Works matching IS 15571858 AND DT 2025 AND VI 20 AND IP 2

Results: 36

Carbon Dots Derived from Polyphenols by Hydrothermal Carbonization: Spectral, Antioxidant, and Antimicrobial Properties and Cytotoxicity Assessment.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09983-6

By:

Ponnusamy, Arunachalasivamani;
Murugan, Gokulprasanth;
Mittal, Ajay;
Saetang, Jirakrit;
Prodpran, Thummanoon;
Rhim, Jong-Whan;
Benjakul, Soottawat

Publication type:

Article

Development of Bioactive Formulation Based on Crustacean Chitosan and Thymus satureioides, Cinnamomum zeylanicum, and Eugenia Caryophyllus Essential Oils for Food Preservation.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09981-8

By:

Mouhoub, Anouar;
Guendouz, Amine;
El Alaoui-Talibi, Zainab;
Ibnsouda Koraichi, Saad;
El Modafar, Cherkaoui

Publication type:

Article

Optimizing Enzyme-Assisted Hydrolysis for Enhanced Phytochemical, Functional, and Nutritional Properties of Rapeseed (Brassica napus) Bee Pollen using Response Surface Methodology (RSM)

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09960-z

By:

Sharma, Anamika;
Thakur, Avinash;
Nanda, Vikas

Publication type:

Article

Development of Microcapsules with Potential Nutraceutical Application from Ngoc Linh Ginseng (Panax vietnamensis Ha et Grushv.) Root Extracts by Spray-Drying and Freeze-Drying Techniques using Different Carriers.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09959-6

By:

Nguyen, Thi-Van-Linh;
Tran, Thi Tuong Vi;
Nguyen, Thi-Thuy-Dung;
Huynh, Quoc-Trung;
Nguyen, Vinh-Lam;
Do, Anh Duy;
Luong, Trong Khoa;
Nguyen, Quoc-Duy

Publication type:

Article

Stabilization Mechanisms, Rheological and Tribological Characterization of Water-in-Water Emulsions: Role of Waxy Corn Starch Nanocrystals and Basil Seed Gum.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09962-x

By:

Zamani, Zahra;
Razavi, Seyed Mohammad Ali;
Marie, Rodolphe;
Nishinari, Katsuyoshi;
Mohammadifar, Mohammad Amin

Publication type:

Article

Correction: 3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability.

Published in:

2025

By:

Yatmaz, Hanife Aydan

Publication type:

Correction Notice

Moisture Sorption Isotherm and Isosteric Heat of Sorption of Four-finger Threadfin (Eleutheronema tetradactylum)

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09961-y

By:

Saniso, Eleeyah;
Hayibaka, Muhammadkhoiri;
Chaidana, Huseng;
Techo, Jakkrawut

Publication type:

Article

Improving Gel Performance and Hot Extrusion Three-Dimensional Printability of Blueberry Gel with Guar Gum.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09964-9

By:

Santhoshkumar, P.;
Swathika, B. S.;
Negi, Aditi;
Moses, J. A.

Publication type:

Article

Influence of Cold Plasma Intensity on the Enzymatic Susceptibility, Physicochemical, Morphostructural, Thermal, and Rheological Properties of Chickpea Starch (Cicer arietinum)

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09966-7

By:

Almeida, Raphael Lucas Jacinto;
Santos, Newton Carlos;
Monteiro, Shênia Santos;
Feitoza, João Vítor Fonseca;
Morais, Jessica Renaly Fernandes;
da Silva Eduardo, Raphael;
da Silva, André Miranda;
Muniz, Cecilia Elisa Sousa;
de Bittencourt Pasquali, Matheus Augusto;
de Almeida Mota, Mércia Mélo;
da Silva, Gabriel Monteiro;
de Almeida Silva, Rebeca;
de Sousa Costa, Eliane;
de Queiroga, Artur Xavier Mesquita;
da Costa, Gilsandro Alves

Publication type:

Article

The Role of the Hydroxy Group of Polysaccharides in Antioxidant Activity: A Case from Ginger Leaf Polysaccharide.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09967-6

By:

Zhang, Zhong-hao;
Duan, Zhi-hao;
Gao, Tao;
Ding, Chun-bang;
Feng, Shi-ling;
Tang, Zi-zhong;
Chen, Yang-er;
Yuan, Shu;
Zhang, Bin;
Huang, Hua-hai;
Yan, Xiao-rong;
Yuan, Ming

Publication type:

Article

Enhanced Functionalities of Starch-Based Nanocomposite Films Incorporating Lignin Nanoparticles and Cinnamaldehyde for Sustainable Food Packaging Applications.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09968-5

By:

