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Physical properties, antifungal and mycotoxin inhibitory activities of five essential oil nanoemulsions: Impact of oil compositions and processing parameters

Food chemistry, 2019-09, Vol.291, p.199-206

2019

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Minor components in food oils: A critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions

Critical reviews in food science and nutrition, 2011-12, Vol.51 (10), p.901-916

2011

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Alginate-based double-network hydrogel improves the viability of encapsulated probiotics during simulated sequential gastrointestinal digestion: Effect of biopolymer type and concentrations

International journal of biological macromolecules, 2020-12, Vol.165 (Pt B), p.1675-1685

2020

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Physicochemical properties and aroma profiles of flaxseed proteins extracted from whole flaxseed and flaxseed meal

Food hydrocolloids, 2020-07, Vol.104, p.105731, Article 105731

2020

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Genotype x Environmental Effects on Yielding Ability and Seed Chemical Composition of Industrial Hemp (Cannabis sativa L.) Varieties Grown in North Dakota, USA

Journal of the American Oil Chemists' Society, 2019-12, Vol.96 (12), p.1417-1425

2019

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Impact of diacylglycerol and monoacylglycerol on the physical and chemical properties of stripped soybean oil

Food chemistry, 2014-01, Vol.142, p.365-372

2014

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Role of Continuous Phase Anionic Polysaccharides on the Oxidative Stability of Menhaden Oil-in-Water Emulsions

Journal of agricultural and food chemistry, 2010-03, Vol.58 (6), p.3779-3784

2010

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Physical Structures in Soybean Oil and Their Impact on Lipid Oxidation

Journal of agricultural and food chemistry, 2010-11, Vol.58 (22), p.11993-11999

2010

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Formation and microstructural characterization of whey protein isolate/beet pectin coacervations by laccase catalyzed cross-linking

Food science & technology, 2012-06, Vol.47 (1), p.31-38

2012

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Microbiome and butyrate production are altered in the gut of rats fed a glycated fish protein diet

Journal of functional foods, 2018-08, Vol.47, p.423-433

2018

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New Insights into the Role of Iron in the Promotion of Lipid Oxidation in Bulk Oils Containing Reverse Micelles

Journal of agricultural and food chemistry, 2012-04, Vol.60 (13), p.3524-3532

2012

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Physical and oxidative stability of pre-emulsified oil bodies extracted from soybeans

Food chemistry, 2012-06, Vol.132 (3), p.1514-1520

2012

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Identification of extraction pH and cultivar associated aromatic compound changes in spray dried pea protein isolate using untargeted and targeted metabolomic approaches

Journal of agriculture and food research, 2020-12, Vol.2, p.100032, Article 100032

2020

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Stabilization of Soybean Oil Bodies by Enzyme (Laccase) Cross-Linking of Adsorbed Beet Pectin Coatings

Journal of agricultural and food chemistry, 2010-08, Vol.58 (16), p.9259-9265

2010

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Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations

Food hydrocolloids, 2018-07, Vol.80, p.245-253

2018

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Highly branched corn starch: Preparation, encapsulation, and release of ascorbic acid

Food chemistry, 2021-05, Vol.343, p.128485-128485, Article 128485

2021

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Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action

Annual review of food science and technology, 2019-03, Vol.10 (1), p.365-387

2019

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Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin–glucose Maillard reaction products

Food research international, 2012-04, Vol.46 (1), p.55-61

2012

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Unraveling the mechanism by which high intensity ultrasound improves the solubility of commercial pea protein isolates

Food hydrocolloids, 2022-10, Vol.131, p.107823, Article 107823

2022

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Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions

Food chemistry, 2019-07, Vol.285, p.130-138

2019

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Phenolic compounds in germinated cereal and pulse seeds: Classification, transformation, and metabolic process

Critical reviews in food science and nutrition, 2020-03, Vol.60 (5), p.740-759

2020

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Protocol for resolving enzyme orientation and dynamics in advanced porous materials via SDSL-EPR

STAR protocols, 2021-09, Vol.2 (3), p.100676-100676, Article 100676

2021

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Genome‐Wide Association and Prediction of Grain and Semolina Quality Traits in Durum Wheat Breeding Populations

The plant genome, 2017-11, Vol.10 (3), p.1-12

2017

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Occurrence and preventive strategies to control mycotoxins in cereal‐based food

Comprehensive reviews in food science and food safety, 2020-05, Vol.19 (3), p.928-953

2020

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Improvement of physicochemical stabilities of emulsions containing oil droplets coated by non-globular protein–beet pectin complex membranes

Food research international, 2011-06, Vol.44 (5), p.1468-1475

2011

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Physical properties, antifungal and mycotoxin inhibitory activities of five essential oil nanoemulsions: Impact of oil compositions and processing parameters

Minor components in food oils: A critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions

Alginate-based double-network hydrogel improves the viability of encapsulated probiotics during simulated sequential gastrointestinal digestion: Effect of biopolymer type and concentrations

Physicochemical properties and aroma profiles of flaxseed proteins extracted from whole flaxseed and flaxseed meal

Genotype x Environmental Effects on Yielding Ability and Seed Chemical Composition of Industrial Hemp (Cannabis sativa L.) Varieties Grown in North Dakota, USA

Impact of diacylglycerol and monoacylglycerol on the physical and chemical properties of stripped soybean oil

Role of Continuous Phase Anionic Polysaccharides on the Oxidative Stability of Menhaden Oil-in-Water Emulsions

Physical Structures in Soybean Oil and Their Impact on Lipid Oxidation

Formation and microstructural characterization of whey protein isolate/beet pectin coacervations by laccase catalyzed cross-linking

Microbiome and butyrate production are altered in the gut of rats fed a glycated fish protein diet

New Insights into the Role of Iron in the Promotion of Lipid Oxidation in Bulk Oils Containing Reverse Micelles

Physical and oxidative stability of pre-emulsified oil bodies extracted from soybeans

Identification of extraction pH and cultivar associated aromatic compound changes in spray dried pea protein isolate using untargeted and targeted metabolomic approaches

Stabilization of Soybean Oil Bodies by Enzyme (Laccase) Cross-Linking of Adsorbed Beet Pectin Coatings

Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations

Highly branched corn starch: Preparation, encapsulation, and release of ascorbic acid

Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action

Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin–glucose Maillard reaction products

Unraveling the mechanism by which high intensity ultrasound improves the solubility of commercial pea protein isolates

Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions

Phenolic compounds in germinated cereal and pulse seeds: Classification, transformation, and metabolic process

Protocol for resolving enzyme orientation and dynamics in advanced porous materials via SDSL-EPR

Genome‐Wide Association and Prediction of Grain and Semolina Quality Traits in Durum Wheat Breeding Populations

Occurrence and preventive strategies to control mycotoxins in cereal‐based food

Improvement of physicochemical stabilities of emulsions containing oil droplets coated by non-globular protein–beet pectin complex membranes

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