Applied Food Research

Plant-based foods have prevailed around the world, and various high-quality plant proteins have been explored and studied in recent years. Chia seeds have received extensive attention for their rich nutrients, with up to 20 % protein content. Protein in chia seed contains 18 essential and non-essential amino acids, which can be considered as an alternative plant protein source for individuals who are vegans and allergic to soy or gluten. This review provides an overview of the functional properties of chia seed protein and its fractions, focusing on solubility, water and oil absorption capacity, water and oil holding capacity, emulsifying, foaming as well as gelling properties. The chemical methods of chia seed protein processing using acidic or alkaline solutions, including purification and fractionation, are also discussed. The few literature studies on the application of chia protein, chia seeds or chia seed flour used in food production were exclusively investigated. Furthermore, the current challenges and future opportunities related to the economy, environment, and ethics render it the potential to become a main ingredient for plant-based foods are also thoroughly analysed.

Shenying Chen

Xiaoyu Luo

Chia seed protein as a promising source for plant-based foods: Functional properties, processing methods and potential food applications

奇亚籽蛋白作为植物基食品的潜力来源：功能特性、加工方法及潜在食品应用

Anubhav Pratap-Singh

Maryam Shojaei

Anika Singh

Yutong Ye

Ronit Mandal

Yifan Yan

Joana Pico

Eric M. Gerbrandt

Simone D. Castellarin

Effects of pulsed light on the post­harvest quality and shelf-life of highbush blueberries (cv. Draper)

脉冲光对高丛蓝莓（Draper品种）采后品质和货架期的影响

This review describes the application of carbon dots in the development of sustainable technologies for food safety and quality. Carbon dots (CDs) are surface-functionalized and minuscule in size, with controlled fluorescence, high environmental sensitivity, and a range of remarkable photochemical properties. Green CDs are now the subject of extensive study due to their potential applications in a wide range of fields, such as nano sensing, bio imaging, and photo catalysis. Synthesizing CDs involves the top-down strategy, which includes splitting the bigger carbon molecule into nanoscale particles, and the bottom-up methodology, which involves producing CDs from small carbon units. The problems in the food supply chain are very prominent, from farm to fork that include chemical, microbiological and human hygiene. CDs have recently garnered interest because of the straightforward synthesis method, high biocompatibility, and potential for a variety of innovative applications. CDs were prepared from any carbon source, such as food, food waste, plants, chemicals, and graphene. CDs may be extracted naturally from some foods, such as honey, caramels, and sugar beet molasses. The rapid detection of dietary nutrients and toxins has sparked considerable attention, and nanomaterials-based fluorescence sensing has great promise for establishing exceptionally selective and sensitive identification procedures for food safety testing. Carbon dots have a promising future in fluorescence detection of contaminants due to their significant properties. Carbon dot sensors have capacity in the food sensing sector, since food samples include a variety of components that might create interferences, more innovative approaches to bind with CDs are necessary to develop specific sensing probes.

Sobiya Manzoor

Aamir Hussain Dar

Kshirod Kumar Dash

Vinay Kumar Pandey

Shivangi Srivastava

Iqra Bashir

Shafat Ahmad Khan

Carbon dots applications for development of sustainable technologies for food safety: A comprehensive review

碳点在食品安全可持续技术发展中的应用：综合评述

Mudasir Ahmad

Shahida Qureshi

Mansoor Hussain Akbar

Shahida Anusha Siddiqui

Adil Gani

Mehvesh Mushtaq

Ifrah Hassan

Sanju Bala Dhull

Plant-based meat alternatives: Compositional analysis, current development and challenges

植物基肉类替代品：成分分析、当前发展与挑战

Chi-Pei Wu

Bo-Chi Huang

Chin-Lin Hsu

Chung-Yi Wang

Effects of high hydrostatic pressure treatment on in vitro digestibility and in vivo glycemic response of sweet potato flour

高压处理对甘薯粉体外消化率和体内血糖反应的影响

Eun Bi Jeon

Sung-Hee Park

Shin Young Park

Modeling the growth of Bacillus cereus in Napa cabbage (Brassica rapa subsp. pekinensis) across different sea salt concentrations

不同海盐浓度下纳帕白菜（Brassica rapa subsp. pekinensis）中蜡样芽孢杆菌生长的建模

Kwang-Soo Jung

Yubin Lee

Dariimaa Ganbat

Soo-Jean Park

Sung-Eun Lee

Antifungal and antimycotoxigenic activities of a synthetic zingerone-derivative 4-(4-hydroxy-3-nitrophenyl)-2-butanone against Aspergillus flavus and Fusarium graminearum

