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Critical Reviews in Food Science and Nutrition|May 20, 2024
The art and science of porous starch: understanding the preparation method and structure-function relationshipMohan Kavya, Reshma Krishnan, Abhijith Suvachan, et al.
Critical Reviews in Food Science and Nutrition|August 17, 2023
Enhancing enzymatic resistance of starch through strategic application of food physical processing technologiesHai-Teng Li, Wenyu Zhang, Yulong Bao, et al.
Critical Reviews in Food Science and Nutrition|August 24, 2023
Asparagus saponins: effective natural beneficial ingredient in functional foods, from preparation to applicationsFan Zhang, Shengxiong Chen, Jianguo Zhang, et al.
Critical Reviews in Food Science and Nutrition|August 21, 2023
Bioactive polysaccharides from Momordica charantia as functional ingredients: a review of their extraction, bioactivities, structural-activity relationships, and application prospectsJiamei Zheng, Mingyue Shang, Guona Dai, et al.
Critical Reviews in Food Science and Nutrition|August 18, 2023
Edible packaging systems for improved microbial quality of animal-derived foods and the role of emerging technologiesZuhaib F Bhat, Hina F Bhat, Maneesha S Mohan, et al.
Critical Reviews in Food Science and Nutrition|August 26, 2023
Dietary intake, biomarkers and supplementation of fatty acids and risk of coronary events: a systematic review and dose-response meta-analysis of randomized controlled trials and prospective observational studiesAhmad Jayedi, Sepideh Soltani, Alireza Emadi, et al.
Critical Reviews in Food Science and Nutrition|August 16, 2023
Novel and efficient techniques in the discovery of antioxidant peptidesYuhao Zhang, Yun Li, Tianyi Ren, et al.
Critical Reviews in Food Science and Nutrition|October 9, 2023
Isomerase and epimerase: overview and practical application in production of functional sugarsLiqun Jin, Qing Wan, Shuiping Ouyang, et al.
Critical Reviews in Food Science and Nutrition|October 26, 2023
Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compoundsSafoura Ahmadzadeh, Matthias Dixily R Lenie, Razieh Sadat Mirmahdi, et al.
Critical Reviews in Food Science and Nutrition|October 3, 2023
Potassium status and the risk of type 2 diabetes, cardiovascular diseases, and mortality: a meta-analysis of prospective observational studiesYahui Fan, Min Wu, Lu Ding, et al.
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