Structural optimization of Whey-Brown rice protein bars with elderberry and Diospyros lotus extracts using FTIR and multivariate analysis
1405-02
LWT-FOOD SCIENCE AND TECHNOLOGY
Physicochemical, structural, and functional properties of insoluble dietary fiber extracted from pomegranate seed meal by different extraction methods
10.1007/s11694-026-04334-6 1405-01
Journal of Food Measurement and Characterization
بهينه سازي شرا يط پلاسماي سرد و فراصوت پالس ي در استخراج تركيبات فنوليك از كنجاله هسته انار
1404-10
Journal of Food Science and Technology (Iran)
Fortification of Apple Juice With Tanshinone-Loaded Pectin-Zein Nanoparticles for Enhanced Nutritional and Antioxidant Attributes
10.1155/jfpp/1254027 1404-09
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Development of low-saturated fat compound chocolate by partial replacement of cocoa butter substitute with a novel oleofoam based on sheep tail stearin and glycerol monostearate
10.1016/j.afres.2025.101467 1404-07
Applied Food Research
Characterization and storage stability of carrot pomace-fortified milk drink: Effect of carrot pomace particle size, milk-fat content, and stabilizer levels
10.1016/j.afres.2025.101316 1404-06
Applied Food Research
Effects of Bread Fortification With Pomegranate Peel Powder on Inflammation Biomarkers, Oxidative Stress, and Mood Status in Patients With Type 2 Diabetes: A Randomized Placebo-Controlled Trial
10.1002/fsn3.70577 1404-05
Food Science and Nutrition
Oil Structuring Using Stearin Fractions Derived From Slaughterhouse By-Products: Effect of Gelator and Oil Type on Physicochemical Characteristics of Structured Oil
10.1002/aocs.70012 1404-05
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
Production of high internal phase emulsions using sesame protein isolate nanoparticles as natural pickering stabilizers
10.1016/j.lwt.2025.118285 1404-05
LWT-FOOD SCIENCE AND TECHNOLOGY
Effects of pomegranate peel powder-fortified bread consumption in patients with type 2 diabetes mellitus: randomized controlled trial
10.1007/s40200-025-01672-y 1404-04
Journal of Diabetes and Metabolic Disorders
Improving phenolics extractability from pomegranate seed meal applying roasting and cold plasma pretreatment; their application in mayonnaise as antioxidant and antimicrobial agents
10.1016/j.afres.2025.101050 1404-03
Applied Food Research
Valorization of apple pomace by extraction of insoluble dietary fiber and production of IDF-enriched apple juice using different levels of hydrocolloids
10.1007/s11694-025-03315-5 1404-02
Journal of Food Measurement and Characterization
Optimization and characterization of a novel oleofoam using mixed structuring agents based on sheep tail stearin, glycerol monostearate, and sorbitan monostearate
10.1016/j.foodchem.2025.144605 1404-02
FOOD CHEMISTRY
Protein-stabilized foam using whey and soy isolates to fabricate oleogel; optimization and potential as solid fat alternatives
10.1016/j.ijbiomac.2025.141778 1403-12
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Effect of Physical Treatments on Functional Properties of Whey and Soy Protein Isolates in Oleogel Production Through Foam Template Method
10.3390/molecules29225415 1403-08
MOLECULES
Characterization of pectin-zein nanoparticles encapsulating tanshinone: Antioxidant activity, controlled release properties, physicochemical stability to environmental stresses
10.1016/j.foodchem.2024.140613 1403-04
FOOD CHEMISTRY
Effect of light emitting diodes (LEDs) irradiation on the functional quality and shelf life of basil microgreens
10.1080/10412905.2024.2371830 1403-04
JOURNAL OF ESSENTIAL OIL RESEARCH
جزءبه جزءسازي دو مرحله اي چربي دنبه گوسفندي و شترمرغ به روش خشك و بررسي خصوصيات فيزيكوشيميايي اجزاي آن
# 1402-12