Firouzjaei, Sepideh Mehralitabar;
Nikzad, Maryam;
Kazemi, Sohrab;
Pasha, Hassan Yousefnia

Publication type:

Article

Exploring Sustainable Protein Alternatives: Physicochemical and Functional Properties of Paper Mulberry (Broussonetia papyrifera (Linn.) L’Hér. ex Vent.) Proteins.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09969-4

By:

Cao, Jiarui;
Lai, Longxin;
Liang, Kehong;
Wang, Yaosong;
Wang, Jiahong;
Yu, Pengfei;
Cao, Fuliang;
Su, Erzheng

Publication type:

Article

Composite Gelation of Pea Protein and Gellan Gum: Rheological Characterization and Potential Application in Controlled In-Vitro Release of α-Amylase.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09970-x

By:

Basak, Somnath;
Singhal, Rekha S.

Publication type:

Article

Spray-Dried Microencapsulation of Roselle Calyx Extract: Investigating the Impact of Maltodextrin and its Combination with Alginate and Carboxymethyl Cellulose as Wall Materials.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09972-9

By:

Kartini, Kartini;
Wijaya, Shereen Graciela;
Pusparini, Ni Nyoman Yulia;
Kandinata, Grace;
Sung, Jefika Grace Angelia;
Nawatila, Roisah

Publication type:

Article

Freeze-Dried Essential Oils Encapsulated in Biopolymeric Matrices: Design, Formulation, and Stability: A Comprehensive Review.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09974-7

By:

Muhoza, Bertrand;
Uriho, Angelo

Publication type:

Article

Structure and Anti-Inflammatory Activities of Two ι-Carrageenan with Different Molecular Weights During In Vitro Human Intestinal Flora Fermentation.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09963-w

By:

Zheng, Mingjing;
Shen, Shiqi;
Li, Zhipeng;
Hong, Tao;
Zhu, Yanbing;
Yang, Yuanfan;
Ni, Hui;
Jiang, Zedong

Publication type:

Article

Effect of Ultrasound-Assisted Osmotic Dehydration Pre-Treatment on Tray Drying of Musk Melon Cubes.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09973-8

By:

Khan, Mohd Ghalib;
Ahmad, Faizan;
Zaidi, Sadaf;
Khan, Shahanshah

Publication type:

Article

Analysis of Smart Packaging Film for Tomato Freshness: ZnO-Fe2O3/PVA with Musa Paradisiaca Bract Anthocyanin.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09971-w

By:

Sathianathan, Rubalya Valantina;
Joseph, Jasline;
Ilanthendral, K;
Raveena, R

Publication type:

Article

Technological Performance and Bread Quality Descriptors of Bread Formulated with Ancient ‘Forgotten’ Wheat Varieties.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09976-5

By:

Valentina, Lacivita;
Antonio, Derossi;
Carmela, Lamacchia;
Rossella, Caporizzi;
Carla, Severini

Publication type:

Article

Fabrication and Characterization of Protein Fortified Corn Extrudates for Nutritional, Bio-functional, Structural and Organoleptic Properties.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09965-8

By:

Fatima, Kinza;
Asif, Muhammad;
Hassan, Syed Ali;
Naveed, Muneefa;
Alvi, Tayyaba;
Abbas, Mueen

Publication type:

Article

Exploring CO2-Laser Microperforation: Potential for Enhanced Mass and Thermal Diffusion in Banana (Musa sapientum) Dehydration.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09977-4

By:

Wladimir, Silva V.;
Begoña, Giménez;
Tian, Xiaojing;
Romina, Abarca O.;
Sergio, Almonacid A.;
Gabriela, Sandoval-Hevia;
Ricardo, Simpson R.

Publication type:

Article

Influence of Oil Structuring Methods on the Application of Red Palm Oil as Fat Replacer: Emulsion Gelation, Oleogelation Template Emulsion, and Biphasic Gelation.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09978-3

By:

Wardana, Dandy Kusuma;
Setiowati, Arima Diah;
Hidayat, Chusnul

Publication type:

Article

Inhibition Effects of Some Phenolic Anthraquinone Derivatives on Lactoperoxidase Activity: A Detailed in Vitro and in Silico investigation.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09957-8

By:

Korkmaz, Işıl Nihan;
Şenol, Halil;
Kalın, Ramazan

Publication type:

Article

Gellan Gum Film Incorporated with Palm Kernel Oil Nanoemulsion for Enhanced Barrier Properties.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09956-9

By:

Ng, Joey;
Lee, Siang Yin;
Thoo, Yin Yin

Publication type:

Article

Ball Milling-Ultrasound Modification of Citrus Fiber-Carrageenan Complex for Improving Functional Properties of Salted Egg White.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09955-w

By:

