Research graph
References from Dose-dependent structural remodeling and flavor evolution in a composite lactic acid bacteria-fermented whole-egg beverage: integrated physicochemical, structural and flavor analyses. Local targets link to admitted publications; unresolved targets remain external evidence.
Nutritional aspects, production and viability in the market of organic chicken eggs
10.1016/j.focha.2023.100595 · 2024 · External reference
10.1093/ajcn/nqy178
10.1093/ajcn/nqy178 · External reference
Are eggs good again? A precision nutrition perspective on the effects of eggs on cardiovascular risk, taking into account plasma lipid profiles and TMAO
10.1016/j.jnutbio.2021.108906 · 2022 · External reference
Effect of lactic acid bacteria fermentation on spray-dried egg yolk powder: powder characteristics, structural properties and gastrointestinal digestibility
10.1016/j.ifset.2024.103797 · 2024 · External reference
Egg and egg-derived foods: effects on human health and use as functional foods
10.3390/nu7010706 · 2015 · External reference
Advances in research on the effects of lactic acid bacteria on the physicochemical, flavor, and nutritional characteristics of fermented egg products
10.26599/fsap.2025.9240112 · 2025 · External reference
Evaluation and application of different cholesterol-lowering lactic acid bacteria as potential meat starters
10.4315/jfp-20-225 · 2021 · External reference
10.1016/j.nutres.2022.10.003
10.1016/j.nutres.2022.10.003 · External reference
Cholesterol-lowering mechanism of Lactobacillus bile salt hydrolase through regulation of Bifidobacterium pseudolongum in the gut microbiota
10.3390/nu17183019 · 2025 · External reference
Mechanism of enhancing rehydration capacity and foaming property of spray-dried egg white powder by lactic acid fermentation
10.1016/j.foodhyd.2024.110037 · 2024 · External reference
Effects of short-term fermentation with lactic acid bacteria on egg white: characterization, rheological and foaming activities
10.1016/j.foodhyd.2019.105507 · 2020 · External reference
Physicochemical stability, antioxidant activity, and acceptance of beet and orange mixed juice during refrigerated storage
10.3390/beverages3030036 · 2017 · External reference
Conformational and thermal properties of phaseolin, the major storage protein of red kidney bean (Phaseolus vulgaris L.)
10.1002/jsfa.4155 · 2011 · External reference
Protein soft drinks: a retail market analysis and selected product characterization
10.3390/beverages9030073 · 2023 · External reference
Comparative study of the most commonly used methods for total protein determination in milk of different species and their ultrafiltration products
10.3389/fnut.2022.925565 · 2022 · External reference
Joint effects of enzymatic and high-intensity ultrasonic on the emulsifying propertiesof egg yolk
10.1016/j.foodres.2022.111146 · 2022 · External reference
Influence of sodium tripolyphosphate coupled with (–)-epigallocatechin on the in vitro digestibility and emulsion gel properties of myofibrillar protein under oxidative stress
10.1039/c9fo02361e · 2020 · External reference
Enhancing salt-induced gelation of egg yolk granules through pH-ultrasound combined treatment: a physicochemical and microstructural analysis
10.1016/j.ultsonch.2024.107101 · 2024 · External reference
Nutritional components and digestibility profiles of some potential plant-based protein sources
10.3390/foods14101769 · 2025 · External reference
Antioxidant activity and free radical scavenging capacity of phenolic extracts from Helicteres isora L. and Ceiba pentandra L.
