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Extraction of phenolic compounds from rice husk via ethanol-water-modified supercritical carbon dioxide

Heliyon, 2023-03, Vol.9 (3), p.e14196-e14196, Article e14196

2023

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Liposomes for oral delivery of protein and peptide-based therapeutics: challenges, formulation strategies, and advances

Journal of materials chemistry. B, Materials for biology and medicine, 2021-06, Vol.9 (24), p.4773-4792

2021

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Fabrication of Porous Spherical Beads from Corn Starch by Using a 3D Food Printing System

Foods, 2022-03, Vol.11 (7), p.913

2022

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A green approach to obtaining concentrated lipophilic bioactives from oil-rich extracts via biocatalytic alcoholysis in supercritical carbon dioxide

Journal of CO2 utilization, 2023-10, Vol.76, p.102565, Article 102565

2023

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Enhancing the aroma of white whole sorghum flour using supercritical carbon dioxide

Future foods : a dedicated journal for sustainability in food science, 2023-12, Vol.8, p.100253, Article 100253

2023

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Generation of porous starch beads via a 3D food printer: The effects of amylose content and drying technique

Carbohydrate polymers, 2023-02, Vol.301, p.120296-120296, Article 120296

2023

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Enhancing the bioaccessibility of lycopene from tomato processing byproducts via supercritical carbon dioxide extraction

Current research in food science, 2022-01, Vol.5, p.553-563

2022

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Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach

Food science & nutrition, 2024-01, Vol.12 (1), p.84-93

2024

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In vitro digestion of starch and protein aerogels generated from defatted rice bran via supercritical carbon dioxide drying

Food chemistry, 2024-10, Vol.455, p.139833, Article 139833

2024

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Application of supercritical carbon dioxide to enhance the aroma of whole sorghum flour for use in 3D printing of sorghum cookies

Food research international, 2024-08, Vol.190, p.114588, Article 114588

2024

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An extrusion-based 3D food printing approach for generating alginate-pectin particles

Current research in food science, 2023-01, Vol.6, p.100404-100404, Article 100404

2023

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Lutein encapsulation into dual-layered starch/zein gels using 3D food printing: Improved storage stability and in vitro bioaccessibility

International journal of biological macromolecules, 2024-05, Vol.266 (Pt 2), p.131305-131305, Article 131305

2024

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Fabrication of bioaerogels from camelina seed mucilage for food applications

Food hydrocolloids, 2020-05, Vol.102, p.105597, Article 105597

2020

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Enhancing the stability of lutein by loading into dual-layered starch-ethyl cellulose gels using 3D food printing

Additive manufacturing, 2023-05, Vol.69, p.103549, Article 103549

2023

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Lupin hull cellulose nanofiber aerogel preparation by supercritical CO 2 and freeze drying

The Journal of supercritical fluids, 2017-09, Vol.127, p.137-145

2017

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A novel and green nanoparticle formation approach to forming low-crystallinity curcumin nanoparticles to improve curcumin's bioaccessibility

Scientific reports, 2019-12, Vol.9 (1), p.19112-11, Article 19112

2019

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Extraction of High-Value Lipids and Phenolic Compounds from Sorghum Bran via a Sequential Supercritical Carbon Dioxide Approach

ACS food science & technology, 2022-12, Vol.2 (12), p.1879-1887

2022

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Formation of nanoporous aerogels from wheat starch

Carbohydrate polymers, 2016-08, Vol.147, p.125-132

2016

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Purifying waxes through selective extraction of triacylglycerols from a bioethanol production side-stream using supercritical carbon dioxide

The Journal of supercritical fluids, 2023-11, Vol.202, p.106059, Article 106059

2023

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In vitro bioaccessibility of novel low-crystallinity phytosterol nanoparticles in non-fat and regular-fat foods

Food research international, 2019-09, Vol.123, p.27-35

2019

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Generating phytosterol nanoparticles in nanoporous bioaerogels via supercritical carbon dioxide impregnation: Effect of impregnation conditions

Journal of food engineering, 2017-08, Vol.207, p.99-107

2017

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Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins

RSC advances, 2024-02, Vol.14 (9), p.5851-5862

2024

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In Vitro Digestibility of Nanoporous Wheat Starch Aerogels

Journal of agricultural and food chemistry, 2018-09, Vol.66 (36), p.9490-9497

2018

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Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds

Critical reviews in food science and nutrition, 2023-10, p.1-17

2023

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Development of a pH-responsive system based on starch and alginate-pectin hydrogels using coaxial 3D food printing

Food hydrocolloids, 2024-08, Vol.153, p.109989, Article 109989

2024

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Extraction of phenolic compounds from rice husk via ethanol-water-modified supercritical carbon dioxide

Liposomes for oral delivery of protein and peptide-based therapeutics: challenges, formulation strategies, and advances

Fabrication of Porous Spherical Beads from Corn Starch by Using a 3D Food Printing System

A green approach to obtaining concentrated lipophilic bioactives from oil-rich extracts via biocatalytic alcoholysis in supercritical carbon dioxide

Enhancing the aroma of white whole sorghum flour using supercritical carbon dioxide

Generation of porous starch beads via a 3D food printer: The effects of amylose content and drying technique

Enhancing the bioaccessibility of lycopene from tomato processing byproducts via supercritical carbon dioxide extraction

Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach

In vitro digestion of starch and protein aerogels generated from defatted rice bran via supercritical carbon dioxide drying

Application of supercritical carbon dioxide to enhance the aroma of whole sorghum flour for use in 3D printing of sorghum cookies

An extrusion-based 3D food printing approach for generating alginate-pectin particles

Lutein encapsulation into dual-layered starch/zein gels using 3D food printing: Improved storage stability and in vitro bioaccessibility

Fabrication of bioaerogels from camelina seed mucilage for food applications

Enhancing the stability of lutein by loading into dual-layered starch-ethyl cellulose gels using 3D food printing

Lupin hull cellulose nanofiber aerogel preparation by supercritical CO 2 and freeze drying

A novel and green nanoparticle formation approach to forming low-crystallinity curcumin nanoparticles to improve curcumin's bioaccessibility

Extraction of High-Value Lipids and Phenolic Compounds from Sorghum Bran via a Sequential Supercritical Carbon Dioxide Approach

Formation of nanoporous aerogels from wheat starch

Purifying waxes through selective extraction of triacylglycerols from a bioethanol production side-stream using supercritical carbon dioxide

In vitro bioaccessibility of novel low-crystallinity phytosterol nanoparticles in non-fat and regular-fat foods

Generating phytosterol nanoparticles in nanoporous bioaerogels via supercritical carbon dioxide impregnation: Effect of impregnation conditions

Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins

In Vitro Digestibility of Nanoporous Wheat Starch Aerogels

Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds

Development of a pH-responsive system based on starch and alginate-pectin hydrogels using coaxial 3D food printing

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