Physical and oxidative stability of oil-in-water (O/W) emulsions in the presence of protein (peptide): Characteristics analysis and bioinformatics prediction
Publication date: September 2021Source: LWT, Volume 149Author(s): Xiaohong Tong, Jia Cao, Mingyue Sun, Peilong Liao, Shicheng Dai, Wenyu Cui, Xiaoyi Cheng, Yang Li, Lianzhou Jiang, Huan Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 12, 2021 Category: Food Science Source Type: research
Colour of honey: can we trust the Pfund scale? – An alternative graphical tool covering the whole visible spectra
Publication date: September 2021Source: LWT, Volume 149Author(s): Zsanett Bodor, Csilla Benedek, Ágnes Urbin, Dániel Szabó, László Sipos (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 12, 2021 Category: Food Science Source Type: research
Changes in proteolysis, protein oxidation, flavor, color and texture of dry-cured mutton ham during storage
Publication date: September 2021Source: LWT, Volume 149Author(s): Xin Guo, Yongqin Wang, Shiling Lu, Jingyun Wang, Huihui Fu, Bingyan Gu, Bing Lyu, Qingling Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 12, 2021 Category: Food Science Source Type: research
Evolution of tissue microstructure, protein properties, and oxidative stability of salted bigeye tuna (Thunnus obesus) meat during frozen storage
Publication date: September 2021Source: LWT, Volume 149Author(s): Qingqing Jiang, Naho Nakazawa, Yaqin Hu, Xichang Wang, Kazufumi Osako, Emiko Okazaki (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 10, 2021 Category: Food Science Source Type: research
Ultrasonication of mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical properties and emulsion stability
Publication date: September 2021Source: LWT, Volume 149Author(s): Yogesh Kumar, Soumen Roy, Ariha Devra, Atul Dhiman, Pramod K. Prabhakar (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 10, 2021 Category: Food Science Source Type: research
The technological and nutritional advantages of emulsified sausages with partial back-fat replacement by succinylated chicken liver protein and pre-emulsified sunflower oil
Publication date: September 2021Source: LWT, Volume 149Author(s): Yinyin Lu, Jinxuan Cao, Changyu Zhou, Jun He, Yangying Sun, Qiang Xia, Daodong Pan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 10, 2021 Category: Food Science Source Type: research
Characterization of nitrite degradation by polyphenols in sea buckthorn (Hippophaë rhamnoides L.) by density function theory calculations
Publication date: September 2021Source: LWT, Volume 149Author(s): Tingting Ben, Ping Wu, Hui Zou, Yilun Chen (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 10, 2021 Category: Food Science Source Type: research
Processing factors that affect the balance of alcohols and alkyl esters during ‘Arbequina’ olive oil production: Separation and clarification steps
Publication date: September 2021Source: LWT, Volume 149Author(s): Abdelaziz Boudebouz, Agustí Romero, Juan F. Hermoso, Ricard Boqué, Montserrat Mestres (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 10, 2021 Category: Food Science Source Type: research
Preparation and characteristics of high internal phase emulsions stabilized by rapeseed protein isolate
Publication date: September 2021Source: LWT, Volume 149Author(s): Feiran Xu, Mengmeng Pan, Jinwei Li, Xingrong Ju, Jin Wu, Zeyu Cui, Lifeng Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 10, 2021 Category: Food Science Source Type: research
Development of wheat bread added with insoluble dietary fiber from ginseng residue and effects on physiochemical properties, in vitro adsorption capacities and starch digestibility
Publication date: September 2021Source: LWT, Volume 149Author(s): Guihun Jiang, Xiaoyu Feng, Zhaogen Wu, Shanji Li, Xuesong Bai, Chen Zhao, Kashif Ameer (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 10, 2021 Category: Food Science Source Type: research
Growth and survival characteristics of Salmonella enterica regarding antibiotic resistance phenotypes
Publication date: September 2021Source: LWT, Volume 149Author(s): Xiang Wang, Yani Xie, Hua Cai, Shenggang Duan, Xia Song, Yufan Wu, Taisong Fang, Qingli Dong, Hong Liu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 10, 2021 Category: Food Science Source Type: research
Valorisation of Atlantic codfish (Gadus morhua) frames from the cure-salting industry as fish protein hydrolysates with in vitro bioactive properties
Publication date: September 2021Source: LWT, Volume 149Author(s): Daniela P. Rodrigues, Ricardo Calado, Olga M.C.C. Ameixa, Jesus Valcarcel, José Antonio Vázquez (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 10, 2021 Category: Food Science Source Type: research
Isolation and characterization of yam (Dioscorea alata L.) starch from Brazil
Publication date: September 2021Source: LWT, Volume 149Author(s): Aryane Ribeiro Oliveira, Alline Emannuele Chaves Ribeiro, Ítalo Careli Gondim, Elaine Alves dos Santos, Érica Resende de Oliveira, Gabriela Silva Mendes Coutinho, Manoel Soares Soares Júnior, Márcio Caliari (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 10, 2021 Category: Food Science Source Type: research
Effects of crude Sphallerocarpus gracilis polysaccharides as potential prebiotics on acidifying activity and growth of probiotics in fermented milk
Publication date: September 2021Source: LWT, Volume 149Author(s): Teng Wang, Zichen Ye, Shaodong Liu, Yun Yang, Junwei Dong, Kai Wang, Shixuan Zhang, Qiang Shen, Xing Li, Diru Liu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 10, 2021 Category: Food Science Source Type: research
Comprehensive characterization reveals antimicrobial-resistant and potentially virulent Campylobacter isolates from poultry meat products in Southern Brazil
Publication date: September 2021Source: LWT, Volume 149Author(s): Simone de Fátima Rauber Würfel, Denise da Fontoura Prates, Natalie Rauber Kleinubing, Joline Dalla Vecchia, Cristiane Vaniel, Louise Haubert, Odir Antônio Dellagostin, Wladimir Padilha da Silva (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 10, 2021 Category: Food Science Source Type: research