10.1007/s13197-011-0389-x · 2013 · External reference
Valorization of a local Italian pear (Pyrus communis L. cv. ‘Petrucina’)
10.3390/foods13101528 · 2024 · External reference
An untargeted metabolomics approach for correlating pulse crop seed coat polyphenol profiles with antioxidant capacity and iron chelation ability
10.3390/molecules26133833 · 2021 · External reference
Effect of whole egg liquid on physicochemical, quality, fermentation and sensory characteristics of yogurt
10.3390/foods13020321 · 2024 · External reference
Development of a hybrid system based on the CIELab colour space and artificial neural networks for monitoring pH and acidity during yogurt fermentation
10.3390/dairy6040041 · 2025 · External reference
Orange carotenoid protein in mesoporous silica: a new system towards the development of colorimetric and fluorescent sensors for pH and temperature
10.3390/mi14101871 · 2023 · External reference
Distribution of C30 carotenoid biosynthesis genes suggests habitat adaptation function in insect-adapted and nomadic Lactobacillaceae
10.1038/s42003-024-07291-2 · 2024 · External reference
Natural gum from flaxseed by-product as a potential stabilizing and thickening agent for acid whey fermented beverages
10.3390/app122010281 · 2022 · External reference
Quality attributes of a fermented whey-based beverage enriched with milk and a probiotic strain
10.1039/c4ra08905g · 2014 · External reference
Evaluation of sufu fermented using Mucor racemosus M2: biochemical, textural, structural and microbiological properties
10.3390/foods12081706 · 2023 · External reference
Whey protein fluid gels for the stabilisation of foams
10.1016/j.foodhyd.2015.02.022 · 2016 · External reference
The functional and nutritional aspects of hydrocolloids in foods
10.1016/j.foodhyd.2015.01.035 · 2016 · External reference
Pilot-scale formation of whey protein aggregates determine the stability of heat-treated whey protein solutions: effect of pH and protein concentration
10.3168/jds.2017-14177 · 2018 · External reference
Structural characterization and properties of modified soybean meal protein via solid-state fermentation by Bacillus subtilis
10.3390/molecules28248015 · 2023 · External reference
Protein aggregation kinetics, mechanism, and curve-fitting: a review of the literature
10.1016/j.bbapap.2008.10.016 · 2009 · External reference
Turbidity and protein aggregation in whey protein beverages
10.1016/j.bbapap.2008.10.016 · 2009 · External reference
Egg white fermentation by lactic acid bacteria: effects on gel characteristics and preliminary investigation of suitable genera
10.1111/j.1750-3841.2009.01260.x · 2024 · External reference
Development and characterization of a fermented dairy beverage from permeated and concentrated sweet whey sweetened with tagatose
10.1016/j.fbio.2024.104582 · 2023 · External reference
Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey
10.15446/rfnam.v76n1.100958 · 2018 · External reference
Understanding the hindrance factor of bacterial proliferation and γ-aminobutyric acid-producing capability of nondairy strains of Lactiplantibacillus plantarum in milk fermentation
10.1590/1678-457x.28017 · 2023 · External reference
Mechanism study on enhanced foaming properties of individual albumen proteins by Lactobacillus fermentation
10.1038/s41598-023-38701-w · 2021 · External reference
A critical review on immobilized sucrose isomerase and cells for producing isomaltulose
10.3390/foods13081228 · 2024 · External reference
Characterizations and the mechanism underlying cryoprotective activity of peptides from enzymatic hydrolysates of Pseudosciaena crocea
10.3390/foods12040875 · 2023 · External reference
Construction of an exosome-functionalized graphene oxide based composite bionic smart drug delivery system and its anticancer activity
10.1088/1361-6528/ac49bf · 2022 · External reference
Lactic acid bacteria fermentation-induced egg white protein structure deformation influencing gelling properties, with membrane concentration as a strategy to improve texture
10.1111/1750-3841.17327 · 2024 · External reference
Intrinsic tryptophan fluorescence in the detection and analysis of proteins: a focus on Förster resonance energy transfer techniques
10.3390/ijms151222518 · 2014 · External reference
Enhanced fluorescence of proteins and label-free bioassays using aluminum nanostructures
10.1021/ac900263k · 2009 · External reference
Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion
10.1016/j.foodres.2019.03.024 · 2019 · External reference
Characterization of a fibronectin-binding protein from Lactobacillus casei BL23
10.1111/j.1365-2672.2009.04508.x · 2010 · External reference
Effect of Lactobacillus plantarum fermentation on the surface and functional properties of pea protein-enriched flour
10.1111/1750-3841.17327 · 2018 · External reference
Conformational stability, reversibility and heat-induced aggregation of α-1-acid glycoprotein
10.1093/jb/mvu050 · 2014 · External reference
The effect of different drying methods on some physico-chemical, functional and protein structure properties of liquid egg white fermented by Lactobacillus rhamnosus GG
10.1007/s13197-023-05766-4 · 2023 · External reference
Spectroscopic study of conformation changes of bovine serum albumin in aqueous environment
10.1016/j.cclet.2019.02.023 · 2019 · External reference
Use of Fourier transform infrared spectroscopy for monitoring the shelf life and safety of yogurts supplemented with a Lactobacillus plantarum strain with probiotic potential
