Concepedia

Ingredient Functionalities

Ingredient Functionalities is a scientific construct that denotes the specific physicochemical and biochemical properties of individual components in cereal-based formulations that determine their performance and behavior during processing, storage, and consumption.

1.1K

Publications

57K

Citations

3.8K

Authors

1K

Institutions

Publications per year

2017–2026

510

Variants

Ingredient Functionality

Parents

Publications

1.1K

Functional properties of soy proteins

John Kinsella · Journal of the American Oil Chemists Society · 1979 · 1.3K citations

, , +15

Scientific Concepts of Functional Foods in Europe Consensus Document

British Journal Of Nutrition · 1999 · 1.1K citations · Full text

, , +11

Functional Materials in Food Nanotechnology

Paul Takhistov, David Julian McClements · Journal of Food Science · 2006 · 1.1K citations · Full text

, , +17

Functional Foods: Benefits, Concerns and Challenges—A Position Paper from the American Council on Science and Health

Clare M. Hasler · Journal of Nutrition · 2002 · 696 citations

, , +14

The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients

Charles S. Brennan, Louise J. Cleary · Journal of Cereal Science · 2005 · 510 citations

, , +9

1–5 of 1.1K

Authors

3.8K

  1. SS
    Savita Sharma

    Punjab Agricultural University, India

    9 publications · 523 citations

    9

    h-index

  2. PA
    P.I. Akubor

    The Federal Polytechnic, Ado-Ekiti, Nigeria

    8 publications · 421 citations

    8

    h-index

  3. MT
    Michael T. Nickerson

    University of Saskatchewan, Canada

    6 publications · 324 citations

    6

    h-index

  4. EC
    Eleonora Carini

    University of Parma, Italy

    5 publications · 106 citations

    5

    h-index

  5. NB
    Nermin Bilgiçli

    Necmettin Erbakan University, Türkiye

    5 publications · 223 citations

    5

    h-index

1–5 of 3.8K

Institutions

1K

  1. Central Food Technological Research Institute

    Mysore, India

    18 h-index

    78 publications

    2.5K citations

  2. University of Manitoba

    Winnipeg, Canada

    16 h-index

    32 publications

    2.4K citations

  3. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    16 h-index

    59 publications

    2.3K citations

  4. Punjab Agricultural University

    Ludhiana, India

    14 h-index

    53 publications

    2.4K citations

  5. Jiangnan University

    Wuxi, China

    13 h-index

    62 publications

    2.7K citations

  6. Federal University of Technology

    Akure, Nigeria

    13 h-index

    32 publications

    1.5K citations

  7. The Federal Polytechnic, Ado-Ekiti

    Ado-Ekiti, Nigeria

    13 h-index

    25 publications

    1.3K citations

  8. Federal Polytechnic, Idah

    Idah, Nigeria

    11 h-index

    19 publications

    885 citations

1–8 of 1K

Venues

  1. LWT

    107 publications · 6.8K citations

    49

    h-index

  2. Food Chemistry

    80 publications · 5.8K citations

    46

    h-index

  3. Journal of Food Science and Technology

    52 publications · 2.9K citations

    30

    h-index

  4. Plant Foods for Human Nutrition

    32 publications · 1.4K citations

    23

    h-index

  5. Food Research International

    32 publications · 1.9K citations

    23

    h-index

1–5