Results 161 to 170 of about 37,607 (277)

Effect of copper and iron fortifications on rheological properties of water-in-oil spreads containing κ-carrageenan

Work was undertaken to investigate the effect of copper and Iron fortification (up to 15 mM) on the rheology and firmness of water-in-oil spreads (60 % fat) produced using 0.25 % κ-carrageenan. The apparent viscosity of the aqueous phase (10.9 mPa s) was
J. S. Mounsey (21320702), S. Chockchaisawasdee (21320708), B. T. O'Kennedy (21320705), Costas E. Stathopoulos (21272186)   +3 more
core  

Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir, Muhammad Junaid Anwar, Muhammad Hammad Anwar, Huma Arif, Abuzar, Priya Pravin Bora, Ghazaleh Ahmadi Partovi   +6 more
wiley   +1 more source

Modulation of Pectin Film Properties via Various Solid Lipid Nanoparticles Formulations: Water Barrier and Mechanical Insights

Polymers for Advanced Technologies, Volume 37, Issue 6, June 2026.
ABSTRACT Despite pectin‐based films have been intensively studied as an alternative to plastic, their poor moisture barrier and mechanical properties remain challenging for researchers and industry. This study investigated the influence of four various solid lipid nanoparticles (SLN) formulations on pectin films.
Mihaela Stefana Pascuta, Verena Wiedenmann, Dan Cristian Vodnar, Ulrike Sabine van der Schaaf   +3 more
wiley   +1 more source

Translational Barriers to Pharmaceutical Excipient Readiness in Marine-Derived Polymers. [PDF]

Polymers (Basel)
Herdiana Y, Mahmood S, Halimah E, Sofian FF.   +3 more
europepmc   +1 more source

Investigating the Phytochemical Constituents, Anti‐Inflammatory, and Neuropharmacological Activities of Podocarpus neriifolius Leaves Through FT‐IR, GC–MS, Experimental Studies, Molecular Docking, and Molecular Dynamics Simulations

Pharmacology Research &Perspectives, Volume 14, Issue 3, June 2026.
ABSTRACT Podocarpus neriifolius, a widely distributed medicinal plant in South and Southeast Asia, has traditionally been used to treat rheumatism and joint pain. This study aimed to investigate the phytochemical profile and therapeutic potential of the ethanolic leaf extract of P.
Neamul Hoque, Md. Tashrif Rahman Tipu, Md Abul Bashar, Raju Dash, Kutub Uddin Ahamed, Md. Liakot Ali, Md. Jahirul Islam Mamun, Bakul Akter, Mohammed Kamrul Hossain, Nawreen Monir Proma   +9 more
wiley   +1 more source

Distribution of microbial carrageenan foraging pathways reveals a widespread latent trait within the ruminant intestinal microbiome. [PDF]

Nat Commun
Tingley JP, Andersen TO, Mihalynuk LG, Xing X, Low KE, Whiteside DP, Altshuler I, Jujihara N, Shearer AY, Klassen L, Serin S, Smith E, Reintjes G, Patel TR, Boraston AB, Hagen LH, Pope PB, Abbott DW.   +17 more
europepmc   +1 more source

Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues (PBMAs): A Review

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz, Fariha Irshad, Muhammad Bilal Haider, Debomitra Dey   +3 more
wiley   +1 more source

Effect of Cell Disruption and Protein Extraction on the Structural and Technological Properties of Tetradesmus obliquus Protein‐Rich Extracts

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Despite its considerable potential as a functional food ingredient, T. obliquus faces a major limitation in protein recovery due to the rigidity of its cell wall. In the microalgae industry, protein extraction typically involves two main steps: cell disruption and protein extraction.
César Augusto Sodré da Silva, Tamires Souza Silva, Nayara Flores Fonseca, Rejane de Castro Santana, Jose Roberto Miranda Júnior, Márcio Arêdes Martins, Jane Sélia dos Reis Coimbra   +6 more
wiley   +1 more source

High-sugar and carrageenan-containing diets synergistically impair the intestinal mucosal barrier through the gut microbiota: <i>in vitro</i> and <i>in vivo</i> studies. [PDF]

Curr Res Food Sci
Gao Y, Fu B, Wu J, Liu Z, Zhang W, Tang Q, Wang M.   +6 more
europepmc   +1 more source

Fermentation and Enzymatic Pre‐Treatments to Modulate Sensory Properties of Extruded Plant‐Based Meat Alternatives

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Fermentation, enzymatic hydrolysis, and enzymatic crosslinking are emerging pre‐treatments to improve the sensory properties of extruded plant‐based meat alternatives. This review critically examines current literature to identify underlying mechanisms, benefits, and key research gaps associated with these pre‐treatments.
Ravinder Singh, Michel Aliani, Warren Blunt, Filiz Koksel   +3 more
wiley   +1 more source