Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals
Publication date: October 2021Source: LWT, Volume 150Author(s): Le Xu, Yuanrong Zheng, Changyu Zhou, Daodong Pan, Fang Geng, Jinxuan Cao, Qiang Xia (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 19, 2021 Category: Food Science Source Type: research
Effect of emulsifier blend on quality attributes and storage of high protein buffalo milk ice cream
Publication date: October 2021Source: LWT, Volume 150Author(s): Suchismita Roy, Shaik Abdul Hussain, Writdhama G. Prasad, Yogesh Khetra (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 19, 2021 Category: Food Science Source Type: research
Quinoa bioactive protein hydrolysate produced by pancreatin enzyme- functional and antioxidant properties
Publication date: October 2021Source: LWT, Volume 150Author(s): Hesam Daliri, Raman Ahmadi, Akram Pezeshki, Hamed Hamishehkar, Maryam Mohammadi, Hassein Beyrami, Maryam Khakbaz Heshmati, Marjan Ghorbani (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 19, 2021 Category: Food Science Source Type: research
Insight into antibacterial mechanism of polysaccharides: A review
Publication date: October 2021Source: LWT, Volume 150Author(s): Zichao Wang, Qi Sun, Huiru Zhang, Jiaqi Wang, Qianzhen Fu, Hanzhen Qiao, Qi Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 19, 2021 Category: Food Science Source Type: research
Effect of pea protein isolate incorporation on 3D printing performance and tailing effect of banana paste
Publication date: October 2021Source: LWT, Volume 150Author(s): Yuri Kim, Hyun Woo Kim, Hyun Jin Park (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 19, 2021 Category: Food Science Source Type: research
Lutein extraction by microemulsion technique: Evaluation of stability versus thermal processing and environmental stresses
Publication date: September 2021Source: LWT, Volume 149Author(s): Mehdi Jalali-Jivan, Soleiman Abbasi, Bahram Fathi-Achachlouei (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 17, 2021 Category: Food Science Source Type: research
Physicochemical, emulsifying, and interfacial properties of different whey protein aggregates obtained by thermal treatment
Publication date: September 2021Source: LWT, Volume 149Author(s): Yuting Fan, Gaofei Peng, Xiang Pang, Zhen Wen, Jiang Yi (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 17, 2021 Category: Food Science Source Type: research
Endogenous bioactive compounds of naked oats (Avena nuda L.) inhibit α-amylase and α-glucosidase activity
Publication date: September 2021Source: LWT, Volume 149Author(s): Mengjie Wei, Minyue Tang, Luyu Wang, Xuanxuan Cheng, Yanwen Wu, Jie Ouyang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 17, 2021 Category: Food Science Source Type: research
Emulsification and gelation as a tool for iron encapsulation in food-grade systems
Publication date: September 2021Source: LWT, Volume 149Author(s): Milgintė Naktinienė, Viktorija Eisinaitė, Milda Keršienė, Ina Jasutienė, Daiva Leskauskaitė (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 17, 2021 Category: Food Science Source Type: research
Online defect detection and automatic grading of carrots using computer vision combined with deep learning methods
Publication date: September 2021Source: LWT, Volume 149Author(s): Limiao Deng, Juan Li, Zhongzhi Han (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 17, 2021 Category: Food Science Source Type: research
Effect of fish mince size on physicochemical and gelling properties of silver carp (Hypophthalmichthys molitrix) surimi gel
Publication date: September 2021Source: LWT, Volume 149Author(s): Linglu Meng, Xidong Jiao, Bowen Yan, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 17, 2021 Category: Food Science Source Type: research
Effect of chitosan and lauric arginate edible coating on bacteriological quality, deterioration criteria, and sensory attributes of frozen stored chicken meat
Publication date: Available online 16 June 2021Source: LWTAuthor(s): Heba H.S. Abdel-Naeem, Nada E.R. Zayed, Hayam A. Mansour (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 16, 2021 Category: Food Science Source Type: research
The optimal time-temperature conditions for orange juice microwave−assisted pasteurization
Publication date: Available online 16 June 2021Source: LWTAuthor(s): K.C. Amaro, C.C. Tadini (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 16, 2021 Category: Food Science Source Type: research
Matcha-fortified rice noodles: Characteristics of in vitro starch digestibility, antioxidant and eating quality
Publication date: September 2021Source: LWT, Volume 149Author(s): Yun Li, Jianhui Xiao, Jin Tu, Lili Yu, Liya Niu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 16, 2021 Category: Food Science Source Type: research
Improvement of 1-deoxynojirimycin production of Bacillus amyloliquefaciens by gene overexpression and medium optimization
Publication date: September 2021Source: LWT, Volume 149Author(s): Yu Lu, Xiangjin Cheng, Huanhuan Deng, Shouwen Chen, Zhixia Ji (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 16, 2021 Category: Food Science Source Type: research
