foodgeist

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Research Library

Name: Foodgeist Research Paper Library
Creator: Foodgeist
License: https://creativecommons.org/publicdomain/zero/1.0/

240,945 PEER-REVIEWED PAPERS · CONTINUOUSLY UPDATED

SOURCEAll Academic Medical

SORTMost cited Most recent

PERIODAll time Last 5y Last 10y Last 20y

2024Academic literature29 citations Open Access

Statystyka matematyczna

Przemysław Grzegorzewski

Wydawnictwo Naukowe PWN eBooks

Mining and Industrial Processes

DOI →Full text →

2024Academic literature29 citationsDOI

Effect of ultrasonic pretreatment on physicochemical, thermal, and rheological properties of chemically modified corn starch

Mingyu He, Le Chen, Yue Liu +2

Food Chemistry

Food composition and properties

Research Library

Statystyka matematyczna

Effect of ultrasonic pretreatment on physicochemical, thermal, and rheological properties of chemically modified corn starch

Effects of ultrasonic pretreatment on drying characteristics and water migration characteristics of freeze-dried strawberry

Effects of konjac glucomannan with different degrees of deacetylation on the properties and structure of wheat gluten protein

Pea protein soften surimi gels and improve in vitro digestibility: Potential high protein foods for elderly

Dairy factory milk product processing and sustainable of the shelf-life extension with artificial intelligence: a model study

Relating the protein denaturation degree and solubility of soy protein isolates to the structure of high moisture extrudates

Effects of esterification and enzymatic modification on the properties of wheat starch and dough

Effect of salt concentration on the quality and microbial community during pickled peppers fermentation

Comparison of formation and structural characteristics of amyloid fibrils of peanut protein isolate after hydration treatment at different pH

Differences in flavor characteristics of rounds of Sauce-based Baijiu based on GC-IMS, GC-MS, and electronic tongue

Structural modification of starch and protein: From the perspective of gelatinization degree of oat flour

Optimization of ultrasound-assisted extraction of faba bean protein isolate: Structural, functional, and thermal properties. Part 2/2

Potato: from functional genomics to genetic improvement

Phase inversion regulable bigels co-stabilized by Chlorella pyrenoidosa protein and beeswax: In-vitro digestion and food 3D printing

Selenium volatilization in plants, microalgae, and microorganisms

Phytochemical Analysis and Antioxidant and Antifungal Activities of Powders, Methanol Extracts, and Essential Oils from Rosmarinus officinalis L. and Thymus ciliatus Desf. Benth.

Development of Zanthoxylum bungeanum essential oil Pickering emulsions using potato protein-chitosan nanoparticles and its application in mandarin preservation

High-pressure microfluidisation positively impacts structural properties and improves functional characteristics of almond proteins obtained from almond meal

Acanthamoeba keratitis – A review

Self-healing and injectable chitosan/konjac glucomannan hydrogel with pH response for controlled protein release

Influences of ultrasonic treatment on the physicochemical properties and microstructure of diacylglycerol-loaded emulsion stabilized with soybean protein isolate and sodium alginate

Effects of enzymatic hydrolysis combined with glycation on the emulsification characteristics and emulsion stability of peanut protein isolate

Phytochemical characterization, antimicrobial and antioxidant activities of Terminalia catappa methanol and aqueous extracts

Influence of electrohydrodynamics on the drying characteristics and physicochemical properties of garlic

Evaluation of Sodium Benzoate and Potassium Sorbate Preservative Concentrations in Different Sauce Samples in Urmia, Iran

Common beans as a source of food ingredients: Techno‐functional and biological potential

The physicochemical and structural properties and in vitro digestibility of pea starch isolated from flour ground by milling and air classification

Whey protein concentrate/pullulan gel as a novel microencapsulated wall material for astaxanthin with improving stability and bioaccessibility

Comparative proteome and volatile metabolome analysis of Aspergillus oryzae 3.042 and Aspergillus sojae 3.495 during koji fermentation

Comprehensive elucidation of the terroir of Korean kimchi through the study of recipes, metabolites, microbiota, and sensory characteristics

Hot Air Impingement Drying Enhanced Drying Characteristics and Quality Attributes of Ophiopogonis Radix

Effects of Selected Essential Oils on Listeria monocytogenes in Biofilms and in a Model Food System

Improvement of solubility, emulsification property and stability of potato protein by pH-shifting combined with microwave treatment and interaction with pectin

Development of gelatin–sodium caseinate high-oxygen-barrier film containing elderberry (Sambucus nigra L.) extract and its antioxidant capacity on pork

Based on quality, energy consumption selecting optimal drying methods of mango slices and kinetics modelling

Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids

Physical modification of high amylose starch using electron beam irradiation and heat moisture treatment: The effect on multi-scale structure and in vitro digestibility

Comparison of Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), Flash Profile, Free Listing, and Conventional Descriptive Analysis for the Sensory Profiling of Sweet Pumpkin Porridge

Insights into the aggregation structure and physicochemical properties of heat-moisture treated wheat starch and its associated effects on noodle quality

Effect of microbiota succession on the dynamics of characteristic flavors and physicochemical properties during the soy sauce fermentation

Modulation of the retrogradation kinetics of sweet potato starch by the addition of pectin, guar gum, and gallic acid

Influence of hot-air drying on the starch structure and physicochemical properties of two corn cultivars cultivated in East China

Effects of EPS-producing Leuconostoc mesenteroides XR1 on texture, rheological properties, microstructure and volatile flavor of fermented milk

Effects of Tremella polysaccharide on frost resistance of frozen dough considering water state, physical property and gluten structure

A comparative study: Functional, thermal and digestive properties of cereal and leguminous proteins in ten crop varieties

The establishment of comprehensive quality evaluation model for flavor characteristics of green Sichuan pepper (Zanthoxylum armatum DC.) in Southwest China

Essential Oils: Recent Advances on Their Dual Role as Food Preservatives and Nutraceuticals against the Metabolic Syndrome

Impact of the extraction method on the composition and solubility of leaf protein concentrates from perennial ryegrass (Lolium perenne L.)

Wine aroma modification by Hanseniaspora uvarum: A multiple-step strategy for screening potential mixed starters