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Bottom–up nanoparticle synthesis: a review of techniques, polyphenol-based core materials, and their properties

European food research & technology, 2022, Vol.248 (1), p.1-24

2022

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Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety

Foods, 2023-04, Vol.12 (9), p.1845

2023

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Solid Lipid Nanoparticles: Review of the Current Research on Encapsulation and Delivery Systems for Active and Antioxidant Compounds

Antioxidants, 2023-03, Vol.12 (3), p.633

2023

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Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications

Polymers, 2023-07, Vol.15 (14), p.2990

2023

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The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen (Garcinia mangostana L.) peel extract

International journal of food properties, 2023-09, Vol.26 (1), p.122-138

2023

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Physicochemical properties, sensory acceptability, and antioxidant activity of chocolate bar fortified by solid lipid nanoparticles of gallic acid

International journal of food properties, 2022-12, Vol.25 (1), p.1907-1919

2022

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Enzymatic glycerolysis–interesterification of palm stearin–olein blend for synthesis structured lipid containing high mono- and diacylglycerol

Food Science and Biotechnology, 2019, 28(2), , pp.511-517

2019

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Freeze Moisture Treatment and Ozonation of Adlay Starch (Coix lacryma-jobi): Effect on Functional, Pasting, and Physicochemical Properties

Polymers, 2022-09, Vol.14 (18), p.3854

2022

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Gadung (Dioscorea hispida) tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical properties

International journal of food properties, 2024-12, Vol.27 (1), p.1064-1078

2024

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Physico-Chemical Properties and Antioxidant Stability of Liquid and Powdered Red Ginger Aquaresin: Modification of Plating Method with Silicon Dioxide and γ-Cyclodextrin

Current research in nutrition and food science, 2024-04, Vol.12 (1), p.102-114

2024

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Physicochemical and functional properties of modified adlay starch (Coix lacryma-jobi) by microwave and ozonation

International journal of food properties, 2022-12, Vol.25 (1), p.1622-1634

2022

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A Mini Review of Physicochemical Properties of Starch and Flour by Using Hydrothermal Treatment

Polymers, 2022-12, Vol.14 (24), p.5447

2022

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γ-Aminobutyric acid found in fermented foods and beverages: current trends

Heliyon, 2020-11, Vol.6 (11), p.e05526-e05526, Article e05526

2020

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Antioxidant activity and characteristics of a cocoa drink formulated with encapsulated green coffee extract

International journal of food properties, 2022-12, Vol.25 (1), p.2477-2494

2022

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Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability

International journal of food properties, 2024-12, Vol.27 (1), p.300-313

2024

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Physicochemical properties and sensory acceptability of recombined butter substituted by fat rich in mono- and diacylglycerol from coconut stearin

International journal of food properties, 2024-12, Vol.27 (1), p.448-461

2024

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Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans

Horticulturae, 2023-07, Vol.9 (7), p.805

2023

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Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products

International journal of food properties, 2023-12, Vol.26 (2), p.3115-3136

2023

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Characteristics of nanocomposite film based on elephant foot-yam starch (Amorphophallus paeoniifolius) with different nanocrystalline cellulose concentration

International journal of food properties, 2023-12, Vol.26 (2), p.3512-3530

2023

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Modification of gadung (Dioscorea hispida Dennst) starch by ultrasonication and freeze moisture treatment

Carbohydrate polymer technologies and applications, 2024-12, Vol.8, p.100552, Article 100552

2024

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Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract

CYTA: journal of food, 2024-12, Vol.22 (1)

2024

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Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties

International journal of food properties, 2024-12, Vol.27 (1), p.704-728

2024

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Preparation of Solid Lipid Nanoparticle-Ferrous Sulfate by Double Emulsion Method Based on Fat Rich in Monolaurin and Stearic Acid

Nanomaterials (Basel, Switzerland), 2022-09, Vol.12 (17), p.3054

2022

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Proximate Composition and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia

Foods, 2023-09, Vol.12 (17), p.3316

2023

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Comprehensive review on the application of omics analysis coupled with Chemometrics in gelatin authentication of food and pharmaceutical products

Food Chemistry: X, 2024-10, Vol.23, p.101710, Article 101710

2024

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Bottom–up nanoparticle synthesis: a review of techniques, polyphenol-based core materials, and their properties

Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety

Solid Lipid Nanoparticles: Review of the Current Research on Encapsulation and Delivery Systems for Active and Antioxidant Compounds

Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications

The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen (Garcinia mangostana L.) peel extract

Physicochemical properties, sensory acceptability, and antioxidant activity of chocolate bar fortified by solid lipid nanoparticles of gallic acid

Enzymatic glycerolysis–interesterification of palm stearin–olein blend for synthesis structured lipid containing high mono- and diacylglycerol

Freeze Moisture Treatment and Ozonation of Adlay Starch (Coix lacryma-jobi): Effect on Functional, Pasting, and Physicochemical Properties

Gadung (Dioscorea hispida) tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical properties

Physico-Chemical Properties and Antioxidant Stability of Liquid and Powdered Red Ginger Aquaresin: Modification of Plating Method with Silicon Dioxide and γ-Cyclodextrin

Physicochemical and functional properties of modified adlay starch (Coix lacryma-jobi) by microwave and ozonation

A Mini Review of Physicochemical Properties of Starch and Flour by Using Hydrothermal Treatment

γ-Aminobutyric acid found in fermented foods and beverages: current trends

Antioxidant activity and characteristics of a cocoa drink formulated with encapsulated green coffee extract

Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability

Physicochemical properties and sensory acceptability of recombined butter substituted by fat rich in mono- and diacylglycerol from coconut stearin

Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans

Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products

Characteristics of nanocomposite film based on elephant foot-yam starch (Amorphophallus paeoniifolius) with different nanocrystalline cellulose concentration

Modification of gadung (Dioscorea hispida Dennst) starch by ultrasonication and freeze moisture treatment

Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract

Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties

Preparation of Solid Lipid Nanoparticle-Ferrous Sulfate by Double Emulsion Method Based on Fat Rich in Monolaurin and Stearic Acid

Proximate Composition and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia

Comprehensive review on the application of omics analysis coupled with Chemometrics in gelatin authentication of food and pharmaceutical products

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