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Nutritional quality of the traditionally cooked Zamnè, a wild legume and a delicacy in Burkina Faso : assessment of the process effectiveness and the properties of cooking alkalis
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High-internal-phase emulsions (HIPEs) for co-encapsulation of probiotics and curcumin : enhanced survivability and controlled release
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Whey protein isolate-low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage
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Modification of wheat bran particle size and tissue composition affects colonisation and metabolism by human faecal microbiota
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Enhancing the health potential of processed meat : the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix
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High internal phase emulsion (HIPE)-templated biopolymeric oleofilms containing an ultra-high concentration of edible liquid oil
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Food-grade monoglyceride oil foams : the effect of tempering on foamability, foam stability and rheological properties
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Synergistic interactions between lecithin and fruit wax in oleogel formation
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Vasorelaxant activity of twenty-one physiologically relevant (poly)phenolic metabolites on isolated mouse arteries
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Egg-derived bioactive peptides with ACE-inhibitory properties : a literature update
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High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes : effect of pH and polymer concentration
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Peanut protein structure, polyphenol content and immune response to peanut proteins in vivo are modulated by laccase
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- Journal Article
- A1
- open access
Edible oil structuring : an overview and recent updates
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Dietary supplement based on stilbenes : a focus on gut microbial metabolism by the in vitro simulator M-SHIME®
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Short-term beef consumption promotes systemic oxidative stress, TMAO formation and inflammation in rats, and dietary fat content modulates these effects
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Acrylamide mitigation strategies : critical appraisal of the FoodDrinkEurope toolbox
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Edible applications of shellac oleogels: spreads, chocolate paste and cakes
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Edible oleogels based on water soluble food polymers: preparation, characterization and potential application
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Bioavailability of hop-derived iso-α-acids and reduced derivatives