Mild heating assisted alkaline pH shifting modify the egg white protein: The mechanism and the enhancement of emulsifying properties
Publication date: November 2021Source: LWT, Volume 151Author(s): Yali Yu, Yu Guan, Hedi Wen, Yan Zhang, Jingbo Liu, Ting Zhang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 9, 2021 Category: Food Science Source Type: research
Phospholipid composition and fat globule structure change during low temperature storage of human milk
Publication date: October 2021Source: LWT, Volume 150Author(s): Wei Wei, Jin Cheng, Jie Yang, Chen Chen, Qingzhe Jin, Jie Song, Xingguo Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 8, 2021 Category: Food Science Source Type: research
Attributes of ling-heather honey powder obtained by different methods with several carriers
Publication date: October 2021Source: LWT, Volume 150Author(s): Sandra María Osés, Leire Cantero, Miranda Crespo, Guillermo Puertas, Lara González-Ceballos, Saúl Vallejos, Miguel Ángel Fernández-Muiño, María Teresa Sancho (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 8, 2021 Category: Food Science Source Type: research
Effect of lysozyme and Chinese liquor on Staphylococcus aureus growth, microbiome, flavor profile, and the quality of dry fermented sausage
Publication date: October 2021Source: LWT, Volume 150Author(s): Huanhuan Li, Yifan Chen, Honggang Tang, Jin Zhang, Lifeng Zhang, Xingran Yang, Fulong Wang, Lihong Chen (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 8, 2021 Category: Food Science Source Type: research
The mechanism of low-level pressure coupled with heat treatment on water migration and gel properties of Nemipterus virgatus surimi
Publication date: October 2021Source: LWT, Volume 150Author(s): Haiqiang Chen, Aimei Zhou, Soottawat Benjakul, Yiqian Zou, Xiaojuan Liu, Suyao Xiao (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 8, 2021 Category: Food Science Source Type: research
Selenized chickpea sourdoughs for the enrichment of breads
Publication date: October 2021Source: LWT, Volume 150Author(s): Marco A. Lazo-Vélez, Raquel Garzon, Daniela Guardado-Félix, Sergio O. Serna-Saldivar, Cristina M. Rosell (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 8, 2021 Category: Food Science Source Type: research
Effect of static and multi-pulsed high pressure processing on the rheological properties, microbial and physicochemical quality, and antioxidant potential of apple juice during refrigerated storage
Publication date: October 2021Source: LWT, Volume 150Author(s): Justyna Szczepańska, Carlos A. Pinto, Sylwia Skąpska, Jorge A. Saraiva, Krystian Marszałek (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 8, 2021 Category: Food Science Source Type: research
Effect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree
Publication date: October 2021Source: LWT, Volume 150Author(s): Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Marc Hendrickx, Ann Van Loey (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research
Influence of thermal treatment on the physicochemical and functional properties of tea polysaccharide conjugates
Publication date: October 2021Source: LWT, Volume 150Author(s): Qian Li, Jinglan Shi, Jing Li, Lu Liu, Tiantian Zhao, David Julian McClements, Yinxin Fu, Zhengqi Wu, Mengran Duan, Xiaoqiang Chen (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research
Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt
Publication date: October 2021Source: LWT, Volume 150Author(s): Hongjuan Li, Tingting Liu, Xuan Zou, Chen Yang, Hongbo Li, Wenming Cui, Jinghua Yu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research
Assessment and modelling the antibacterial efficacy of vapours of cassia and clove essential oils against pathogens causing foodborne illness
Publication date: October 2021Source: LWT, Volume 150Author(s): Suradeep Basak, Jahnavi Kumari Singh, Shravneshwary Morri, Prathapkumar Halady Shetty (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research
Apparent thermal death kinetics of adult red flour beetle (Tribolium castaneum) in stored canola (Brassica napus L.) seeds using a pilot-scale 50-Ω radio frequency (RF) heating system
Publication date: October 2021Source: LWT, Volume 150Author(s): Tolen Tombung Moirangthem, Roland Macana, Oon-Doo Baik (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research
Quality evaluation of steam reheated frozen steamed bread
Publication date: October 2021Source: LWT, Volume 150Author(s): Beibei Zhao, Shijian Fu, Hua Li, Huifang Li, Yuanhui Wang, Zhijian Li, Changhong Liu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research
Identification and characterization of Lactobacillus paracasei strain MRS-4 antibacterial activity against Alicyclobacillus acidoterrestris
Publication date: October 2021Source: LWT, Volume 150Author(s): Hongmei Ju, Hong Chen, Anni Xiang, Yuwei Wang, Tianli Yue, Yahong Yuan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research
Gamma radiation coupled to refrigeration may improve antioxidants, sensory properties and extend shelf life of strawberries
Publication date: Available online 6 July 2021Source: LWTAuthor(s): Salma Barkaoui, Melika Mankai, Najla B. Miloud, Mokhtar Kraïem, Joana Madureira, Sandra Cabo Verde, Nourhène Boudhrioua (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research
