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Trends of spray drying: A critical review on drying of fruit and vegetable juices

Trends in Food Science & Technology, 2017-07, Vol.65, p.49-67

2017

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Liposomal delivery of natural product: A promising approach in health research

Trends in Food Science & Technology, 2019-03, Vol.85, p.177-200

2019

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Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters

Trends in Food Science & Technology, 2018-08, Vol.78, p.34-60

2018

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Optimization of spray drying parameters for pink guava powder using RSM

Food Science and Biotechnology, 2016, 25(2), , pp.461-468

2016

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Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review

Trends in Food Science & Technology, 2019-04, Vol.86, p.230-251

2019

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Effect of cold plasma pretreated hot‐air drying on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom

Journal of the science of food and agriculture, 2021-12, Vol.101 (15), p.6271-6280

2021

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Jujube fruit: A potential nutritious fruit for the development of functional food products

Journal of functional foods, 2020-12, Vol.75, p.104205, Article 104205

2020

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Cold plasma pretreatment - A novel approach to improve the hot air drying characteristics, kinetic parameters, and nutritional attributes of shiitake mushroom

Drying technology, 2020-11, Vol.38 (16), p.2134-2150

2020

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Green alternative methods for pretreatment of whole jujube before the drying process

Journal of the science of food and agriculture, 2022-02, Vol.102 (3), p.1030-1039

2022

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Hesperidin-An Emerging Bioactive Compound against Metabolic Diseases and Its Potential Biosynthesis Pathway in Microorganism

Food reviews international, 2022-11, Vol.38 (S1), p.170-192

2022

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Effect of pre-treatment and different drying methods on the physicochemical properties of Carica papaya L. leaf powder

Journal of the Saudi Society of Agricultural Sciences, 2019-04, Vol.18 (2), p.150-156

2019

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Advances in smart delivery of food bioactive compounds using stimuli‐responsive carriers: Responsive mechanism, contemporary challenges, and prospects

Comprehensive reviews in food science and food safety, 2021-11, Vol.20 (6), p.5449-5488

2021

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Pelargonidin- 3 - O -Glucoside Encapsulated Pectin-Chitosan-Nanoliposomes Recovers Palmitic Acid-Induced Hepatocytes Injury

Antioxidants, 2022-03, Vol.11 (4), p.623

2022

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Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of green and red chilli (Capsicum annum L.) powder

Journal of food science and technology, 2019-07, Vol.56 (7), p.3185-3194

2019

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Optimization of process parameters for improved production of biomass protein from Aspergillus niger using banana peel as a substrate

Food Science and Biotechnology, 2019, 28(6), , pp.1693-1702

2019

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Dietary polyphenols to combat the metabolic diseases via altering gut microbiota

Trends in Food Science & Technology, 2019-11, Vol.93, p.81-93

2019

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Cold plasma: An emerging pretreatment technology for the drying of jujube slices

Food chemistry, 2021-02, Vol.337, p.127783-127783, Article 127783

2021

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Surface decoration of neohesperidin-loaded nanoliposome using chitosan and pectin for improving stability and controlled release

International journal of biological macromolecules, 2020-12, Vol.164, p.2903-2914

2020

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Pectin-chitosan conjugated nanoliposome as a promising delivery system for neohesperidin: Characterization, release behavior, cellular uptake, and antioxidant property

Food hydrocolloids, 2019-10, Vol.95, p.432-444

2019

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Improving the physicochemical stability and functionality of nanoliposome using green polymer for the delivery of pelargonidin-3-O-glucoside

Food chemistry, 2021-02, Vol.337, p.127654-127654, Article 127654

2021

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In vitro study of bioaccessibility, antioxidant, and α-glucosidase inhibitory effect of pelargonidin-3-O-glucoside after interacting with beta-lactoglobulin and chitosan/pectin

International journal of biological macromolecules, 2020-07, Vol.154, p.380-389

2020

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Colonic delivery of pelargonidin-3-O-glucoside using pectin-chitosan-nanoliposome: Transport mechanism and bioactivity retention

International journal of biological macromolecules, 2020-09, Vol.159, p.341-355

2020

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Suppression of palmitic acid-induced hepatic oxidative injury by neohesperidin-loaded pectin-chitosan decorated nanoliposomes

International journal of biological macromolecules, 2021-07, Vol.183, p.908-917

2021

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Red Wine High-Molecular-Weight Polyphenolic Complex Ameliorates High-Fat Diet-Induced Metabolic Dysregulation and Perturbation in Gut Microbiota in Mice

Journal of agricultural and food chemistry, 2023-05, Vol.71 (18), p.6882-6893

2023

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Red Wine High-Molecular-Weight Polyphenolic Complex: An Emerging Modulator of Human Metabolic Disease Risk and Gut Microbiota

Journal of agricultural and food chemistry, 2021-09, Vol.69 (37), p.10907-10919

2021

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Trends of spray drying: A critical review on drying of fruit and vegetable juices

Liposomal delivery of natural product: A promising approach in health research

Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters

Optimization of spray drying parameters for pink guava powder using RSM

Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review

Effect of cold plasma pretreated hot‐air drying on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom

Jujube fruit: A potential nutritious fruit for the development of functional food products

Cold plasma pretreatment - A novel approach to improve the hot air drying characteristics, kinetic parameters, and nutritional attributes of shiitake mushroom

Green alternative methods for pretreatment of whole jujube before the drying process

Hesperidin-An Emerging Bioactive Compound against Metabolic Diseases and Its Potential Biosynthesis Pathway in Microorganism

Effect of pre-treatment and different drying methods on the physicochemical properties of Carica papaya L. leaf powder

Advances in smart delivery of food bioactive compounds using stimuli‐responsive carriers: Responsive mechanism, contemporary challenges, and prospects

Pelargonidin- 3 - O -Glucoside Encapsulated Pectin-Chitosan-Nanoliposomes Recovers Palmitic Acid-Induced Hepatocytes Injury

Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of green and red chilli (Capsicum annum L.) powder

Optimization of process parameters for improved production of biomass protein from Aspergillus niger using banana peel as a substrate

Dietary polyphenols to combat the metabolic diseases via altering gut microbiota

Cold plasma: An emerging pretreatment technology for the drying of jujube slices

Surface decoration of neohesperidin-loaded nanoliposome using chitosan and pectin for improving stability and controlled release

Pectin-chitosan conjugated nanoliposome as a promising delivery system for neohesperidin: Characterization, release behavior, cellular uptake, and antioxidant property

Improving the physicochemical stability and functionality of nanoliposome using green polymer for the delivery of pelargonidin-3-O-glucoside

In vitro study of bioaccessibility, antioxidant, and α-glucosidase inhibitory effect of pelargonidin-3-O-glucoside after interacting with beta-lactoglobulin and chitosan/pectin

Colonic delivery of pelargonidin-3-O-glucoside using pectin-chitosan-nanoliposome: Transport mechanism and bioactivity retention

Suppression of palmitic acid-induced hepatic oxidative injury by neohesperidin-loaded pectin-chitosan decorated nanoliposomes

Red Wine High-Molecular-Weight Polyphenolic Complex Ameliorates High-Fat Diet-Induced Metabolic Dysregulation and Perturbation in Gut Microbiota in Mice

Red Wine High-Molecular-Weight Polyphenolic Complex: An Emerging Modulator of Human Metabolic Disease Risk and Gut Microbiota

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