2021Academic literature91 citations3 claims extractedDOI

Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review

Fengchao Zha, Jiajia Rao, Bingcan Chen

Comprehensive Reviews in Food Science and Food Safety

Proteins in Food Systems

Consumers' preference to have a healthy eating pattern has led to an increasing demand for more nutrient-dense and healthier plant-based foods. Pulse proteins are exceptional quality ingredients with...

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2021Academic literature91 citations3 claims extracted Open Access

Research Library

Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review

<i>Salmonella</i> in eggs: From shopping to consumption—A review providing an evidence‐based analysis of risk factors

Does market access improve dietary diversity and food security? Evidence from Southwestern Ethiopian smallholder coffee producers

Metabolic Engineering of <i>Escherichia coli</i> for Lacto-<i>N</i>-triose II Production with High Productivity

Antioxidants for the Treatment of Breast Cancer: Are We There Yet?

Human Type II Taste Cells Express Angiotensin-Converting Enzyme 2 and Are Infected by Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2)

The Effects of Local Food and Local Products with Geographical Indication on the Development of Tourism Gastronomy

Wheat with greatly reduced accumulation of free asparagine in the grain, produced by CRISPR/Cas9 editing of asparagine synthetase gene <i>TaASN2</i>

Consistency and trust relationship-driven social network group decision-making method with probabilistic linguistic information

Concentric Approximation for Fast and Accurate Numerical Evaluation of Nonadiabatic Coupling with Projector Augmented-Wave Pseudopotentials

Foreground-Action Consistency Network for Weakly Supervised Temporal Action Localization

Intrinsic Image Harmonization

Virtual Reality in New Product Development: Insights from Prelaunch Sales Forecasting for Durables

Digitalization and Future Agro-Food Supply Chain Management: A Literature-Based Implications

Effect of ultrasonic treatment on the structure and functional properties of mantle proteins from scallops (Patinopecten yessoensis)

Co-delivery of insulin and quercetin in W/O/W double emulsions stabilized by different hydrophilic emulsifiers

Digestibility and structure changes of rice starch following co-fermentation of yeast and Lactobacillus strains

Effect of Selenium Nanoparticles on Germination of Hordéum Vulgáre Barley Seeds

Tempering of cocoa butter and chocolate using minor lipidic components

Impact of plasma reactive species on the structure and functionality of pea protein isolate

Destruction of hydrogen bonding and electrostatic interaction in soy hull polysaccharide: Effect on emulsion stability

Magnesium Depletion Score (MDS) Predicts Risk of Systemic Inflammation and Cardiovascular Mortality among US Adults

Post-weaning diarrhea in pigs weaned without medicinal zinc: risk factors, pathogen dynamics, and association to growth rate

Aroma of peas, its constituents and reduction strategies – Effects from breeding to processing

Physicochemical properties and digestion mechanism of starch-linoleic acid complex induced by multi-frequency power ultrasound

Active coating based on carboxymethyl cellulose and flaxseed mucilage, containing burdock extract, for fresh-cut and fried potatoes

Recent Advances in the Drying Process of Grains

Metagenomic analyses reveal microbial communities and functional differences between Daqu from seven provinces

Efficacy of <i>Bifidobacterium longum</i> alone or in multi-strain probiotic formulations during early life and beyond

Sustainable utilization and valorization of potato waste: state of the art, challenges, and perspectives

The importance of selenium in food enrichment processes. A comprehensive review

Structural and functional properties of self-assembled peanut protein nanoparticles prepared by ultrasonic treatment: Effects of ultrasound intensity and protein concentration

Zein nanoparticles for drug delivery: Preparation methods and biological applications

Natural Gum-Based Functional Bioactive Films and Coatings: A Review

Maillard-Type Protein–Polysaccharide Conjugates and Electrostatic Protein–Polysaccharide Complexes as Delivery Vehicles for Food Bioactive Ingredients: Formation, Types, and Applications

Unlocking adoption challenges of IoT in Indian Agricultural and Food Supply Chain

Insight into the multi-scale structure changes and mechanism of corn starch modulated by different structural phenolic acids during retrogradation

Spirulina platensis protein nanoparticle-based bigels: Dual stabilization, phase inversion, and 3D printing

Role of Yeasts on the Sensory Component of Wines

Construction of 3D printable Pickering emulsion gels using complexes of fiber polysaccharide-protein extracted from Haematococcus pluvialis residues and gelatin for fat replacer

Synergistic effects of oleogelators in tailoring the properties of oleogels: A review

Spreadable plant‐based cheese analogue with dry‐fractioned pea protein and inulin–olive oil emulsion‐filled gel

Formation of protein-anthocyanin complex induced by grape skin extracts interacting with wheat gliadins: Multi-spectroscopy and molecular docking analysis

Local food consumption values and attitude formation: the moderating effect of food neophilia and neophobia

Antimicrobial resistance and virulence characteristics of Vibrio vulnificus, Vibrio parahaemolyticus and Vibrio harveyi from natural disease outbreaks of marine/estuarine fishes

Current trends in flavor encapsulation: A comprehensive review of emerging encapsulation techniques, flavour release, and mathematical modelling

<i>In vitro</i> gastrointestinal digestion and fermentation models and their applications in food carbohydrates

Advances in the application of chitosan as a sustainable bioactive material in food preservation

Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels

Influence of sodium alginate on the gelatinization, rheological, and retrogradation properties of rice starch