合成姜酮衍生物4-(4-羟基-3-硝基苯基)-2-丁酮对黄曲霉和禾谷镰刀菌的抗真菌及抗真菌毒素活性

Kyung Min Lim

Ju Hye Song

Eun Yeong Lim

Gun-Dong Kim

So-Young Lee

Sang-Hoon Lee

Da Kyoung Lee

Yong Baik Cho

Hee Soon Shin

Immunomodulatory effects of herbal extract mixture of Boswellia serrata, Commiphora myrrha, and propolis in a forced swimming-induced mouse model of immune dysfunction

香草提取物混合物（乳香、没药和蜂胶）在免疫功能障碍小鼠模型中的免疫调节作用

Halida Rahmania

Gunawan Indrayanto

Anjar Windarsih

David Fernando

Nor Kartini Abu Bakar

Abdul Rohman

Review of the Application of Molecular Spectroscopic and Chromatographic-based Methods for Determination of Trans Fatty Acids in Food Products

食品产品中反式脂肪酸分子光谱法和基于色谱法的测定方法应用综述

Rossi Indiarto

Rizal Wahyudi Al-Amin

Mohamad Djali

Edy Subroto

Dimas Rahadian Aji Muhammad

Bangkit Wiguna

Improving the Properties and Sensory Acceptability of Vegan Chocolate Formulated with Oat Milk and Soy Protein Isolate by Incorporating Encapsulated Strawberry Extract

通过添加包埋草莓提取物改善以燕麦奶和大豆分离蛋白配制的纯素巧克力的性质和感官可接受性

Abbreviation	Appl. Food Res.
Journal Impact	4.61
Quartiles(Global)	FOOD SCIENCE & TECHNOLOGY(Q1)

ISSN	2772-5022
h-index	16

Publication Information	Publisher: Elsevier B.V.，Publishing cycle: ，Journal Type: journal，Open Access Journals: Yes
Basic data	Year of publication: 2021，Proportion of original research papers: ，Self Citation Rate:， Gold OA Rate:
Journal Fees	$1800Details
Average review cycle	11 weeks

Applied Food Research

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Chia seed protein as a promising source for plant-based foods: Functional properties, processing methods and potential food applications

Effects of pulsed light on the postharvest quality and shelf-life of highbush blueberries (cv. Draper)

Carbon dots applications for development of sustainable technologies for food safety: A comprehensive review

Plant-based meat alternatives: Compositional analysis, current development and challenges

Effects of high hydrostatic pressure treatment on in vitro digestibility and in vivo glycemic response of sweet potato flour

Modeling the growth of Bacillus cereus in Napa cabbage (Brassica rapa subsp. pekinensis) across different sea salt concentrations

Antifungal and antimycotoxigenic activities of a synthetic zingerone-derivative 4-(4-hydroxy-3-nitrophenyl)-2-butanone against Aspergillus flavus and Fusarium graminearum

Immunomodulatory effects of herbal extract mixture of Boswellia serrata, Commiphora myrrha, and propolis in a forced swimming-induced mouse model of immune dysfunction

Review of the Application of Molecular Spectroscopic and Chromatographic-based Methods for Determination of Trans Fatty Acids in Food Products

Improving the Properties and Sensory Acceptability of Vegan Chocolate Formulated with Oat Milk and Soy Protein Isolate by Incorporating Encapsulated Strawberry Extract

Applied Food Research

Journal Citation Format

A journal article with 1 author

A journal article with 2 authors

A journal article with 3 authors

A journal article with 5 or more authors

Books Citation Format

Thesis Citation Format

Web sites Citation Format

Patent Citation Format

Staying up late manually editing references? ivySCI automatically matches journals and helps you generate references with a single click.

Share Submission Experience

Chia seed protein as a promising source for plant-based foods: Functional properties, processing methods and potential food applications

Effects of pulsed light on the post­harvest quality and shelf-life of highbush blueberries (cv. Draper)

Carbon dots applications for development of sustainable technologies for food safety: A comprehensive review

Plant-based meat alternatives: Compositional analysis, current development and challenges

Effects of high hydrostatic pressure treatment on in vitro digestibility and in vivo glycemic response of sweet potato flour

Modeling the growth of Bacillus cereus in Napa cabbage (Brassica rapa subsp. pekinensis) across different sea salt concentrations

Antifungal and antimycotoxigenic activities of a synthetic zingerone-derivative 4-(4-hydroxy-3-nitrophenyl)-2-butanone against Aspergillus flavus and Fusarium graminearum

Immunomodulatory effects of herbal extract mixture of Boswellia serrata, Commiphora myrrha, and propolis in a forced swimming-induced mouse model of immune dysfunction

Review of the Application of Molecular Spectroscopic and Chromatographic-based Methods for Determination of Trans Fatty Acids in Food Products

Improving the Properties and Sensory Acceptability of Vegan Chocolate Formulated with Oat Milk and Soy Protein Isolate by Incorporating Encapsulated Strawberry Extract

Effects of pulsed light on the postharvest quality and shelf-life of highbush blueberries (cv. Draper)