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Enhancing the resistance of anthocyanins to environmental stress by constructing ovalbumin-propylene glycol alginate nanocarriers with novel configurations


High internal phase emulsions stabilized by native and heat-treated lactoferrin-carboxymethyl chitosan complexes: Comparison of molecular and granular emulsifiers.

Food Functional sentence examples within food functional property



Research Progress in the Structure, Physiological Activities and Applications of Buckwheat Protein


Functional characterization of plant-based protein to determine its quality for food applications


Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety.


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10.1088/1742-6596/1918/3/032014

Characterization compound chemical from cocoa waste as acetic acid and phenol



Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing



Processing of Amaranthus hypochondriacus Biomass for Functional Protein Concentrates Development


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10.1016/j.biotechadv.2018.12.001

Bioactivity of soy-based fermented foods: A review.



Nonthermal Plasma for Food Quality and Safety



Growth, Photosynthetic Pigments, Phenolic, Glucosinolates Content and Antioxidant Capacity of Broccoli Sprouts in Response to Nanoselenium Particles Supply



Phenolic Composition of Artichoke Waste and Its Antioxidant Capacity on Differentiated Caco-2 Cells



Influences of mannosylerythritol lipid-A on the self-assembling structure formation and functional properties of heat-induced β-lactoglobulin aggregates



Bioactivities of phytochemicals in Callistemon citrinus against multi-resistant foodborne pathogens, alpha glucosidase inhibition and MCF-7 cancer cell line



Re-evolution of Durum Wheat by Introducing the Hardness and Glu-D1 Loci



Antihypertensive effects of orally administered eggplant (Solanum melongena) rich in acetylcholine on spontaneously hypertensive rats.


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10.1016/B978-0-12-817055-7.00020-0

Organic nanocomposites for the delivery of bioactive molecules



Hybrid nanocomposites modified on sensors and biosensors for the analysis of food functionality and safety


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Food Functional 食品功能


Food Functional 食品功能
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