Latest Research in Proteins in Food Systems
28 research papers · 2026 median publication year
Top Research Topics in Proteins in Food Systems
- Food composition and properties — 4 papers
- Meat and Animal Product Quality — 3 papers
- Proteins in Food Systems — 2 papers
- Aquaculture Nutrition and Growth — 2 papers
- Seed and Plant Biochemistry — 2 papers
- Phytoestrogen effects and research — 1 papers
- Food Drying and Modeling — 1 papers
- Biodiesel Production and Applications — 1 papers
- Microbial Metabolism and Applications — 1 papers
- Probiotics and Fermented Foods — 1 papers
Highest-Cited Papers
- Supercritical carbon dioxide processing of soybean isoflavones and utilization of partially defatted soybean cake in soymilk
- Comparative Analysis of Drying Techniques on the Chemical Composition and Feeding Value of Alfalfa
- IMPACT OF PALM OIL STORAGE ON THE QUALITY OF LOCALLY PROCESSED PALM OIL IN THE IJEBU-IMUSHIN AREA
- Comparison of Quality Characteristics of Commercially Available Frankfurters in Korea with Synthetic Nitrite Addition or Natural Alternative Systems
- Development of Functional Synbiotic-Designed Sorbets as Carriers of Lactiplantibacillus plantarum 299v and Fruit-Derived Bioactive Compounds: Probiotic Survival, Physicochemical Quality, Consumer Acceptance, and Purchase Intention
- Hydration duration modulates in-vitro protein protection and digestibility in tannin-treated soybean meal
- Effect of Cell-Free Supernatant from Lacticaseibacillus paracasei on the Nutritional, Oxidative, and Microbiological Quality of Sous-vide Cooked Red Deer Meat
- Enhancing saltiness perception through food structure design: multi-scale mechanisms and strategies
- Duckweed as a sustainable alternative protein source for extruded aquafeed production
- Duckweed as a sustainable alternative protein source for extruded aquafeed production
- Açaí, guaraná, and Sugar in Fermented Dairy BeveragesAdded With WPC : Effects on Acceptance and Sensory Attributes
- Techno-functional and sensory effects of precooked quinoa and amaranth flours in Bologna-type mortadella formulated with Pelibuey sheep meat
- Potential of Seaweed to Improve the Quality and Shelf Life of Fish and Fishery Products
- Gracilaria gracilis fortification as a sustainable strategy for improving nutritional quality and storage stability of Parizer: a laboratory-scale study
- Functional application of monkey jack (Artocarpus lacucha) pulp extract as a natural preservative: Effects on quality, safety, and storage stability of raw pangasius fish balls
- Stability of Fructilactobacillus sanfranciscensis-Maudiozyma humilis in industrial sourdough
- The Effect of Addition of Different Amounts of Chitosan Powder to the Batter and Chitosan Coating of Tea Sausage (Dry-Fermented Sausage) on the Physico-Chemical, Sensory and Microbiological Quality
- Understanding the challenges to reduce carbohydrates in foods: a review
- The impact of fat replacers on the physicochemical properties and consumer acceptance of madeleines.
- Antioxidant properties of kiwifruit cultivars and their effects on oxidative stability of chicken breast under overwrap and modified atmosphere packaging