Luo, Wenwen;
Xu, HeYang;
Gantumur, Munkh-Amgalan;
Bilawal, Akhunzada;
Jiang, Zhanmei;
Ma, Jiage

Publication type:

Article

Modulation of Physical Stability in Pickering Double Emulsions: Role of Interface-Oil Phase Distribution of Crystallizable Emulsifiers.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09950-1

By:

Li, Wantong;
Huang, Yanping;
Wang, Wenbo;
Xiao, Jie

Publication type:

Article

Comparative Effects of Basil Seed and Cress Seed Gums on Stability of Flaxseed Oil Pickering Emulsion and Functional Kiwifruit Bar Characteristics.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09947-w

By:

Nazari, Narges;
Rajaei, Ahmad;
Moghaddam, Hossein Mirzaee

Publication type:

Article

Structural Changes and Improved Functional Properties of Ultrasound Treated Cameline Protein.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09944-z

By:

Zhang, Chuping;
Wang, Dong;
Li, Ting;
Zhang, Xinxia;
Yu, Liqin;
Wang, Li

Publication type:

Article

Structural Changes and Improved Functional Properties of Ultrasound Treated Cameline Protein.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09944-z

By:

Zhang, Chuping;
Wang, Dong;
Li, Ting;
Zhang, Xinxia;
Yu, Liqin;
Wang, Li

Publication type:

Article

CFD Simulation of Micro-Level Water Transport in Potato Cells Under Periodic Boundary Conditions: Apoplastic Versus Symplastic Hydrodynamic.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-024-09917-8

By:

Mozafari Ghoraba, Fatemeh;
Ghazanfari Moghaddam, Ahmad;
Shamsi, Mohsen;
Mohebbi, Ali

Publication type:

Article

Nanoparticles in Food and Agriculture: An Overview of Research Progress, Prospects and Current Knowledge.

Published in:

2025

By:

Abdulraheem, Mukhtar Iderawumi;
Moshood, Abiodun Yusuff;
Zang, Yiheng;
Mawof, Ali;
Zhang, Yanyan;
Raghavan, Vijaya;
Hu, Jiandong

Publication type:

Literature Review

Rapidly and Directly Formed O/W Pickering Emulsion Gels Stabilized by Zein/Pectin Complex Nanoparticles: Encapsulation, Delivery, and In Vitro Gastrointestinal Digestion Behavior of Curcumin.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09952-z

By:

Xu, Xiaomeng;
Shen, Qing;
Wang, Yaya;
Wen, Yujie;
Dong, Shuqing;
Shi, Xiaofeng;
Shao, Shijun

Publication type:

Article

Optimized Extraction and Characterization of Sesame Seed Press Cake Protein and its Application in the Formulation of Meatball Analog.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09951-0

By:

Farhan, Muhammad;
Ali, Syed Farhat;
Sadiq, Muhammad Bilal

Publication type:

Article

Effect of Heat Treatment on the Molecular and Functional Properties of Pea Protein Isolate.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09954-x

By:

Liu, Rui;
Frederiksen, Camilla P.;
Rasmussen, Trine R.;
Bakalis, Serafim;
Jensen, Poul Erik;
Rudić, Svemir;
Bordallo, Heloisa N.;
Gouseti, Ourania

Publication type:

Article

Effect of Heat Treatment on the Molecular and Functional Properties of Pea Protein Isolate.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09954-x

By:

Liu, Rui;
Frederiksen, Camilla P.;
Rasmussen, Trine R.;
Bakalis, Serafim;
Jensen, Poul Erik;
Rudić, Svemir;
Bordallo, Heloisa N.;
Gouseti, Ourania

Publication type:

Article

Function of Different Emulsifiers in Spreadable Meat Emulsions: A Systematic Study of Physical Properties.

Published in:

Food Biophysics, 2025, v. 20, n. 2, p. 1, doi. 10.1007/s11483-025-09941-2

By:

Baechle, Mathias;
Via, Matías A.;
Clausen, Mathias P.;
Vilgis, Thomas A.

Publication type:

Article

Works matching IS 15571858 AND DT 2025 AND VI 20 AND IP 2

Carbon Dots Derived from Polyphenols by Hydrothermal Carbonization: Spectral, Antioxidant, and Antimicrobial Properties and Cytotoxicity Assessment.

Development of Bioactive Formulation Based on Crustacean Chitosan and Thymus satureioides, Cinnamomum zeylanicum, and Eugenia Caryophyllus Essential Oils for Food Preservation.

Optimizing Enzyme-Assisted Hydrolysis for Enhanced Phytochemical, Functional, and Nutritional Properties of Rapeseed (Brassica napus) Bee Pollen using Response Surface Methodology (RSM)

Development of Microcapsules with Potential Nutraceutical Application from Ngoc Linh Ginseng (Panax vietnamensis Ha et Grushv.) Root Extracts by Spray-Drying and Freeze-Drying Techniques using Different Carriers.

