Current Research in Food Science

Title Publication Date Language Citations
A comparative study of the digestion behavior and functionality of protein from chia (Salvia hispanica L.) ingredients and protein fractions2024/01/01English
Oleosome interfacial engineering to enhance their functionality in foods2024/01/01English
Integrated 4D label-free proteomics and data mining to elucidate the effects of thermal processing on crisp grass carp protein profiles2024/01/01English
Thermal stabilisation of cocoa fruit pulp — Effects on sensory properties, colour and microbiological stability2023/01/01English
Caulerpa lentillifera improves ethanol-induced liver injury and modulates the gut microbiota in rats2023/01/01English
The fat accumulation promotion effects of dihydrxytetraphenylmethane and its underlying mechanisms via transcriptome analysis2023/01/01English
Designing ultra-stable linseed oil-in-water Mickering emulsions using whey protein isolate cold-set microgels containing marjoram aqueous extract: Effect of pH and extract on rheological, physical, and chemical properties2023/01/01English
Tea pairings: Impact of aromatic congruence on acceptance and sweetness perception2023/01/01English
Apigenin and its octoic acid diester attenuated glycidol-induced autophagic-dependent apoptosis via inhibiting the ERK/JNK/p38 signaling pathways in human umbilical vein endothelial cells (HUVECs)2023/01/01English
Intensification of rice flour gel structure by fermenting corresponding rice with Lactobacillus plantarum2024/01/01English
Resveratrol inhibits calcium oxalate crystal growth, reduces adhesion to renal cells and induces crystal internalization into the cells, but promotes crystal aggregation2024/01/01English
Composite alginate-based hydrogel delivery of antioxidant pumpkin protein hydrolysate in simulated gastrointestinal condition2024/01/01English
A novel method for vegetable and fruit classification based on using diffusion maps and machine learning2024/01/01English
Ameliorative effect of total ginsenosides from heat-treated fresh ginseng against cyclophosphamide-induced liver injury in mice2024/01/01English
Insight into the nutritional, physicochemical, functional, antioxidative properties and in vitro gastrointestinal digestibility of selected Thai rice: Comparative and multivariate studies2024/01/01English
Investigation on 3D printing of shrimp surimi under different printing parameters and thermal processing conditions2024/01/01English
Hemp (Cannabis sativa L.) protein: Impact of extraction method and cultivar on structure, function, and nutritional quality2024/01/01English
Flavor of extruded meat analogs: A review on composition, influencing factors, and analytical techniques2024/01/01English
Coffee, tea, and cocoa in obesity prevention: Mechanisms of action and future prospects2024/01/01English
Machine learning identification of edible vegetable oils from fatty acid compositions and hyperspectral images2024/01/01English
Explainable machine learning for predicting the geographical origin of Chinese Oysters via mineral elements analysis2024/01/01English
A novel “microbiota-host interaction model” to study the real-time effects of fermentation of non-digestible carbohydrate (NDCs) on gut barrier function2024/01/01English
Rapid quantitative authentication and analysis of camellia oil adulterated with edible oils by electronic nose and FTIR spectroscopy2024/01/01English
Elevated abundance of Komagataeibacter results in a lower pH in kombucha production; insights from microbiomic and chemical analyses2024/01/01English
Interactions between polyphenols from Theobroma cacao and Lactobacillales to evaluate the potential of a combined strategy for intestinal free-fatty acid removal2023/01/01English
Assessing lignocellulosic biomass as a source of emergency foods2023/01/01English
A novel method for obtaining high amylose starch fractions from debranched starch2023/01/01English
Identifying the quality characteristics of pork floss structure based on deep learning framework2023/01/01English
A machine learning method for juice human sensory hedonic prediction using electronic sensory features2023/01/01English
Advanced tensile testing as a new tool to quantify properties of food2023/01/01English