Maneesha S. Mohan

pennsylvania state university

H指数:18

被引数:825

个人简介

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Decoding the non-covalent interactions of berry polyphenols with β-lactoglobulin

解析浆果多酚与β-乳球蛋白的非共价相互作用

Food Hydrocolloids

IF12.4

2025-10-280

PRE

通过冷冻电子显微镜和纳米粒追踪分析确定的酪蛋白微胶粒具有相似的大小分布。

International Dairy Journal

IF3.4

2025-08-050

PRE

Exploring non-covalent interactions of β-casein with six polyphenols

探究β-酪蛋白与六种多酚的非共价相互作用

FOOD RESEARCH INTERNATIONAL

IF8

2025-06-010

PRE

Effects of polyphenols on gut microbiota and inflammatory markers in individuals with overweight or obesity: a systematic review and meta-analysis of randomized controlled trials

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2024-12-030

PRE

Future perspective of nanobubble technology in dairy processing applications

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-05-010

PRE

Storage stability of chocolate can be enhanced using locust protein-based film incorporated with E. purpurea flower extract-based nanoparticles

ULTRASONICS SONOCHEMISTRY

IF9.7

2023-11-014

Effects of anthocyanin supplementation in diet on glycemic and related cardiovascular biomarkers in patients with type 2 diabetes: a systematic review and meta-analysis of randomized controlled trials

饮食中补充花青素对2型糖尿病患者血糖和相关心血管生物标志物的影响: 随机对照试验的系统评价和荟萃分析

FRONTIERS IN NUTRITION

IF5.1

2023-09-2218

OAAI

Edible packaging systems for improved microbial quality of animal-derived foods and the role of emerging technologies

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2023-08-185

PRE

Predominance of non-covalent interactions of polyphenols with milk proteins and their health promoting properties

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2023-08-1611

A review of oleogels applications in dairy foods

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2023-05-2511

PRE

Novel viscoelastic gelling agent with unique physico-chemical properties

FOOD CHEMISTRY

IF9.8

2021-05-010

PREAI

Functionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinations

通过分子水平的制造和混合物水平的组合，通过膳食酚类对牛乳清蛋白进行功能化

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-04-0118

PREAI

Animal welfare information affects consumers ' hedonic and emotional responses towards milk

FOOD RESEARCH INTERNATIONAL

IF8

2021-03-0132

PREAI

Fabrication and assessment of milk phospholipid-complexed antioxidant phytosomes with vitamin C and E: A comparison with liposomes

含维生素c和E的牛奶磷脂复合抗氧化剂脂质体的制备和评估: 与脂质体的比较

FOOD CHEMISTRY

IF9.8

2020-09-0134

PREAI

Milk fat: opportunities, challenges and innovation

乳脂: 机遇、挑战与创新

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2020-07-1061

PREAI

The effects of fungal lipase-treated milk lipids on bread making

真菌脂肪酶处理的牛奶脂质对面包制作的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-06-0116

PREAI

Milk phospholipid antioxidant activity and digestibility: Kinetics of fatty acids and choline release

JOURNAL OF FUNCTIONAL FOODS

IF4

2020-05-0117

OAAI

Enhanced foaming and emulsifying properties of high-pressure-jet-processed skim milk

INTERNATIONAL DAIRY JOURNAL

IF3.4

2018-12-0133

OAAI

Isomaltulose (Palatinose) - An emerging carbohydrate

FOOD BIOSCIENCE

IF5.9

2017-06-0161

PREAI

Initial study on high pressure jet processing using a modified waterjet on physicochemical and rennet coagulation properties of pasteurized skim milk

INTERNATIONAL DAIRY JOURNAL

IF3.4

2016-04-0127

PREAI

Maneesha S. Mohan

个人简介

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