2022Academic literature28 citations5 claims extractedDOI

Influence of food macrostructure on the kinetics of acidification in the pig stomach after the consumption of rice- and wheat-based foods: Implications for starch hydrolysis and starch emptying rate

Joanna Nadia, Alexander G. Olenskyj, Parthasarathi Subramanian +6

Food Chemistry

Food composition and properties

How the stomach can serve as a biochemical environment for starch digestion and the implications on starch emptying are not well-understood. Biochemical changes during gastric digestion of cooked...

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2022Academic literature28 citations Open Access

Chronic Intestinal Failure in Children: An International Multicenter Cross-Sectional Survey

Antonella Lezo, Antonella Diamanti, Evelyne Marinier +27

Research Library

Influence of food macrostructure on the kinetics of acidification in the pig stomach after the consumption of rice- and wheat-based foods: Implications for starch hydrolysis and starch emptying rate

Chronic Intestinal Failure in Children: An International Multicenter Cross-Sectional Survey

Foaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying

Influence of Water, NaCl and Citric Acid Soaking Pre-Treatments on Acrylamide Content in French Fries Prepared in Domestic Conditions

Non-isothermal crystallization kinetics study of multi-component oleogels

Inhibitory effects of reuterin on biofilm formation, quorum sensing and virulence genes of Clostridium perfringens

Preparation and characterization of tea oil powder with high water solubility using Pickering emulsion template and vacuum freeze-drying

Effect of Phosphorylation on the Structure and Emulsification Properties of Different Fish Scale Gelatins

High-pressure microfluidization of whey proteins: Impact on protein structure and ability to bind and protect lutein

An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour

Effect of the bacterial community on the volatile flavour profile of a Chinese fermented condiment – Red sour soup – During fermentation

Dynamics and correlation of microbial communities and metabolic compounds in doenjang-meju, a Korean traditional soybean brick

Effect of Camel Milk on Glucose Homeostasis in Patients with Diabetes: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

Optimization of Extraction Conditions to Improve Chlorogenic Acid Content and Antioxidant Activity of Extracts from Forced Witloof Chicory Roots

Kinetics of heat-induced interactions among whey proteins and casein micelles in sheep skim milk and aggregation of the casein micelles

Complex coacervation microcapsules by tannic acid crosslinking prolong the antifungal activity of cinnamaldehyde against Aspergillus brasiliensis

Tailoring the physicochemical properties of freeze-dried buriti oil microparticles by combining inulin and gum Arabic as encapsulation agents

The nanomicelles consisting of lotus root amylopectin and quinoa protein: Construction and encapsulation for quercetin

Understanding tourists' perceived food consumption values: Do different cultures share similar food values?

Comprehensive evaluation of emulsifying and foaming properties of Gleditsia caspica seed galactomannan as a new source of hydrocolloid: Effect of extraction method

Identification of pellicle formation related microorganisms in traditional Sichuan paocai through metagenomic sequence and the effects of Baijiu/Salt on pellicle and volatile components

The negative influence of food neophobia on food and beverage liking: Time to look beyond extreme groups analysis?

Physicochemical characterization of oil, antioxidant potential, and phenolic profile of seeds isolated from Tunisian pomegranate ( <i>Punica granatum</i> L.) cultivars

Insight into rice (Oryza sativa L.) cooking: Phenolic composition, inhibition of α-amylase and α-glucosidase, and starch physicochemical and functional properties

Probiotic fermented milks: Children’s emotional responses using a product-specific emoji list

Determination of the pH- and thermal stability mechanism of lipophilic protein–hydroxypropyl methylcellulose oil-in-water emulsion

Use of Model-Based Compartmental Analysis and Theoretical Data to Further Explore Choice of Sampling Time for Assessing Vitamin A Status in Groups and Individual Human Subjects by the Retinol Isotope Dilution Method

Effects of microfluidization and transglutaminase cross-linking on the conformations and functional properties of arachin and conarachin in peanut

Soybean by-products and modified cassava starch for improving alveolar structure and quality characteristics of gluten-free bread

Semi-industrial production of a minimally processed infant formula powder using membrane filtration

Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds

Lutein extraction by microemulsion technique: Evaluation of stability versus thermal processing and environmental stresses

A Comparison of Microfluidic-Jet Spray Drying, Two-Fluid Nozzle Spray Drying, and Freeze-Drying for Co-Encapsulating β-Carotene, Lutein, Zeaxanthin, and Fish Oil

Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating

An analysis of the sensory properties, emotional responses and social settings associated with non-alcoholic beer

Effect of temperature and production method on some quality parameters of fermented carrot juice (Shalgam)

Composition and interfacial properties play key roles in different lipid digestion between goat and cow milk fat globules in vitro

Vacuum freeze-drying of tilapia skin affects the properties of skin and extracted gelatins

Heat sensitive protein-heat stable protein interaction: Synergistic enhancement in the thermal co-aggregation and gelation of lactoferrin and α-lactalbumin

The effect of ethanol solution annealing on the physicochemical properties of pea and potato starches

Metals and metal-binding ligands in wine: Analytical challenges in identification.

Stabilisation of Lutein and Lutein Esters with Polyoxyethylene Sorbitan Monooleate, Medium-Chain Triglyceride Oil and Lecithin

Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life

Exploring miniaturized sample preparation approaches combined with LC-QToF-MS for the analysis of sulfonamide antibiotic residues in meat- and/or egg-based baby foods

Cross-Contamination on Atypical Surfaces and Venues in Food Service Environments

Interaction of the Exopolysaccharide from Lactobacillus plantarum YW11 with Casein and Bioactivities of the Polymer Complex

Native yeast and non-yeast fungal communities of Cabernet Sauvignon berries from two Washington State vineyards, and persistence in spontaneous fermentation

The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream

Use of hydrocolloids and vegetable oils for the formulation of a butter replacer: Optimization and oxidative stability

Impacts of manufacture processes and geographical regions on the microbial profile of traditional Chinese cheeses