Formulation engineering of food systems for 3D-printing applications – A review
Publication date: October 2021Source: Food Research International, Volume 148Author(s): P. Wilms, K. Daffner, C. Kern, S.L. Gras, M.A.I. Schutyser, R. Kohlus (Source: Food Research International)
Source: Food Research International - July 11, 2021 Category: Food Science Source Type: research
Brazilian sunberry (Solanum oocarpum Sendtn): Alkaloid composition and improvement of mitochondrial functionality and insulin secretion of INS-1E cells
Publication date: October 2021Source: Food Research International, Volume 148Author(s): Ana Paula Aparecida Pereira, Celio Fernando Figueiredo Angolini, Jane Cristina de Souza-Sporkens, Tomaz Antonio da Silva, Helena Coutinho Franco de Oliveira, Glaucia Maria Pastore (Source: Food Research International)
Source: Food Research International - July 11, 2021 Category: Food Science Source Type: research
Evaluation of Pediococcus pentosaceus strains as probiotic adjunct cultures for soybean milk post-fermentation
Publication date: October 2021Source: Food Research International, Volume 148Author(s): Dan Hu, Jinyong Wu, Long Jin, Lixia Yuan, Jun Li, Xiangsong Chen, Jianming Yao (Source: Food Research International)
Source: Food Research International - July 11, 2021 Category: Food Science Source Type: research
Synthetic antimicrobial peptides control Penicillium digitatum infection in orange fruits
Publication date: September 2021Source: Food Research International, Volume 147Author(s): Patrícia G. Lima, Cleverson D.T. Freitas, Jose T.A. Oliveira, Nilton A.S. Neto, Jackson L. Amaral, Ayrles F.B. Silva, Jeanlex S. Sousa, Octávio L. Franco, Pedro F.N. Souza (Source: Food Research International)
Source: Food Research International - July 9, 2021 Category: Food Science Source Type: research
Potato protein: An emerging source of high quality and allergy free protein, and its possible future based products
Publication date: October 2021Source: Food Research International, Volume 148Author(s): Muhammad Hussain, Abdul Qayum, Zhang Xiuxiu, Lu Liu, Kifayat Hussain, Pan Yue, Sun Yue, Marwa Y.F Koko, Abid Hussain, Xiaodong Li (Source: Food Research International)
Source: Food Research International - July 9, 2021 Category: Food Science Source Type: research
Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing
Publication date: October 2021Source: Food Research International, Volume 148Author(s): Mingchun Wen, Yuqing Cui, Cai-Xia Dong, Liang Zhang (Source: Food Research International)
Source: Food Research International - July 9, 2021 Category: Food Science Source Type: research
Water-in-oil Pickering emulsions stabilized solely by a naturally occurring steroidal sapogenin: Diosgenin
Publication date: September 2021Source: Food Research International, Volume 147Author(s): Zheng Wan, Huiping Xia, Shiyin Guo, Chaoxi Zeng (Source: Food Research International)
Source: Food Research International - July 8, 2021 Category: Food Science Source Type: research
Microencapsulation of carotenoid-rich materials: A review
Publication date: September 2021Source: Food Research International, Volume 147Author(s): Priscila Dayane de Freitas Santos, Fernanda Thaís Vieira Rubio, Marluci Palazzolli da Silva, Lorena Silva Pinho, Carmen Sílvia Favaro-Trindade (Source: Food Research International)
Source: Food Research International - July 7, 2021 Category: Food Science Source Type: research
Sphingolipids in foodstuff: Compositions, distribution, digestion, metabolism and health effects – A comprehensive review
Publication date: September 2021Source: Food Research International, Volume 147Author(s): Wenxuan Li, Tarun Belwal, Li Li, Yanqun Xu, Junbo Liu, Ligen Zou, Zisheng Luo (Source: Food Research International)
Source: Food Research International - July 7, 2021 Category: Food Science Source Type: research
The efficacy of washing strategies in the elimination of fungicide residues and the alterations on the quality of bell peppers
Publication date: September 2021Source: Food Research International, Volume 147Author(s): Alessandra Aparecida Zinato Rodrigues, Maria Eliana Lopes Ribeiro de Queiroz, Lêda Rita D'Antonino Faroni, Lucas Henrique Figueiredo Prates, Antônio Augusto Neves, André Fernando de Oliveira, Jéssika Faêda de Freitas, Fernanda Fernandes Heleno, Laércio Zambolim (Source: Food Research International)
Source: Food Research International - July 7, 2021 Category: Food Science Source Type: research
Is it still water? Relationships between sparkling sensitivity and consumption frequency of carbonated waters
Publication date: September 2021Source: Food Research International, Volume 147Author(s): Sharon Puleo, Maria Teresa Castillo, Rossella Di Monaco, Markus Stieger (Source: Food Research International)
Source: Food Research International - July 7, 2021 Category: Food Science Source Type: research
Dietary synbiotic ameliorates constipation through the modulation of gut microbiota and its metabolic function
Publication date: September 2021Source: Food Research International, Volume 147Author(s): Zhandong Yang, Simin Ye, Zengmei Xu, Huihui Su, Xing Tian, Bo Han, Baochun Shen, Qiongfeng Liao, Zhiyong Xie, Yanjun Hong (Source: Food Research International)
Source: Food Research International - July 7, 2021 Category: Food Science Source Type: research
Recent progress in the preparation, chemical interactions and applications of biocompatible polysaccharide-protein nanogel carriers
Publication date: September 2021Source: Food Research International, Volume 147Author(s): Zhong Zhang, Guoying Hao, Chen Liu, Junqing Fu, Dan Hu, Jianhui Rong, Xingbin Yang (Source: Food Research International)
Source: Food Research International - July 5, 2021 Category: Food Science Source Type: research
Effect of four modification methods on adsorption capacities and in vitro hypoglycemic properties of millet bran dietary fibre
Publication date: September 2021Source: Food Research International, Volume 147Author(s): Yajun Zheng, Xueying Wang, Hailong Tian, Yan Li, Panqi Shi, Wenyuan Guo, Qingqing Zhu (Source: Food Research International)
Source: Food Research International - July 5, 2021 Category: Food Science Source Type: research
Investigation of the flowability, thermal stability and emulsification properties of two milk protein concentrates having different levels of native whey proteins
Publication date: September 2021Source: Food Research International, Volume 147Author(s): Mohammadreza Khalesi, Richard J. FitzGerald (Source: Food Research International)
Source: Food Research International - July 2, 2021 Category: Food Science Source Type: research