Stabilization Mechanisms, Rheological and Tribological Characterization of Water-in-Water Emulsions: Role of Waxy Corn Starch Nanocrystals and Basil Seed Gum.

Correction: 3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability.

Moisture Sorption Isotherm and Isosteric Heat of Sorption of Four-finger Threadfin (Eleutheronema tetradactylum)

Improving Gel Performance and Hot Extrusion Three-Dimensional Printability of Blueberry Gel with Guar Gum.

Influence of Cold Plasma Intensity on the Enzymatic Susceptibility, Physicochemical, Morphostructural, Thermal, and Rheological Properties of Chickpea Starch (Cicer arietinum)

The Role of the Hydroxy Group of Polysaccharides in Antioxidant Activity: A Case from Ginger Leaf Polysaccharide.

Enhanced Functionalities of Starch-Based Nanocomposite Films Incorporating Lignin Nanoparticles and Cinnamaldehyde for Sustainable Food Packaging Applications.

Exploring Sustainable Protein Alternatives: Physicochemical and Functional Properties of Paper Mulberry (Broussonetia papyrifera (Linn.) L’Hér. ex Vent.) Proteins.

Composite Gelation of Pea Protein and Gellan Gum: Rheological Characterization and Potential Application in Controlled In-Vitro Release of α-Amylase.

Spray-Dried Microencapsulation of Roselle Calyx Extract: Investigating the Impact of Maltodextrin and its Combination with Alginate and Carboxymethyl Cellulose as Wall Materials.

Freeze-Dried Essential Oils Encapsulated in Biopolymeric Matrices: Design, Formulation, and Stability: A Comprehensive Review.

Structure and Anti-Inflammatory Activities of Two ι-Carrageenan with Different Molecular Weights During In Vitro Human Intestinal Flora Fermentation.

Effect of Ultrasound-Assisted Osmotic Dehydration Pre-Treatment on Tray Drying of Musk Melon Cubes.

Analysis of Smart Packaging Film for Tomato Freshness: ZnO-Fe<sub>2</sub>O<sub>3</sub>/PVA with Musa Paradisiaca Bract Anthocyanin.

Technological Performance and Bread Quality Descriptors of Bread Formulated with Ancient ‘Forgotten’ Wheat Varieties.

Fabrication and Characterization of Protein Fortified Corn Extrudates for Nutritional, Bio-functional, Structural and Organoleptic Properties.

Exploring CO<sub>2</sub>-Laser Microperforation: Potential for Enhanced Mass and Thermal Diffusion in Banana (Musa sapientum) Dehydration.

Influence of Oil Structuring Methods on the Application of Red Palm Oil as Fat Replacer: Emulsion Gelation, Oleogelation Template Emulsion, and Biphasic Gelation.

Inhibition Effects of Some Phenolic Anthraquinone Derivatives on Lactoperoxidase Activity: A Detailed in Vitro and in Silico investigation.

Gellan Gum Film Incorporated with Palm Kernel Oil Nanoemulsion for Enhanced Barrier Properties.

Ball Milling-Ultrasound Modification of Citrus Fiber-Carrageenan Complex for Improving Functional Properties of Salted Egg White.

Modulation of Physical Stability in Pickering Double Emulsions: Role of Interface-Oil Phase Distribution of Crystallizable Emulsifiers.

Comparative Effects of Basil Seed and Cress Seed Gums on Stability of Flaxseed Oil Pickering Emulsion and Functional Kiwifruit Bar Characteristics.

Structural Changes and Improved Functional Properties of Ultrasound Treated Cameline Protein.

Structural Changes and Improved Functional Properties of Ultrasound Treated Cameline Protein.

CFD Simulation of Micro-Level Water Transport in Potato Cells Under Periodic Boundary Conditions: Apoplastic Versus Symplastic Hydrodynamic.

Nanoparticles in Food and Agriculture: An Overview of Research Progress, Prospects and Current Knowledge.

Rapidly and Directly Formed O/W Pickering Emulsion Gels Stabilized by Zein/Pectin Complex Nanoparticles: Encapsulation, Delivery, and In Vitro Gastrointestinal Digestion Behavior of Curcumin.

Optimized Extraction and Characterization of Sesame Seed Press Cake Protein and its Application in the Formulation of Meatball Analog.

Effect of Heat Treatment on the Molecular and Functional Properties of Pea Protein Isolate.

Effect of Heat Treatment on the Molecular and Functional Properties of Pea Protein Isolate.

Function of Different Emulsifiers in Spreadable Meat Emulsions: A Systematic Study of Physical Properties.