Preparation and characterization of porous starch/β-cyclodextrin microsphere for loading curcumin: Equilibrium, kinetics and mechanism of adsorption
Publication date: June 2021Source: Food Bioscience, Volume 41Author(s): Xinying Zheng, Chao Qiu, Jie Long, Aiquan Jiao, Xueming Xu, Zhengyu Jin, Jinpeng Wang (Source: Food Bioscience)
Source: Food Bioscience - May 5, 2021 Category: Food Science Source Type: research
Intracellular antioxidant activity and intestinal absorption of amaranth peptides released using simulated gastrointestinal digestion with Caco-2 TC7 cells
Publication date: June 2021Source: Food Bioscience, Volume 41Author(s): Susan García Fillería, Valeria Tironi (Source: Food Bioscience)
Source: Food Bioscience - May 5, 2021 Category: Food Science Source Type: research
Inhibitory impacts of Spirulina platensis and Chlorella vulgaris extracts on biogenic amine accumulation in sardine fillets
Publication date: June 2021Source: Food Bioscience, Volume 41Author(s): İlyas Özogul, Esmeray Kuley, Yilmaz Ucar, Hatice Yazgan, Yesim Özogul (Source: Food Bioscience)
Source: Food Bioscience - May 5, 2021 Category: Food Science Source Type: research
The therapeutic effect of potentially probiotic Lactobacillus paracasei on dimethylhydrazine induced colorectal cancer in rats
Publication date: June 2021Source: Food Bioscience, Volume 41Author(s): Sayyid Ali Mousavi Jam, Mehdi Talebi, Beitollah Alipour, Ahmad Yari Khosroushahi (Source: Food Bioscience)
Source: Food Bioscience - May 5, 2021 Category: Food Science Source Type: research
Evaluation of freeze crystallization on pomegranate juice quality in comparison with conventional thermal processing
Publication date: June 2021Source: Food Bioscience, Volume 41Author(s): Patricio Orellana-Palma, María Guerra-Valle, María Pía Gianelli, Guillermo Petzold (Source: Food Bioscience)
Source: Food Bioscience - May 5, 2021 Category: Food Science Source Type: research
Delivery of phenolics and caffeic acid phenethyl ester by propolis resin: Chewing gum system
Publication date: June 2021Source: Food Bioscience, Volume 41Author(s): Esra Bölük, Didem Sözeri Atik, Sevgi Kolaylı, Ahmet Şükrü Demirci, Ibrahim Palabiyik (Source: Food Bioscience)
Source: Food Bioscience - May 5, 2021 Category: Food Science Source Type: research
Functional cake from rice flour subjected to starch hydrolyzing enzymes: Physicochemical properties and in vitro digestibility
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Tawheed Amin, H.R. Naik, Syed Zameer Hussain, Sajad Ahmad Rather, H.A. Makroo, B.N. Dar, Sajad Mohd Wani, Omar Bashir (Source: Food Bioscience)
Source: Food Bioscience - April 30, 2021 Category: Food Science Source Type: research
Development of composite meat chocolate fortified with calcium and plant extracts
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Manpreet Kaur, Sunil Kumar, Zuhaib F. Bhat, Alaa El-Din A. Bekhit, Muhammad A. Bhatti (Source: Food Bioscience)
Source: Food Bioscience - April 30, 2021 Category: Food Science Source Type: research
Fluorescence polarization as an approach to study the molecular interaction between lupin seed γ-conglutin and insulin
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Jaroslaw Czubinski (Source: Food Bioscience)
Source: Food Bioscience - April 29, 2021 Category: Food Science Source Type: research
Feruloylation of polysaccharides from cranberry and characterization of their prebiotic properties
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Eugenio Spadoni Andreani, Mingqin Li, Jennifer Ronholm, Salwa Karboune (Source: Food Bioscience)
Source: Food Bioscience - April 27, 2021 Category: Food Science Source Type: research
Influence of softwood cellulose fiber and chitosan on the film-forming properties of collagen fiber
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Jinlong Xu, Fei Liu, Zhe Yu, Maoshen Chen, Fang Zhong (Source: Food Bioscience)
Source: Food Bioscience - April 25, 2021 Category: Food Science Source Type: research
Development and nutritional, technological, microbiological, cooking and sensory characterization of durum wheat couscous partially enriched with lentil semolina
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Asmaa Benayad, Mona Taghouti, Aouatif Benali, Nadia Benbrahim, Youssef Aboussaleh (Source: Food Bioscience)
Source: Food Bioscience - April 24, 2021 Category: Food Science Source Type: research
Ultrasonication-assisted kefir production and its effect on fermentation time and EPS production
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Gamze Düven, Seher Kumcuoğlu, Duygu Kışla (Source: Food Bioscience)
Source: Food Bioscience - April 24, 2021 Category: Food Science Source Type: research
Utilization of fish protein hydrolysates as peptones for microbiological culture medias
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Inna Petrova, Ignat Tolstorebrov, Iuliia Zhivlyantseva, Trygve Magne Eikevik (Source: Food Bioscience)
Source: Food Bioscience - April 24, 2021 Category: Food Science Source Type: research
Biopolymer production by bacteria isolated from native stingless bee honey, Scaptotrigona jujuyensis
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Salomón Virginia María, Gianni De Carvalho Katia, Arroyo Florencia, Maldonado Luis María, Gennari Gerardo, Vera Nancy, Romero Cintia Mariana (Source: Food Bioscience)
Source: Food Bioscience - April 24, 2021 Category: Food Science Source Type: research
