Results 141 to 150 of about 37,607 (277)
Nanoshell Fabrication Techniques for Probiotic Encapsulation: A Comprehensive Review
eFood, Volume 7, Issue 3, June 2026.ABSTRACT Probiotics, beneficial microorganisms, confer numerous health benefits when administered. However, their efficacy is hindered by harsh gut conditions, including acidity, bile acids, and enzymatic degradation. To overcome these challenges, encapsulation and nanoshell technology have emerged as a pivotal strategy to enhance probiotic stability ...
Tuba Mustafa +12 more
wiley +1 more source
EFFECT OF OZONATION PROCESS ON PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF κ-CARRAGEENAN
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2017 κ-Carrageenan is a sulfated galactan extracted from red algae (Rhodophyceae) which has many functions. However, nonfood applications of κ-carrageenan have been limited by its superior gelling and viscosity properties.
AJI PRASETYANINGRUM +2 more
doaj
The Carrageenan Diet: Not Recommended
, 2008 We read with great interest and concern recent reports of the spread of carrageenan-producing seaweeds in coral reefs in the Bay of Bengal, as well as in Butaritari, Kiribati, and other Pacific atolls [“Seaweed invader elicits angst in India,” P.
Bhattacharyya, Sumit +3 more
core
Food Chemistry International, Volume 2, Issue 2, Page 155-163, June 2026.Acacia nilotica gum fortification improved the physicochemical and sensory characteristics of sterilised flavoured milk. A. nilotica gum significantly increased the dietary fibre content of sterilised flavoured milk (1.9 g per 100 g). ABSTRACT Flavoured milks are widely preferred by people of all age groups globally. There is also a significant rise in
Deepak Mudgil +2 more
wiley +1 more source
Food Biomacromolecules, Volume 3, Issue 2, Page 318-340, June 2026.Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar +4 more
wiley +1 more source
Guidelines for the preparation of hydrogels with protective function
Food Biomacromolecules, Volume 3, Issue 2, Page 341-351, June 2026.Abstract As three dimensional network structure functional materials, protective hydrogels, with their excellent biocompatibility, high water content, and the ability to provide physical barriers and regulate the environment for active substances/cells, have shown broad prospects in fields such as drug delivery, tissue engineering, and food ...
Xiao‐Lin Yu +4 more
wiley +1 more source
Guideline for the electrospinning of food biomacromolecules
Food Biomacromolecules, Volume 3, Issue 2, Page 406-417, June 2026.Abstract Electrospinning, an efficient method for producing micro‐ and nanoscale fibers, has undergone a notable resurgence in recent decades since its origin in the early 20th century, largely driven by advances in nanotechnology. Subsequently, it has been extensively applied across various disciplines, including materials science, biomedicine ...
Manjun Kang, Shengyang Ji, Yucheng Zou
wiley +1 more source
Food Biomacromolecules, Volume 3, Issue 2, Page 394-405, June 2026.Abstract Traditional heat processing technology restricts the direct development of lipophilic polyphenols (LPPs)‐fortified foods. For achieving a balance between high retention of biological activity and optimal edible quality, encapsulation of LPPs by proteins/polysaccharide complexes or conjugates‐based nanocarriers (PPCCNs) as food ingredients has ...
Yuanhong Chen +3 more
wiley +1 more source
Characterization of carrageenan by densitometry
, 2015 The density of the carrageenan solution was investigated by densitometry depending on temperature and concentration. Subsequently, ultrasonic velocity was examined using densitometry and high-resolution ultrasonic spectroscopy.
Poledňáková, Halina
core
Future Postharvest and Food, Volume 3, Issue 2, Page 163-184, June 2026.The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja +3 more
wiley +1 more source