10.3389/fmicb.2021.678356 · 2021 · External reference
Influence of storage time of fermented soghurt on the changes in fat and protein biomolecules through confocal laser scanning microscopy (CLSM) under refrigeration condition
10.1007/s44187-024-00214-4 · 2024 · External reference
To improve the gel properties of liquid whole egg by short-term lactic acid bacteria fermentation
10.1016/j.ifset.2021.102873 · 2025 · External reference
Production and characterization of functional properties of protein hydrolysates from egg shell membranes by lactic acid bacteria fermentation
10.1007/s13197-017-2530-y · 2017 · External reference
Regulatory mechanism and flavor perception of heat induced conformational changes in chicken myofibrillar proteins on the binding affinity with sanshool and capsaicin
10.1016/j.foodchem.2025.146594 · 2025 · External reference
Evaluation of the antioxidative, antibacterial, and anti-inflammatory effects of the aloe fermentation supernatant containing Lactobacillus plantarum HM218749.1
10.1155/2016/2945650 · 2016 · External reference
Optimization of fermentation conditions for enhancing the antioxidant activity of medicine and food homologous materials using Lactobacillus plantarum
10.1155/2016/2945650 · 2025 · External reference
Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: fermentation characteristics and evolution of phenolic profiles
10.1093/lambio/ovaf051 · 2021 · External reference
Impact of a novel probiotic Lactobacillus strain isolated from the bee gut on GABA content, antioxidant activity, and potential cytotoxic activity against HT-29 cell line of rice bran
10.1007/s13197-022-05512-2 · 2022 · External reference
Investigation on the physicochemical properties and volatile components of egg yolk fermented by different lactic acid bacteria and quality evaluation of mayonnaise prepared from fermented egg yolk
10.1016/j.fbio.2025.106261 · 2025 · External reference
Simultaneous blending and fermentation of ToTu™ an egg-white drink with different fruit juices and probiotic lactic acid bacteria
10.1016/j.fbp.2025.01.008 · 2025 · External reference
Improving the thermal fluidity of pasteurized egg white through lactic acid bacteria fermentation: rheological, structural, and functional characterizations
10.1016/j.foodchem.2026.148228 · 2026 · External reference
Bioactivities of hen’s egg yolk phosvitin and its functional phosphopeptides in food industry and health
10.1111/1750-3841.15447 · 2020 · External reference
Metabolic insights of lactic acid bacteria in reducing off-flavors and antinutrients in plant-based fermented dairy alternatives
10.1111/1541-4337.70134 · 2025 · External reference
Role of lactic acid bacteria on the yogurt flavour: a review
10.1080/10942912.2017.1295988 · 2017 · External reference
The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model
10.1016/j.fochx.2023.100945 · 2023 · External reference
Investigation of the interaction between lactones and ketones in a Cheddar cheese matrix using Feller’s additive model, σ-τ plots, U-models, and aroma addition experiments
10.3168/jds.2023-24339 · 2024 · External reference
Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking
10.1016/j.ultsonch.2021.105579 · 2021 · External reference
Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors
10.1002/sfp2.1025 · 2024 · External reference
Quantification and mitigation of byproduct formation by low-glycerol-producing Saccharomyces cerevisiae strains containing Calvin-cycle enzymes
10.1186/s13068-023-02329-9 · 2023 · External reference
Effects of different drying treatments on the microstructure, free amino acids, volatile compounds and antioxidant activity of Flammulina velutipes root
10.1016/j.fochx.2023.100656 · 2023 · External reference
Formation of phenylacetic acid and benzaldehyde by degradation of phenylalanine in the presence of lipid hydroperoxides: new routes in the amino acid degradation pathways initiated by lipid oxidation products
10.1016/j.fochx.2019.100037 · 2019 · External reference
Unraveling the multiple interactions between phages, microbes and flavor in the fermentation of strong-flavor Baijiu
10.1186/s40643-025-00852-1 · 2025 · External reference
Biochemical, microbiological and technological characteristics of type II sourdoughs produced with lactic acid bacteria single-strains
10.5433/1679-0359.2022v43n2p693 · 2022 · External reference
Evaluation of the taste of value added generic drugs by a taste sensor
10.11223/jarde.9.152 · 2012 · External reference
Lactic acid bacteria fermentation improves the physicochemical properties, bioactivity, and metabolic profiles of lychee pulp
10.1016/j.fochx.2026.103535 · 2026 · External reference
Inoculum size of co-fermentative culture affects the sensory quality and volatile metabolome of fermented milk over storage
10.3168/jds.2021-21733 · 2022 · External reference
Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products
10.1007/s13197-011-0280-9 · 2012 · External reference
Regulation on aggregation behavior and in vitro digestibility of phytic acid-whey protein isolate complexes: effects of heating, pH and phytic acid levels
10.3390/foods13213491 · 2024 · External reference
Clarification of pomegranate and strawberry juices: effects of various clarification agents on turbidity, anthocyanins, colour, phenolics and antioxidant activity
10.1016/j.foodchem.2023.135672 · 2023 · External reference
Development of an orange juice beverage formulated with oat β-glucan and whey protein isolate
10.1002/jsfa.9002 · 2018 · External reference
